When storing foodstuffs such as meat and sausage products, dairy products, pasta and frozen foods, an optimum ratio between the suitable indoor temperature and the air humidity has the highest priority to ensure lasting high product quality. Room conditions that deviate from the ideal levels, even if only for a short period of time, can often cause significant damage.
The Problem with Excessively Humid Air
Humidity control poses a particular challenge in this context. The influx of warm and humid air into warehouses is inevitable. This occurs, for example, when goods are brought in or taken out, or when products newly deposited in the warehouse release moisture into the air. The permanent and safe removal of this humidity is a permanent problem for many operators, especially at storage temperatures of often far below 0°C. When water condenses out of the air, it precipitates as liquid or, in deep-freeze warehouses, as ice on floors, walls and goods. This leads to product damage and puts operational safety at risk. People can slip and injure themselves, or forklifts can slide on slippery ice.
Dehumidification systems that are installed directly within the rooms in which they are used tend to have the disadvantage that they require a very thick (and correspondingly expensive) outer skin for their own insulation. They also naturally limit the area available for the stored goods in the respective rooms. Condair has developed a solution where the dehumidifiers can be set up outside the operational rooms and operate from there. This means that warehouse operators have more space available and can also save costs.
Avoiding Ice Formation
In this brochure, you will find out how to avoid condensation and ice formation in cold stores by dehumidifying the air, thus ensuring permanently high product quality.