The slight negative pressure inside the nozzle sucks milk back into the pipes. Protein-rich residues form biofilms in warm, enclosed environments. You must use professional enzymatic cleaners to soak and emulsify these, and use specialized jetting equipment to flush the interior; do not force disassembly yourself to avoid damaging the mechanism.
The physical mechanism of bacterial growth
After use, milk residue may remain inside the nozzle. Proteins and fats easily spoil in warm, humid environments, and this cannot be thoroughly removed by ordinary hot water rinsing.
Professional purification procedure
Handling precision pipes requires the correct procedure:
- Enzyme degradation: Use a specialized protein-decomposing enzyme formula for soaking to break down stubborn biofilm structures.
- Gentle flushing: Use specialized jetting equipment to circulate water and discharge loosened residues.
- Final check: Ensure the steam output is pure and dry, free of odors, and that pressure has returned to a stable state.
Safety precautions
Do not use abrasive tools, strong acid or alkaline cleaners, or disassemble electronic pipes without professional training. Incorrect operation will damage the metal coating of the nozzle or even lead to permanent damage to the machine.
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