The LM3 hotCHOC gun, a heated chocolate spray gun: No need to reheat the container every few minutes. No rush to spray. No more worries about clogging nozzles and awkward nozzle reheating with a hot-air blower. The Krebs hotCHOC sprays a mixture of 50 percent chocolate, 50 percent cocoa butter at temperatures from 82F to 95F (28C to 35C), a special heating unit keeping the chocolate fluid. To help maintain the temperature, a built-in metal suction tube transmits the chocolate's heat, and a sleeve encasing the nozzle provides insulation. The resulting slowed-down rate of cooling allows you to work for up to an hour without needing to reheat the container. The 40W power settings and nozzle & piston sizes enable a thin layer of material to be sprayed, with minimal overspray or noise compared with other sprayers and airbrush systems. This handheld electric chocolate sprayer can be used for final coverings, prepping molds, speckling pralines or adding decoration or thicker layers to cakes or other desserts. The hotCHOC (LM3) includes: 550ml container, bent nozzle extension, nozzle-heating unit, container & heating-unit insulation sleeves and round jet nozzle R6. Other nozzles also available but sold separately. Constant warmth--no dried food clogging the nozzle Container insulation lets you work for up to an hour without reheating the container Simple, reliable and easy to use--no compressed air needed Reduced power setting enables gentle spraying for velvety effect and without blasting your masterpiece off the table.
Delivery rate max (water): 120 to 200ml/min
Viscosity max: 20 to 28 DIN/Sec
An essential tool for any professional chocolatier, artisan or pastry chef.
The hotCHOC can also be used for other food types--glazes or other low-viscosity materials--though performance and results will then vary.
No customer questions for the moment.