Kev Tsim Kho Kev Lag Luam Ua Lag Luam Steam Milk Frother

Cov qauv tseem ceeb ntawm kev lag luam chav dej frother muaj cov khoom tseem ceeb xws li lub tshuab boiler, chav nozzles, chav tswj kub, twj tso kua mis, thiab cov cuab yeej tiv thaiv kev nyab xeeb. Cov khoom no ua haujlwm ua ke kom ua tiav cov kua mis ua kom ruaj khov thiab ruaj khov.

 

Muab ob npaug rau- Txheej Stainless Hlau Boiler: Cov qauv lag luam feem ntau txais yuav ob - txheej txheej. Lub tank sab hauv yog lub luag haujlwm rau cov dej cua sov kom tsim cov chav, thaum cov txheej txheej txheej rwb thaiv tsev txo cov cua sov thiab ua kom cov pa tawm mus tas li thiab ruaj khov.

 

Peev Xwm Configuration: Feem ntau 4L–10L, nrog lub peev xwm loj dua (Ntau dua lossis sib npaug li 8L) haum rau siab -frequency steam dispensing scenarios, kom ntseeg tau tias tsis muaj kev cuam tshuam cov khoom noj thaum lub sijhawm ua haujlwm ntev -.

 

Temperature thiab Pressure Control System:

PT100 siab-kev ntsuas kub qhov ntsuas + PID algorithm: Tiag- lub sijhawm saib xyuas thiab hloov kho ntawm boiler kub, tswj qhov kub ntawm qhov kub ntawm 110-135℃los tiv thaiv lactose caramelization lossis protein denaturation.

 

Siab Valve thiab Gauge: Tswj qhov system siab ntawm 0.8-1.2 bar. Qee cov qauv siab - kawg yog nruab nrog cov ntse siab li qub uas tau txais qhov sib npaug ntawm cov khoom siv zog.

 

Ntau- qhov tsim (peb- qhov / plaub- qhov): Ua kom zoo tshaj qhov kev faib tawm, ua kom cov huab cua nkag tau zoo, thiab ua kom zoo microbubbles (0.3 hli qib).

Rotating qauv: Txhawb 290℃kev sib hloov, ua kom yooj yim hloov lub kaum sab xis coj cov mis nyuj rau hauv lub vortex rau txawm frothing.

Hidden probe: Tiv thaiv cov kua mis residue buildup thiab txhim khu kev yooj yim tu.