Synesso S Series, Руководство пользователя

Страница: 17 / 41

17
Milk Steaming
1. Fill the pitcher halfway with fresh, cold milk. Smaller pitchers are recommended for drink sizes less than
10 oz.
Note: Steamed, unused milk should be discarded and the pitcher rinsed before using.
2. Purge the steam wand by activating it momentarily. This will expel any water in the wand that has collect -
ed due to condensation between uses.
3. Insert the tip of the steam wand deep into the milk pitcher. This will prevent milk from splashing once the
steam is turned on.
4. Open the steam valve by pulling the handle towards you.
5. Place one hand on the side of the steam pitcher to feel the rising temperature of the milk.
6. While the milk is still cold, lower the pitcher until the tip of the steam wand is near to the surface. Allow
the steam jets to push some air beneath the surface, then raise the pitcher to lower the tip of the wand
deeper into the milk.
Note: The more air pushed into the milk, the more foamy the texture will be. Gen-
erally not more than a second of aeration is needed for latte foam or several seconds for cappuccino
foam.
7. Continue steaming the milk while the wand is submerged. This will continue the heating process and min-
imize further foaming. Do not touch the steam wand to the bottom of the milk pitcher; this can create an
inaccurate temperature measurement.
8. Heat the milk to approximately 150°F to 170°F (65°C to 76°C) then deactivate the steam wand. If you are
using your hand to help determine the temperature, it will feel about as hot as you can stand without
burning yourself. Milk thermometers are also an excellent way to determine the temperature of the milk.
Caution: Do not overheat the milk and scald it. Scalded milk should not be used.
9. Remove the wand from the milk, purge with steam, and wipe clean immediately after each use.
Note: The steam wands should be purged before and after each use. Failure to purge the wands may
allow the steamed liquid to travel back through the wand and cause steam valve failure and spoiled, scalded
milk flavor
. These issues are fully preventable by habitually purging the wands, as described above, and keep-
ing the machine up - to - date on preventative maintenance.
Note: Although Synesso ™ steam wands are made with a proprietary double - walled process that helps to
keep the outer wall cooler, the tip and base can become very hot and caution must be used.
Cleaning and Maintenance:
Machine upkeep is essential in order to ensure a long lifetime of the machine and the proper functioning of
all components. Users should perform routine cleaning and schedule routine preventative maintenance to
keep the machine at optimal performance.
For more on Synesso recommended cleaning and maintenance procedures for the machine, please refer to
pages 30
- 33 of this manual.
OPERATION