50 years of iSi Cream Whippers & Chargers
The year 2014 celebrated the 50th anniversary of the iSi Group.
View MoreThe ISI Professional chargers offer great savings,
With upto 20% more portions from the same cream.
Become part of the smooth revolution:
Nitro drinks achieve an incredibly creamy texture with
a velvety foam crown through the processing with nitrogen (nitro) with ISI Nitro whippers.
150 years ago, Carl Pochtler designed our first soda siphon in his Viennese factory.
His pioneering spirit and the pursuit of the highest quality are still practiced daily in this,
the 5th generation of our family business.
The year 2014 celebrated the 50th anniversary of the iSi Group.
View MoreiSi is an Austrian institution that today is represented in more than 80 countries around the world.
View MoreWe are on a mission to discover new things. Follow uncharted paths and open up new possibilities.
View MoreOn May 14, 1964, the foundation for the brand name and logo for today’s iSi Group was laid with the listing of the iSi Metallwarenfabrik GesmbH.
Since then, innovative strength and research have been the factors for success behind our international market leadership in pressurized gas systems. Today, the iSi Group is present worldwide with production and sales facilities, selling products to more than 80 countries. We provide customized solutions for all applications in which compact energy is required in the form of pressurized gas chargers.
Mag. Christian C. Pochtler
Chairman & CEO
iSi began as Karl Fischer-Pochtler GmbH. In the early 19th century, it was already producing the first soda machines under the company name Carl Pochtler AG. The CO2 chargers used for making soda water and the N2O chargers for creating cream, soups, sauces, and foams make up the core product of the company's Culinary division.
The company is still family-run: Christian C. Pochtler is a direct descendant of the Fischer-Pochtler family. He has successfully led the company into the 21st century with an innovative business strategy.
How It All Began
Carl Pochtler, born in 1840, is officially recorded as being a turner and producer of surgical syringes and mechanical
instruments in 1867. At this time he also begins producing siphons.
The "Chirurgische Spritzen-Sodawasser-Apparate und
Syphon–Fabrik Carl Pochtler" [Surgical Syringes and Soda Water Machines and Siphon Factory Carl Pochtler] produces
an extensive range of products. The company receives numerous awards at trade shows and world exhibitions.
In 1878,
Carl Pochtler applies for his first patent (Pfropfenhahn).
In 1881, the company relocates to Kaiserstraße 87, in Vienna's 7th
municipal district. The company's headquarters remain at this central location until 1975.
First Phase of Big Changes
After Carl Pochtler's death in 1887, his daughter, Rosa Fischer-Pochtler, is registered as the owner of the company.
In 1906,
Carl Fischer, husband of Rosa Fischer-Pochtler, takes over management of the company.
Carl Fischer-Pochtler's son, Alfred, becomes
the managing director in 1916. The company has over 80 employees by this time.
The company changes its legal status to a limited company and is renamed Sodawassermaschinen-, Siphons- & Metallwarenfabrik Carl Pochtler A.G.
Various subsidiaries are founded in Czechoslovakia, Romania, and Yugoslavia.
Wartime Turmoil and Post-war Era
The company is forced to dissolve in 1940 due to the war, but in 1951 opens its doors once again to resume the production
of siphons and CO2 chargers for household use. Following the death of Alfred Fischer-Pochtler in 1954, his daughter,
Marietta Fischer-Pochtler, takes over his shares and the company management together with her husband Hannes.
Entering International Export Markets and Experiencing Growth
In 1959, Heimsyphon Karl Hinz und Co. Ges.m.b.H. is founded.
In 1964, the company Karl Fischer-Pochtler Ges.m.b.H acquires 100% of the
shares in the company Heimsyphon Karl Hinz und Co. Ges.m.b.H. and renames it iSi Metallwarenfabrik Ges.m.b.H. This lays the cornerstone for
the iSi Group's current brand name and logo.
