Musykrafties Chocolate Paint Sprayer Machine with Gun and 21oz Container

Product Information

The GOOD part is that I do have belief in the Krebs product not the least for the wonderful attitude and help from Sean from Krebs that pops up on this forum. He has good answers for chocolate spraying although I am still cautious of the air pressure. However the following seems to indicate that I won’t need to spray. Apart from quality, the main issues with chinese mass produced electric paint guns is that the container and other plastic components are not food grade. This is why sometimes you get that plastic taste on croissants etc. NEW: with the most requested spare parts: R4 nozzle for white and milk chocolate as well as cocoa butter, second container, 2x lids, 1x atomizer insert Customizable Settings: Adjust voltage (220-240V) and choose from three speed options to suit your specific needs. 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.

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. I have this weekend installed an AMAZING “Cool Bot”– idea also from this forum – which will help me HEAPS with low temperature control (after tempering and in panning). And am waiting for my new 70Kg pan to arrive too. PLUS a new spray system for the pan. With all of these I SHOULD be able to make commercial quantities semi-automated in time for the Christmas rush. In case you’re creating a chocolate and cocoa butter mixture: always choose chocolate with a three-drop fluidity. Versatile Applications: Use with stencils for consistent designs or add detailed accents and patterns for stunning results.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. Because of how messy it can get, the floor can be a big hazard and so, the correct footwear is a must for any staff working in the kitchen. Wearing slip-resistant shoes at work will greatly reduce the chance of falling in any circumstances. Kitchens already have plenty of slip hazards but chefs can improve their safety at work by wearing the right shoes. This reduced power setting also allows you to create wonderful ‘velvet’ effects without blasting your masterpiece off the table. Learn how to apply bright colours and a wonderful gloss to really make your moulded chocolates and hollow figures stand out. GOOD TO KNOW Disassembly: Following the manual's instructions, disassemble the spray gun carefully, separating its components for thorough cleaning.

Solves clogged nozzle issues - the nozzle warmer and insulation avoids the need to reheat with a hot air gun! 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. 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? Hygienic: detach electrical & mechanical components, the rest can go in the dishwasher. Easy to clean. You may have one with a removable screw which suggests it is not a modern cheap paint gun made in China- they don't allow you to seperate the electrical components so that the rest can go into the dishwasher. In terms of nozzles, in addition to the amount of power, you can get different finishes and areas of spraying based upon the nozzle size and shape.

Hi Sam, I’ve been discussing this in another thread, and I just bought a Krebs LM25. I almost got a Wagner one but was concerned they are meant for paint and not food. It arrived today and first impressions are good, a few choices of nozzle depending on the concentration of application needed (I use the wider one for spraying trays of doughnuts mainly). Heat the cocoa butter/chocolate or cocoa butter/colouring mixture to 50°C before pouring it into the spray gun container. Otherwise it may set and clog up the spray gun. Also looking at enrobing to see if I can make it faster still but the above may not mean that I can delay purchasing the enrober (although I REALLY want it for other things too) if modifications to the above work even better. Nozzle Diameter & Flow Control: The 1.8mm nozzle ensures controlled spraying, while adjustable flow allows tailored coverage.