Shaker

Details Shaker Shaker

A - Human Necessities

47

J

A47J 43/27 (2006.01) B01F 13/00 (2006.01) B01F 15/00 (2006.01)

Patent

CA 2294736

Shaker for liquids, especially dairy products such as half-and-half cream and milk. In existing shakers the cocktails are mixed by pouring the different liquids into the bowl (2), into which a sifter is inserted that is filled with solids such as ice, lemon slices or cocoa. By shaking said shaker along its longitudinal axis, the ingredients of the cocktails are finely and thoroughly mixed but it is not possible to whip the liquids. The new shaker (1) makes it possible to whip liquid foodstuffs, especially milk, by simply shaking them. The shaker (1) is designed for whipping in that a separation sifter (4) is arranged in a substantially transversal position in relation to the vertical axis of the shaker so that the entire volume of the closed bowl is subdivided by the separation sifter in a ratio of 2:1. The shaker is particularly suitable for preparing cappuccino cream.

L'invention concerne un contenant cupuliforme à agiter, destiné à des liquides, notamment à des produits laitiers tels que de la demi-crème et du lait. Dans les contenants cupuliformes à agiter connus, on prépare les cocktails en introduisant différents liquides dans un contenant cupuliforme (2) dans lequel est placé ensuite un tamis en forme de contenant cupuliforme qui est rempli de substances solides telles que de la glace, des morceaux de citrons ou du cacao. En agitant ces contenants cupuliformes le long de leur axe longitudinal, on mélange intimement les constituants du cocktail sans former de grumeaux, mais on ne peut les faire mousser. Le nouveau contenant cupuliforme à agiter (1) de l'invention permet de faire mousser les aliments liquides, notamment le lait, par simple agitation. Ce contenant cupuliforme à agiter (1) est conçu pour permettre le moussage. A cet effet, un tamis séparateur (4) est placé essentiellement transversalement à l'axe vertical du contenant cupuliforme à agiter, de sorte que le volume total du contenant cupuliforme fermé soit divisé par le tamis séparateur dans un rapport 2:1. Ce contenant cupuliforme à agiter s'utilise de préférence pour produire de la crème à cappuccino.

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