Background
During meat storage before and after butchering, a significant amount of moisture is released from the meat. Because the temperature in the refrigerated storage rooms is around +4 °C, an elevated relative humidity level occurs in the room, leading to condensation and a risk of mold growth. Since food products are being handled, managing these risks is essential. In addition, ice formation frequently occurs on cooling units, resulting in increased energy consumption and the need for regular defrosting.
What problems did Airwatergreen's dehumidifiers solve?
The Airwatergreen dehumidifier used, model FLEX, maintains consistent energy efficiency at all temperatures down to sub-zero levels, making it exceptionally well-suited for this type of installation. FLEX has successfully reduced the relative humidity in the room to below 55% RH, ensuring the cold room remains dry and the risk of mold growth is effectively mitigated.
The installation was very straightforward, with the unit wall-mounted to keep the floor clear. The condensed water is channeled through a tube down to the nearest floor drain.
Benefits of using Airwatergreen's products versus doing nothing?
Compared to other technologies, Airwatergreen's technology was the most economically advantageous from both an installation and lifecycle perspective. The fact that the dehumidifier is equally efficient down to sub-zero temperatures is a major advantage. Its ease of installation and low energy consumption made the decision straightforward.