CHOCOLATE SPRAY

The machine is designed to create various types of decorative effects thanks to its ability to pulverise chocolate and cocoa butter.
When mixed with food colouring, the latter incorporates the colour and can be applied to pralines, Easter eggs, and more.
This effect is made possible thanks to an airbrush with a one-litre container, which can be connected to a compressor in order to pulverise the chocolate.
The different effects can be obtained by adjusting the knobs on the airbrush itself. In fact, the 1.9 mm diameter nozzle can be opened or closed to increase or decrease the amount of product dispensed until the desired particle size is obtained.
A heated chamber inside the machine serves to keep the product at the desired temperature. In the case of cocoa butter and chocolate, the tempers is able to be maintained for the relative decorations.
The velvet effect is the most popular that can be obtained with this machine, with the only limitation being the user’s creativity.

FEATURES:
INSTRUMENTATION AND ELECTRICAL SYSTEM:
Digital display with the possibility of adjusting the temperature inside the heated chamber
1 pressure regulator
1 pressure gauge
2 air connectors for the intake line from the compressor and for the outlet line to the airbrush

AIRBRUSH CHARACTERISTICS:
Length: 20 cm
Width: 11 cm
Height: 26 cm
Container capacity: 1 Litre of product
1 knob for adjusting the airbrush’s air intake
1 knob for adjusting the amount of product to be dispensed (for different effects)
1 air discharge knob
1.9 mm nozzle with adjustable opening

HEATING SYSTEM:
1 Heating element
1 Fan for blowing hot air

DATA:
Length: 24 cm
Width: 22 cm
Total height: 45 cm
Machine weight: 13 kg
Body material: Stainless steel
Power: 500 W
Voltage: 230 V 50/60 Hz