OF OVER 39 PATENTS / INVENTOR OF AEROSOL VALVE
history of this most fascinating science and industry takes
us back to the 1930ís in London, England. At that time
only a hand full of scientists were engaged in the development
of aeration theory and its practical application to small
pressure vessels to be built and used for whipping and dispensing
in the food and ice cream industry. The pressurizing gas selected
was nitrous oxide commonly called N20. It is odorless, colorless
and has no taste. It is also fully immersible in dairy products.
This immersion causes fluid cream to expand into a whipped
state when it is ejected from the dispenser's decorator nozzle
into the low pressure of our atmosphere.
British began to manufacture their small hand held pressure
containers and dispensing valves for intended use in related
fields. The means of pressurization was a small disposable
cartridge containing N20. These units were sold throughout
England and all European industrialized countries.
the late 40ís and 50ís US manufacturers started producing
their own version of the British invention. The industry
was centralized in New York City and Chicago. Many of these
companies produced antique style whipping units. From the
standpoint of commercial usage they did not measure up to
the needs of the operator. During this period one large
US multi-national corporation invested large sums of money
to produce and market their version of a pressure whipper
throughout the USA and every other country in the world.
It too was a small hand held device charged with a disposable
cartridge that continued to rise in cost.
foreign made aluminum and plastic hand held dispensers are
produced. These manufacturers and distributors fail to inform
their customers that there is now a new system that eliminates
your locked in position into purchasing disposable chargers.
Now you can charge your
whipper by using a permanent refillable cartridge operating
off a bulk gas metering system. Which cuts costs up to 80%
over throw away chargers. This new method is completely
safe and far more efficient.
about the same time US producers of tin cans decided to
produce disposable pressure cans for making whipped cream.
The problem with this item was always its high production,
packaging costs and enormous waste when it ran out of dispensing
gas. The can had no provision for recharging to reduce waste.
The only thing that the can offers is convenience. However,
the price you pay for that convenience effects your bottom
line dramatically. Environmentally the can is very destructive.
If you make your own whipped cream in all stainless steel
equipment the environment is untouched and profits are maximized.
was now clear that something new for whipped cream was needed
with lower operating costs and far less waste. Independent
of everything in use, the writer of this article is a professional
inventor, designer of the first stationary whipping system
in real commercial sizes. World patents were granted back
in 1962. This development was the fore runner of the worldwide
post mix and pre mix systems for the soft drink industry.
The commercial whipped cream dispenser was trade marked
as River Of Cream," outputs ranged from 6-60 quarts of whipped
cream. These units were the first all stainless steel pressure
vessels with extended flexible stainless steel dispensing
lines. On the end of the line a palm size dispensing and
decorating control, very light in weight enabled the operator
to dispense at breath taken speed. It swept the US market
especially the ice cream industry. Where virtually every
independent dairy installed them inside their retail shops.
Many River Of Cream Systems are still in use today after
more than 35 years of virtually trouble free operation.
the years many new innovations were introduced on the aforementioned
equipment. A string of patents covered every aspect of development.
2003 new models were introduced to the industry under the
trade name Rocket Whipped Cream Dispensers. They reflected
the new age of speed, super economy and premium quality
whipped cream that nothing else could match.
The savings are truly dramatic. If you give your valued
customers the best quality at affordable cost you can only
you are using cans or hand held whippers. There are solutions
that can save you up to 80% over your current costs. In
example if you are using 4-5 chargers per day youíll save
up to $ 675.00 per year by charging with a Refillo-Whip
charging system. If you use only 1 case of cans per week
you can make a real fresh whipped cream and save up to $
850.00 annually with Rocket Whipped Cream Dispensers.
only way to determine actual costs are through the overrun
or yield that a piece of a equipment can offer. Hand held
units offer only 250% overrun, commercial stainless steel
systems offer 600% Which speaks for itself.