Ultrasonic humidification is a highly complex technology which makes it possible to increase the air’s relative humidity rate and to lower temperature in cold rooms, in refrigerated counters or in the ambient air of fresh food products on display counters.
Products preserved in a fresh and humid environment are not wet and water is not added to their texture.
Ultrasonic humidification systems are connected to the premises’ water supply.
They produce very small drops (between 1 to 3 micron) that depart from water surface and, channeled to the supply pipes, wrap up products with a fine and scenic mist.
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, it hosts a stainless steel tank at the bottom of which the transducers are placed. The latter’s very high vibrating frequency (ultrasounds 1.7 MHz) creates a humid mist.
The air flow produced by the embedded fan channels water droplets to the diffusion pipes. By evaporating quickly the mist removes heat from the ambient air, lowers temperatures and increases relative humidity.
Different kinds of nozzles and directional bars wrap up products with a fresh and fine mist.
Devices are equipped with a programmed card that makes it possible to set the amount of mist produced and the speed of the air distribution fan.
Ultrasonic humidification works 24/7, every hour the internal tank is fully emptied to renew the water content. In the OG (ozone generator) version, every night the devices performs a temporized and programmable ozone sanitization cycle of the device itself and of the nozzles.