Find out how humidity can improve productivity

Humidity control specialist, Condair, is offering a free 10-point guide to improving productivity in food manufacturing with better humidity management. The water content of food is a deciding factor in its appearance, taste, weight, quality and subsequently the manufacturer’s profitability. By correctly controlling air humidity in a production environment, food manufacturers can benefit from reduced evaporative losses, extended shelf-life, improved coating and drying processes, and reduced issues from static and condensation.

The 16-page document is an introductory guide for food production managers, outlining issues such as how indoor humidity is affected by the seasons, what is the optimum level for different processes, the impact of product temperature on managing air humidity and how to hygienically humidify or dehumidify an environment.

Dave Marshall-George, UK Sales Manager at Condair, commented, “Controlling humidity can be a complicated task in a regular commercial premises but in a food production facility, it is especially complex. Processing activities like refrigeration, cooking, boiling, steaming and drying all create extreme environmental conditions that have implications for humidity control. Keeping an atmosphere at the optimal moisture content is nearly always possible, even under extreme conditions, but often needs expert knowledge along with specialist strategies and equipment.

“Many food manufacturers suffer financial losses due to incorrect humidity levels, but simply think of them as an unavoidable part of the production process. For example, when meat carcasses or vegetable produce are initially chilled, or when cheese and wine are stored for maturation, they suffer evaporative losses that directly reduces production yield. It doesn’t need to be this way, as with correct humidity control, these losses can be significantly reduced with a resultant improvement in profits.” Dave continues.

“This free 10-point guide is a very practical introduction, for any food production manager, about how to manage a food manufacturing facility’s humidity level and it tackles the main issues surrounding both dehumidification and humidification for the food sector.” Dave concludes.

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10-point guide to improving productivity in food manufacturing

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