Spraying chocolate and couverture is the supreme discipline in food coating. Chocolate must be kept and conveyed within a precise temperature window throughout the entire process.

Our AutoJet® temperature-controlled spray systems are the ideal solution. In addition to accurate level control and precisely regulated throughput for temperature-controlled chocolate, heated air atomization nozzles from Spraying Systems Co. are used to spray on biscuits, confectionary and others.

For coating nuts, almonds and other confectionery products in coating drums, AutoJet® Pan Coating Systems offer the ideal solution. These are coating systems with control of a cooling air supply and staged application of finely atomized chocolate, or sugar syrup. Many spray parameters affecting the spray performance and the application of the coating liquid can be easily adjusted. Compared to manual coating, production volumes can be doubled on average.

Contact our specialists to find the best suited chocolate spray system for your application.