Weak steam is nearly always one of three things: a blocked tip, boiler pressure below where it should sit, or too much water in the steam because the boiler is overfilled or scaled.
Pull the tip off and steam without it. If pressure is strong bare, the tip holes are blocked with dried milk protein and a soak in cleaning solution plus a pin through each hole fixes it in five minutes. This is the single most common cause on a site that does not soak the wand nightly.
If pressure is weak with the tip off, look at the boiler gauge. A service boiler should typically sit around 1.0 to 1.5 bar. Below that, the pressurestat, the heating element or the element contactor is the suspect and that is engineer territory.
Wet, spluttering steam that soaks the milk rather than texturing it usually means the boiler water level is too high, or scale is fooling the level probe. Both change the steam-to-water ratio coming out of the wand, and both need attention before you blame the milk.
Usually an overfilled boiler or a scaled level probe letting the water sit too high. You are getting water with the steam, which is why the milk goes thin and never builds texture.
Remove the tip, soak it in a milk cleaning solution for 20 minutes, clear each hole with a fine pin, rinse and refit. Do the soak nightly and the blockage stops recurring.
Most service boilers sit around 1.0 to 1.5 bar. Check your manufacturer figure, but a gauge sitting well below that range explains weak steam on its own.
The boiler cannot recover fast enough for your volume. That is either a machine undersized for the site or an element running at partial power.
Yes, directly. Scale coats elements and probes, which reduces heat transfer and corrupts level readings. A correctly specified water filter prevents most of it.
Home | Contact | Phone: 0333 344 1242 | Email: sales@blendly.co.uk