Kayser Siphon for Whip Cream, 0.5L Stainless Steel body - for Home Use only!

FILL IN:

• after emptying, the siphon is depressurized above the sink by pressing the dosing flap
• the empty owner is disassembled
• unscrew the head, rinse with warm water and then with cold water to cool the siphon
• Shake the whipped cream well in the original packaging for to dissolve the fats deposited on the walls of the box
• use whipped cream with 25% fat or more
• pour whipped cream, but max 3/4 of the siphon volume
• Screw and tighten well

PRESSURIZATION:

• 1-2 patterns are used for the 0.5 liter siphon
• Patterns are disposable
• gas discharge from the owner is indicated by a specific whistling, longer at the first owner, and shorter at the second
• Detachment of the owner is followed by a click, which is normal
• after mounting AND unloading each owner, the siphon shakes vigorously several times
• the last pattern is screwed to the end and remains on the siphon until it is emptied
• EMPLOYER SUPPORT DOES NOT INFLATE UNTIL REFUSAL, but only until the employer's discharge whistle is heard
• after mounting the last owner, leave a homogenization break of about 30 sec, after which the CREAM is PREPARED

USE:

• the siphon is held vertically, upside down and with the owner facing the user
• The dosing flap is pressed very lightly, the dosing head is kept at max. 1 cm of surface to decorate
• Failure to observe the working position (inclined siphon) leads to the elimination of additional gas.
  Consequence: soft whipped cream at the last portions or not removing all the liquid content.
• the siphon is shaken vigorously and along the siphon, 3-4 times every morning before the first use and whenever the non-use break exceeds 1 hour, otherwise a few servings of soft whipped cream come out during dosing and are loses gas.

CLEANING:

• The dosing tip is disassembled and washed at the end of the day, with a conical toothbrush, so as not to form a stopper

Possible problems during use (SOFT CREAM):

• because the siphon is cold, or
• did not stir after standing for more than 1 hour, or
• The siphon is not pressurized enough because:

1. used incorrectly (tilted)
2. the bosses didn't thread enough (no whistling at download)

• The liquid cream that was poured into the siphon was weak, watery because

1. the fat remained in the box because the box of whipped cream did not shake before emptying, or
2. used whipped cream & lt; 25% (eg 20%)