Hendi Siphons and cartridges

Siphons and cartridges support distinct kitchen jobs: aerating cream, dispensing sauces and carbonating drinks. For HoReCa teams, the useful choice depends on the preparation, the required vessel capacity and the gas cartridge involved. Matching equipment to the recipe helps staff organise mise en place and finish dishes or drinks with a suitable dispensing tool.

Equipment and tasks

Cream siphons are intended for whipped preparations that need to be dispensed through a nozzle, such as cream for desserts or a finishing touch on plated dishes. The Kitchen Line siphon has a 0.95 l capacity, giving staff room to prepare a batch for service. Its aluminium head and white-coated aluminium bottle make a practical handheld vessel, while three different nozzles offer options for presentation. A charger holder and cleaning brush are included for keeping the components together and clearing residue.

The aluminium cream siphon is supplied with three polypropylene nozzles and a brush, making it suited to cold preparations that benefit from controlled dispensing. It is not intended for hot sauces and requires N₂O chargers, which are not included. The thermal siphon is suitable for hot and cold sauces, giving kitchens a different option for sauce work. Its double-wall stainless-steel construction limits heat transfer through the vessel walls, while the non-slip silicone base helps keep it steady during filling and dispensing.

Parameters in use

For drinks service, the BarUp soda siphon has a 1.0 L capacity and is designed for sparkling water and refreshing drinks. It uses CO₂ cartridges to carbonate the contents; a gas cap and storage hook are included. Stainless steel provides a durable body for repeated use. The soda siphon must not be washed in a dishwasher, so account for its separate wash-up routine when planning equipment care after service.

For cream siphons, N₂O cartridges provide the gas used to aerate the preparation. Each cartridge contains 7.8 g of pure N₂O, and packs are available in different quantities for replenishment. The thermal siphon is suitable for HENDI cream-siphon cartridges 588208, 588215 and 586907; cartridges are not included. Keep the distinction clear when preparing a station: CO₂ cartridges are for the soda siphon, while N₂O cartridges are used with cream siphons.

Choosing a product

Begin with the menu task. Choose a cream siphon for whipped cream and suitable cold preparations; choose the thermal model when hot as well as cold sauces are part of the work. For sparkling water and other carbonated drinks, the soda siphon is the relevant type. This keeps equipment and gas choice aligned with the preparation, rather than treating drink carbonation and cream aeration as the same process.

Then consider batch size, dispensing and wash-up. The larger cream siphon supports a fuller batch, while the smaller cream and thermal vessels suit more limited preparations. Compare the nozzle options with the finish required at the pass, and check cartridge type and compatibility before setting up. The thermal model can be cleaned in a dishwasher, whereas the soda siphon needs a different wash-up approach. These practical differences help teams choose equipment that fits both preparation and cleaning routines.