Pendred Ultrasonic Humidification Systems
Ultrasonic Humidification is designed for use in Refrigerated Cold Stores and Enclosed Food Display Cabinets. The moisture generating technology used to humidify is the same as is used for Ultrasonic Fogging, except that the Fog generator is used in an enclosed environment and is controlled by a humidistat system. Its Humidification function is to maintain a pre-set level of humidity in the air in order to neutralise the drying effect of refrigerated air. This will minimise dehydration from unwrapped fresh food and ensure product freshness, taste, texture and appearance.
Main fresh drinking water is piped via a filter system into the Fogging unit. The Fog generator or Fogger has a small water container fitted with a submerged metallic disc or Transducer that is vibrated to a very high frequency, creating ultra-sound waves. This causes the water molecules to vibrate and turn into mist or fog consisting of 3-5 micron droplets of water suspended in refrigerated air. This process is called 'Nebulisation'. Each Fogger can convert between 0.2 and 1 litre of water per hour into fog.
Ambient air is filtered and passes through the Fogger, blowing the fog that is produced through pipes or fog distribution ducting . As the fog enters the Cold Room or Display Area, it evaporates to boost the relative humidity. The Humidification System is controlled by a humidistat control system maintaining a pre-set relative humidity in the cold room.
Fresh vegetables, Salads and other living plants can also benefit from re-hydration, replacing the moisture lost since harvest. Hydration is achieved over saturation the atmosphere in the cold room with fog to promote the absorption of, sub 5 micron soft water droplets suspended in the air into the living produce. This slows down the dying process and maintains the product in perfect condition.
Most Ultrasonic fogging units require a de-mineralised water supply. The nebulising area and fog distribution ducts are flushed automatically each hour by the automatic system to ensure that a high level of hygiene is maintained. The use of demineralised 'soft' water also promotes better rehydration as it can be absorbed twice as quickly by the produce than 'hard' water.
This system is used in closed or cold rooms. Maintaining a controlled level of humidity, the system helps maintain the natural moisture within fresh food products. Under normal refrigeration conditions moisture is drawn out of the product due to the dry nature of the air. Ultrasonic Humidification Systems reduce wastage by over 50% and display or storage life significantly extended.
- Ultrasonic Fogging is the driest form of Fresh Food Moisture Maintenance. For this reason it can be used on almost all Fresh food including Fresh Meat, Cheese, Soft Fruit, Vegetables and Salads without wetting.
- Food product display life is increased from 3-5 hours to 36-48 hours, increasing sales value, as there is less need to reduce prices to sell. With many products there is no obvious deviation in colour until 60 hours.
- Sales are increased by the ability to make bold displays all day with brighter, fresher products on display.
- Wastage is reduced, as there is less need to 'face' cut surfaces to remove dried and discoloured areas.
- Once fogging is installed, it is easy to see the cold airflow and if refrigeration fans break down in part or all of the display area fog will collect and draw attention to the refrigeration default.
Wastage is reduced since approximately 60% less weight is lost through dehydration. Ultrasonic humidification is best used where conditions or space make it difficult to use 'Air Spray Systems'. Less wetting will occur in ducting and in the case of fresh produce cold stores or production areas the system can add a fog or water.
Droplets to the atmosphere that can be absorbed by the living produce providing moisture through 'Airophonics'. That will help to sustain the life of the still living fresh produce and slow down the dying process.