What types of chocolate can be used with this sprayer?

This equipment is designed for use with various types of couverture chocolate, compound chocolate, and other confectionery coatings that can be melted and sprayed. Viscosity is key for optimal performance.

Is an air compressor included with the unit?

Typically, an external air compressor is required and not supplied as standard with chocolate spraying machines of this type. Buyers should ensure they have a suitable air supply or plan to acquire one.

How difficult is it to clean this machine?

Units in this category are generally designed for hygienic operation and ease of cleaning. Features like easily accessible components and smooth surfaces facilitate the cleaning process.

Can I switch between different chocolate colours or flavours easily?

Yes, the availability of additional bowls (often sold separately) allows for quick changeovers between different chocolate types, colours, or flavours, minimising downtime.

What kind of finishes can I achieve?

With adjustable air and pump pressure, this class of sprayer can achieve a range of effects, from fine velvet textures on frozen products to decorative drizzles and consistent coatings.

New Choco-Maxi Movable Chocolate Sprayer - 14 Litre Capacity - Chocolate & Sweet Equipment, foto 1

New Choco-Maxi Movable Chocolate Sprayer - 14 Litre Capacity - Chocolate & Sweet Equipment, foto 2

New Choco-Maxi Movable Chocolate Sprayer - 14 Litre Capacity - Chocolate & Sweet Equipment, foto 3

New Choco-Maxi Movable Chocolate Sprayer - 14 Litre Capacity - Chocolate & Sweet Equipment

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Willemse & Van Engelen - Choco-Maxi Movable Chocolate Sprayer - 14 Litre Capacity

Name: Choco-Maxi Movable Chocolate Sprayer - 14 Litre Capacity
Brand: Willemse & Van Engelen
SKU: choco-maxi-movable-chocolate-sprayer-14-litre-capa-c85392c5
Price: 8975 USD
Availability: InStock

Precio: $ 8975

The Choco-Maxi is a professional movable chocolate spraying machine designed for trouble-free, overspray-limited chocolate processing.

It features a 14-litre capacity bowl with a built-in stirring system, a heated pumping system with an electrically heated tube running to the air-mix spraying pistol, and digital temperature control adjustable up to 60°C.

The machine connects to an external compressor or air supply and includes separate air regulators for vaporisation air and pump pressure, giving full control over spray effects — from velvet chocolate finishes on frozen products to decorative chocolate drizzles.

Hygienic design throughout makes it easy to use and easy to clean.

Additional 14-litre bowls are available separately for switching between chocolate flavours and colours.

Washington, United States

A 12.318 km

Length

21.25 in

Width

17.75 in

Height

35.75 in

Voltage

220V, Single Phase (other voltages on request)

Power

1,050 Watts

Weight

102 lbs

Bowl Capacity

14 Litres with stirring system

Max Temperature

60°C

Heating System

Warm air circulation heating with electrically heated tube to spray pistol

Spray System

Air-mix spraying pistol with separate vaporisation and pump pressure regulators

Compressor

External connection required

Warranty

1 year on parts

Delivery Time

2–3 weeks after payment

Optional Extras

Additional 14L bowls (US $1,386 each)

Year of Manufacture

2026

Machinery Masters View

Información habitual para esta categoría de maquinaria. Confirme siempre los detalles con el vendedor.

Applying fine velvet finishes to frozen desserts and pastries.
Decorating cakes, chocolates, and confectionery with controlled drizzles and patterns.
Coating biscuits, pralines, and other small items with an even layer of chocolate.
Creating bespoke chocolate decorations for artisanal products.
Enabling quick changeovers between different chocolate types or colours in a production line.

Typical capacity: Units of this class commonly feature capacities ranging from 10 to 20 litres, with this specific unit offering 14 litres.
Power supply: Typically single-phase electrical supply, commonly 230V, 50Hz for the UK market.
Temperature control: Digital temperature control is standard, typically adjustable up to 60°C for chocolate processing.
Air supply: Requires connection to an external compressed air supply, with separate regulators for vaporisation and pump pressure.
Heating system: Features a heated pumping system and an electrically heated tube to maintain chocolate fluidity.
Agitation: A built-in stirring system is commonly found to ensure consistent chocolate temperature and prevent settling.
Mobility: Designed as a movable unit, often on castors, for flexible placement within a production area.

This equipment is designed for use with various types of couverture chocolate, compound chocolate, and other confectionery coatings that can be melted and sprayed. Viscosity is key for optimal performance.

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.

Visión general para este tipo de maquinaria

Machinery Masters Intelligence. Orientación general solo para esta categoría de maquinaria; no sustituye a las especificaciones exactas del vendedor. Confirme siempre los detalles con el vendedor.