Saeco OTC SERIES, Руководство по обслуживанию

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INCANTO 02 TECHNICAL SPECIFICATIONS
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2.2.1. 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 refrigerator 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 pa-
rameters, however, 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, etc.)
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, cappuccinatore, Pinless wonder e.g. (New Royal, Energica Pure, Intelia
EVO latte) ≥ 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. It is important the
mixing of milk before the measurement at 10mm from the bottom of the beaker. If the mixing is
correct, temperature, for a few fractions of a second, during the measurement should not oscil -
late.
MILK
MILK FROTH
STEAM
AIR
AIR