roll up banner web (1)
1
PROFESSIONAL FOOD SAFE SPRAYING INNOVATIONS The hotCHOC ( Main Features LM3) Official Machinery Partner of the Barry Callebaut UK Academy “My new favourite toy, I've been spraying everything. Everyone should have one" Owner Cocoa Black UK World Chocolate Master UK Confectioner of the Year Ruth Hinks Hygienic Handy service screw allows you to detach the electrical & mechanical components - the rest can go in the dishwasher. Strong Robust and easy to clean. Bent nozzle extension Enables spraying at angles. Adjustable material flow Set power to suit the material. Saves material consumption. R6 Round Jet Nozzle For lovely even spraying. Industrial Ruby fitted for long lasting nozzles. 550ml screw top container Need to change different materials? Just take another container. Suitable for refrigerator and microwave (to 80°C). encases the nozzle to keep the chocolate fluid. Heating Unit and Insulation Sleeve Container Insulation Sleeve slows down the materials rate of cooling. chocMELT&SPRAY 6kg chocMELTER • Made in Switzerland using a stylish and ergonomic design, latest heating & control technology and high quality food grade stainless steel. • Melts / holds between 1kg and 6kg of chocolate. • Faster, more even and efficient heating - applies latest direct and air heating technology to all 5 container sides. • Compact & lightweight design with handles - easier to carry. • Includes container with handles and lid as standard. • Has all the advantages of the chocMELTER warming tank, but enables you to connect to the hotCHOC gun for total spraying flexibility. • Reduced clogging due to the heated hose and heated hotCHOC spray gun. • Spray directly from the chocMELTER - no need to top up a gun container. • Easy to drain unused chocolate via a handy drainage tap. • Ideal for 1KG to 6KG batches. Walsh Direct - UK Partner - Sales & Distribution | www.walsh-direct.com | [email protected] | Tel: 07866 020460 The hotCHOC is a Heated & Insulated Warm Chocolate Spray Gun It has been designed specifically in close collaboration with Barry Callebaut (UK) to spray a mixture of 50% chocolate / 50% cocoa butter at a temperature range of 28C-35C / 82F-95F, however, it can also be used with different materials/temperatures than those recommended such as; cocoa butters, glaze or other low viscosity materials - performance and results will vary. The special heating unit and insulation sleeve encasing the nozzle keeps the chocolate fluid and the container insulation slows down the materials rate of cooling. The 40W power settings and nozzle & piston sizes enable a thin layer of material to be sprayed, with minimal overspray or noise compared to other sprayers and air brush systems. This purpose built, hand-held, electric chocolate sprayer can be used for Final Coverings, Prepping Moulds, Speckling Pralines, the Velvet Effect, adding Decoration or Thick Layers to Cakes, etc. This is a ‘must have’ tool for any professional chocolatier, artisan or pastry chef. • No clogged nozzles - The Heating Unit and Insulation Sleeve avoids the need to reheat with a hot air gun! • Work for up to an hour without needing to reheat the container due to the Insulation Sleeve. • Simple, reliable and easy to use - no compressed air needed. • This reduced power setting also allows you to create wonderful ‘velvet’ effects without blasting your masterpiece off the table. Each hotCHOC (LM3) comes with a 550ml Container, Bent Nozzle Extension, Nozzle-Heating Unit, Container & Heating Unit Insulation Sleeves and a Round-Jet-Nozzle R6.
-
Upload
robert-kray -
Category
Documents
-
view
50 -
download
1
Transcript of roll up banner web (1)
Hi Robert,
Happy New Year to you. I hope you had a lovely festive season and arehaving a good New Year so far.
I wonder if you could put together a roll-up banner (80cmx200cm)forthe hotCHOC for me please. Basically with the...
Heading as per the front page of the brochure:
'Professional Food Safe KREBS logo Spraying Innovations'
REDLine-----------------------------------------------------------------
Chocolate Academy Logo Star Product Award top 10 Logo (attached) (attached) (Quite large)
Pic of hotCHOC with all the highlighted points like on the back pageof the brochure you did for me a few months back. Can we include thepic of the heating element, I think you said Chris was going to sendyou one.
Can you put the wording on as per the back of the brochure you did forme and then I can see what needs changing etc.
Would like to get a picture or two of the Chef's with it/using it anda their testimonials.
"The new KREBS hotCHOC is the icing on any cake."
