Whippers Cream Foam Gun Siphon Squeeze Bottle

Material: all aluminum + plastic, stainless steel

Specification: 500ml 1000ml

Usage Steps:

1. Clean all the hot water of the cream bubbler before use, and then clean it with cold water; Prepare whipped cream and cream

2. Add about 0.5l light cream (do not exceed the scale on the foaming bottle)

3. Check the silicone ring of the bubbler, tighten the bubbler and grasp the head

4. Put in a piece of nitrogen. Please note that only one piece can be placed at a time. Getting more nitrogen is a little dangerous

5. Shake the bubbler up and down for about 30 times to hear the sound of whipped cream and pneumatic elasticity

6. The bubbler is facing down, the flower mouth is facing the container, tighten the bubbling wrench, and the cream is foamed and formed by the bubbler

instructions:

1. First open the cover of the foaming device

2. Pour in the prepared cream and cover it

3. Open the nitrogen cover

4. Put nitrogen into the nitrogen hood and tighten it on the bubbler (Note: the foaming speed is fast to prevent nitrogen from running out during rotation)

5. Install the cream ball. Shake the bottom of the cup to distribute the nitrogen evenly. Press the bubbler and squeeze out the cream

Notes: When filling cream, it is best not to exceed one-third of the capacity, preferably 180ml-200ml. The cream made with this cream gun is a bit soft, suitable for making cream drinks such as cappuccino coffee , If you want a harder cream, you can put the cream in the refrigerator for an hour before using it!