I'm inspired to have an airbrush in my chocolate design tool kit. My concern is oil or moisture, from the compressor, will compromise food safety. High quality traps will remove the majority of bacteria breeding environments but a system that generates 'pure air' pushes way past my budget.
Does anyone have more information on the standard systems used for airbrushing chocolates or the health risks involved in using compressors?
I did quite a bit of research on this topic before I purchased a compressor. It is my understanding that the moisture doesn't pose a health threat - rather the introduction of moisture into the chocolate causes issues of thickening. You mentioned airbrush... airbrush compressors are usually oil free so you don't have to worry about that. If you are wanting to use a spray gun (which requires a larger compressor), then you absolutely need to make sure it is an oil free compressor.
Have fun airbrusing!