PULY MILK Plus® Liquid NSF

Operation clean spears for a milk cream to taste

It’s time for breakfast at the bar. The demand for espresso, but above all for cappuccino, is high and the steam wand or the automatic cappuccino maker work non-stop. Few operators find the time to clean them with a sponge or cloth; mostly, after each processing in contact with milk, their surface is covered with a dense layer of fat and proteins, which the heat solidifies.

DIRECTIONS FOR USE: to clean the automatic cappuccino maker DAILY: a) dilute 25 ml of PULY MILK
Plus Liquid in half litre of cold water; b) get the solution absorbed by means of the suction tube by
repeatedly pressing the button indicated in the machine instructions; c) rinse by getting at least 2 litres of
clean water sucked in. It is absolutely impossible to get the cappuccino maker to suck in hot water so only
use cold water.

To clean the whole machine WEEKLY: prepare a solution of 25 ml of PULY MILK Plus Liquid for every
half litre of very hot water, using plastic, stainless steel or glass (but not aluminium) containers; dismantle the
cappuccino maker completely and leave the parts to soak for 2-3 hours (or overnight) and then rinse
carefully once with clean water and repeat. The solution must be used to clean the steam wand, the milk-jug
and all the tools dirty of milk and coffee residues.

FREQUENCY OF USE: PULY MILK Plus Liquid is generally used every 50/100 cups of foamed milk and
whenever you need to restore the machine to efficient working order. We anyway advise preventive
measures at least once a day, to prevent the heated milk from drying and forming a hard crust that is
difficult to remove quickly.