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Choco-Maxi Movable Chocolate Sprayer - 14 Litre Capacity by Willemse & Van Engelen is a new chocolate & sweet equipment listing available for USD 8975. Browse specifications, request seller details, and find similar equipment on Machinery Masters.
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Willemse & Van Engelen - Choco-Maxi Movable Chocolate Sprayer - 14 Litre Capacity
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Price: $ 8,975
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 States12,311 km away
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
Typical context for this category of equipment. Always confirm specifics with the seller.
Applications & Use Cases
- 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 Specifications
- 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.
Frequently Asked Questions
- 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.
Machinery Masters Intelligence. General guidance for this category of equipment only, not a substitute for the seller's exact specifications. Always confirm details with the seller.