Wendy, I've only worked with the Wagner paintgun for chocolate. The pastry chef built a cabinet with a light bulb to keep the chocolate warm in the paintgun receptacle. So we just had to shake the chocolate a bit before using and spray away. It was a pain to clean the nozzle if it got stuck with hardened choc. Unscrew everything, run in warm water to clean(can use soap) and then dry very very well. The other airbrush I've worked with is the standard one found in bakeries to draw onto cakes.
Where did you find this cheap airbrush, does it work well? |