A synthesis comprising exceptionally high performance, an extensive operating range from -15 °C to +70 °C, a plastic-coated, corrosion proof housing and fully automatic operation means that our dryers can be used in a variety of fields. There is also a stainless steel model available for operation in hygiene areas.
The dew point temperature is the decisive factor for the formation of condensate – it specifies at which temperature the air is saturated with water vapour and unable to absorb any further moisture. The moisture then condenses on surrounding objects whose temperature is below that of the dew point temperature. Whereby the dew point temperature is not an unchanging variable: it is calculated by taking into account the two variables room temperature and air humidity. If the dew point temperature, for example, lies at 5.6 °C with an air temperature of 8 °C and a relative humidity of 85 %, the dew point temperature sinks to -3 °C when the relative humidity is decreased to 45 % while the temperature remains constant at 8 °C. By controlling the relative humidity and taking into account the optimum dew point, condensate formation on products, machines and building substances can effectively be prevented! The dew point temperature must be adjusted for each individual task to ensure that the object temperature and the storage temperature lie above it. This is of special importance in cold storage facilities, water technical facilities and loading zones, where condensate formation can be effectively prevented using Trotec dehumidifiers which work according to this principle.
Aside from the previously illustrated advantages of air humidity control and dry preservation for industrial applications in general, there are in addition a number of specific benefits for the meat processing industry resulting from the special use of dehumidifiers in this sector. Due to the nature of the product itself, unpleasant smells often crop up where there is high humidity. By lowering the relative humidity, the odour particles which were up to this point bonded in the air can be eliminated. The result Is greatly improved air quality – without otherwise having to provide for a much higher air exchange rate. An additional advantage stemming from a reduction in humidity is that when the air is dry, employees perceive the climate to be far more agreeable. The advantage: higher productivity, lower sick rate. When the carcasses have been boiled and cut up, the cutting edges dry more quickly when dry ambient air is circulated at lower temperatures – weight loss and infection through bacteria can equally be effectively avoided when the relative humidity Is lowered accordingly. A further point worth noting is that the withdrawal of moisture from meat and meat products accelerates the ripening process, thus greatly improving their storability. When chopped meat and fat are dried in dehydrated circulating air, the result is premium-quality predried protein.
Our drying aggregates are also suitable for effective process and product drying in drying chambers in working environments up to +70 °C. When using conventional hot-air ovens, the air has to be heated with a high amount of energy before the warm, moist air is conducted away and replaced by fresh air which in turn has to be heated again. The utilization of product dryers bears, in comparison, numerous advantages: Increased energy utilization, reduction of energy costs, acceleration of the drying process, downtime reduction, optimization of the reject rate, swift amortisation. Furthermore, gentle drying takes place, because effective drying is possible at lower temperatures and in addition the drying climate can be controlled more effectively. A whole host of control units ranging from simple control panels to programmable control cabinets are optionally available. By using product dryers, space which would otherwise be utilized for drying can be compacted and production speed and capacity can be increased.