KAYSER professional cream whipper
They are essential creativity tools for chefs and caterers, and they are also a means of creating an effect at least cost: little raw material is needed to make hundreds of verrines. Useful for dishes from the entire menu: mises en bouche, verrines, starters, side dishes, sauces, creams, mousses, etc., based on foie gras, seafood, vegetables, and infused cream. All the parts of the head can be removed for optimum hygiene.
Acknowledged professional quality since 1960
- For Chantilly cream, hot and cold sauces and emulsions, as well as sweet and savoury items
- For hot preparations, maximum 70 °C
- Made in the EU