No two food facilities have exactly the same equipment, production layout or hygiene requirements.

A bakery may require boards for brushes, scrapers and floor-cleaning tools, while a meat-processing plant may need separate cleaning stations for raw-product, high-care and wash-down areas.

Jesal Projects manufactures custom food-grade shadow boards around the equipment and operating procedures of each customer.

The design process can consider:

• Equipment dimensions
• Equipment colour
• Tool weight
• Frequency of use
• Required separation between items
• Drainage and drying requirements
• Wash-down frequency
• Board location
• Hygiene-zone classification
• Employee access
• Inspection requirements
• Branding and labelling

Frequently used tools can be positioned within easy reach, while heavier or less frequently used items can be placed in secure lower positions.