Technical Design Proposal for Food-Grade Pastry Spray Booth

Dedicated Food-Grade Coating Spraying Equipment for Chocolate / Cocoa Butter / Egg Wash

● Project Location: United Arab Emirates (UAE)

● Equipment Model: WIB-430-CIP

● Date: August 18, 2026

1. Project Overview

This proposal is designed for a food industrial production line in the UAE. It specifies a Walk-in Food Spray Booth (Model: WIB-430-CIP) engineered specifically for spraying food-grade coatings such as chocolate, cocoa butter, velvet chocolate coating, egg wash, and other food liquids onto pastry products.

The equipment features a 100% food-grade SUS304 stainless steel structure and integrates an exhaust ventilation system, water curtain capture system, filtration system, CIP (Clean-In-Place) automatic cleaning system, heating/thermostat system, floor drainage system, and IP67 LED lighting system. It complies strictly with food hygiene and safety standards for high-capacity continuous production.

To address the high viscosity and quick solidification of chocolate and cocoa butter at room temperature, specialized anti-solidification features are incorporated into the water circulation, filtration, and cleaning systems to guarantee long-term operational stability.

2. Design Basis & Applicable Standards

● GB 14881-2013: National Food Safety Standard — General Hygienic Practice for Food Production

● GB 50073-2013: Code for Design of Clean Room

● GB 50019-2015: Design Code for Heating Ventilation and Air Conditioning of Industrial Buildings

● GB/T 12801-2008: General Principles for Requirements of Security and Health in Production Process

● GB 50054-2011: Code for Design of Low Voltage Electrical Installations

● Technical specifications and design requirements provided by the client

3. General Equipment Design

3.1 Equipment Dimensions

3.2 Equipment Layout

● Front: Double-swing operating door with observation window and food-grade seal strips.

● Rear: Full-width water curtain wall with lower collection trough and filtration assembly.

● Top: Exhaust air outlets, CIP rotary spray balls, and LED lighting fixtures.

● Center: Heavy-duty stainless steel workbench for loading pastry products.

● Floor: Perimeter drainage channels with sloped floor directing liquid toward drainage outlets.

4. Booth Structural System

4.1 Material Standards

Internal walls and contact surfaces are 100% Food-grade SUS304 Stainless Steel (1.5 mm thickness). External panels are SUS304 Stainless Steel (1.2 mm thickness) with a 50 mm Rigid Polyurethane (PU) Foam core (Density: 40 kg/m³) to prevent heat loss and condensation.

All internal surfaces have a brushed finish (Ra ≤ 0.8 μm) with coved internal and external corners (R ≥ 10 mm) to eliminate hygienic dead zones.

4.2 Structural Assembly

The booth utilizes a modular panel assembly joined with food-grade silicone seals and stainless steel bolts. Please note that oversized industrial machinery is shipped strictly as bulk, disassembled parts rather than pre-assembled units due to shipping container limitations. The modular design facilitates this transport requirement, as well as easy on-site installation and maintenance. The removable top roof panel provides easy access for maintenance of exhaust fans and CIP piping. The structure is supported by four corner columns with adjustable heavy-duty leveling feet (± 50 mm).

5. Central Workbench

6. Exhaust & Airflow System

6.1 System Design

6.2 Airflow Organization

Airflow Pattern: Front Low Air Inlet -> Rear Water Curtain -> Top Exhaust Outlet. Fresh air enters through adjustable inlet louvers at the lower front section, carries overspray mist across the rear water curtain, and exits through top ducts. Crossdraft velocity is maintained between 0.3 m/s and 0.5 m/s to avoid coating irregularities.

7. Water Curtain System

8. Filtration & Waste Collection System

8.1 Two-Stage Filtration Specifications

8.2 Anti-Clogging Features

1. Jacketed Thermal Insulation: Filter housings feature heating jackets connected to the thermostat loop (50-60°C) to keep fats and cocoa butter melted.

