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The chocolate sprayer machine is an efficient device used in dessert production for chocolate coating, spraying, and decoration. It employs precise spraying technology to evenly cover the surface of desserts with liquid chocolate, ensuring efficient production and consistent coating thickness. The equipment consists of a storage tank, spray nozzles, and a control system. The storage tank holds the melted chocolate, the spray nozzles discharge it in a fine stream, and the control system accurately adjusts the spraying amount, speed, and range. It is widely used in the production of chocolate candies, pastries, cookies, ice cream, and other food items, providing manufacturers with a convenient and fast chocolate spraying solution, while enhancing the creativity and appearance of desserts.
Chocolate-Covered Puff Pastry
Ingredients: Puff pastry dough, colored chocolate (appropriate amount).
Steps: Prepare the puff pastry dough, pipe it onto a baking tray, and bake it in a preheated oven until cooked.
Melt the colored chocolate and pour it into the chocolate spraying machine. Once the puffs are baked, quickly spray the chocolate onto the surface of the puffs to instantly form a crispy chocolate coating.
Chocolate Hazelnut Ice Cream
Ingredients: Chocolate, hazelnuts, milk, cream, sugar, salt.
Steps: Chop the chocolate and hazelnuts and set aside. Heat the milk and cream until it almost boils, then remove from heat and add the chocolate and hazelnuts, stirring until melted.
Let it cool to room temperature, add sugar and stir for one minute, then add the milk and salt, stirring well.
Pour the mixture into an ice cream maker and churn until it reaches a thick consistency. Transfer to a container and freeze for about 2 hours. Once the ice cream has set, use the chocolate spraying machine to spray a layer of chocolate on the surface.
Chocolate Mousse Cups
Ingredients: Chocolate, heavy cream, gelatin sheets, milk, sugar.
Steps: Chop the chocolate and add it to the milk. Heat gently over water, stirring until the chocolate is melted.
Soften the gelatin sheets and add them to the chocolate-milk mixture, stirring well.
Whip the heavy cream with sugar, then mix it with the chocolate mixture. Pour the mixture into cups and refrigerate until set.
Use the chocolate spraying machine to spray a layer of chocolate on top of the mousse cups.
Chocolate Fruit Tart
Ingredients: Tart shell, chocolate, heavy cream, fruit (such as strawberries, blueberries, bananas).
Steps:
Make or buy tart shells, bake them in the oven until golden and crisp, then remove and let them cool.
Melt the chocolate and pour it into the spraying machine. Spray a thin, even layer of chocolate onto the inside surface of the tart shell, then refrigerate until the chocolate sets.
Whip the heavy cream with sugar, fill a piping bag, and pipe it onto the chocolate layer. Wash and slice the fruit, then arrange it on top of the whipped cream.
Significant Increase in Production Efficiency: The chocolate sprayer machine quickly melts the chocolate using a heating tank, and with the help of the transmission chain and spraying system, it achieves uniform and efficient spraying. It can operate continuously, applying chocolate coating to a large quantity of desserts in a short period, greatly reducing the production cycle. Compared to traditional manual coating, the efficiency is significantly improved, meeting the demands of industrial production and large-scale orders.
Cost Savings: Excess chocolate can be returned to the heating tank through the gaps in the transmission chain for recycling, minimizing waste. Additionally, the simplified operational process reduces the skill requirements for operators, lowering labor costs. The precise spraying control prevents excessive use of chocolate, saving considerable raw material costs in the long run.
High-Quality Standards: By setting precise parameters and controlling the spray accurately, the machine ensures that the chocolate coating on each dessert is consistently uniform in thickness, guaranteeing product appearance consistency and stable taste, thereby improving the overall quality of the product.
Creative Flexibility: Equipped with various spray heads, the machine can create different spray patterns such as mist or fine stream, easily achieving complex designs like waves and grids. This provides dessert designers with vast creative possibilities, catering to consumers' demand for personalized, visually appealing desserts.
Easy to Operate: Featuring PLC and servo control for accurate pouring, the machine allows for precise coating amounts. An optional nut dispenser can be added to produce nut-mixed chocolate. Mold flipping, twisting, and demolding devices ensure a high demolding rate, and the mold shape can be customized according to customer requirements.
Wide Applicability: The machine is suitable for a variety of desserts and pastries, such as cakes, candies, and biscuits, providing chocolate coating solutions for diverse products.
Quality: The observation equipment shall be made of durable high-quality materials, which meet the food-grade standards and run stably. Check the workmanship of key components, reduce the failure rate, improve the production efficiency and prolong the service life of the equipment.
Performance: spraying has good uniformity effect, and the nozzle flexibility is also very important, which can meet various decoration requirements.
Maintenance: Consider whether the daily maintenance and disassembly of the equipment are easy, whether the replacement of parts is convenient, and whether the supplier supports the provision of easily worn parts.
Temperature control: Whether the temperature control system is accurately controlled depends on whether the fluidity and texture of chocolate in the spraying process are satisfactory, and whether the temperature is too cold or too hot will affect the quality of finished products.
Cleaning: The cleaning and disassembly of the equipment should be simple. When cleaning the equipment, avoid chocolate residue and dirt accumulation in the equipment to reduce pollution. The detachable parts are designed to facilitate thorough cleaning, prevent bacteria from breeding and ensure food safety.
Before use: check the safety and hygiene of the equipment, whether the hygiene is clean and whether all parts of the equipment are running normally. Then put the chocolate into a heating tank, and set a suitable temperature to facilitate the melting of the chocolate and let the chocolate flow.
When the machine is running：confirm the type of dessert and the desired effect, set appropriate spraying parameters, and adjust the spraying mode and coating thickness of the nozzle. Uniformity and production efficiency during spraying are also the key points to ensure product quality.
After using the equipment： the maintenance task is very important. The equipment is very heavy, and the bathing suit leaves chocolate residue. Be sure to clean the chocolate before it dries. Remove the parts that are easy to disassemble first and clean them slowly. Wear condition should also be paid attention to the easily worn parts of the machine. If it is found that worn parts need to be replaced, contact the supplier in time to ensure that the equipment is always in the running state of two lines, which can also prolong the service life.
