Humidification & Water Systems

Fresh Fruit, Vegetables & Salad

All Moisture Maintenance Systems offer exceptional benefits for growers, suppliers & retailers of living products. Moisture Maintenance Systems are not only able to reduce moisture and weight loss by as much as 97% but also promote re-hydration and help sustain life.

Re-hydration enables Fresh produce to regain the moisture already lost since harvest and therefore extend shelf life dramatically. Display life can be more than doubled. The benefit of re-hydration is greatly increased if the product is humidified soon after harvest.

PENDRED is able to offer a number of types of Moisture Maintenance Systems for unwrapped Fresh Produce. The most suitable installation is determined by the type of product and individual situation but will include Ultrasonic Fogging, MicroMisting, Misting, Ultrasonic Humidification & Airspray Humidification.

Produce which Benefit from Misting and Humidification
Artichokes Globe, Artichokes Jerusalem, Asparagus, Beets, Broccoli , Brussels Sprouts, Bunched Greens, Cabbage Head, Carrots, Cauliflower, Celeriac, Celery, Chicory, Endive, Kohlrabi, Leeks, Lettuce, Mustard & Cress, Topped Turnips, New Potatoes, Parsley, Parsnips, Radish, Rhubarb, Spinach, Sweetcorn, Topped Vegetables.

Produce which should be kept dry but may be humidified
Apples, Apricots, Aubergines, Avocados, Bananas, Blackberries, Cantaloupes, Cherries, Mangetouts, Coconuts, Cranberries, Cucumbers, Figs, Garlic, Ginger Root, Grapefruit, Grapes White, Grapes Black, Green Beans, Guavas, Kiwi Fruit, Lemons, Limes, Lychees, Mangoes, Melons Honeydew, Mushrooms, Nectarines, Okra, Onions, Oranges, Papayas, Peaches, Pears, Peas, Peppers, Persimmons, Pineapples, Plums & Prunes, Pomegranates, Potatoes, Pumpkins, Quinces, Raspberries, Squash, Strawberries, Sweet Potatoes, Tangerines, Tomatoes, Watermelons, Yams

Fresh Meat Sausages & Bacon

The maintenance of natural moisture in fresh meats is essential to ensure, freshness, taste, texture and appearance. Unfortunately meat can rapidly dehydrate under normal refrigerated counter conditions, taking only a few hours to become dark and unattractive. This creates a large amount of wastage, as a dry appearance seriously affects salability.

An efficient humidification system will neutralise the premature drying effect of refrigerated air and minimise dehydration from unwrapped fresh meat. Natural moisture loss is reduced by over 60%, display life is extended from 3-5 hours to 36-48 hours, while product freshness and appearance are maintained.

During the Meat Maturation process the maintenance of moisture is also of paramount importance, if the best quality product is to be consistently produced. Moisture loss often exceeds 4% over a 7 day period, which represent nearly 3Kg in weight loss from a 65Kg carcass. This moisture/weight loss would normally be reduced by around 60%, saving around 1.6Kg per carcass. A number of systems are available for maturation rooms and temporary maturation trailers.

A further benefit of 'humidity-controlled' maturation is that boning and cutting of meat is made easier due to the improved condition of the outer layer of the meat. This further reduces wastage when carcasses are cut into primals.

We are able to offer a number of Moisture Maintenance Systems for unwrapped Fresh Meat counters including Ultrasonic Fogging, Atomisation & Ultrasonic Humidification. The most suitable installation is determined by the type of product and the individual situation. Also a variety of humidification equipment can be retro-fitted into existing permanent or temporary meat maturation rooms.

Fresh Fish

The mucus coating on the outer layer of fish's skin plays a very important role in maintenance of quality and the degradation of the product. Once caught the protective mucus layer begins to break down. Causing a steady decline in the appearance of the fish as it loses its natural sheen. The breakdown of this layer is also the main contributor to those familiar bad odours.

Through maintaining a sacrificial layer of moisture on the surface of the fish, it is possible to preserve the mucus coating and that 'just caught' look. This not only enhances salability but also reduces the surface temperature of the product, through evaporative cooling, and diminishes moisture loss. Therefore shelf life is increased.

We are able to offer either Misting or MicroMisting Systems for Fresh Fish

Delicatessen & Cheese

Only Humidification or Fogging is suitable for Cheese and Delicatessen products that must not be wetted.

Cheese can be displayed unwrapped, enabling bolder, more attractive Displays to be maintained. Labour costs are reduced as unwrapping and re-wrapping is unnecessary.

High value delicatessen products such as sliced or whole meat, pate and salad can be fogged or humidified and will greatly benefit through an extension of display life and a reduction in weight loss. As most are sold by weight and have a high value per kilo the reduction in weight loss is of vital importance.

We are able to offer either Airspray or Ultrasonic Fogging Systems for Deli and Cheese.