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$250 minimum order

Food-grade N₂O · culinary use only · 18+

Smartwhip

Smartwhip Canisters (12 pieces)

$407.99

Plus tax · delivery calculated at checkout

In stock — delivery quoted before dispatch

Twelve Smartwhip canisters at 666g of pure food-grade N₂O each, for kitchens running whipped cream and foams every service.

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  • delivery quoted before dispatch
  • Food-grade N₂O, purity tested
  • Interac e-Transfer
  • 18+ · culinary use only

Strictly for culinary use. Food-grade nitrous oxide for preparing food and drink only. Never inhale. We sell to adults 18 and over. Safety and the law in Canada.

Delivery

delivery quoted before dispatch Delivery details.

Payment

Interac e-Transfer Payment methods.

Returns

Pressurised cylinders can only be returned unopened and undamaged. Returns policy.

Safety & legal use

Nitrous oxide is a permitted food additive in Canada when sold and used for preparing food. Store cylinders upright, below 50 °C and away from heat. Never inhale. Read the guidance.

Product details

SKU
BPW-SMARTW-PK12

Twelve cylinders at 666 grams each — note the larger fill than the 615 g packs in the same range. Roughly a fortnight of cover for a kitchen running whipped cream and foams every service.

Check the fill weight, not just the count

Smartwhip lists cylinders at 615 g and at 666 g depending on the pack. At 666 g each cylinder is about 83 standard 8 g charge equivalents against roughly 77 for a 615 g — so twelve here is close to 1,000 charges. When you are comparing pack prices across the range, compare grams rather than cylinder count or the maths misleads you.

Consistency is the operational argument

Consistent pressure gives consistent texture, plate after plate. That is harder to guarantee across a box of cartridges charged by different hands at different speeds, and it is the reason head chefs tend to move to cylinders once volume justifies the regulator.

Needs a pressure regulator. Store upright, below 50 °C, away from heat; never puncture or incinerate, including when empty.

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