Martin ChiffersInternational Pastry Consultant & UK Pastry World Cup Team President
"My new favourite toy...I've been spraying everything...Everyoneshould have one"Ruth HinksOwner Cocoa BlackUK World Chocolate Master/UK Confectioner of the Year
"I love the hotCHOC spray gun, it's amazing"Yolande StanleyUK Pastry Chef Lecturer - Westminster Kingsway College UK Rep atWorldskillsExpert Confectioner/Pastry Chef
I was thinking about putting the chocMELT&SPRAY on the bottom of ittoo, attached.
Please let me know if you have time to do this over the day or soplease, if not, please just let me know.
Kind regards
Tracey Walsh
PROFESSIONAL FOOD SAFESPRAYING INNOVATIONS
The hotCHOC ( Main FeaturesLM3)
“The new KREBS hotCHOC isthe icing on any cake.”
International Pastry Consultant & UK Pastry
World Cup Team President, UK
Martin Chiffers,
“My new favourite toy, I've been spraying everything. Everyone should have one"
Owner Cocoa Black
UK World Chocolate Master/UK Confectioner of the Year
Ruth Hinks
Official Machinery Partner
of the Barry Callebaut UK
Academy
“The new KREBS hotCHOC isthe icing on any cake.”
International Pastry Consultant & UK Pastry
World Cup Team President, UK
Martin Chiffers,
“My new favourite toy, I've been spraying everything. Everyone
should have one"
Owner Cocoa Black
UK World Chocolate MasterUK Confectioner of the Year
Ruth Hinks
HygienicHandy service screw allows you to detach the electrical & mechanical components - the rest can go in the dishwasher.
StrongRobust and easy to clean.
Bent nozzle extensionEnables spraying at angles.
Adjustable material flowSet power to suit the material. Savesmaterial consumption.
R6Round Jet NozzleFor lovely even spraying. Industrial Rubyfitted for long lasting nozzles.
550ml screw top containerNeed to change different materials? Just take another container. Suitable for refrigerator and microwave (to 80°C).
encases the nozzle to keep the chocolate fluid.
Heating Unit and Insulation Sleeve
Container Insulation Sleeveslows down the materials rate of cooling.
chocMELT&SPRAY
6kg chocMELTER
• Made in Switzerland using a stylish and ergonomic design, latest heating & control technology and high quality food grade stainless steel.
• Melts / holds between 1kg and 6kg of chocolate.
• Faster, more even and efficient heating - applies latest direct and air heating technology to all 5 container sides.
• Compact & lightweight design with handles - easier to carry.
• Includes container with handles and lid as standard.
• Has all the advantages of the chocMELTER warming tank, but enables you to connect to the hotCHOC gun for total spraying flexibility.
• Reduced clogging due to the heated hose and heated hotCHOC spray gun.
• Spray directly from the chocMELTER - no need to top up a gun container.
• Easy to drain unused chocolate via a handy drainage tap.
• Ideal for 1KG to 6KG batches.
Walsh Direct - UK Partner - Sales & Distribution | www.walsh-direct.com | [email protected] | Tel: 07866 020460
The hotCHOC is a Heated & Insulated Warm Chocolate Spray Gun
It has been designed specifically in close collaboration with Barry Callebaut (UK) to spray a mixture of 50% chocolate / 50% cocoa butter at a temperature range of 28C-35C / 82F-95F, however, it can also be used with different materials/temperatures than those recommended such as; cocoa butters, glaze or other low viscosity materials - performance and results will vary.
The special heating unit and insulation sleeve encasing the nozzle keeps the chocolate fluid and the container insulation slows down the materials rate of cooling. The 40W power settings and nozzle & piston sizes enable a thin layer of material to be sprayed, with minimal overspray or noise compared to other sprayers and air brush systems.
This purpose built, hand-held, electric chocolate sprayer can be used for Final Coverings, Prepping Moulds, Speckling Pralines, the Velvet Effect, adding Decoration or Thick Layers to Cakes, etc. This is a ‘must have’ tool for any professional chocolatier, artisan or pastry chef.
• No clogged nozzles - The Heating Unit and Insulation Sleeve avoids the need to reheat with a hot air gun! • Work for up to an hour without needing to reheat the container due to the Insulation Sleeve. • Simple, reliable and easy to use - no compressed air needed. • This reduced power setting also allows you to create wonderful ‘velvet’ effects without blasting your masterpiece off the table.
Each hotCHOC (LM3) comes with a 550ml Container, Bent Nozzle Extension, Nozzle-Heating Unit, Container & Heating Unit Insulation Sleeves and a Round-Jet-Nozzle R6.
