Thermo XPress Whip manual
November 2013
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Equipment The iSi N2O System includes 2 parts:
1. iSi Thermo XPress Whip 2. iSi N2O Cream Chargers – available in packs of 10, 24 or 50 pieces. Only use iSi Chargers to guarantee the durability and functionality of the equipment. The iSi chargers can be identified by the red iSi logo and the silver rose color. 1 2
iSi Thermo XPress Whip
1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11.
Push-Button (Art. 2252) Charger Holder (Art. 2295) Cap (Art. 2002) Head (Art. 2289) Nozzle Adapter (Art. 2228) Decorator Tip (Art. 2255) Bottle Gasket (Art. 2248) Riser Tube (Art. 2249) Bottle Non-Slip Drip Tray (Art. 2288) Cleaning Brush (Art. 2241)
Local contact for spare part orders: SANGAIDA, Paneriu str. 20a, Vilnius // Mrs Milda Poderyte
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Preparation STEP 1 Fill the iSi Thermo XPress Whip maximum to the filling line indicated on the bottle with well-cooled cream (Max. 1000 ml of Whipping Cream ).
STEP 2 Put together the riser tube and bottle gasket and insert into the stainless steel bottle.
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Preparation STEP 3 Screw the push-button into the head. Screw the head onto the bottle. Attach the decorator tip to the nozzle adapter and then to the head.
STEP 4 Insert the iSi cream charger into the charger holder and screw the charger holder to the head. STEP 5 Shake the device vigorously four or five times. Unfasten the charger holder, dispose of the empty charger. Repeat step 4 with a second charger. After the second charger, it is recommended to shake vigorously at least about 4-5 times. Replace the charger holder with the cap to protect the piercing mechanism. 5
Preparation
STEP 6 Test the consistency. The initial extraction (approx. ½ cup) will always be runny. Continue to press the push button until the consistency is firmer. If after doing the initial extraction the cream is still too liquid, shake the bottle vigorously again 2-3 times. STEP 7 The whipped cream is ready. Place a label on the back of the bottle indicating the expiration date (maximum 72 hours). Put up a cardboard/a sign informing the consumers about the content. Place the iSi Thermo XPress whip on the counter. It´s now ready and it can be dispensed immediately by pressing the button. The device keeps the cream cool up to 8 hours. Maximum time in use 3 days.
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Preparation
STEP 8 Whipped cream can be re-cooled in the iSi Thermo XPress Whip. Remove the decorator tip and nozzle adapter for cleaning before placing the whipper horizontally overnight in the refrigerator (at a min.3째C) Never place it in the freezer. STEP 9 After storing it overnight in the refrigerator for cooling, it is not necessary to shake, nor to recharge. Just attach the assembled decorator tip and nozzle to the head and place it back on the counter.
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Interim Cleaning (every 2 hours)
Interim Cleaning: Periodically clean the decorator tip and nozzle adapter during use. (Recommended every 2 hours, at least twice a day.) The decorator tip and nozzle adapter can be removed and replaced at any time for periodic cleaning.
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Cleaning Thorough Cleaning: to do every time the iSi Thermo XPress Whip is empty after its usage. Minimum every 3 days /72 hours.
1. Press the push button until the device is completely empty and has been depressurized.
2. Unscrew the push button from the device head and remove the device head.
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Cleaning 3. Disassemble the iSi Thermo XPress Whip into the individual product components. 4. Rinse the products components with warm drinking water and a cleaning agent and clean the device head, riser tube, decorator tip and nozzle adapter with the cleaning brush. Fully remove any fat residues.
5. Wash single components by hand with your cleaning agent and hot water. Do not clean the head piece in the dish washer.
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iSi Contact information For further information and questions: Refer to the iSi instructions manual or contact iSi.
INTERNATIONAL HEADQUARTER
Austria iSi GmbH K端rschnergasse 4 A-1217 Vienna T +43 (1) 250 99-0 info@isi.com www.isi.com/culinary
Kamil L端hn Skibinski Export Manager Tel. +43-1-25099-595 Mobil: +43-664-815-8979 kamil.luehn-skibinski@isi.com