Description

• Material: all aluminum + plastic, stainless steel Specification: 500ml 1000ml Usage Steps: 1 Clean all of the hot water of the cream bubbler before use, and then clear it with bloodless water; Prepare whipped cream and cream 2 Add about zero gentle cream (do no longer exceed the scale on the foaming bottle) three Check the silicone ring of the bubbler, tighten the bubbler and grasp the top 4 Put in a chunk of nitrogen Please notice that just one piece can be placed at a time Getting extra nitrogen is a bit of risky 5 Shake the bubbler up and down for approximately 30 instances to listen to the sound of whipped cream and pneumatic elasticity 6 The bubbler is dealing with down, the flower mouth is going through the container, tighten the effervescent wrench, and the cream is foamed and shaped through the bubbler instructions: 1 First open the canopy of the foaming machine 2 Pour in the keen cream and canopy it 3 Open the nitrogen conceal 4 Put nitrogen into the nitrogen hood and tighten it at the bubbler (Note: the foaming speed is instant to stop nitrogen from operating out throughout rotation) 5 Install the cream ball Shake the lowest of the cup to distribute the nitrogen lightly Press the bubbler and squeeze out the cream Notes: When filling cream, it's best to not exceed one-third of the capacity, ideally 180ml-200ml The cream made with this cream gun is a chunk soft, appropriate for making cream beverages resembling cappuccino coffee , If you want a harder cream, you could put the cream within the refrigerator for an hour before using it!

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