"Use Dry Fog for increased control over humidity"
During the baking process, whether the product is bread, confectionary or other baked products, cooling is an integral stage of the food processing industry.
Coolers are essentially large ventilated boxes where temperature and humidity are tightly controlled by air flow variance and which traditionally use standard hydraulic water sprays. In typical circumstances, the temperature in the cooler is maintained to approximately 20 degrees C while the humidity is held at around 85-90%. If the bread is not cooled sufficiently it can collapse when slicing and cause condensation on the inside of the packaging.
By replacing the existing traditional water sprays with our Dry Fog system it allows for greater control over the relative humidity within the cooler, increased efficiency and reduced water usage.
The Dry Fog nozzle assembly uses compressed air and water to create an ultra-fine spray consisting of droplets as small as 1 micron, this type of spray increases the rh without wetting and eliminates the need for drip trays, re-circulation systems and maintenance intensive high pressure systems.
As well as the quality of the spray performance, the nozzles come complete with a non-drip and self-cleaning valve, meaning they are virtually maintenance free. The unique valve design means that control is easy and as the valve self cleans the nozzle every time it is switched on/off there is no risk of the nozzle blocking.
Our system can be easily retrofitted into existing coolers replacing poor performing standard nozzle systems and Sealpump engineers are available to visit site to discuss individual requirements as well as give a system demonstration.