Air dehumidification in
When storing foodstuffs such as meat and sausage products, dairy products, pasta and frozen foods, maintaining an optimum ratio between suitable indoor temperature and air humidity is a top 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 perpetual problem for many operators, especially at storage temperatures 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.