Professional pastry chef set AS-196 / 130N / 182N (Cake Set Pro)

Airbrush for cakes and cakes firmly in the everyday life of contemporary confectioners. However, patterns or painted with dye this the art direction doesn't limit. There are also airbrushes for icing, spraying cocoa or chocolate. One such device is the model AS-196/130N/A 182N Cake set Pro.

H2. Set of equipment

Compressor with airbrush AS-196/130N/A 182N equipped with two airbrushes with different type of material and the size of the installed nozzle. The kit includes a two-cylinder compressor oil-free type, the key for diffuser reliable hose braided length 1.8 m. in Addition to food dyes for mastic, the design allows to work with such materials as cocoa butter, chocolate.

H2. Technical features AS-196/130N/A 182N

Before you choose a particular model and buy an airbrush for cakes, you need clearly define what work will be performed by the tool, and to see the characteristics of the model:

1. The performance of 35-40 l/min.

2. Two modes of operation of the compressor (4 or 6 bar).

3. Compressor type twin cylinder oil-free.

4. The volume of the receiver is a 3.5 L.

5. Weight of 7.2 kg.

6. Type nozzle — conical, self-centering.

7. Nozzle diameter 0.7 mm+ 0.3 mm.

8. The materials of the lower (182N) + top (130N).

9. The size of the bowl for dye, 7 ml (130N) and 22мл (182N).

10. Control type: double independent.

11. Working pressure 15-50 PSI.

12. There is a safety valve for venting.

13. Manual pressure adjustment.

H2. Why choose AS-196/130N/A 182N

Thanks to the set of several types of fittings, airbrush pastry AS-196/130N/A 182N will help to create the image on cakes, gingerbread and other products. In addition, popular in the professional environment, the airbrush makes a number of other advantages:

· Thanks to the design without rubber seals suited to different types of dyes (including on the basis of solvent).

· The availability of a pressure manometer for pressure control.