Dehumidification within meat production
Meats and meat processing require strict hygiene so that the quality of the products can be guaranteed. By using a dehumidifier, a high standard of hygiene is achieved, as well as less downtime and no condensation.
As meat products are processed on cold premises, condensation easily forms on ceilings and on cold surfaces. This condensation can result in dripping from the ceiling, with subsequent reductions in hygiene standards.
Dehumidification is used to regulate relative humidity so as to create the right indoor climate. The temperature can also be controlled via DST dehumidifiers.
Dry air gives slaughterhouses a number of advantages:
- The ceilings are free of condensation. The risk of contamination is reduced greatly if the relative humidity is kept below 65 -70% RH/l
- The premises dry more quickly after cleaning, keeping downtime to a minimum
- A more pleasant working environment and air for the employees
- No slippery floors
- When the problems with condensation are rectified less cleaning is needed, in refrigerators, for example