Before Starting - KREA Swiss hotCHOC Mode D'emploi

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 doubts regarding any particles, filtering of the material is
recommended.
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 air temperature, normally resulting in a circa 20%
drop in chocolate temperature, for e.g. in a working environment of 22°C / 72°F,
chocolate in the container at 31°C / 88°F will cool to circa 25°C / 77°F upon reaching
the target surface just circa 30 cm later.
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 of course, 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 with between 29°C - 35°C / 84°F - 95°F. The
hotCHOC sprayer is designed to deliver an even spray pattern even down to around
27°C / 80°F with minimal overspray. The nozzle heater can be expected to maintain
an average nozzle extension temperature of around 30°C / 86°F with circa 26°C / 79°F
even in the nozzle tip. The nozzle heating starts working when plugged in and should
be left plugged in even when changing containers over.
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 is dry and free from liquids.
ii) Firmly tighten the black nozzle extension screw to the pump housing.
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