In 1966, the first iSi disposable chargers for preparing soda water and whipped cream are
launched onto the Austrian market. The export of products to various countries, European and non-European alike, then begins.
In 1975,
production and administration are relocated to a newly erected factory at Kürschnergasse 4 in Vienna's 21st municipal district. This site
is expanded over the next few decades and remains the current headquarters for the entire iSi Group.
In 1978, Christian C. Pochtler
(fifth generation descendant of Carl Pochtler) establishes iSi Siphon of America Inc. (now iSi North America Inc.)
In 1984, he takes
over all of the company's shares and management and establishes Fischer-Pochtler Holding Ges.m.b.H. (now Pochtler Industrieholding AG). He also
takes over iSi GmbH.
Ferran Adrià's espuma cooking technique revolutionizes the use of iSi Whippers.
In 1990, the company Heimsyphon (formerly Heimsyphon Karl Hinz, a subsidiary of BOC) is acquired. The industrial cylinder sector
is expanded to form the second pillar of the company.
In 1994, the world's largest high-tech filling center for chargers for iSi's
Culinary division is commissioned and a factory for cylinders for the Components sector is built at the Kürschnergasse site.
In 1995,
iSi Airbag GmbH, cornerstone of the third business sector, iSi Automotive, is founded. In 2000, iSi Airbag GmbH relocates to the new site
on Scheydgasse in Vienna, the current headquarters of iSi Automotive Austria GmbH and iSi Automotive Holding GmbH.
iSi Automotive Takes Over the Airbag Business
During the automotive crisis, iSi Automotive takes over Delphi's European airbag business. iSi Automotive Berlin GmbH becomes the design
and development center for the Automotive Group.
iSi Automotive Hungary Kft. expands into the textiles and later modular market.
iSi
Automotive (Thailand) Ltd. takes on bag production.
iSi strengthens its three divisions, Culinary, Components, and Automotive, through innovation and specialization, as well as through internationalization via its own subsidiaries.
We are on a mission to discover new things. Follow uncharted paths and open up new possibilities.
We want to inspire new trends. To re-interpret the taste of food; unusual and strong. To discover what´s inside dishes. To create new paths and uncover new culinary possibilities.
At iSi we are always on the search for new ideas to unite diversity, reliability and creativity. That´s how we think. For 50 years. iSi connects functionality, design and innovation in all our products.
We want to enrich gastronomy. At home and at professional kitchens. Once curiosity has been inspired, creativity starts to work. We all need inspiration.
We are on a mission to discover new things. Follow uncharted paths and open up new possibilities.
iSi Inspiring food.
iSi Chargers and Whippers have been developed as one system.
Their technical details are therefore tailored to work perfectly together. This functional achievement is permanently checked using safety-related tests and quality assessments. The perfect function of your iSi Whipper can only be guaranteed if you exclusively use iSi Chargers with it!
Do not combine your iSi Whipper parts with those from other manufacturers as we cannot provide a guarantee for them. iSi heads are marked on the head and charger holder. iSi bottles are marked on the base. If you bear this in mind, nothing can stand in your way of achieving a perfect culinary result.
Thousands of iSi Whippers and Siphons are used in kitchens around the world every day. But what exactly goes on inside the bottles?
No Foam without Gas.
Nitrous oxide (N2O) generally dissolves much better in fat than in water meaning that liquids with a high fat content generate a much
better foam in a siphon than low-fat liquids. However, fat-free liquids can be foamed using a binding agent. Originally cream siphons were developed
for the production of whipped cream, which is an ideal liquid to aerate, due to its high fat content.
A Foam Takes Form…
In an iSi Whipper, soluble gas (usually nitrous oxide, also known as N2O, enclosed in the iSi Cream Chargers) is released into the liquid
to be foamed with the help of pressure. The liquid is released by this pressure in the siphon through the tip, causing the dissolved gas to expand
and the liquid to foam — a delicious Espuma is created! The iSi Whippers are technically perfected and are suitable for the preparation of Espumas,
finger food, warm and cold sauces, foamed creamy soups, as well as whipped cream and desserts. The whipper bottles and heads are made of high-quality
stainless steel, perfectly tailored for professional use in gourmet kitchens worldwide.
