Condensation can be a common problem in the food manufacturing environment and it’s something that we are often asked if Penmann can help to eradicate. Yes, we can and regularly do.
Fact: The degree of risk posed by cross contamination is open for debate, but it’s at the top of any auditors list when inspecting your plant. So, it’s vital to address this issue.
Condensation is caused by an air mass being exposed to a surface that is below its dew point. Any volume of air holds an amount of water in vapour form. If that air mass cools it’s relative humidity gradually increases until it reaches 100% at which point it is termed saturated and it can no longer hold the water as a vapour and droplet form. The temperature at which this saturation condition occurs is also the dew point temperature.
Condensation can occur on relatively warm surfaces if the air mass has a high moisture content, equally it can occur in relatively dry environments if exposed to a surface that is sufficiently cold. Condensation will never occur on a surface that is warmer than the local air temperature.
These are just some of the conditions that are right for condensation to form:
- High moisture loss from product post heat treatment
- Infiltration of warm moist air into a chilled environment
- High water vapour content resulting from wash down processes
- Packing hot product too quickly
- Rapid changes in temperature of the building envelope
- Deteriorating insulation
The good news is that Penmann has the technical expertise to provide solutions to all of these situations. Call us to book a free assessment on 0113 202 7300.
