I'm looking for a device to spray liquid chocolate onto baked goods, does anyone know what works well?
updated by @mark-simpson: 06/07/15 03:02:34PM
I have just purchased a Campbell Hausfeld HVLP spray gun for spraying with chocolate. Initial results have been disapointing with very little chocolate coming through. On reading the manual carefully it seems that the unit is shipped with an "all purpose" nozzle/needle (they need to be matched). I think that it needs the "thick" nozzle/needle but I can't get a response from Campbell Hausfeld to buy one as yet.
Although I heated the "cup" on the sprayer I did not heat the tube that dips into the chocolate (thinking that the chocolate would do that). When I opened up to clean out this was blocked although I had tried to spray hot water through in an effort to clean.
I was trying to spray light items (freeze dried fruit) and the force of the air coming through the gun simply blows them away. I'll have to pin them down I think for the first coat.
Not giving up as yet. Will try Sebastian's thought for cocoa butter if it does not degrade my chocolate too much.
Hi guys, thanks for the replies, really appreciate it. From your reply Sebastian Isearched Wagner guns and in doing so came up with Krebs (which from their site were bought by Wagner). They havefood certified versions of the paint guns and have different nozzles depending on the surface area to be covered and the material being sprayed, so I've ordered one of those this morning. I'll let you know how it goes.
@ Mark- They are a nice food gun. Which one did you buy?
A few years ago I used what looked exactly like a Krebs gun in Germany but it was branded for Unilever and sold as food certified for spraying one of their thick greases. I also found the Alexo200 when googling so I guess Krebs are also making their electric food sprayer guns for other food companies.
The key is to use 50% chocolate & 50% cocoa butter when spraying. Trying to spray chocolate by itself is pretty challenging. Then anything above 50PSI should do the job, just be careful if using a compressor, that the oil used in the machine can't contaminate the air (many industrial units have this issue).
You are so right Stu. We have a lot of customers come to us after buying a cheap and cheerful Paint gun only to find it doesn't have the power, precision or reliability.
The problem is that most Chefs, bakers, butchers and Chocolatiers etc. are not aware that a professional electric spray gun solution exists.
Krebs Food Spray Guns
Mark, I just answered you in a different post- happily, we can announce that KREBS has worked with companies like Barry Callebaut to develop a purpose made heated chocolate sprayer. You can google the hotCHOC food gun or check out the youtube vids.
The sprayers being discussed (such as the Krea ones) appear to have containers holding a rather large amount of the material being sprayed. Many chocolatiers operate on a much smaller scale, particularly when spraying colored cocoa butter into molds. Does anyone know of an HVLP device with a smaller "tank"?
I use a FujiSpray HVLP system. It works very well, but is a serious piece of equipment. It uses a gravity fed spray gun with a 3oz stainless cup, so you can heat periodically during application. They have interchangeable needle/nozzle sets of varying sizes, and different cup sizes too, although the 3oz is the only stainless cup option. I use the smallest one for spraying cocoa butter into plaques.
If you don't mind saying, how large a production are you speaking of? At this point, I am a small producer, so might be spraying 4 molds with a single color, then changing to a different color. My airbrush is OK for doing that (it is a siphon type, so tends to need frequent heating--I have always assumed the gravity-feed type is better when it comes to dealing with the thickening of chocolate). But the brush/compressor I have cannot do the speckling (to take one example) that I believe the Fuji is capable of. Leaving aside the issue of cost, do you think it would be overkill for what I do?