ICB Technologies Spraychoc Micro Single Chocolate Sprayer 09.1CHOC1
Product Description
The ICB Technologies Spraychoc Micro is a compact, single-tank chocolate spraying unit designed for professional patisserie and confectionery kitchens. It sprays chocolate, chocolate substitutes, and cocoa butter to produce a...
Specifications
- Colour
- Silver
- Dimensions
- 340(H) x 180(W)mm
- Material
- Steel
- Warranty
- 1 Year Parts & Labour
Downloads
Product Description
The ICB Technologies Spraychoc Micro is a compact, single-tank chocolate spraying unit designed for professional patisserie and confectionery kitchens. It sprays chocolate, chocolate substitutes, and cocoa butter to produce a range of decorative surface finishes — from the classic velvet effect through to snow, granulated textures, orange peel, points, and fine lines. The machine works by heating the spraying medium to the correct consistency and delivering it through an adjustable nozzle at controlled pressure.
In a working pastry section, the Spraychoc Micro earns its place through consistency and speed. A finish that might otherwise take considerable time by hand can be applied evenly in minutes, and the adjustable pressure control means operators can switch between finish types without changing the unit. The steel construction handles daily use well, and at 12kg it is substantial enough to sit stably on a bench without being difficult to reposition when needed.
Practical benefits for the pastry kitchen include:
- Adjustable nozzle angle for varied finish direction and coverage patterns
- Variable pressure settings to control both texture and chocolate volume
- Suitable for cakes, entremets, chocolate moulds, and nut-based confectionery
- Consistent results across a batch, reducing hand-finishing time
- Single 1-litre tank keeps workflow straightforward for small to medium runs
The unit runs on a standard 550W supply, so no specialist electrical installation is required. It is bench-mounted and should be positioned on a stable, heat-resistant surface with adequate clearance around the nozzle for spray dispersal. The 1-litre tank capacity suits kitchens producing small to medium batch volumes; for sites with continuous high-volume spraying demands, a larger-capacity model from the range may be worth considering.
The Spraychoc Micro is well suited to independent patisseries, hotel pastry kitchens, and artisan chocolatiers where decorative finish quality matters and production runs are measured in batches rather than industrial volumes. It is less suited to high-throughput production environments where a larger tank and continuous-duty specification would be more appropriate.
If you are unsure whether this model fits your production volume or finishing requirements, the team is happy to talk through your setup before you commit to a purchase.
Key Features
- Adjustable nozzle angle for directional control over spray pattern
- Variable pressure settings to regulate chocolate volume and texture
- Single 1-litre tank for straightforward small to medium batch use
- Sprays chocolate, chocolate substitute, and cocoa butter formulations
- Steel construction rated for regular professional kitchen use
Operational Benefits
- Achieves consistent velvet and textured finishes across a full batch
- Reduces hand-finishing time significantly on decorated pastry work
- Switches between finish styles without requiring a different attachment
- Stable 12kg bench footprint supports accurate nozzle positioning during use
- Standard 550W supply fits into an existing kitchen bench setup easily
Specifications
- Colour
- Silver
- Dimensions
- 340(H) x 180(W)mm
- Material
- Steel
- Warranty
- 1 Year Parts & Labour
- Weight
- 12kg
Downloads
Frequently Asked Questions
- For small to medium batch production — typically an independent patisserie or hotel pastry section producing individual desserts and entremets in runs — the 1-litre tank is a practical working capacity. Kitchens running continuous high-volume spraying through a full service shift may find themselves refilling frequently, in which case a higher-capacity model from the Spraychoc range would be worth discussing with us.
- The combination of adjustable nozzle angle and variable pressure allows the unit to produce velvet, snow, granulated, orange peel, point, and line effects. The finish achieved depends on the temperature and consistency of the medium being sprayed as well as the pressure and angle settings used, so some operator experimentation is expected when setting up a new finish type.
- The Spraychoc Micro is a bench-mounted unit requiring only a standard 550W mains supply, so there are no specialist electrical or ventilation requirements beyond ensuring the surrounding workspace is clear of clutter and the surface is stable and heat-resistant. As with any chocolate spraying process, some overspray is expected, so working within a designated spray area or booth helps keep the surrounding kitchen clean.