Dry Fog Humidity Control for Proving Rooms & Ovens

Creating the perfectly controlled environment is critical in the bakery process in order to help generate repeatable production of a high quality baked product.

Provers allow the product to rise to approximately 90% of its final size. If the humidity and temperature are not controlled accurately enough, the dough will either rise too much or not enough, meaning a poor quality final product and increased waste, therefore reducing the bakeries bottom line.

Typically, the standard method of controlling the relative humidity is by injecting steam. In many provers steam injection can be replaced with our Ultrasonic Dry Fog system.

The Dry Fog nozzle is ideal for increasing the level of relative humidity within a prover by introducing moisture in a Dry Fog spray back into the air without causing any wetting. Ultra-fine droplets down to 1 micron (0.001mm) in size ensure a soft plume of water remains in suspension until evaporation, allowing for rh of up to 99%.

Using our system eliminates the need for creating steam which can save up to 90% on energy costs and greatly reduce down time and the need for regular maintenance, service and inspections.

The Dry Fog system can be easily mounted within any prover using adjustable mounting brackets supplied as part of the assembly and can be integrated into the customers control system or supplied complete with sensors and control package.

All our systems are tailored to the exact requirement of the customer and the prover type and size. This allows each system to provide benefits such as high and easily controlled humidity levels, very low running and energy costs and little or no maintenance.