Food & Beverage

Carefully controlled temperatures and conditions are often crucial for the many different parts of your brewing process. But these temperature differences often give you difficulties with things like:

• Condensation forming and pooling on vessels, pipes, equipment, cold surfaces and floors
• Corrosion and other damage to buildings, structures, fittings and equipment
• Labels and packaging can be damaged, impacting both value and visual impressions
• Bacterial growths and mould that result in hygiene and compliance difficulties
• Big energy bills from equipment that don’t really solve your practical problems
• Higher service and maintenance costs as a result of uncontrolled humidity

Slaughterhouse operations require meticulous hygiene, with no room for risk or uncertainty. Problems you might well have to tackle include:

• Bacteria (listeria), micro-organisms and other pathogens thrive in uncontrolled humidity
• Contaminants affect product quality and can lead to health concerns for the workforce and consumers
• Condensation forming on ceilings and equipment such as conveyor belts, resulting in hygiene risks
• Longer drying times for floors, surfaces and equipment after cleaning
• More production interruptions and plant downtime
• Demands from authorities audits and inspections

In modern food production, especially the fish processing industry, stabilising your production climate all year round is important for optimal quality. With increasing demands on hygiene and cleaning, condensation and damp surfaces on, for example, ceilings and production equipment can be a breeding ground for bacteria and the formation of biofilms. Typical problems in food production are:

• Long drying time after cleaning
• Condensation on ceilings, walls, cold pipes and tanks
• Additional costs and resources for manual wiping after cleaning
• Risk of bacterial growth and biofilm in humid areas
• Risk of contamination
• Irregular production climate throughout the year with seasonal changes

Food products must be stored under specific low-temperature conditions which requires a refrigerant dehumidifier or freezer dehumidifier. For food producers, this can create problems with condensation forming ice on ceilings and equipment:

• Ice forming on floors, ceiling, fixtures, and equipment
• Damage to stored goods and package damage
• Ice forming on evaporators reduces efficiency and increases energy usage
• Dangerous working environment

Dairy products derived from natural ingredients that spoil easily. They require strict control over production and storage conditions, along with unwavering hygiene. These are some of the pitfalls you might encounter:

• Uncontrolled airborne moisture giving rise to unexpected hygiene issues
• Condensation on piping and on building structures, which can give mould problems
• Unpredictable levels of moisture in the air can wreak havoc with quality control
• Inconsistent production conditions risk decimating profits and damaging brand reputations
• Combating fluctuating humidity and its effects throughout the dairy process is costly

In many foods and beverage production setups, the products have to be dried and stored. Without a controlled-humidity environment, you’ll probably have to deal with:

• Inconsistent conditions for many aspects of your operations
• Condensation and corrosion in both equipment and structures
• Bacterial growths and mould
• Damage to packaging, labels, barcodes, etc.
• Increased product spoilage and waste, and reduced profit margins
• Steep operating costs because of unnecessarily high energy consumption

Winemaking is a centuries-old industry and if you want to create a modern active wine cellar, it is important that temperature and humidity are controlled with precision. For full control of humidity, you will need to install a dehumidifier for the cellar – otherwise, you risk commercial success, because:

• Inconsistent storage conditions often cause inconsistent wine quality
• Labels and packaging can be damaged, impacting both value and visual impressions
• Condensation and corrosion can damage pipes and structures in winery buildings
• Hygiene throughout the winery can be compromised
• Working conditions for staff can become less safe and healthy

Most confectionery products don’t react at all well to moisture. If plant conditions fluctuate too much, ingredients can start clumping together, and lots of things start getting sticky. You might then have to deal with:

• Less-than-ideal product quality, shelf life and consumer experience
• Less efficient production, packaging and storage
• Equipment blockages and production stops caused by powder clumping
• Moisture leads to challenges in hygiene and safety standards
• Increased downtime and higher operating costs due to humidity