hotCHOC - Heated Chocolate Sprayer

12-140-104

New product

The hotCHOC heated chocolate spray gun has been specifically designed to help you create a wide range of different finishing options... from velvet effect (frozen) to speckle coating pralines, hiding finger prints, coating molds

WE RECOMMEND PURCHASING THIS ITEM WITH AN EXTRAS PACKAGE
- It provides extra containers, lids and other key spare parts.

More details

$469.00

Description

The hotCHOC is a heated chocolate spray gun!

It has been designed specifically in close cooperation with Barry Callebaut (UK) to spray a mixture of 50% chocolate / 50% cocoa butter at a temperature range of 82°F - 95°F. The special heating unit and insulation sleeve encasing the nozzle keeps the chocolate fluid and the container insulation slows down the materials rate of cooling. The 40W power settings and nozzle & piston sizes enable a thin layer of material to be sprayed, with minimal overspray or noise compared to other sprayers and air brush systems.

This purpose built handheld electric chocolate sprayer can be used for covering fingerprints/finishing, creating a velvet/frozen effect, prepping molds, speckling pralines or adding thicker layers to cakes & pastries, etc. This is a ‘must have’ tool for any professional chocolatier, artisan or pastry chef.

  • Solves clogged nozzle issues - the nozzle warmer and insulation avoids the need to reheat with a hot air gun! 
  • Work for up to an hour without needing to reheat the container due to the insulation.
  • Localized spray pattern- minimal overspray.
  • Uses only Food Grade materials.
  • Simple, reliable and easy to use - no compressed air needed.
  • This reduced power setting also allows you to create wonderful ‘velvet’ effects without blasting your masterpiece off the table.
  • It can also be used for working with different materials/temperatures than those recommended such as glazes or other low viscosity materials. Performance and results then will vary.

Additional Tip: If spraying 100% cocoa butter only, please be aware that a high temperature will significantly degrade the spraying finish, causing droplets. If using the supplied R6 round nozzle, the optimum cocoa butter spraying temperature is 82°F - 90°F. If you wish you spray at a higher temperature (up to 108°F), please purchase the smaller R4 round nozzle. Spraying above 108°F is not recommended. Buy the optional R4 round nozzle accessory if spraying 100% cocoa butter above 90°F. 

Each hotCHOC comes with a 18.6 oz (550 ml) container, bent nozzle extension, nozzle-heating unit, container & heating unit insulation sleeves and a round-jet-nozzle R6.

WE ALSO RECOMMEND YOU SELECT THE EXTRAS PACKAGE OPTION:
It provides extra containers and some key spare parts.

Specifications

Output max.40 W
Delivery rate max. (water)120 - 200 ml/min
Viscosity max. (DIN-sec.)20 - 28 DIN/sec
Container Capacity18.6 oz
Country of OriginSwitzerland

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hotCHOC - Heated Chocolate Sprayer

hotCHOC - Heated Chocolate Sprayer

The hotCHOC heated chocolate spray gun has been specifically designed to help you create a wide range of different finishing options... from velvet effect (frozen) to speckle coating pralines, hiding finger prints, coating molds

WE RECOMMEND PURCHASING THIS ITEM WITH AN EXTRAS PACKAGE
- It provides extra containers, lids and other key spare parts.

Accessories

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