The Iwata Gravity Spray Gun boasts many valuable features such as;
– Extremely low air consumption means the gun can be used with small compressors
– High material transfer, in excess of 65%
– Ability to spray both a round and traditional shaped spray pattern
– Features Anest Iwata LVLP spray technology
– Newly designed gun body with curved handle and newly designed aircaps
– Ergonomic compact lightweight design for the ultimate in operator comfort
– Very low operating noise
– High quality chrome plated body for easy cleaning and reduced maintenance
– All stainless steel fluid passages
Nozzle Size: 1.2mm
Air Pressure: 0.9
Air Consumption: 50nl/min
Fluid Output: 80ml/min
Pattern Width: 120mm
Canister Capacity: 150ml
We recommend the use of a 2-3 hp air compressor. Most good tool suppliers can help with these.
Spray gun only. Compressor not included.
A delicious entremet with a crème brulee centre, decorated with a marble effect and adorned with a gorgeous chocolate flower.
3 hours 30 mins
Melissa Coppel returns to Savour online classes with one of her signature chocolates featuring an intricate spray design, a smooth vanilla yoghurt ganache, lychee rocher and a raspberry compote.
Learn how to make this stunning chocolate flower – perfect for any occasion
A Parisian classic, the Concorde is a timeless French recipe recreated here with a modern twist. Chocolate meringue discs layered with dark chocolate mousse, covered in piped meringue sticks with an optional velvet spray finish. – Gluten free
1 hour 30 mins
Create these crocodile textured chocolate bars using Kirsten Tibballs’ signature chocolate mould. You will learn how to prepare your coloured cocoa butter and a technique for spraying chocolate moulds. The milk chocolate bars are filled with dark chocolate ganache and a crunchy hazelnut praline insert. – Egg free, gluten free.
1 hour 30 mins
This class is full of valuable information for perfecting the art of spraying cocoa butter. It will take you through preparing your cocoa butter and the method for maintaining bright colours when moulding chocolate. Learn the percentages of cocoa butter, oil based colour powder and chocolate required, the role that temperature plays, and how to obtain different finishes such as shiny or a velvet look. – Egg free, gluten free, vegan.
The perfect lollipops for chocolate lovers – dark chocolate truffle shells filled with chilli raspberry jam and chocolate ganache. Finished with a tempered chocolate heart garnish, they make for a Valentine’s gift guaranteed to spice things up. – Egg free, gluten free.
This petit gateau recipe, which can also be adapted to make verrines, is comprised of a multitude of layers and flavours – cinnamon pain de gene, rhubarb jelly and panna cotta, filled with a chocolate glaze, coated in velvet spray and topped with a tempered chocolate garnish.
A stunning centrepiece for your Christmas table. This chocolate tree is created with a cone base, individual chocolate leaves, sprayed with a gold shimmer and finished with beautiful metallic gold chocolate baubles. – Egg free, gluten free.
2 hours 5 mins
This chocolate showpieces is an impressive way to display chocolates, petit fours or petit gateaux. Learn about the techniques and tools required to create the different elements of the chocolate showpiece, the method of joining the various pieces for assembly and finishing touches. – Egg free, gluten free, vegan.
This entremet is sure to delight the tastebuds over the festive season – Layers of chocolate sponge, raspberry crème, chocolate mousse and a cherry and coconut insert. Covered in a chocolate glaze and finished with a chocolate garnish in the shape of Christmas baubles.
Yeild 2 x 180mm x 45mm Entremets