Musykrafties Chocolate Paint Sprayer Machine with Gun and 21oz Container

Product Information

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. With the combination of melted chocolate and butter, you can achieve a fantastic velvety effect on any dessert. 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.

The only way I’ve been able to do similar was to completely coat the product in a very thin chocolate (tossing in a bowl, like you would a salad) and then sifting it out laying it on to parchment to dry. I’d love to know an easier way. 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. Hygienic: detach electrical & mechanical components, the rest can go in the dishwasher. Easy to clean. Food spray guns are just one of the many different types of tools and equipment pastry chefs are expected to use in the kitchen when baking and decorating food. When you're using some of these tools everyday, it's obvious you want the best in your inventory. That's why we've listed some of the best food spray guns to help you find the best spray gun for your kitchen.Respect the chocolate/cocoa butter proportions: 60/40. It creates a very fluid mixture that passes through the spray gun nozzle with ease. 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. Will that one tiny portion of (product decorated with paint store gun) kill the guest who consumed it? Rinse and Dry: Rinse the components under running water to remove any residue. Dry them thoroughly with a clean, soft cloth. Effortless Precision: Easily color, blend, or shade large icing and fondant areas with professional precision.

I am curious to find out if anyone has had great success spraying colored cocoa butter from the Krebs Hot Choc sprayer? I am looking to replace my airbrush. The only thing I use a sprayer for is using colored cocoa butter on bon bon molds. I don’t use any 50/50 mixtures to spray cakes or other finished products. Can you let me know of your experience with using colored cocoa butter wit this sprayer? If it is good, I would be very inclined to invest in this tool. Thanks very much! Not only does a velvet chocolate coating turn your Yule logs, cakes, pastries or even your hollow figures into spectacular delights, it also helps keep your baked goods deliciously moist. GOOD TO KNOW 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). Assembly: Assemble the spray gun according to the instructions provided in the manual. Ensure all components are securely attached.

Chocolate Spray Machines Designed to Perfection

Customizable Settings: Adjust voltage (220-240V) and choose from three speed options to suit your specific needs. Easy Maintenance: Disassemble, clean, and reassemble effortlessly, ensuring consistent, optimal performance. Discover a new realm of decorating possibilities with the Confectionery Painting Spray Gun. Whether you're a novice or an experienced decorator, this tool empowers you to effortlessly create awe-inspiring confectionery masterpieces that leave a lasting impression. Elevate your baking artistry with every spray and let your creativity flourish! With a slight turn of the knob with the Kopykate Airmaster Airbrush Set, you can choose either low pressure for delicate work up to a large spray pattern. The built in air accumulator tank eliminates pulsation, so you won't get splutters all over your beautiful work. The kit includes an air brush, a compressor, a hose, and a wrench. For those who like to do spray decorations on cakes and delicate foods, this airbrush sprayer is a must have for pastry chefs.

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.

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. Solves clogged nozzle issues - the nozzle warmer and insulation avoids the need to reheat with a hot air gun! 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.

Heating Unit and Insulation Sleeve: Encases the nozzle to keep the chocolate fluid. Reduces risk of nozzle clogging 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? 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.The downward nozzle means it's easy and requires barely any effort to use. The focused spray helps limit the additional amount of mess too. 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. 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.Have a look at the You Tube video link that Krebshave been sending out all over the net... https://www.youtube.com/watch?v=QqCSMi_faRQ