The new hotCHOC+ (hC) with nozzle heater now has more power to spray other materials also!

The original 40W hotCHOC was designed specifically in close cooperation with Barry Callebaut (UK) back in 2015 to spray a mixture of 50% chocolate / 50% cocoa butter at a temperature range of 28C-35C.

The NEW hotCHOC+ offers more power (60W) ideal to spray a mixture of up to 70% chocolate at a temperature range of 26°C-40°C, and also other materials like glaze and egg wash.  The power settings and the nozzle & piston sizes enable a thin layer of material to be sprayed, whilst benefitting from reduced overspray or noise, compared to air brush systems.
The new version also features a DC "detachable" nozzle heater so it can also be used to spray other materials at up to 240 ml/minute- hold the two sides of the connector and pull them apart. Working with different materials and temperatures than those recommended may affect the performance. The new version also has a more robust atomiser spring and stainless steel half ball and also included the R4 nozzle which is ideal for fatty materials like cocoa butter and white chocolate. 

The special heating unit and insulation sleeve encasing the nozzle keeps the chocolate fluid and the container insulation slows down the materials rate of cooling. The 60W power settings and nozzle & piston sizes enable a thin layer of material to be sprayed, with minimal overspray or noise compared to other sprayers and air brush systems.

This purpose built handheld electric chocolate sprayer can be used for covering fingerprints/finishing, creating a velvet/frozen effect, prepping moulds, speckling pralines or adding thicker layers to cakes & pastries, etc. This is a ‘must have’ tool for any professional chocolatier, artisan or pastry chef.

• Solves clogged nozzle issues - the nozzle warmer and insulation avoids the need to reheat with a hot air gun! 
• Work for up to an hour without needing to reheat the container due to the insulation.
• Localised spray pattern- minimal overspray.
• Uses only Food Grade materials.
• Simple, reliable and easy to use - no compressed air needed.
• This reduced power setting also allows you to create wonderful ‘velvet’ effects without blasting your masterpiece off the table.
• It can also be used for working with different materials/temperatures than those recommended such as glazes or other low viscosity materials. Performance and results then will vary

Additional tip: If you are spraying milk or white chocolate (which consists mainly of fat and not chocolate) or mixtures with a high cocoa butter content, you should spray at lower temperatures and use the R4 nozzle. High temperatures significantly impair the spray pattern and lead to droplet formation. If you use the R6 round nozzle supplied, the optimum cocoa butter spraying temperature is 28-32C. If you want to spray at a higher temperature (up to 42°C), please use the smaller R4 round nozzle supplied. Spraying above 42C is not recommended. 

Each hotCHOC+ (hC+) is supplied with a 700ml container and lid, a bent nozzle extension, a detachable nozzle heating unit, insulating sleeves for the container and nozzle as well as an R4 and R6 round jet nozzle and a spare stainless steel half ball atomizer.

IMPORTANT: 
IF YOU NEED A SPECIAL POWER / PLUG VERSION PLEASE LET US KNOW IN THE COMMENTS FIELD.
WE CAN SUPPLY STANDARD NORTH AMERICAN, EUROPEAN 2 PIN, UK 3 PIN AND AUSTRALIAN 3

Useful Links:
·  Download the KREA Swiss hotCHOC Brochure
·  PDF KREA Swiss Key Product Facts
·  Download the Nozzle Spray Pattern Diagrams
·  Plugs, Voltage & Hertz by Country
·  Manual hotCHOC