HENDI Kitchen Line 0.95 L cream whipper

A cream whipper pressurises liquid cream with nitrous oxide from a small charger, forcing the gas into solution. When the valve is opened, the pressure drops and the dissolved gas expands, creating a stable foam without mechanical whisking. This method gives a lighter, more consistent texture than hand-whipping and holds it longer without separation.

To use the HENDI Kitchen Line 0.95 L whipper, fill the bottle with cold cream to the marked level, screw the head on tightly, insert a nitrous oxide charger into the holder and pierce it by pressing down. Shake the unit vigorously to dissolve the gas, then chill for several minutes. Fit one of the three supplied nozzles, invert the whipper and press the lever to dispense whipped cream onto plates or desserts.

The head and bottle are made of aluminium, the bottle coated white for visibility. A charger holder is built into the head, and a small cleaning brush is included for the nozzles and valve.

The 0.95 L volume sets the amount of cream that can be whipped in one cycle, determining the number of portions before refilling. The whipper requires nitrous oxide cream chargers, which are purchased separately and not suitable for hot liquids.

Cleaning involves rinsing the bottle and head with warm water after each use, brushing the nozzles and valve seat, and allowing all parts to dry thoroughly before reassembly.

The whipper is listed in the HENDI kitchen catalogue under cream preparation equipment.