20
5. When enough foam is achieved, submerge nozzle (going sidewise) and keep it in that position finishing heating
milk until the pitcher is too warm to touch.
Please remember that milk should never be steamed over app. 76°C (168°F). Milk steamed to over this
temperature is scalded.
6. Close steam valve (A-1) rapidly, then remove milk pitcher from steam wand.
7. Wipe the steam wand (A-2) immediately after using with a non abrasive clean damp towel without touching the
steam wand (A-2) directly with any part of the body to avoid injury or damage due to the hot surface of steam
wand end nozzle. Use a towel that is designated for the steam wand only. Do not cross contaminate kitchen
towels by using the same towel for cleaning the steam wand and i.e. kitchen tops.
Do not let the milk bake onto the steam wand.
Clogged wands and steam valves can be expensive to repair or to replace.
8. Burp your steam wand (A-2) immediately after using opening and closing immediately after the steam valve (A-1).
Caution: Hot steam will come out of steam wand (A-2).
Burping the wand will remove the milk residue from the inside of the nozzle.
9. Finish espresso drinks with correct portions of milk and foam.
10. Clean steam pitcher and store for next drink.
Dispensing of hot water
1. Position the end nozzle of the hot water wand (A-11) inside a suitable pitcher used for food only.
2. Open the hot water valve (A-12).
3, Hot water will be dispensed into the pitcher.
4. Close the hot water valve (A-12) when you’re done.
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