This innovative heated chocolate sprayer has been designed specifically to spray a warm mixture of 50% chocolate and 50% cocoa butter at 28–35ºC: ideal for finishing, velvet/frozen effects, moulds, speckling pralines, cakes etc. Heating & insulation avoids nozzle clog. It also includes an R6 round nozzle, a bent nozzle extension and a 550ml container. For pure cocoa butter, buy the optional R4 nozzle. Needing only 40 Watts, it is precise and benefits from minimal overspray.
- Users: chocolate artisans & pastry chefs
- R6 Round Jet Nozzle: For even spraying. Industrial ruby fitted for long lasting nozzles.
- Bent Nozzle Extension: Enables spraying at angles.
- Heating Unit and Insulation Sleeve: Encases the nozzle to keep the chocolate fluid. Reduces risk of nozzle clogging
- Adjustable material flow: set power to suit the material. Saves material consumption.
- 550 ml Screw Top Container: suitable for refrigerator and microwave (to 70°)
- Hygienic: detach electrical & mechanical components, the rest can go in the dishwasher. Easy to clean.
- Professional Quality: Robust and reliable due to high quality components