Food processor with air whipping capability

Abstract

An improved food processor kitchen appliance is disclosed which possesses the capability of whipping cream, egg whites, and the like under relatively mild conditions that do not degrade the food product being processed. The invention resides in a modified food processor which includes: a special bowl, sometimes referred to as an air bowl, which may be readily substituted for the conventional bowl and into which low pressure air may be admitted; means to supply a source of air to be fed into the bowl through the bottom of the bowl; means for controlling the stirring whisk attachment mixing speed; and means for monitoring the admittance of air into the food product to be whipped. The act of placement of the air bowl on the base functions to control suitable electrical switches which in turn control devices which alter gear ratios between the drive motor and the drive shaft to a lower than conventional gear ratio, thereby reducing the rotational speed for the food whipping cycle. At the same time, the gear train between the drive motor and the air pump is engaged, resulting in providing a supply of air into a chamber beneath the bowl and then into the bowl through holes formed in the bottom of the bowl. Suitable controls for manually or automatically starting and stopping or interrupting the air feed and/or stirring whisk are provided to allow whipping action to be started or stopped in a variety of desired performance cycles.

Dependencies are inferred from the claim text.