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  1. Guess it depends on if it's digital and you power on/off you'll just reset the device vs something more static where power just continues what was going on. Then for an extra $30 it makes you wonder what else you can get. Those fine lines of keeping everything on the skinny or just going the full monty and getting the big boys.
  2. Thank's Jim for the link to the Avantco. I don't think we want something with that much of a footprint at the moment. We've got another few years in our current location then will be working towards a flex space for larger growth. I'd love to find something along the line of the NutriChef for ease of moving around when not in use. We're still a predominantly ganache/cutter/enrober operation. Also looking at the Gourmia GFD1650 but it is 'preset temp' oriented which is it's own issue. Thanks also for the Spraying thread, I'll mine it well.
  3. I've read some older threads on here about keeping your cocoa butter warm in a dehydrator. We picked up a NutriChef PKFD32 which was the closest we could find to a recommended one (2016/2018) and none of our bottles fit. Which had us ask--are people putting their bottles preset in here or are you using cups/transferring and cleaning your bottles over and over? Also if the PKFD32 isn't what we should be using, is there one generally people like now? We've grown up from cheap airbrushes to the Grex line and we're attempting to get much more serious about our airbrush techniques. It's been long enough. Any thoughts, tips, tricks, or considerations are greatly appreciated.
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