Chocolate & Syrup Sprayer for Coating Pans

The CPS100 chocolate and syrup sprayer is a temperature-controlled feeding unit developed for accurate dosing into coating pans during panning operations. Chocolate or sugar syrup is maintained at a stable processing temperature inside a water-jacketed reservoir and delivered through heated hoses and spray nozzles, minimizing viscosity variation throughout extended coating cycles. Spray duration, interval timing, and working pressure are fully adjustable via PLC/HMI. The same configuration supports sugar syrup application for sealing, layering, or pre-coating stages in pan coating processes.

VIDEO I

Types of chocolate sprayers for coating pans

A second spraying unit can be easily coupled to the single spray nozzle machine that we produce as standard. With two spraying units installed, the machine can spray simultaneously onto two coating pans.

CPS100 automatic chocolate sprayer
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CPS100+CP1000 chocolate spraying machine with coating pans
Chocolate panned nuts produced in a coating pan

CPS100 - technical features

  • Completely made of AISI 304 grade stainless steel.
  • Water-jacketed reservoir with heating element.
  • PID-controlled heating.
  • 2 spraying nozzles are coupled.
  • Outpouring of product with the help of air pressure.
  • Reservoir is full/empty sensor.
  • Equipped with a pressure transmitter.
  • Max. 4 bars can be applied.
  • PLC and HMI controlled.
  • Reservoir capacity: 130 kg.
  • Total power consumption: 220V single-phase, 2.5 kW.

Price 17.500,00 € (excl. VAT), EXW Istanbul

CPS100 technical drawing

Technical drawing of CPS100 chocolate sprayer

CPS100 + CP1000x2 - technical features

  • Completely made of AISI 304 grade stainless steel.
  • Water-jacketed reservoir with heating element.
  • PID-controlled heating.
  • 2 spraying nozzles can be coupled.
  • Outpouring of product with the help of air pressure.
  • Reservoir is full/empty sensor.
  • Equipped with a pressure transmitter.
  • Max. 4 bars can be applied.
  • PLC and HMI controlled.
  • Sprayer's reservoir capacity: 130 kg.
  • Each coating pan loading capacity: 70 kg.
  • Pan diameter: 1000 mm.
  • Pan rotation speed adjustable.
  • Air flow rate controlled by mechanical valve.
  • Blower with filter.
  • Total power consumption: 220V single-phase, 12.4 kW.

Price 37.500,00 € (excl. VAT), EXW Istanbul

CPS100 + CP1000x2 technical drawing

Technical drawing of CPS100+CP1000 chocolate sprayer with coating pans

Design and operating principles of the CPS100 chocolate sprayer

The CPS100 chocolate sprayer is engineered to replace manual pouring and hand spraying in coating pans with a controlled dosing system based on air-assisted product delivery. Chocolate or sugar syrup is transferred from the reservoir to the spray nozzle using compressed air, while an air regulator limits the operating pressure to a maximum of 4 bar. For reliable and hygienic operation, the use of particle filtration, water separation, oil removal, and active carbon filtration on the compressed air line is recommended. A solenoid valve and pressure transmitter allow the working pressure to be set and monitored directly from the touchscreen, while an integrated level sensor signals full or empty reservoir conditions.

Accurate control of spray pressure and timing enables gradual layer formation and uniform distribution inside the rotating pan. This reduces coating variation caused by manual intervention, improves repeatability between batches, and supports stable production results in chocolate and sugar panning applications.

How the sprayer works in a coating pan cycle

In panning, uniform coating is achieved by repeating short spray steps followed by distribution and drying/crystallization inside the rotating pan. CPS100 supports this workflow by keeping the product temperature stable and applying controlled spray pulses.

  • Set product temperature on the PID controller to keep viscosity stable.
  • Set spray ON/OFF timing on the HMI to create repeatable coating cycles.
  • Adjust working pressure (max. 4 bar) to match nozzle behavior and product type.
  • Spray onto the rolling bed of centers while the pan rotates to improve distribution.
  • Repeat cycles until target coating thickness and surface finish are reached.

Typical applications

  • Chocolate panning of nuts, lentils, cereals, and similar centers.
  • Sugar syrup spraying for sealing, layering, or pre-coating steps in coating pans.
  • Controlled dosing to reduce waste and standardize coating rate across batches.

Related equipment

Chocolate panner CP1000

The coating process on coating pans is normally done manually; however it can be mechanized. Use a chocolate sprayer to standardize results.