Industrial humidifiers are a vital part to many industries. Having the correct amount of humidity helps control a number of factors that impact the products these industries produce. One of these industries, the meat processing and packing plants, need moisture and air quality control to keep meat and carcasses fresh. However, if there is too much humidity, that can negatively affect the meat as well. Here is how an HVAC contractor can help you use your dehumidifiers to control air quality and bacteria in your meat processing and packing plant. 

During the Exsanguination Process

After the initial slaughter of the animals, the carcasses have to be bled out and cleaned. The smells, especially from the blood, innards and feces, can be controlled with dehumidifiers. When your HVAC contractor installs the dehumidifiers or performs regular maintenance on them, he can set them or program them to run full blast. At maximum intake in this area of the plant, smells as well as humidity from the slaughtered animals is pulled into the dehumidifiers. The humidity and odors are then filtered out of the air. Because the air is so dry, much of the blood from the animals quickly dehydrates and cleanup is quicker and easier.

During the Refrigeration Process

Too much moisture in the refrigerated area of the plant encourages growth of bacteria. Not enough moisture and the meat in your plant becomes jerky. Trying to figure out this balance between humid air and dry air in your refrigeration area is best left to the HVAC contractor. He or she can set the moisture and humidity controls on your humidifiers and dehumidifiers so that the meat has just enough moisture to stay moist without becoming jerky or turning into giant Petri dishes for bacteria. While the HVAC contractor is present, he or she can also check your refrigeration system and make sure it is functioning normally and well within the parameters set by food inspectors and FDA regulations. 

During the Curing Process

If your plant also cures meat, then your curing room needs to be drier than the driest martini. Sometimes smoking is used during the curing process, but it is the lack of moisture that assists with this meat preservation technique. All of the industrial dehumidifiers in this room spend a great deal of time running at or close to full strength. Your HVAC contractor can perform monthly maintenance checks to make sure all of the cured meats leaving your plant are sufficiently "dried" before they leave the curing room and are packaged and shipped.