Humidification & Water Systems

The System

Filtered and de-mineralised water is pressurised (130psi) and periodically atomised into small droplets (8-15 microns) directly into the display area of the food counter. This process is automatically repeated by a programmable controller.

The system is set at appropriate time intervals to maintain a thin sacrificial layer of moisture on the surface of the product. The usual time intervals are 1/2 - 1 second every 20 - 30 minutes. The optimum timer settings for a particular display case are best determined once the unit is in operation.

Only minimal amounts of water are required, approximately 150ml per hour for a 12 foot display counter. Nozzle tips are spaced along an Atomisation bar, which is fitted either behind or above the food display area, depending on the type of counter. Moisture Outlets (tips) can be easily turned on or off individually to allow some of the display area to be kept dry if required.

The Water

The PENDRED Atomisation system incorporates its own water purifier. Using a process called Reverse Osmosis, about 75% of the dissolved minerals are removed from the water. This eliminates long term mineral damage to the Moisture Maintenance System and the display counter, ensuring a long service life.

An overnight deep cleaning system reduces bacteria levels in the water and the internal pipe work.

The Effect

Although this system is often referred to as a humidifier, the primary benefit does not come from an increase in the level of humidity in the display case. In fact, any extra humidity added by the Atomisation system is lost into the atmosphere around the open display area of the cabinet, or removed as the air passes by the refrigeration coils.

The fresh meat or fish products benefit through the maintenance of a sacrificial layer of moisture. This is a light amount of condensation on the product's surface that shields the food from the drying effect of the refrigerated air. As this sacrificial layer evaporates into the atmosphere, it draws latent heat away from the surface of the product further assisting product cooling.

Evaporative cooling also has the added effect of generating humidity around the product and further cooling the food on display, improving the transfer of heat from the food to the refrigeration coil.

The Benefits

• Product 'display life' is increased from the normal five hours up to twelve hours or more.
• Sales are increased by the ability to maintain bold displays all day with brighter, fresher products.
• Generally wastage is reduced by half, (A standard 'dry' meat counter could record wastage of around £500 per week). This is because there is less need to 'face' cut surfaces to remove dried or discoloured areas and 50 to 60% less weight is lost through a reduction of dehydration.
• Time spent managing the counter can now be spent serving Customers.
• The use of Atomisation can have no adverse effect on food temperature or the operation of a refrigeration system.
• Atomisation is not dependent on refrigeration 'Airflow; or refrigeration fans to operate effectively.
• If refrigeration fans break down the operation and effectiveness of the atomisation system will not be adversely affected.

Maintenance

Once optimum settings are achieved, it should not be necessary to readjust the settings unless case conditions alter.

Maintenance for the system is minimal. The water filtration system will need periodic filter changes, usually every six months or more often if local water conditions are difficult. A scheduled maintenance routine can be established for a service visit every six months.