What type of chocolate can be used with this sprayer?

This equipment is designed for use with tempered chocolate or chocolate compounds that can be melted and maintained at a sprayable consistency. The heating cabinet helps ensure the chocolate remains fluid during operation.

Is an air compressor included with the unit?

No, an external air compressor or air supply is typically required and not included with the sprayer. Buyers should ensure they have a compatible air source meeting the specified flow and pressure requirements.

How easy is it to clean this equipment?

Units of this design are generally engineered for ease of cleaning, featuring hygienic construction to facilitate quick and thorough sanitisation after use, which is crucial for food processing equipment.

Can I spray different colours of chocolate?

Yes, the heating cabinet is typically designed to hold multiple spray guns. An additional spray gun can commonly be purchased separately to allow for quick switching between different chocolate colours or types without needing to clean the primary gun immediately.

What is the 'velvet chocolate effect'?

The 'velvet chocolate effect' is achieved by spraying warm chocolate onto very cold or frozen products. The rapid temperature change causes the chocolate to crystallise almost instantly, creating a fine, velvety texture on the surface.

New Choco-Basic Table Top Chocolate Sprayer - Chocolate & Sweet Equipment, Foto 1

New Choco-Basic Table Top Chocolate Sprayer - Chocolate & Sweet Equipment, Foto 2

New Choco-Basic Table Top Chocolate Sprayer - Chocolate & Sweet Equipment

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Willemse & Van Engelen - Choco-Basic Table Top Chocolate Sprayer

Name: Choco-Basic Table Top Chocolate Sprayer
Brand: Willemse & Van Engelen
SKU: choco-basic-table-top-chocolate-sprayer-0b84354b
Price: 3475 USD
Availability: InStock

Preis: $ 3.475

The Choco-Basic is a table top chocolate spraying machine designed for trouble-free, overspray-limited chocolate processing.

It features a specially designed heating cabinet for even heat transfer with warm air circulation heating and digital thermostat adjustable up to 140°F / 60°C.

The spray pistol container has a 0.6 quart capacity with adjustable spray air pressure.

Connects to 110/115 volt power and an external compressor or air supply (minimum ½ CFM air flow, max 90 PSI).

Spray on frozen products for the velvet chocolate effect, or swap to the included drizzle air cap for decorative chocolate drizzles.

The heating cabin can hold 2 spray guns in total. Hygienic design makes it easy to use and easy to clean.

An additional spray gun is available separately for spraying a second colour of chocolate.

Washington, United States

12.318 km entfernt

Voltage

110/115V

Max Temperature

140°F / 60°C

Spray Pistol Capacity

0.6 Quart

Heating System

Special designed heating cabinet with warm air circulation

Temperature Control

Digital thermostat

Spray Air Pressure

Adjustable

Compressor Requirement - Air Flow

Minimum ½ CFM

Compressor Requirement - Max Air Pressure

90 PSI

Heating Cabin Capacity

Holds 2 spray guns

Warranty

1 year on parts

Delivery Time

1–2 weeks after payment

Optional Extras

Additional spray gun complete (US $860)

Year of Manufacture

2026

Machinery Masters View

Typische Informationen zu dieser Maschinenkategorie. Bitte bestätigen Sie die Einzelheiten immer beim Verkäufer.

Applying decorative chocolate coatings to pastries, cakes, and desserts.
Creating a 'velvet' chocolate effect on frozen confections.
Producing fine chocolate drizzles for decorative finishes.
Small-batch chocolate spraying in patisseries, bakeries, and catering operations.

Typical container capacity: For this class of equipment, spray pistol containers commonly hold around 0.6 litres (approx. 0.6 quarts).
Heating temperature range: Units of this type typically offer adjustable heating up to approximately 60°C (140°F).
Power supply: Tabletop chocolate sprayers commonly operate on 110/115V single-phase power, requiring an external air compressor.
Air supply requirements: Typically requires a minimum air flow of 0.5 CFM and a maximum pressure of 90 PSI from an external compressor.
Heating method: Features warm air circulation heating for even heat transfer within the cabinet.
Spray gun capacity: The heating cabinet is commonly designed to accommodate two spray guns, allowing for quick colour changes or increased throughput.

This equipment is designed for use with tempered chocolate or chocolate compounds that can be melted and maintained at a sprayable consistency. The heating cabinet helps ensure the chocolate remains fluid during operation.

Buyers typically value chocolate and sweet processing machines that maintain temperature control and consistency. Common considerations include mechanical condition, ease of cleaning, and availability of replacement parts. Used chocolate tempering machines, enrobing equipment, and sweet depositors are generally regarded as reliable investments when sourced from well-maintained facilities. Industry sentiment suggests focusing on machines with documented service histories and straightforward operation, as these tend to integrate well into existing production lines.

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