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Let us inspire you with our iSi recipes. We like to draw for you in our inexhaustible repertoire.
Discover the endless possibilities of culinary delights: cold or hot, sweet or savory – inspiring creations emerge from just a few ingredients. We wish you every success with the iSi recipes Database.
Ingredients for a 0.5 L iSi Whipper:
Preparation Green Smoothie:
Wash, peel and chop the celery. Next, wash the parsley and
allow to drain. Puree both ingredients with the water in
a blender until smooth. Then add the grapefruit juice and
apple juice, puree again until smooth and pour into glasses.
Preparation Basil Foam:
Mix the spinach leaves, basil leaves and cooled vegetable
stock and puree in a blender until smooth. Add the heavy
cream and season to taste with salt and pepper. Then
puree the mixture once more until smooth then pass through
the iSi funnel & sieve into a 0.5 L iSi Whipper, screw on 1 iSi
cream charger and shake vigorously. Refrigerate for 1-2 hours.
Ingredients for a 0.5 L iSi Whipper:
Preparation Strawberry Tiramisu:
Mix together the mascarpone, heavy cream, and lemon
juice. Mix 200 g strawberries with the sugar and puree in a
blender until smooth. Chop up the remaining strawberries
and pour into glasses with alternating layers of ladyfingers,
mascarpone crème and pureed strawberries. To finish,
spinkle with hazelnut croquant.
Preparation Elderberry Cream:
Mix all ingredients and pour into a 0.5 L iSi Whipper, screw
on 1 iSi cream charger and shake vigorously. Refrigerate
for at least 6 hours.
Ingredients for a 0.5 L iSi Whipper:
Preparation Apple Streuselkuchen:
Peel, core and cut the apples into small pieces. Combine
sugar, lemon juice, cinnamon, raisins and rum in a pot and
briefly bring to a boil. Add the apples and lightly simmer for
approx. 5 minutes. Then set the apples aside and allow to
cool. Mix the flour, powdered sugar, and margarine, and
rub into coarse crumbs with your hands. Bake in the oven
at 160 °C for approx. 10 minutes until golden brown. Fill
glasses with layers of streusel mixture and apples, and top
with apple cinnamon mousse.
Preparation Apple Cinnamon Mousse:
Thoroughly mix the apple juice, heavy cream and cinnamon.
Pour into a 0.5 L iSi Whipper, screw on 1 iSi cream charger and
shake vigorously. Refrigerate for 1-2 hours.
Ingredients for a 0.5 L iSi Whipper:
Preparation Vanilla Almond Milk:
Combine the vanilla and almond milk in a pot and heat.
Blend the mixture in a blender and finish off with the
chocolate hazelnut topping.
Preparation Chocolate Hazelnut Topping:
Pour the heavy cream and chocolate hazelnut sauce into
a 0.5 L iSi Whipper, screw on 1 iSi cream charger and shake
vigorously. Refrigerate for 1-2 hours.
Ingredients for a 0.5 L iSi Whipper:
Ingredients:
Preparation:
Soak the gelatin in cold water. Heat up 125 ml of orange juice, and dissolve the drained gelatin in it.
Mix the Campari with the rest of the orange juice, and add the dissolved gelatin. Pass the mixture through
the iSi funnel & sieve directly into the 0.5 L (~17 fl. oz.) iSi Whipper. Screw on 1 iSi cream charger and
shake vigorously. Refrigerate for at least 6 hours. Shake vigorously before serving.
Double the ingredients for a 1 L (~34 fl. oz.) iSi Whipper. Screw on 2 iSi cream chargers one after the other.
Shake vigorously after attaching each charger. Halve the ingredients if using a 0.25 L (~8.5 fl. oz.) iSi Whipper.
