Forum Activity for @KREA Swiss Food Equipment

Hello Jean,

Yes the multiSPRAY and volumeSPRAY can be used to spray on large pans, avoiding waste of material and saving time, compared to brushing or other methods.

Our volumeSPRAY also comes with a suction tube extension, that can provide a direct feed from a large floor container.

Hope this helps but if you have any further questions, just let me know.

Kind regards,

KREA Swiss

Hello Clay and docesobremesa,

I just want to let you know that Krebs is now KREA Swiss , but we still sell our food spray guns under the new name.

Our electric chocolate spray gun, the hotCHOC, was designed to spray heated chocolate with a misture of cocoa butter and can also be used to spray with colour. And when investing in our gun, you can also use it to do the frozen/velvet effect, final chocolate coverings, etc., and not just only to spray colour. (see pictures of clients)

If you find any interest, feel free to contact me by email at s.castro@kreaswiss.com for more technical information and a possible discount.

Wish you two a nice week.

Kind Regards,

KREA Swiss team

 hotchoc-baking-goods.jpg - 24KB

Hi Omar,

If a thinner viscosity then the KREBS oilSPRAY will be better than the multiSPRAY as you will get minimal over spray. You might want to try the R8 nozzle also. Off course, there is no heating on the oilSPRAY gun.

KREBS Guns

Generally, the larger the nozzle number, the wider the pattern. But nozzle hole size can also be matched the the viscosity (thickness) of your materials being sprayed. Thicker viscosity will need larger nozzles.

In general, if you are working with 50% cocoa butter 50% chocolate mix at 29C-34C using a standard compressor on half power, then a medium nozzle should give you a nice mix of fine and wide.

Happy spraying.

Sorry for the late reply- we haven`t spent as much time on the forum as we should have.

There are a few reviews and videos on the KREBS website.

You can also use the KREBS LM25 multiSPRAY- it has less power but generally works really well with up to 75% chocolate / 25% cocoa butter- is cheaper and lighter compared to the LM45 and can be used for oils etc.

Or if you want a dedicated chocolate spray gun, then there is now a heated nozzle version hotCHOC that keeps the nozzles free and had hardly any messy over spray.

Thanks Urs- you were very well informed. Have you bought one? If so, we`d love to get some feedback.

Actually, we did launch the KREBS heated chocolate spray gun under the name hotCHOC. Sales are going strong.

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.

Hi Kerry, I`ll send info you about the heated chocolate spray gun.

Hi Mark

A couple of years on and I just want to formally share the news that we have a new KREBS food gun model out- a heated chocolate sprayer that keeps the nozzle warm so there is no clogging and it is great for 50/50 for moulds, finishing, speckling, velvet etc (to answer your question Kerry). It`s called the hotCHOC and there are some videosavailable.

KREBS Food Sprayers

Hi Rick- sorry for the late reply- just seen this.

In case you didn`t already get hold of the KREBS food sprayer already, we have dealers in the US that keep it on stock including Albatross and Kerekes .

If you need any help, just contact me here

Hi Jim, the enquiry was 2 years old but I like your passion

btw- we use airless and have a heated handheld version. We use a smaller and very different technology to yours which might compliment your product portfolio.

Hi Jeremy

To answer your questions- most guns are paint guns... i) they cool the chocolate down quickly... and the beta crystals form much quicker in smaller, cooler areas like nozzles and springs etc. causing blockages ii) Rarely do they use food grade materials (plastics / metals etc.).

We have a few food spray guns that you can check out for using with chocolate- one with heating & insulation. Here is a video of the hotCHOC heated chocolate sprayer.

Or you can stick with a air brush and hair dryer if you are working for very short periods- sometimes inconvenience but gives a nice shine.

I love the innovation of your home made spraying cabinet product- is great. We took the idea and worked it up into a product with the kind help of the Barry Callebaut chocolate academy.

The result- We`ve just launched a easy to assemble sprayBOX - the idea being to capture over spray without a fan, and still give you enough room and light to work in. It saves a lot of cleaning