Before Starting - KREA Swiss hotCHOC Manual De Instrucciones

1. DESCRIPTION
The hotCHOC spray gun has been designed specifically to spray a mixture of 50%
chocolate and 50% cocoa butter at a temperature range of 29°C - 35°C / 84°F - 95°F.
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 other
sprayers and air brush systems. Additional features such as insulation and a heating
unit are integrated to slow down cooling.
Working with different materials and temperatures than those recommended may
affect the performance. More information relating to the sprayers recommended
usage is provided below.
2. TECHNICAL SPECIFICATIONS
Nominal output
Delivery Rate*
Viscosity Rate*
Container Capacity
Weight Approx.
Sound Level**
*Based on 50% tempered chocolate, 50% cocoa butter at circa 31°C / 88°F.
** Average, based on approximately 2 meters' distance and height.
3. GETTING STARTED - Tips & Tricks
BEFORE STARTING: please ensure that the container is at least 50% full. Do not
use the hotCHOC without material or spray until completely empty. This avoids
creating unnecessary noise & vibration and prevents splatter.
Always use clean material that is free of particles.
The hotCHOC is designed to spray only pure fluids. Please avoid materials containing
seeds or any type of particles as they may restrict piston movement and shorten the
sprayer`s life. In case of doubt regarding any particles, filtering the material is
recommended.
40 W
120 – 200 g/min
20 – 28 DIN/sec
550 ml
1.3 kg
75 dB
4