Because of people's pressure, eating sweet food can release some dopamine, so dessert has become a way for people to decompress. Desserts made with chocolate as an auxiliary are deeply loved by the masses. According to the enthusiasm of the general public for chocolate sweets, chocolate spraying can solve the problem of chocolate dessert production well.

The chocolate spraying machine is set by the internal heating of the equipment. After the chocolate blocks in the storage tank are heated, the melted chocolate is sprayed on the surface of biscuits, cakes, and sweets to be processed at the outlet of the discharge pipe according to the outflow speed through the control screen so that the chocolate on the surface of the food is more uniform and the aesthetics of the food are increased. Then, the surplus chocolate slurry is returned to the storage tank by using the circulation device so that the internal circulation is realized and the cost of raw material input is reduced.

To improve the quality of chocolate products, the key is how to use a chocolate melting machine and how to use a chocolate spraying machine. Below, I will provide a comprehensive description of the chocolate spraying machine's processing flow from the following three aspects:

1. First connect the equipment to the power supply, and then put the chocolate bar into the storage tank. Start the heating device to heat the chocolate until it is completely melted into a liquid state. Then, conduct temperature control on the control interface to keep the chocolate in a liquid state, and the equipment will enter constant temperature control.

2. Next, the melted chocolate will be transported to the outlet of the pipeline through the circulation system. At this time, the operator can adjust the speed of chocolate flowing out of the spray nozzle through the speed-adjusting device on the operation interface. In this way, chocolate can flow evenly on the surface of food, ensuring the uniform thickness and complete coverage of the coating.

3. In the spraying process, the surplus chocolate pulp will not be wasted but will be sent back to the storage tank through the circulation system again for subsequent spraying and reuse. This recycling mechanism greatly reduces the consumption of raw materials, thus effectively reducing the production cost.

The quality of a piece of equipment directly affects the smoothness of chocolate, the uniformity of spraying, and the quality of finished chocolate. Before using the chocolate sprayer, it is key to know the operating parameters of the machine.

Prepare in advance:

1) spherical ice cream

2): cone

3): Milk chocolate or dark chocolate can be about 500g.

4): Cocoa butter

Production steps:

1): Put the chocolate in a storage tank for melting, and choose whether to add cocoa butter or not according to your own acceptance of bitterness.

2): Put the frozen ice cream on the cone, and then put it in the receiving tray below.

3): Adjust the spraying speed on the control screen.

4): Then, set the flow rate of the chocolate paste from the nozzle on the control screen to avoid the chocolate paste not sticking due to the flow rate being too fast and the chocolate being too thick due to the flow rate being too slow, which would affect the taste.

5): When the chocolate paste is solidified, a chocolate crispy cone ice cream is ready.

Prepare in advance:

1): Cake embryo with good dough.

2): dark chocolate, 200g

3): whipped cream, 200g

4): Soak soft gelatin tablets 5 g in cold water in advance.

Production steps:

1): Heat the whipped cream to a slight boiling point in the microwave oven, pour it into the chopped 150 g chocolate, do not stir until it is smooth, and wait for 1 minute.

2): Add the softened gelatin tablets into the chocolate cream, stir until it melts, and then let it stand for solidification before making chocolate custard.

3): Put the remaining 50 grams of unmelted chocolate in the spray machine to heat and melt; it is more suitable at about 35℃; otherwise, the temperature of the noodle sauce will be too high to hang.

4): Then adjust the flow rate on the control screen.

5): After adjusting the flow rate, put the cake on the turntable, click Open, and let the chocolate flow down evenly to cover the whole cake surface.

6): Finally, gently smooth the excess spray surface on the top with a spatula, and after refrigeration and solidification, the chocolate crispy custard cake is finished.

Prepare in advance:

1): 100g of chocolate

2): strawberries

Production steps:

1): First, clean and dry the strawberries. Chocolate pulp with water is easy to hang. Cut it in half vertically, put it into the shape of a Christmas tree, and put it aside.

2): Next, put the chocolate in the storage tank of the sprayer for heating and melting, and adjust the jet speed of the equipment.

3): Then place the strawberries on the tray with materials under the equipment and shake them to form a tree.

4): Finally, wait for the chocolate to cool and set. The chocolate strawberry Christmas tree is simply made.

When making chocolates at home, you can use traditional handmade methods if you don't care about the time spent on the process or the appearance of the food. However, once you want to mass-produce, traditional handmade methods will have many drawbacks. Therefore, using a chocolate spraying machine will bring you great convenience.

To obtain a good product, improve efficiency, and provide excellent service, the choice of machine is extremely important.

1. The machines with less advanced technology lack the research on automation technology, which can't accurately control the melting temperature of chocolate and keep the device that can't keep the optimal melting point. OrangeMech's is a company that has been engaged in food machinery for more than ten years, and its reputation is very high, and it is also a leader in the industry in terms of technological upgrading. It is necessary for the company's chocolate spraying machine to join the automatic device, which greatly relieves the workers' distress, can accurately adjust the optimal temperature, and adopts a thermostat to ensure the consistency of temperature. Stabilize the reputation of your company.

2. Inferior equipment materials will lead to frequent food safety problems, and cleaning is also a headache. Our materials are all made of safe food-grade 304 stainless steel, and both internal and external materials can meet the requirements of customization. Food safety problems can be avoided, and cleaning is very fast and clean.

3. There is no need to worry about a series of product problems after sale. OrangeMech has always been a full-chain service, and there will be specialized personnel to deal with possible after-sale problems from equipment installation to use.

The three simple chocolate dessert recipes above are very easy to follow. OrangeMech's best chocolate tempering machine, with its automated settings, allows you to precisely control the temperature and flow rate of the chocolate on the control screen. This ensures your processed chocolate products will surprise you in terms of appearance, quantity, and quality, helping you improve efficiency and brand reputation and establish a firm foothold in the chocolate processing market.