Why Does a Professional Spray Booth Make the Difference?
Ensotech Interview: Eric Ortuño, Co-founder of L'Atelier Barcelona.
When it comes to chocolate decoration, the quality of the final result depends not only on the chocolatier’s technique but also on the working environment. Effective filtration during cocoa butter spraying helps keep the workspace cleaner, improves operator comfort, and ensures a more efficient production process.
To explore this topic, we spoke with Eric Ortuño, Co-founder and Pastry Chef and Director of Education at L’Atelier Barcelona, one of Europe’s most prestigious pastry and chocolate academies. Ortuño is also a member of the prestigious Relais Desserts association.
We are proud that L’Atelier Barcelona has chosen the ENSOTECH Mini Cabin for its training laboratories, supporting the education of professional pastry chefs and chocolatiers from around the world every day.
Eric, how important is it to work with a dedicated spray booth?
“Today, it’s an essential piece of equipment. During spraying, some of the cocoa butter inevitably becomes airborne. A professional spray booth helps keep the laboratory cleaner, provides a safer working environment, and makes the workspace much more comfortable—especially during training sessions.”
Your academy chose the Mini Cabin. What convinced you?
“What impressed us most was the perfect balance between compact size and performance. It’s a compact machine, easy to use, and equipped with a highly efficient extraction and filtration system. It fits seamlessly into our laboratory and allows students to focus entirely on developing their spraying technique.”
How important is it to teach using professional equipment?
“For us, it’s essential. Students should learn using the same equipment they’ll find in professional laboratories. Working with a dedicated spray booth means adopting the right working methods from day one.”
Operator Safety and Workplace Quality
A Solution Designed Exclusively for Chocolate Professionals
With the Mini Cabin, ENSOTECH has developed a professional spray booth specifically designed for spraying cocoa butter, chocolate, and food colorings. Its high-efficiency extraction and filtration system helps maintain a cleaner working environment, improves operator comfort, and contributes to the overall quality and consistency of the production process.
Designed for artisan chocolate laboratories, pastry schools, and professional chocolatiers, the Mini Cabin combines a compact footprint, stainless steel construction, and easy maintenance, delivering outstanding performance even in limited workspaces.
We would like to thank Eric Ortuño and the entire L’Atelier Barcelona team for their trust and collaboration.
At ENSOTECH, we are proud to see one of the world’s leading pastry and chocolate academies choosing our technology to train the professionals of tomorrow. We will continue developing solutions dedicated exclusively to cocoa butter and chocolate spraying, with one clear objective: to provide increasingly efficient, reliable, and purpose-built spray booths that meet the real needs of the chocolate industry.
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