Construction Of A Commercial Steam Milk Frother

The core structure of a commercial steam milk frother consists of key components such as a boiler system, steam nozzles, temperature control unit, water pump, and safety protection devices. These components work together to achieve efficient and stable milk froth production.

 

Double-Layer Stainless Steel Boiler: Commercial models generally adopt a double-layer structure. The inner tank is responsible for heating water to generate steam, while the outer insulation layer reduces heat loss and ensures continuous and stable steam output.

 

Capacity Configuration: Commonly 4L–10L, with larger capacities (≥8L) suitable for high-frequency steam dispensing scenarios, ensuring uninterrupted steam supply during long-term operation.

 

Temperature and Pressure Control System:

PT100 high-precision temperature probe + PID algorithm: Real-time monitoring and adjustment of boiler temperature, precisely controlling steam temperature within the 110–135℃ range to prevent lactose caramelization or protein denaturation.

 

Pressure Valve and Gauge: Maintains system pressure at 0.8–1.2 bar. Some high-end models are equipped with intelligent pressure valves that automatically balance steam output intensity.

 

Multi-hole design (three-hole/four-hole): Optimizes airflow distribution, improves air entrainment efficiency, and forms fine microbubbles (0.3mm level).

Rotating structure: Supports 290° rotation, facilitating angle adjustment to guide milk into a vortex for even frothing.

Hidden probe: Prevents milk residue buildup and enhances cleaning convenience.