2. Large Diameter Piping: All fluid lines use DN50 or larger sizing to lower resistance.

3. Differential Pressure Monitoring: Pressure sensors alert operators when filters require cleaning.

4. Mobile Waste Collection Vessel: Mobile SUS304 waste bin with casters and sealed lid for convenient transfer.

9. CIP Online Cleaning System

9.1 Rotary Spray Ball Specifications

9.2 Cleaning Process

1. Pre-Rinse: Clean Water at 50-60°C for 5 min to flush away loose surface residues.

2. Final Rinse: Clean Water at Ambient / 80°C for 5 min for complete cleaning & thermal sanitization.

9.3 Anti-Contamination Design

All cleaning lines are SUS304/SUS316L with Ra ≤ 0.4 μm polish and tri-clamp sanitary fittings. The CIP water tank is physically isolated from the production circulation tank. Spray nozzles automatically retract into protective covers during non-cleaning periods.

10. Heating & Constant Temperature System

11. Floor Drainage System

11.1 Floor Design

The interior features a 3.0 mm SUS304 floor plate with a brushed anti-slip finish. The floor slopes at 1.5% towards the drainage channels (100 mm W x 80 mm D) installed around the perimeter.

11.2 Drain Specifications

12. Lighting System

13. Electrical & Control System

13.1 Electrical Parameters

13.2 Control System

Utilizes a PLC (Programmable Logic Controller) + Touchscreen (HMI) for fully automated operation ( Mitsubishi), including VFD fan control, automatic CIP execution, thermostat control, filter differential pressure monitoring, water level auto-refill, and emergency stop features inside and out.

14. Bill of Main Components

15.Operational & Cleaning Process Flow

15.1 Production Operation Flow

1. Preparation: Turn on lighting and exhaust systems. Check water curtain circulation and water heating systems. Confirm water temperature reaches target range (50-60°C).

2. Loading: Operators transfer raw pastries onto the central worktable and secure the operation door.

3. Spraying: Operators spray chocolate / cocoa butter / egg wash manually or via automated spray guns. Overspray mist is captured by airflow and water curtain systems.

4. Unloading: Remove finished pastries and reload the next tray.

5. Shutdown: After completing production, stop spraying, and run exhaust fans for an additional 5 to 10 minutes to clear residual mist.

15.2 CIP Online Cleaning Flow

1. Activate CIP program on the touchscreen; spray nozzles extend into position.

2. Pre-Rinse: Hot water (50-60°C) sprays for 5 minutes to melt and flush loose residual oils/pastry ingredients.

3. Final Rinse / Sanitization: Clean water or hot water (80°C) sprays for 5 minutes for full cleaning and thermal sanitization.

4. Completion: Wastewater drains completely, spray balls retract, and the booth resets to standby.

16. Installation, Commissioning & Acceptance

16.1 Installation Requirements

● Installation area ground must be level and hardened, with structural load capacity ≥ 500 kg/m² and ≥ 800 mm clear clearance around the equipment for maintenance.

● Field power supply requirement: 380-415V / 50Hz / 3-Phase, capacity ≥ 50 kVA.

● Water inlet line (DN25) and drainage outlet connection (DN150) available on site.

● Exhaust duct connection extended to outdoor atmosphere or dedicated off-gas processing unit.

16.2 Commissioning & Acceptance Criteria

● Air Tightness: Booth internal pressure stays within -15 to -25 Pa with doors closed.

● Water Curtain Uniformity: Continuous, smooth water film across the curtain plate without dry spots or splashing.

● Exhaust Performance: Effective containment with zero mist escaping into the ambient workshop.

● CIP Cleanliness: Zero visible residue on booth walls post-CIP rinse; swab test pass rate.

● Thermal Accuracy: Water temperature holds within ± 1°C of setpoint.

● Drainage: Complete floor drainage with zero puddle accumulation; drain time ≤ 3 minutes.

17. Quality Assurance & After-Sales Service

● Warranty Period: 12-month full machine warranty from the date of final acceptance. Free repair/replacement for non-human failure.

● Installation Guidance: On-site installation guidance and commissioning provided by supplier engineers.

● Technical Training: Comprehensive operational, safety, and maintenance training for customer technicians.

● Technical Support: 24-hour remote response; engineer dispatch within 48 hours when on-site assistance is required.

● Spare Parts: Spare parts availability guaranteed long-term at favorable pricing.

18. Technical Specifications Summary Table