FOOD
Confectionery industry
Candy usually contains maltose and glucose, both of which are hygroscopic substances. The moisture in the production workshop is too heavy, the sugar will quickly dissolve and it is easy to stick to the packaging materials and packaging machinery to interrupt the production process. The confectionery industry needs to closely control the humidity in the production process to ensure the high quality of the product and Increase productivity.
Chocolate
During the production and storage of chocolate, if the surrounding temperature is too humid, oil and sugar will overflow. Therefore, the relative humidity of the chocolate production workshop and storage room should not exceed 20 ℃, 50%.
Food
A well controlled air humidity level is very important to the quality of the finished product in food industry such as chocolate and sugar,both of which are highly hygroscopic.When humidity is high,the product will absorb moisture and become sticky, then it sticks to packaging machinery and wrapping material, slowing the process and creating sanitary problems.Desiccant Dehumidifiers are used to keep packaging areas dry,letting equipment run efficiently and reducing the cost and time required for equipment cleaning.
ZCB series combined wheel dehumidifier 10%-40%RH
Strict control of humidity plays a vital role in product quality.
ZCB-D-7000
Water system
Wind system
Centralized control system
Customer case
Hangzhou Wahaha Group Co.,Ltd.
Want Want China Holdings Limited
Master Kong Holdings Limited
Shandong Jinluo Group
Foshan Hai Tian Flavoring&Food Company Limited
Confectionery industry
Candy usually contains maltose and glucose, both of which are hygroscopic substances. The moisture in the production workshop is too heavy, the sugar will quickly dissolve and it is easy to stick to the packaging materials and packaging machinery to interrupt the production process. The confectionery industry needs to closely control the humidity in the production process to ensure the high quality of the product and Increase productivity.
Chocolate
During the production and storage of chocolate, if the surrounding temperature is too humid, oil and sugar will overflow. Therefore, the relative humidity of the chocolate production workshop and storage room should not exceed 20 ℃, 50%.
Food
A well controlled air humidity level is very important to the quality of the finished product in food industry such as chocolate and sugar,both of which are highly hygroscopic.When humidity is high,the product will absorb moisture and become sticky, then it sticks to packaging machinery and wrapping material, slowing the process and creating sanitary problems.Desiccant Dehumidifiers are used to keep packaging areas dry,letting equipment run efficiently and reducing the cost and time required for equipment cleaning.
ZCB series combined wheel dehumidifier 10%-40%RH
Strict control of humidity plays a vital role in product quality.
ZCB-D-7000
Water system
Wind system
Centralized control system
Customer case
Hangzhou Wahaha Group Co.,Ltd.
Want Want China Holdings Limited
Master Kong Holdings Limited
Shandong Jinluo Group
Foshan Hai Tian Flavoring&Food Company Limited
