KREA Swiss hotCHOC Mode D'emploi page 5

We recommend spraying at 29°C - 35°C / 84°F - 95°F. Why?
When the warm chocolate leaves the nozzle, the small atomised particles
will be immediately exposed to the ambient temperature. Normally
it results in a circa 20% drop in chocolate temperature, for e.g. in a
working environment of 22°C / 72°F, the chocolate in the container at
31°C / 88°F will cool down to circa 25°C / 77°F, after reaching the target
surface of approximately 30 cm distance.
In a normal food preparation environment, the container can be filled at
35°C / 95°F, knowing that the temperature will have cooled significantly
by the time it reaches the target.
The container can be used in a hot water bath or microwave up to 70°C
/ 160°F, but please remove the insulation cover first. The container can
also be stored in the fridge.
Maximising the period that chocolate remains warm.
Tempered chocolate generally changes back to solid form as it
approaches 21°C / 70°F and usually is worked between 29°C - 35°C /
84°F - 95°F. The hotCHOC sprayer is designed to deliver a smooth spray
pattern even down to around 27°C / 80°F with minimal overspray. The
nozzle heater can be expected to maintain an average temperature at
the nozzle extension of around 30°C / 86°F with circa 26°C / 79°F in the
nozzle tip. The nozzle heating starts working when plugged in and should
be left plugged in even when changing containers.
Adding the chocolate mix to the container at 35°C+ / 95°F+ and using
the insulation and heating features, it should be possible to continue
spraying for as long as an hour without the need to reheat the material.
Fitting the heating unit.
Before filling the container with chocolate, first fit the heating unit to the
nozzle extension following the below steps:
i) Ensure the cable and heating unit are dry and away from liquids.
ii) Firmly tighten the nozzle extension to the pump housing.
iii) Without the round nozzle, slide the heating unit over the nozzle
extension until it is flush against the pump housing.
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