Browne - Long French Whip, Stainless Steel, 22", 571122 - 1/1EA
From breakfast and brunch to dessert prep, one essential tool ties it all together—the French whip. The Browne 22" French Whip is a must-have for scrambling eggs, mixing batters, whipping creams, and smoothing sauces with ease and precision. Perfect for restaurants, bakeries, cafés, and catering operations, this French whip combines efficiency, comfort, and a sleek, professional appearance.
Product Features & Specifications:
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Ideal for stirring, mixing, smoothing, and beating light batters
-
Durable stainless steel wires resist bending and breaking
-
High-quality epoxy-filled handle minimizes hand fatigue
-
Soldered handle ends prevent food and residue buildup
-
Deluxe construction for efficient performance and long-lasting use
-
Easy to clean
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Length: 22 inches
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Weight: 0.35 kg
-
Dimensions: 3.75" W x 22.06" L x 3.75" H
A reliable and versatile whisk, the Browne 22" French Whip is an essential addition to any professional or home kitchen tool collection.
Original: $9.18
-65%$9.18
$3.21


Description
From breakfast and brunch to dessert prep, one essential tool ties it all together—the French whip. The Browne 22" French Whip is a must-have for scrambling eggs, mixing batters, whipping creams, and smoothing sauces with ease and precision. Perfect for restaurants, bakeries, cafés, and catering operations, this French whip combines efficiency, comfort, and a sleek, professional appearance.
Product Features & Specifications:
-
Ideal for stirring, mixing, smoothing, and beating light batters
-
Durable stainless steel wires resist bending and breaking
-
High-quality epoxy-filled handle minimizes hand fatigue
-
Soldered handle ends prevent food and residue buildup
-
Deluxe construction for efficient performance and long-lasting use
-
Easy to clean
-
Length: 22 inches
-
Weight: 0.35 kg
-
Dimensions: 3.75" W x 22.06" L x 3.75" H
A reliable and versatile whisk, the Browne 22" French Whip is an essential addition to any professional or home kitchen tool collection.





















