Follow the cleaning instructions given in the accompanying whipper instructions. Make sure that the head gasket is inserted and not damaged.Ĭheck that the whipper head has been properly cleaned. What should I do if my whipper has a leak or releases pressure prematurely?Įnsure that the decorator tip is securely screwed on before using the chargers. If the head still cannot be removed, please contact iSi or your service center. Now the head can be removed from the bottle. Activate the lever until the iSi Whipper is no longer under pressure. What do I do if I cannot unscrew the head of my iSi Whipper?įirst release the pressure: Place the whipper with the head upwards and hold a towel over the outlet.
Then filter the contents through a fine mesh sieve and refill the whipper. When the gas stops flowing, you can open the whipper, empty the contents, and clean the parts. In order to do this, place the whipper with the head upwards and hold a dishcloth over the tip then activate the lever. Tip: In order to clear a blocked valve, you will have to release the gas from the whipper. Otherwise clumps may form, blocking the dispensing system. If you add other ingredients to the cream, ensure that these are dissolved or stirred in. The mixture contains seeds or bits that are blocking the valve. Vigorously shake the whipper downwards in order to bring the mixture to the head of the whipper. Leave the whipper to stand at room temperature for 5–10 minutes, or briefly hold under hot water. The mixture has become too solid during cooling. Why am I not able to dispense anything out of my iSi Whipper? Tip: Reduce the amount of gelatin or the proportion of binding agent in the recipe. Not enough cream chargers have been used. Only use original iSi Cream Chargers with your iSi Whipper! The iSi system has been tailored to work perfectly together, guaranteeing the best quality. The following number of chargers will be required depending on the whipper size: If the whipper is only held at an angle, the gas cannot completely press the mixture out of the bottle and residue will be left in the bottle. Tip: Always operate the whipper with the head pointing downwards. The whipper was not operated with the tip pointing downwards. The pressure was therefore lost prematurely and the whipper can no longer be emptied completely. Fresh cream with a fat content of 32% should be shaken a maximum of 4–5 times.Fresh cream with a fat content of 36% should be shaken a maximum of 3 times.Tip: Note the fat content when shaking cream: For optimal results, use cream with a fat content of 32-36%. When working with cream, it is important to note the fat content. Shaking it for too long may cause the cream to become too stiff. Why can't I completely empty the contents of my iSi Whipper?
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