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KREA Swiss LM3 hotCHOC Heated Chocolate Spray Gun 120V, 60 HZ (US)

Item # LM3MFR: 12-140-104UPC: 016398120046
Price: $389.95
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    Krea Swiss is the same familiar brand/manufacturer you’ve known as Krebs. Only the name has changed. The company has not, and neither have its products. They are made by the same people, in the same country, and under the same quality controls.

    The LM3 hotCHOC gun, a heated chocolate spray gun: No need to reheat the container every few minutes. No rush to spray. No more worries about clogging nozzles and awkward nozzle reheating with a hot-air blower.

    The Krea Swiss hotCHOC sprays a mixture of 50 percent chocolate, 50 percent cocoa butter at temperatures from 82F to 95F (28C to 35C), a special heating unit keeping the chocolate fluid. To help maintain the temperature, a built-in metal suction tube transmits the chocolate's heat, and a sleeve encasing the nozzle provides insulation. The resulting slowed-down rate of cooling allows you to work for up to an hour without needing to reheat the container.

    The 40W power settings and nozzle & piston sizes enable a thin layer of material to be sprayed, with minimal overspray or noise compared with other sprayers and airbrush systems. This handheld electric chocolate sprayer can be used for final coverings, prepping molds, speckling pralines or adding decoration or thicker layers to cakes or other desserts.

    The hotCHOC (LM3) includes: 550ml container, bent nozzle extension, nozzle-heating unit, container & heating-unit insulation sleeves and round jet nozzle R6. Other nozzles also available but sold separately.

    • Constant warmth--no dried food clogging the nozzle
    • Container insulation lets you work for up to an hour without reheating the container
    • Simple, reliable and easy to use--no compressed air needed
    • Reduced power setting enables gentle spraying for velvety effect and without blasting your masterpiece off the table

    Delivery rate max (water): 120 to 200ml/min
    Viscosity max: 20 to 28 DIN/Sec
    Check viscosity

    An essential tool for any professional chocolatier, artisan or pastry chef.

    The hotCHOC can also be used for other food types--glazes or other low-viscosity materials--though performance and results will then vary.

    Troubleshooting

    The Krea Swiss food sprayers are used to apply oil, butter, egg wash, chocolate and viscous food materials, the sprayers provide enormous time and material-usage savings for professionals in food-prep environments. The many thousands of Krea Swiss clients include executive chefs and pastry chefs at the some of the world`s best restaurants, fast food chains and commercial bakeries.

    Compare Sprayers

    Note: The hC (LM3) hotCHOC spray gun is not suitable for industrial use.
    It must therefore rest at intervals and be used no longer than 3 minutes within any 8-minute period. A maximum of 550 ml of material may be sprayed within a 3-minute period, after which a 5-minute total resting (cooling) period is required before the sprayer may be used again. Should the spray gun be intermittently used for periods of 20 to 30 seconds at a time, then a resting (cooling) period of 5 to 10 seconds is sufficient. Failure to adhere to the usage & resting (cooling) periods will reduce the lifetime of the sprayer.
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Frequently Bought Together

+
KREA Swiss Extras Pack for hotCHOC LM3
$53.95
+
KREA Swiss Container & Lid for LM2 and LM3 Sprayers
$19.95
Choose at least one product.
Product Manual
Spec Sheet

Krea Swiss is the same familiar brand/manufacturer you’ve known as Krebs. Only the name has changed. The company has not, and neither have its products. They are made by the same people, in the same country, and under the same quality controls.

The LM3 hotCHOC gun, a heated chocolate spray gun: No need to reheat the container every few minutes. No rush to spray. No more worries about clogging nozzles and awkward nozzle reheating with a hot-air blower.