Ingredients for a 0.5 L iSi Whipper:
Ingredients:
Preparation:
Wash, peel and cut the cucumber. Mix the pieces of cucumber with the yogurt and the spices and puree in a blender until
smooth. Afterwards pass the cucumber mixture through the iSi funnel & sieve. Soak the gelatin in cold water, heat up part
of the cucumber mixture, dissolve the drained gelatin in it and add to the remaining cucumber mixture. Put the mixture
into a 0.5 L iSi Whipper, screw on 1 iSi cream charger and shake vigorously. Refrigerate for at least 6 hours.
iSi Tip:
Goes great with salads and shrimp.
For the iSi Thermo Whip and iSi Thermo XPress Whip: Place open in the fridge until the contents are chilled.
Double the ingredients for a 1 L (~34 fl. oz.) iSi Whipper. Screw on 2 iSi cream chargers one after the other. Shake vigorously after
attaching each charger. Halve the ingredients if using a 0.25 L (~8.5 fl. oz.) iSi Whipper.
Ingredients for a 0.5 L iSi Whipper:
Ingredients:
Preparation:
Puree the goat cheese, olive oil, sour cream, and spices in a blender until smooth and pass through the iSi funnel &
sieve. Stir in the cream, so that the mixture has a compact consistency. Put into a 0.5 L ( ~ 17 fl. oz) iSi Whipper,
screw on 1 iSi cream charger and shake vigorously. Refrigerate for 1-2 hours.
Serving Suggestion:
Serve on nut bread or wholewheat bread.
iSi Tip:
Can also be used in catering.
Double the ingredients for a 1 L (~34 fl. oz.) iSi Whipper. Screw on 2 iSi cream chargers one after the other. Shake vigorously
after attaching each charger. Halve the ingredients if using a 0.25 L (~8.5 fl. oz.) iSi Whipper.
Ingredients for a 0.5 L iSi Whipper:
Ingredients:
Preparation:
Drain the tuna and puree with the cream cheese in a blender until smooth. Add the cream and season with salt and pepper.
Pass through the iSi funnel & sieve directly into the 0.5 L iSi Whipper, screw on 1 iSi cream charger and shake vigorously.
Refrigerate for 1-2 hours.
Ingredients for a 0.5 L iSi Whipper:
Ingredients:
Preparation:
Place all ingredients in a pot and let simmer about 5 minutes. Puree in a blender until smooth, pass through the iSi
funnel & sieve directly into the 0.5 L iSi Whipper, screw on 1 iSi cream charger and shake vigorously. Keep the iSi
Whipper warm at max. 75 °C/165 °F in a bain-marie or in a water bath.
Ingredients for a 0.5 L iSi Whipper:
Ingredients:
Preparation:
Melt the butter in a pan, then filter through a cloth to clarify the butter. Sauté the shallots in vegetable oil until
glazed, add the bay leaf and peppercorns and deglaze with white wine. Let simmer for approx. 3 minutes (to reduce). Whisk
together the 3 egg yolks, 1 whole egg and the reduction in a metal bowl on a hot water bath (approx. 2 -3 minutes). Stir
the clarified butter (approx. 50 °C/122 °F), at first drop by drop and then gradually, until an emulsion forms (a combination
of egg and fat). Season with the spices. Pass through the iSi funnel & sieve directly into the 0.5 L iSi Whipper, screw
on 1 iSi cream charger and shake vigorously. Keep the iSi Whipper warm at max. 75 °C/165 °F in a bain-marie or in a water bath.
Serving Suggestion:
Fry the veal fillet for 3 minutes on each side and then cook in a preheated oven at 180 °C (356 °F) for 10 minutes until ready.
Peel the bottom third of the green asparagus. Boil a pan of water with sugar, salt, and lemon juice. Boil the asparagus for 5–10
minutes until it is firm to the bite, strain and serve with the veal fillet and Hollandaise sauce.
iSi Tip:
The sauce can be reheated in the iSi Gourmet Whip in a bain-marie or water bath without stirring at max. 75 °C (167 °F).
