In Belgium and France "éclairs" are a very popular pastry. They are topped with a layer of chocolate and it is imperative that the chocolate remains on the top only and does not run down on the sides.
This can be accomplished by dipping the éclair in chocolate or by decorating the clair with a thick liquid chocolate.
Since the market for this product is substantial in France and Belgium, we have received several requests to develop an éclair decorating machine.
So, Bakon designed the "chocolate decorator".
This machine incorporates a heated pressure vessel with a content of 14 litres. From this heated pressure vessel, the decorating product is pushed through a heated hose to a hand spray gun. 
The temperature of the pressure vessel and the temperature of the heated hose are both adjustable to guarantee the required fluidity of the chocolate.
Several nozzles can be mounted to the hand spray gun to decorate multiple several eclairs simultaneously.
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