When food is conserved and transformed in a refrigerated atmosphere, water tends to condense on the evaporating coils. An external source of humidity is therefore needed to prevent loss of weight and deterioration. When curing meats, humidity is crucial to make up for loss of moisture, while when aging cheeses it prevents the surface cracking (especially in hard cheeses).

Ideal products in this type of application

Zephyr

Immersed electrode humidifiers

Mistral

Compact, low capacity ultrasonic humidifier

UHF

Compact, low capacity ultrasonic humidifier