Rajala

It's about money, of course. But it's also about space and sound. I'm not sure what to do. In regards to 60PSI. I can probably find a compressor which is not that more expensive, but it would be so much larger and I live in a one room apartment. I guess that I would have to mount a moisture separator manually etc if that's the case though. But maybe I'm wrong? You're saying that I can get something much better for not that much more money, do you have any suggestions? I'm not sure what to do, as I wrote above. I'm going to restate what I wrote earlier; it will be maybe 2 molds each time, maximum. Most of the time probably just one. But I do think as you write, in regards to that it might increase if it turns to a small extra job or something like that. What I also think is that it would be nice to have a machine that I can use for both cocoa butter for my molds, and one that can manage to spray cocoa butter over my frozen entremet. From what most people say; it seems like a cheap one will do. I might get a bit frustrated over that the spray is kind of weak. I should go with at least 0.5mm in nozzle width. For a lower viscosity liquid, like a cocoa butter and chocolate mix - I should probably have a bit more, maybe 0.8mm. I know for sure that the one that pastrygirl have, can manage the velvet "spray" as well, with a 0.8 nozzle. I think I should look at what a bigger and stronger one would cost me, and see if the difference is too much or not - and see if I have space for it as well. Any other suggestions are welcome, and thanks for taking the time to reply.

@leopardotsHow has the Sparmax been working for you? For everyone else who might read; I'm currently looking to get a compressor and some kind of paint gun / airbrush. However, I'm not sure exactly what to get. So far, by reading this thread, it seems like I should use a .5 mm nozzle for cocoa butter. However, will this be able to handle something with higher viscosity, like a mixture och chocolate and cocoa butter for spraying froze mousse to get the velvet effect? Or would I need a wider nozzle for that? I also read some comments that I need 60 PSI to get the high gloss shine on my chocolate bonbons. Is this totally true? Will it be dull and lifeless(lol), if I'm working at 40 PSI? There are lots of compressor claiming 60 PSI, however, they won't last long at all at that number. One thing to note is; I'm doing this as a hobby. I will not spray more than 2-4 moulds at a time. So it doesn't have to be a crazy expensive compressor just to be able to spray 15 of them in a couple of minutes. I've been looking at https://www.air-craft.net/acatalog/Sparmax-TC-610H-Airbrush-Compressor.html#SID=2025 and think that I will get it, but some input from you guys regarding nozzle width, PSI and shine would be really helpful. @pastrygirl How has the compressor you bought from Amazon been working for you? Have you bought something new or are you still working with it?