Meats and meat processing require strict hygiene so as to be able to guarantee the quality of the products. As meat products are processed on cold premises, condensation often forms on ceilings and cold surfaces. This condensation can result in dripping from the ceiling, with subsequent reductions in hygiene standards. Boxes soften if the indoor climate is damp, and having a harsh
indoor climate can also result in ill-health among staff. On premises without dehumidification, floors take a long time to dry after being cleaned, which makes them slippery and can result in production stoppages and downtime.
Condensation forms on cold surfaces if the dewpoint of the air is higher than the temperature of the surface. When the air in the premises comes into contact with a cold ceiling, for example, the air is cooled. The water vapour in the air condenses into water, condensation forms and can drip down from the ceiling and onto unpackaged products, which in turn poses a risk of bacterial growth.
Dehumidification is used to regulate relative humidity so as to create the right indoor climate. The temperature can also be controlled via our dehumidifiers.
• The ceilings are free of condensation. The risk of contamination is reduced greatly if relative humidity is kept below 65 -70% RH
• The premises dry more quickly after cleaning, keeping downtime to a minimum.
• A more pleasant working environment for the people working on the premises.
• No slippery floors or harsh indoor air.
• When the problems with condensation are rectified less cleaning is needed in refrigerators, for example.
DST representatives can review the specific requirements of each application. Contact your nearest DST representative for assistance.