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ICB Technologies
ICB Technologies Spraychoc Maxi Double Chocolate Sprayer 09.1CHOC2
£3,096.00(£3,715.20 inc VAT)
Delivery Information
Price Match
The ICB Technologies Spraychoc Maxi 09.1CHOC2 is a professional double-tank chocolate spraying unit designed for use in patisserie, confectionery, and chocolate production environments. It is built to spray tempered chocolate, chocolate substitutes, and cocoa butter compounds onto a wide range of surfaces — including entremets, moulds, individual cakes, and coated confectionery — using compressed air to produce consistent, repeatable finishes at production pace.
In practice, the machine's adjustable pressure settings give decorators meaningful control over output volume and spray pattern. This makes it practical for achieving distinctly different finishes from a single unit — a fine velvet coating requires a different pressure and nozzle angle to a coarser granulated or orange-peel texture, and the Spraychoc accommodates both without requiring a change of equipment. The twin-tank configuration means two chocolate compounds can be ready simultaneously, reducing downtime during busy production runs.
Key operational advantages for kitchen and production teams include:
- Adjustable nozzle angle and pressure for varied decorative finishes
- Twin 1-litre tanks allow two products ready simultaneously
- Compatible with chocolate, chocolate substitutes, and cocoa butter
- Suitable for cakes, entremets, moulds, nuts, and confectionery coatings
- Steel construction with a robust footprint suited to production bench use
At 22kg, the unit is bench-mounted rather than portable, and should be positioned on a stable, heat-resistant surface with adequate clearance around the spray zone. It runs on a standard mains supply and does not require specialist gas or water connections, though the working environment should be managed carefully — ambient temperature and chocolate temper are both critical to achieving a clean, even finish. The spray process generates fine chocolate mist, so ventilation and surface protection in the surrounding area are worth considering during setup.
This unit is well suited to artisan chocolatiers, patisseries, and hotel or restaurant pastry sections producing at a consistent volume where decorative finish quality matters. For operations running very high throughput or needing continuous production across a full shift, it may be worth discussing whether a higher-capacity configuration would better match demand.
If you are unsure whether this unit fits your production process or workspace, our team is happy to talk through the detail with you before you commit.
Frequently asked questions
What types of product can the Spraychoc Maxi spray effectively?
The unit is designed to spray tempered chocolate, chocolate substitutes, and cocoa butter compounds, and works well across entremets, individual cakes, chocolate moulds, coated nuts, and similar confectionery. The key requirement is that the compound is correctly tempered and at the right viscosity for spraying — the machine itself does not heat or temper the chocolate, so preparation of the product beforehand is important to achieving a consistent finish.
Does this unit require any specialist installation or connections?
No — the Spraychoc Maxi runs from a standard mains supply and does not require gas or water connections, making it straightforward to position on a production bench. That said, the spray process produces fine chocolate mist, so it is worth thinking about ventilation and surface protection in the surrounding area before you begin using it regularly.
Is this unit suitable for high-volume continuous production?
The twin-tank design and adjustable pressure make it a practical choice for patisseries, artisan chocolatiers, and pastry sections operating at consistent production volumes. For operations running continuous, high-throughput decoration across a full production shift, it would be worth speaking with us to confirm whether this model or a higher-capacity alternative is the better fit for your output requirements.
Size and weight
- Weight
- 22kg
- Dimensions
- 700(H) x 200(W)mm
Capacity and performance
- Colour
- Silver
- Material
- Steel
- Warranty
- 1 Year Parts & Labour
£3,096.00(£3,715.20 inc VAT)
£3,096.00(£3,715.20 inc VAT)
The ICB Technologies Spraychoc Maxi 09.1CHOC2 is a professional double-tank chocolate spraying unit designed for use in patisserie, confectionery, and chocolate production environments. It is built to spray tempered chocolate, chocolate substitutes, and cocoa butter compounds onto a wide range of surfaces — including entremets, moulds, individual cakes, and coated confectionery — using compressed air to produce consistent, repeatable finishes at production pace.
In practice, the machine's adjustable pressure settings give decorators meaningful control over output volume and spray pattern. This makes it practical for achieving distinctly different finishes from a single unit — a fine velvet coating requires a different pressure and nozzle angle to a coarser granulated or orange-peel texture, and the Spraychoc accommodates both without requiring a change of equipment. The twin-tank configuration means two chocolate compounds can be ready simultaneously, reducing downtime during busy production runs.
Key operational advantages for kitchen and production teams include:
- Adjustable nozzle angle and pressure for varied decorative finishes
- Twin 1-litre tanks allow two products ready simultaneously
- Compatible with chocolate, chocolate substitutes, and cocoa butter
- Suitable for cakes, entremets, moulds, nuts, and confectionery coatings
- Steel construction with a robust footprint suited to production bench use
At 22kg, the unit is bench-mounted rather than portable, and should be positioned on a stable, heat-resistant surface with adequate clearance around the spray zone. It runs on a standard mains supply and does not require specialist gas or water connections, though the working environment should be managed carefully — ambient temperature and chocolate temper are both critical to achieving a clean, even finish. The spray process generates fine chocolate mist, so ventilation and surface protection in the surrounding area are worth considering during setup.
This unit is well suited to artisan chocolatiers, patisseries, and hotel or restaurant pastry sections producing at a consistent volume where decorative finish quality matters. For operations running very high throughput or needing continuous production across a full shift, it may be worth discussing whether a higher-capacity configuration would better match demand.
If you are unsure whether this unit fits your production process or workspace, our team is happy to talk through the detail with you before you commit.
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