Musykrafties Chocolate Paint Sprayer Machine with Gun and 21oz Container

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Solves clogged nozzle issues - the nozzle warmer and insulation avoids the need to reheat with a hot air gun! Someone also mentioned ‘over spray’. There is minimal overspray with this gun. It’s far more accurate than the other models, is lighter and quieter too.

I would urgently like to know if the Krebs has a substantial air flow please? I am doing very light products (freeze dried fruit) and as they are so light I need as small an air plow as I can get. I work with chocolate a lot and I also have an airbrush but Ive never used the two together… in fact I havent really used it a huge amount since my initial attempt when I found that the colour just never dried and ‘bled’ or smeared into everything I iced on top which kinda gave disappointing results. I managed to bluff my way out of it and have unsuccessfully experimented several times since but find I’m happier (and my bake area is less rainbow-ed) simply painting (or sponging) onto chocolate.

Chocolate Spray Machines Designed to Perfection

Reassembly: Once all parts are clean and dry, reassemble the spray gun according to the manual's guidelines. This process has drastically shortened the process from a two day process to about seven hours turnaround and I am convinced that I can reduce it further. It’s still not really “commercial” but a LOT better. I am about to do the same with dark and white chocolate too.

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

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If you want to save on additional kitchen mess, this company also offers a sprayBOX, which is a folding spray cabinet - so the spray gets on the food (or your baking tray) and not all over the kitchen! It's important to note too that KREA Swiss sprayers are food safe certified, which paint guns are not. With the combination of melted chocolate and butter, you can achieve a fantastic velvety effect on any dessert. I’m stumped, I can think of how you’d spray very light products……….isn’t the over spray as much of an issue as the air pressure? I’ll send a quote for the Krebs LM45 food sprayer- and the suction extension tube in case you want to spray direct from a larger container. We provide with the local power requirements so Oz is fine.

This reduced power setting also allows you to create wonderful ‘velvet’ effects without blasting your masterpiece off the table. Spray Away: Hold the spray gun at the recommended distance from the surface you're decorating. Gently press the trigger to start spraying. Experiment with different effects and techniques for stunning results. For anyone wanting to contain mess they have also got a spraybox which compliments the hotchoc. It's a collapsible and washable spray box. Always heat the spray gun in a chocolate melter or heating cabinet before pouring in the mixture. Otherwise the mixture may set and clog up the spray gun. The spray gun was a total failure for the reasons given earlier. However two very good things came from it. One was that if anyone is thinking of using a standard spray gun for chocolate I’d sincerely suggest that they DON’T go there. I’m now told that if I want to use milk chocolate then that’s different – should have specified that in the first place. Buy new needles and nozzels. I give up. I have no belief that that will work now. So I have blown my money.

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The Krebs solutions look very interesting but I’m getting confused on the best model for a small shop, so my volume of spraying isn’t that great. I use colored cocoa butter, colored compound and thinned down chocolate, all at different times. If I understand correctly the LM25 works best for thinner spraying materials used on light-weight and above pieces; the LM45 works better with heavier weight sprays (compound coatings and colored chocolate) but isn’t really recommended for light-weight pieces (the pressure is too high); while the HotCHOC works best with 50 – 50 mixes and keeps the temperature for an hour. Refer to Manual: For specific tips and techniques, consult the instruction manual for helpful insights. This process has drastically shortened the process from a two day process to about seven hours turnaround and I am convinced that I can reduce it further. It's still not really "commercial" but a LOT better. I am about to do the same with dark and white chocolate too. Hygienic: detach electrical & mechanical components, the rest can go in the dishwasher. Easy to clean.