CHW Design had identified the need for an effective way to reduce off spray produced from pan spray units in industrial bakeries. Traditionally pan spray units spray a non-stick solution into baking pans before bread dough is added. This pan spray procedure causes build-up on all surfaces in the immediate vicinity (e.g. on electrical motors, electrical trunking, walls, ceilings, floors, and other equipment). This is challenging from a cleaning and maintenance perspective.