Ingredients for a 0.5 L iSi Whipper:
Ingredients:
Preparation:
Cook the sweet potatoes in salted water until soft (approx. 20 minutes), peel and mash with a potato masher. Heat the
cream and mix the puree with the heated cream and the potato water. Season with salt, pepper and nutmeg. Pass through
the iSi funnel & sieve directly into the 0.5 L iSi Whipper, screw on 1 iSi cream charger and shake vigorously. Keep the
iSi Whipper warm at max. 75 °C/165 °F in a bain-marie or in a water bath.
Ingredients for a 0.5 L iSi Whipper:
Ingredients:
Preparation:
Mix all ingredients and pass through the iSi funnel & sieve directly into the 0.5 L iSi Whipper, screw on 1 iSi cream charger and shake vigorously.
Heat the oil in a non-stick pan and immediately portion some dough with the iSi Whipper. Fry on each side about 1 minute until golden brown.
Serving Suggestion:
Best served warm with maple syrup or flavored cream.
Double the ingredients for a 1 L (~34 fl. oz.) iSi Whipper. Screw on 2 iSi cream chargers one after the other. Shake vigorously after attaching
each charger. Halve the ingredients if using a 0.25 L (~8.5 fl. oz.) iSi Whipper.
Ingredients for a 0.5 L iSi Whipper:
Ingredients:
Preparation:
Soak the gelatin in cold water. Heat and mix together the sweetened raspberry puree and the powdered sugar, add the
raspberry brandy, and stir in the drained gelatin. Pass through the iSi funnel & sieve directly into the 0.5 L iSi
Whipper, screw on 1 iSi cream charger and shake vigorously. Refrigerate for 1-2 hours, shake vigorously before serving.
Tip:
Inject Raspberry Espuma with the iSi long injector tip ⌀ 5mm into hollow crisp waffles.
Double the ingredients for a 1 L (~34 fl. oz.) iSi Whipper. Screw on 2 iSi cream chargers one after the other. Shake vigorously
after attaching each charger. Halve the ingredients if using a 0.25 L (~8.5 fl. oz.) iSi Whipper.
Ingredients for a 0.5 L iSi Whipper:
Ingredients:
Preparation:
Finely grind almonds and tonka beans and mix with the other ingredients to create a smooth batter. Pass the mixture
through the iSi funnel & sieve directly into the 0.5 L (~17 fl. oz.) iSi Whipper. Screw on 1 iSi cream charger and
shake vigorously. Make a small indentation on the bottom of the bowl and fill it up to one-third full with the mixture.
Heat for approx. 40–50 seconds in the microwave at 900 Watts. Turnover the bowl and leave to cool down. Leave the sponge
in the bowl until needed for use to prevent it drying out. Use a knife to loosen the sponge pudding from the edge of the
bowl immediately before serving.
Serving Suggestion:
For the almond sauce, mix sour cream with almond flavoring or amaretto and sugar syrup to taste. Carefully divide the
tonka bean sponge into portions and serve with the almond sauce.
Ingredients for a 0.5 L iSi Whipper:
Ingredients:
Preparation:
Finely grind almonds and tonka beans and mix with the other ingredients to create a smooth batter. Pass the mixture
through the iSi funnel & sieve directly into the 0.5 L (~17 fl. oz.) iSi Whipper. Screw on 1 iSi cream charger and
shake vigorously. Make a small indentation on the bottom of the bowl and fill it up to one-third full with the mixture.
Heat for approx. 40–50 seconds in the microwave at 900 Watts. Turnover the bowl and leave to cool down. Leave the sponge
in the bowl until needed for use to prevent it drying out. Use a knife to loosen the sponge pudding from the edge of the
bowl immediately before serving.
Serving Suggestion:
For the almond sauce, mix sour cream with almond flavoring or amaretto and sugar syrup to taste. Carefully divide the
tonka bean sponge into portions and serve with the almond sauce.