The Krea Swiss hotCHOC sprays a mixture of 50 percent chocolate, 50 percent cocoa butter at temperatures from 82F to 95F (28C to 35C), a special heating unit keeping the chocolate fluid. To help maintain the temperature, a built-in metal suction tube transmits the chocolate's heat, and a sleeve encasing the nozzle provides insulation. The resulting slowed-down rate of cooling allows you to work for up to an hour without needing to reheat the container.

The 40W power settings and nozzle & piston sizes enable a thin layer of material to be sprayed, with minimal overspray or noise compared with other sprayers and airbrush systems. This handheld electric chocolate sprayer can be used for final coverings, prepping molds, speckling pralines or adding decoration or thicker layers to cakes or other desserts.

The hotCHOC (LM3) includes: 550ml container, bent nozzle extension, nozzle-heating unit, container & heating-unit insulation sleeves and round jet nozzle R6. Other nozzles also available but sold separately.

  • Constant warmth--no dried food clogging the nozzle
  • Container insulation lets you work for up to an hour without reheating the container
  • Simple, reliable and easy to use--no compressed air needed
  • Reduced power setting enables gentle spraying for velvety effect and without blasting your masterpiece off the table

Delivery rate max (water): 120 to 200ml/min
Viscosity max: 20 to 28 DIN/Sec
Check viscosity

An essential tool for any professional chocolatier, artisan or pastry chef.

The hotCHOC can also be used for other food types--glazes or other low-viscosity materials--though performance and results will then vary.

Troubleshooting

The Krea Swiss food sprayers are used to apply oil, butter, egg wash, chocolate and viscous food materials, the sprayers provide enormous time and material-usage savings for professionals in food-prep environments. The many thousands of Krea Swiss clients include executive chefs and pastry chefs at the some of the world`s best restaurants, fast food chains and commercial bakeries.

Compare Sprayers

Note: The hC (LM3) hotCHOC spray gun is not suitable for industrial use.
It must therefore rest at intervals and be used no longer than 3 minutes within any 8-minute period. A maximum of 550 ml of material may be sprayed within a 3-minute period, after which a 5-minute total resting (cooling) period is required before the sprayer may be used again. Should the spray gun be intermittently used for periods of 20 to 30 seconds at a time, then a resting (cooling) period of 5 to 10 seconds is sufficient. Failure to adhere to the usage & resting (cooling) periods will reduce the lifetime of the sprayer.

Features
Tool Type Heated Chocolate Spray Gun
Electrical
Wattage 40
KREA Swiss LM3 hotCHOC Heated Chocolate Spray Gun 120V, 60 HZ (US)
Average Customer Rating
(4 reviews)
44
poor product, worse service for the price I expected something that would at least give me a consistent chocolate spray. been using this thing off an on for over a year now. still haven't been able to get a fine spray. SPLOTCHY. used every trick in the book. kerekes would never get back to me so had to contact company in Europe. still not much help. beware this thing has the ability to project chocolate across your kitchen. cleaning this thing doesn't seem too practical either. little tiny ball bearing pieces and springs that are easy to lose. should have invested in a better system. probably not food safe but i see so many chefs using the sub $100 sprayers from the hardware store. regrets!!
By john b, ca on July 14, 2019
Nice spray gun but poor instructions from company. Very poor instruction manual for using this with white chocolate. I am surprised how little information the company provides.
By MG, BC on June 24, 2016
gracias GRACIAS A BAKEDECO POR VENDERNOS ESTOS PRODUCTOS TAN BUENOS , SON UNA MARAVILLA, Y NOS PERMITE LUCIRNOS EN LA CHOCOLATERIA, Y NUESTROS CLIENTES ESTAN FELICES DE TENER ESTA HERRAMIENTA

Translated by Google
THANKS TO THESE SO BAKEDECO BY sell good products, are wonderful , and lucirnos ALLOWS THE CHOCOLATE FACTORY , AND OUR CUSTOMERS ARE HAPPY TO HAVE THIS TOOL

By FERNANDO LUIS CHAVEZ ESPINOZA, PASTELERO on April 28, 2015