Every ice cream cones producer wants a sprayer that provides an even layer of chocolate inside the cone to isolate the biscuit from the ice cream and prevent it from getting soggy. Many manufacturers have convinced ice cream producers that two-step spraying is the only safe and reliable way to reach a high quality result. But is that really the case?
The two-step systems are, without a doubt, superior to the simplest spraying systems that lack volumetric dosing and use compressed air to do the job, causing both messiness and lots of chocolate waste. But there are also single step sprayers available that do the job just as well as the more complicated systems. And besides doing the same job at a considerably lower investment cost, these sprayers also offer a number of other advantages. With volumetric spraying and the right spraying profile at the right position, it is possible for a single step spray system to achieve a perfect spraying result. Creating a wave inside the cones ensures an even layer of chocolate that completely covers the inside of the cone without over-spraying.