A brief history of this most fascinating science and industry takes us back to the 1930’s 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. 

The 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. 

In the late 40’s and 50’s 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. 

Today 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. 

At 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. 

It 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. 

Over the years many new innovations were introduced on the aforementioned equipment. A string of patents covered every aspect of development. 

In 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 win. 

Whether 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 you’ll 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. 

The 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.