Condensation Prevention in Meat Processing Facilities
From the production area all the way through to your cold storage and loading docks, condensation in the form of moisture, fog, frost and ice create unwanted production headaches as well as potential USDA code infringements and additional costs to your bottom line.
The key to condensation control in meat processing facilities is to blanket the targeted surfaces with the properly treated dry air.
For many condensation control situations the distribution of the dry air is as important as the supplied volume and humidity or dew point level. Success comes by focusing the solution at the source of the problem without interrupting the process flow or product yield.