This innovative heated chocolate sprayer has been designed specifically to spray a warm mixture of 50% chocolate & 50% cocoa butter at 28-35C: ideal for finishing, velvet/frozen effects, moulds, speckling pralines, cakes etc. Heating & insulation avoids nozzle clog. It also includes a 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.
For chocolate artisans & pastry chefs.
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.
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.