High pressure misting is a technology that makes it possible to re-establish an ideal humidity rate in fresh food products or to lower ambient air temperature.
Applied to food products it prevents drying by maintaining the correct humidity rate and reducing natural weight loss.
In outdoor areas it lowers temperatures by 3°C to 10°C.
High pressure misting systems are connected to the premises’ water supply.
They produce water drops (approximately 15 micron) which, at air contact, become a fine mist rich with humidity. By evaporating they remove heat from the ambient air.
Water undergoes a mechanical pre-filtering process in a filtering station, then a pipe channels it to the device.
In the food industry, a further treatment is added consisting of a reverse osmosis membrane which removes all suspended solids (e.g. limestone) and bacteria.
Collected and pressurized in an expansion tank, filtered water reaches the device’s tank through a pipe.
The device’s carter is made of stainless steel.
Inside, a low-pressure pump pushes water up to the supply bars. The nozzles inserted in the bars atomize water and transform it into a light drizzle that wraps up products. The device is supplied with an anti-drop system: at the end of each cycle the circuit is depressurized to avoid stagnation and water drops.
Different kinds of nozzles and directional bars wrap up products with a fresh and fine mist.
Devices are regulated by a programmed card. Supply and pause times are set in advance but it is always possible to modify them. Systems work 24/7.
Cycle timing makes it possible to maximize water and electricity consumption thus producing economic and environment benefits.