Suitable for:
Wineries and fermentation facilities
Ripening rooms for fruit and vegetables
Cheese factories
Bakeries
Egg hatcheries
Meat curing facilities
Abattoirs
Wineries: During the ageing process, wine is stored in barrels for extended periods of time, resulting in evaporation and subsequent loss of volume (up to 14% over a three year period). This leads to a need for "topping up" of the wine and a risk of oxidation due to the dropping level of the wine coming into contact with air (oxygen). Optimum levels of humidity (95%) cuts the loss through evaporation by more than 50%, yet barrels are kept dry on the outside to prevent the growth of mould and other hydrophilic organisms which may spoil the wine. Our mist dispersion is fine enough that there are no droplets contact with the barrels.
Wineries and fermentation facilities
Ripening rooms for fruit and vegetables
Cheese factories
Bakeries
Egg hatcheries
Meat curing facilities
Abattoirs
Wineries: During the ageing process, wine is stored in barrels for extended periods of time, resulting in evaporation and subsequent loss of volume (up to 14% over a three year period). This leads to a need for "topping up" of the wine and a risk of oxidation due to the dropping level of the wine coming into contact with air (oxygen). Optimum levels of humidity (95%) cuts the loss through evaporation by more than 50%, yet barrels are kept dry on the outside to prevent the growth of mould and other hydrophilic organisms which may spoil the wine. Our mist dispersion is fine enough that there are no droplets contact with the barrels.
Ripening rooms: A similar principle applies to ripening rooms, where an average humidity of approximately 90% is required for optimum storage and ripening, with no risk of droplet contact with the fruit.
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