Our heated AutoJet® Spray Systems for Chocolate are optimized for precise temperature control throughout the entire process. In addition to accurate fluid control of the heated chocolate, heated air atomizing nozzles are used for spraying on pastries, cookies, candies, and other products.

For coating nuts, almonds, and other products in pan coaters, our AutoJet® Pan Coating Systems offer the ideal solution. These are spray systems with controlled cooling air supply and phased application of finely atomized chocolate or sugar syrup. Spray parameters can be easily adjusted for optimal and repeatable results. By automating this process, production volume can usually be doubled compared to manual application.

Contact our spray experts to select the most suitable chocolate spraying system for your application.