Gaggia SUP 049, Руководство по обслуживанию

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GAGGIA CADORNA 02 TECHNICAL SPECIFICATIONS
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2.2. Specification for the measurement of the Milk products temperature.
Milk evaluation
To carry out the test, a partially skimmed UHT milk with a percentage of grease between 1.5-1.8% at a refrige-
rator temperature Trefr. (between 4 to 10°C) must be used.
The milk product must be checked on a beaker of 250 ml of capability and with an inner diameter of 70mm,
brewing 100gr of product.
Parameters to be respected:
The parameters to be respected are: milk temperature and height of the cream.
Each of these parameters, ho-
wever, must be evaluated depending on the type of system used for the production of hot milk. Actually
three types of devices are present on the appliances:
• Manual system (pannarello)
• Semi-Automatic system (cappuccinatore)
• Automatic system (carafe, Pinless wonder system)
Milk temperature in the beaker:
System with Pinless Wonder: With milk at Trefr. (about 4-10 °C): ≥ 45
how does it work:
1. The milk is heated in the first chamber of the carafe thanks to the steam.
2. Then, it is mixed with air and frothed in the middle chamber.
3. Finally, in the outlet chamber, the ‘typhoon effect’ perfects the milk texture by removing
the large bubbles
Height of the milk cream in the beaker:
Manual system (pannarello) ≥ 15mm on 100gr. of brewed product
Semi-automatic system (cappuccinatore) ≥ 20mm on 100gr. of brewed product
Automatic system: carafe, Pinless wonder system ≥ 20mm on 100gr. of brewed product
How to measure the temperature of the milk.
1. The measurement is carried out in the beaker, immediately after the end of milk brew, positioned on a non-
metallic surface, using a thermocouple thermometer (eg. Type K). Stop the preparation of mixed product:
at the end of milk brewing, where “One Touch product” function is present.
2. The temperature is measured by immersing the probe of the thermometer, positioning the probe inside
the beaker at about 10mm from the bottom of the container, then the probe moves in a circular motion for
3-5 turns, stopping at the end, at the center of the beaker. It detects the maximum temperature reached in
a time of relief between 3 to 5 seconds. The measurement has to be taken at 10mm from the bottom of the
beaker. Stir the milk before measuring to keep a constant temperature.
Emulsified milk
Emulsion chamber
Steam
Milk