The Hot Chocolate-Spray
This purpose built handheld electric chocolate sprayer can be used for covering fingerprints/finishing, creating a velvet/frozen effect, prepping moulds, speckling pralines or adding thicker layers to cakes & pastries, etc. This is a ‘must have’ tool for any professional chocolatier, artisan or pastry chef.
| Code | 12-140-105 |
| Wire length | 1.8 m |
| Capacity | 550 ml |
| Weight (Kg) | 1.3 Kg |
| Delivery rate max. (water) | 120 - 200 g/min |
| Viscosity max. (DIN-sec.) | 20 - 28 DIN/sec |
| Rated Power | 40 W |
- 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.
Localised 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 28-32C. If you wish you spray at a higher temperature (up to 42C), please purchase the smaller R4 round nozzle. Spraying above 42C is not recommended. Buy the optional R4 round nozzle accessory if spraying 100% cocoa butter above 32C
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