iSi Culinary International

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iSi Culinary is a division of iSi Group

Herzlich Willkommen bei iSi Kulinarik!

Für Ihr Land stehen spezifische Inhalte & Produkte zur Verfügung. Um die digitale Welt von iSi zu entdecken, besuchen Sie bitte

auf iSi International bleiben

Herzlich Willkommen bei iSi Kulinarik!

Für Ihr Land stehen spezifische Inhalte & Produkte zur Verfügung. Um die digitale Welt von iSi zu entdecken, besuchen Sie bitte

auf iSi International bleiben

Welcome to iSi Culinary!

Specific content & products are available for your country. In order to discover the digital world of iSi, please visit

Stay on iSi International

F.A.Q

Questions & Answers

iSi Whippers

Can I put the iSi Whipper in a hot water bath or in a bain-marie?

The iSi Gourmet Whip can be heated/kept warm in a bain-marie at max. 75°C/165°F without the charger holder. 
Never put the iSi Thermo Whip in a bain-marie or water bath.

Can I use bottle components from other companies with iSi components?

You should only use iSi original components. The individual components of iSi Whippers are tailored to work perfectly together. Never combine your iSi Whipper parts with those from other manufacturers as we cannot provide a guarantee for them. iSi heads are marked on the head and charger holder. iSi bottles are marked on the base.

What do I do if after being cleaned in the dishwasher, my whipper has a kind of white film on the head?

Check the whipper instructions to ensure that your whipper is actually dishwasher-safe.
Under certain circumstances, such as at high cleaning temperatures, with too long a contact time, or too high a pH value of the cleaning agent, it can happen that a light white or gray-colored film can build up on the metal head. This does not impair the functionality of the whipper in any way. Do not scrape. Do not use scouring agents.

Why can't I completely empty the contents of my iSi Whipper?

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. For optimal results, use cream with a fat content of 32-36%.

Tip: Note the fat content when shaking cream:

  • Fresh cream with a fat content of 36% should be shaken a maximum of 3 times.
  • Fresh cream with a fat content of 32% should be shaken a maximum of 4–5 times.
  • Do not shake between portions!

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.

Tip: Always operate the whipper with the head pointing downwards. 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.

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:

  • 1 iSi Charger for 0.25 L and 0.5 L (~8.5 and 17 fl. oz.) iSi Whippers
  • 2 iSi Chargers for 1 L (~34 fl. oz.) iSi Whippers

The basic mixture is too stiff.

Tip: Reduce the amount of gelatin or the proportion of binding agent in the recipe. 

What do I do if I cannot unscrew the head of my iSi Whipper?

First release the pressure: Place the whipper with the head upwards and hold a towel over the outlet. Activate the lever until the iSi Whipper is no longer under pressure. Now the head can be removed from the bottle. If the head still cannot be removed, please contact iSi or your service center.

What should I do if my whipper has a leak or releases pressure prematurely?

Ensure that the decorator tip is securely screwed on before using the chargers.
Make sure that the head gasket is inserted and not damaged.
Check that the whipper head has been properly cleaned. Follow the cleaning instructions given in the accompanying whipper instructions. If you add other ingredients to the cream, ensure that these are dissolved or stirred in. Otherwise clumps may form, blocking the dispensing system. A blocked dispensing system may cause leaks.

How can I dispose of the chargers? Can the chargers be recycled?

Please dispose of your iSi Chargers in a waste metal bin, sometimes referred to as "blue waste." Chargers placed in these bins can be recycled.

How do I reheat a cooled mixture in the iSi Thermo Whip or iSi Thermo XPress Whip?

The iSi Thermo Whip and iSi Thermo XPress Whip must not be put in a bain-marie or water bath.
Empty the contents directly out of the whipper into a pot and reheat it separately from the whipper. Then put it back into the iSi Whipper and screw on the right number of iSi Cream Chargers for the whipper size. Shake vigorously every time a charger is screwed on.   

How long does the mixture keep in the iSi Whipper?

Preparations can be kept in the refrigerator for up to 1 week thanks to the air-tight system.

How do I know whether my iSi Whipper is suitable for hot preparations?

Only iSi stainless steel whippers with a red silicone ring are suitable for hot preparations.   

Why am I not able to dispense anything out of my iSi Whipper?

The mixture has become too solid during cooling.

Leave the whipper to stand at room temperature for 5–10 minutes, or briefly hold under hot water. Vigorously shake the whipper downwards in order to bring the mixture to the head of the whipper.

