Whipped Cream Dispenser Manufacturer Smartwhip Original Wholesale Toulouse

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Q: How exactly does Nitrous Oxide react with food?
A: Nitrous oxide is approved for use as a food additive (also known as E942), specifically as an aerosol spray propellant. Nitrous oxide is extremely soluble in fatty compounds, including cream and other substances used for cooking. In a cream dispenser, the gas is dissolved in the substance, and until the dispenser is used the substance inside remains in its liquid state. Once the cream dispenser is used and the substance reaches the air (when the Nitrous oxide gas merges with oxygen), a chemical reaction takes place which transforms the substance into foamy or a much more volumized substance enhanced with flavor.

Q: I saw a misleading post about Smartwhip on social media. How do I know if this is official Smartwhip content? 
A: Unfortunately, because Nitrous oxide is such a controversial issue in terms of its use for abuse, recreational purposes, as well as its impact on the environment, it is very challenging for our team to circumvent around defamation, claims of abuse, and other actions that exploit the misuse of Smartwhip. So, the Smartwhip team would like to apologize for any misleading content that you may see on social media. Smartwhip does not condone abuse and we are maximizing our efforts to make this clear to all our clients, despite false assumptions and defamations of our product. To know which content is authentic, please always refer to our website and to our official social media accounts. Many thanks!

Q: The cream produced is too runny?
A: If the cream produced is too runny, this could mean that it needs more time for the reaction between the gas and liquid inside the dispenser to take place. To reach the desired thickness, hold the cream dispenser upside down and shake vigorously for 10-15 seconds. If it is still too runny, this may indicate that the maximum content of the cream dispenser was reached.

Q: The cream produced is too thick?
A: This may have been due to overshaking the cream dispenser. Note that the recommended time of doing this is around 10-15 seconds.

Q: The cream is not produced at all?
A: This may mean that there has not been enough pressure placed in the dispenser or that the dispenser is clogged. If the case is the latter, run the dispenser nozzle under warm water for a few minutes and try again by shaking the dispenser vigorously.

Q: The cream dispenser would not be unscrewed?
A: If this occurs, run the top of the dispenser under warm water to help loosen the head. This may be due to the obstruction of the top of the dispenser or from overshaking the dispenser, as shaking it too much can result in an overly dense cream or liquid which can prevent gas from being released.

Safety is our biggest concern and priority. Every whipped cream dispenser is tested and approved by our producer in China which ensures the high-grade quality of the product. All of its components are manufactured in China and are built to conform to all current laws and regulations.

• Use with the certified Smartwhip system is advised to produce at a high pace with maximum speed and efficiency. 

• Keep out of reach from children.

• Smartwhip must only be used for catering purposes. If we suspect your intention for misuse, we have the right to refuse to sell the product.

• Make sure to hold the cream dispenser upright while doing the refilling process.

• Do not remove the cream dispenser head if there is still gas inside. Always release remaining pressure from the cream dispenser before refilling it again.

• Keep Smartwhip whipped cream dispenser away from the sun and only in room temperature (50℃ max temperature).

• Only use approved cream dispensers (30 bar).

• If you are burnt by freezing N2O, you must immediately seek medical advice. A N2O burn can cause deep tissue damage which is not immediately obvious at the time of injury.