30 DAYS OPEN PURCHASEElectric spray gun for liquid chocolate, specifically designed to apply a velvet-like surface coating to cold surfaces such as mousse, ice cream and frozen pastries. The technique is based on spraying chocolate mixed with cocoa butter in equal parts under pressure against a cold surface, whereupon the cocoa butter solidifies immediately and forms a porous, matt finish that looks completely different from shiny glaze and mirror glaze.
The gun is constructed exclusively for this mixture and does not work with ordinary chocolate mass without added cocoa butter, as the viscosity would otherwise exceed the gun's tolerance. The working temperature of 29-40°C is not a preference range but a functional requirement: below 29°C the cocoa butter begins to crystallise in the container and blocks the nozzle, and above 40°C the butter re-tempers and loses its ability to solidify on contact with the product. The gun handles viscosities up to 80 DIN/sec.
The container holds 700 ml and the flow rate is 140-220 ml/min. Supplied with nozzle R6 with an opening of 0.6 mm, suited to the chocolate mixture's flow characteristics at the correct temperature. Spare container and insulating sleeve for the container are available as separate accessories and are practical during longer service. The pump is integrated in the unit and requires no external compressor. Power: 60 W, 230 V, approx. 0.26 A, fits a standard wall socket. Weight: 1.8 kg.