The mixture contains seeds or bits that are blocking the valve. If you add other ingredients to the cream, ensure that these are dissolved or stirred in. Otherwise clumps may form, blocking the dispensing system.

Tip: In order to clear a blocked valve, you will have to release the gas from the whipper. In order to do this, place the whipper with the head upwards and hold a dishcloth over the tip; then activate the lever. When the gas stops flowing, you can open the whipper, empty the contents, and clean the parts. Then filter the contents through a fine mesh sieve and refill the whipper.  

Why have the contents of my iSi Whipper not solidified?

Not enough binding agent was used or the required chill time was not observed.
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:

  • 1 iSi Charger for 0.25 L and 0.5 L (~8.5 and 17 fl. oz.) iSi Whippers
  • 2 iSi Chargers for 1 L (~34 fl. oz.) iSi Whippers

iSi Soda Siphons

Can I use bottle components from other companies with iSi components?

You should only use iSi original components. The individual components of iSi Whippers are tailored to work perfectly together. Never combine your iSi Whipper parts with those from other manufacturers as we cannot provide a guarantee for them. iSi heads are marked on the head and charger holder. iSi bottles are marked on the base.

Can I put juices or alcohol in the iSi Soda Siphon?

The iSi Soda Siphon is only suitable for the preparation of water.  

My soda has hardly any carbonation. What is the reason for this?

Observe the following instructions when preparing your water:
Fill the bottle with cold water.
After screwing on the charger, shake the whipper a min. of 5 times.
If the water is cold when poured in and the siphon is kept in a cool place, then the soda water will be particularly fizzy. 

Why does my iSi Soda Siphon release water immediately after I screw on the charger?

Never fill the bottle without having first inserted the measuring tube. The measuring tube must sit securely in the bottle neck. The bottle is full when the water starts to spill out of the measuring tube. Do not try to add more water by tilting or shaking the bottle.

iSi Accessoires

Tips for the kitchen

Right temperature.
Temperature plays an important role in Rapid Infusion. For best results use ingredients at room temperature to infuse as much flavor as possible into the liquid. If you would like to infuse a liquid into solids (ex. raspberries), it is recommended to chill the solid ingredients first before placing them in the iSi bottle. The solid ingredients can thus take on the flavor of the liquid.

Maximum filling level.
The liquid level in the iSi Whipper determines the pressure. In order to achieve the best possible results, pay close attention to the line marking the maximum filling level.

Optimum rest period.
For the “flavor exchange” of Rapid Infusion to occur, ingredients must rest for a certain amount of time to the pressure in the iSi Whipper. For this reason, it is important to follow the indicated rest periods.

Quick venting.
Quickly venting the gas is essential to creating a perfectly infused recipe.

Tips for the bar

Fresh taste.
Certain ingredients such as lemon zest cannot be used in the classic, time-consuming infusion techniques, since they decompose over time. In the conventional method, a long resting time can result in spoiled ingredients. Rapid Infusion maintains the fresh and natural taste of the products used since it happens so quickly.

Balanced taste.
Hot and spicy? Yes please, but not only! With Rapid Infusion you can also dilute the flavor profiles that are not intended to be too strong. For example, chili peppers. With the conventional infusion process, undesirable flavors remain, lending the food an undesirably strong spiciness. Rapid Infusion preserves the natural flavor of chili peppers, and provides spiciness and flavor in balanced proportions.

Reduces bitter taste.
The bitter compounds in many foods take longer to be extracted than the more desirable flavors. The end result with Rapid Infusion is therefore much less bitter than the result of traditional, time-consuming techniques. Due to a faster process, the most desirable flavors of coffee or chocolate hold their unique flavor profile.

How does Rapid Infusion work ?

N2O flows out of the iSi cream charger into the iSi Whipper, forcing the liquid and the  N2O to organically combine together under high pressure with the flavoring substance. When the pressure in the Whipper is released, the N2O forms bubbles and takes on the flavors of the ingredient. This means the aroma has been transferred into the liquid.

iSi Repair & Replacement Parts

Who takes care of repairs for my iSi Whipper?

You can send your iSi Whipper to our factory.

iSi GmbH
c/o Customer Service
Kürschnergasse 4
1217 Vienna

NOTE:
Please only send complete whippers for repairs. Please include a brief description of the fault with your whipper.

Where can I get replacement parts for my iSi Whipper?

Replacement parts can be ordered by e-mail. Please send us the following information:

The whipper you need a replacement part for
The color of your whipper
The date of manufacture (located on the base of the bottle)
The replacement part you need (e.g., decorator tip, charger holder, or head gasket)
Your name and your complete mailing address
Your telephone number for queries