Hi Colin- yes, we ship to Oz very often and just setting up a couple of dealers there as getting too many enquiries for the food guns to manage direct. Just give me a shout if you need one sourcing.

Discover a new realm of decorating possibilities with the Confectionery Painting Spray Gun. Whether you're a novice or an experienced decorator, this tool empowers you to effortlessly create awe-inspiring confectionery masterpieces that leave a lasting impression. Elevate your baking artistry with every spray and let your creativity flourish! Because of how messy it can get, the floor can be a big hazard and so, the correct footwear is a must for any staff working in the kitchen. Wearing slip-resistant shoes at work will greatly reduce the chance of falling in any circumstances. Kitchens already have plenty of slip hazards but chefs can improve their safety at work by wearing the right shoes. Always heat the spray gun in a chocolate melter or heating cabinet before pouring in the mixture. Otherwise the mixture may set and clog up the spray gun. Rinse and Dry: Rinse the components under running water to remove any residue. Dry them thoroughly with a clean, soft cloth.Adjust Settings: Depending on your desired spray effect and coverage, adjust the spray angle, flow rate, and speed settings as per the manual's guidance. Since we are not chocolatiers at our core, our workshops are generally catered towards the basics. However, you being a chocolatier and if you would be willing, I would be glad if you could provide an insight on your experience with this system. In case you’re creating a chocolate and cocoa butter mixture: always choose chocolate with a three-drop fluidity. Refer to the Instruction Book: For detailed usage and safety instructions, please refer to the instruction book provided along with the product. Following these instructions is crucial for safe and effective usage.

The Krebs solutions look very interesting but I’m getting confused on the best model for a small shop, so my volume of spraying isn’t that great. I use colored cocoa butter, colored compound and thinned down chocolate, all at different times. If I understand correctly the LM25 works best for thinner spraying materials used on light-weight and above pieces; the LM45 works better with heavier weight sprays (compound coatings and colored chocolate) but isn’t really recommended for light-weight pieces (the pressure is too high); while the HotCHOC works best with 50 – 50 mixes and keeps the temperature for an hour. Also looking at enrobing to see if I can make it faster still but the above may not mean that I can delay purchasing the enrober (although I REALLY want it for other things too) if modifications to the above work even better. The only way I’ve been able to do similar was to completely coat the product in a very thin chocolate (tossing in a bowl, like you would a salad) and then sifting it out laying it on to parchment to dry. I’d love to know an easier way. The GOOD part is that I do have belief in the Krebs product not the least for the wonderful attitude and help from Sean from Krebs that pops up on this forum. He has good answers for chocolate spraying although I am still cautious of the air pressure. However the following seems to indicate that I won’t need to spray. Hi Sam, I’ve been discussing this in another thread, and I just bought a Krebs LM25. I almost got a Wagner one but was concerned they are meant for paint and not food. It arrived today and first impressions are good, a few choices of nozzle depending on the concentration of application needed (I use the wider one for spraying trays of doughnuts mainly).The downward nozzle means it's easy and requires barely any effort to use. The focused spray helps limit the additional amount of mess too. Prepare Your Workstation: Choose a clean, well-lit workspace for your decorating project. Ensure proper ventilation.