Solutions for the food industry
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Solutions for the food industry

Securing hygiene, profitability and operational reliability by means of climate conditioning

Solutions for the food industry

Hygiene, profitability, operational reliability

There is probably no other sector where these three factors are as closely intertwined with climate conditions and humidity as in the food industry.

Uncontrolled humidity causes

  • Too high AW values (water activity) of food
  • Condensation problems during the transportation of goods between different temperature zones e.g. cold storage and loading zone
  • Hygiene problems during processing or worsened product characteristics
  • Hygiene and condensation problems due to cleaning work, steam-jet work, in transport crate washing systems or bottle-washing
  • Quality problems during storage and dry-keeping, e.g. spices or powders going lumpy
  • Hygiene and condensation problems in slaughter areas, e.g. during the removal of bristles, cutting up meat and in flaming facilities
  • Corrosion and increased maintenance effort on machines and buildings
  • Accelerated damage to the building structure and higher heating costs due to reduced insulation values of the structural shell
Solutions for the food industry

Changed requirements for existing plants

It is beyond dispute that too high humidity values can cause diverse problems with raw materials and manufacturing processes, hence humidity control constitutes the decisive factor to guarantee ideal conditions for room climate and hygiene. However, it is also undisputed that – especially in the food industry – every business has its peculiarities, its own specific operational procedures, installations and facilities. Standard offers "off the rack" are no good and additional extravagant alterations of existing HVAC systems are ineligible not least for economic reasons.

If nothing else, changed manufacturing techniques or more complex logistic processes when storing and transporting necessitate a moisture management adapted to current requirements.

The solution: Trotec Condition Management for the food industry

Trotec Condition Management puts an end to uncontrolled humidity: Our dehumidification systems, which can be subsequently installed without difficulty, combine tailor-made dehumidification solutions with a high degree of flexibility and economic efficiency.


Upon request, we also produce customized desiccant dehumidifiers as special models

Upon request, we will readily produce tailor-made desiccant dehumidifiers as special models “made in Germany” perfectly geared to your needs, e.g.:

  • TTR industrial desiccant dehumidifiers with hygienic design
  • TTR industrial desiccant dehumidifiers for PWIS-free dry air
  • TTR industrial desiccant dehumidifiers with extremely low dew point

Makes use of the possibility of having special models with tailored components for your individual needs planned, designed and manufactured in close consultation with our specialists.
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Trotec products for the food industry

 standard equipment

 optionally available

 not available

Application examples for the food industry

  • Dehumidification and meat aging

    Dry aging is certainly an art in itself. Meat lovers appreciate the complex and time-consuming procedure involved in the making of this outstanding type of beef. It is not without reason that dry-aged beef is considered to be the best type of steak in the world. It not only calls for an excellent beef quality. Also vital for the aging facilities is the ideal technical equipment. Experts check the...

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  • Dehumidification in supermarkets

    A supermarket has various sections requiring different climate conditions. For instance there are fresh food areas holding fruit and vegetables which need to be cooled constantly to keep the goods fresh for as long as possible. It gets even colder at fresh meat counters and in the frozen food section. A run-of-the-mill air-conditioning system can usually not efficiently cater to such a wide...

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  • Dehumidification in the meat industry

    Especially in meat processing and sausage production, optimal hygiene is paramount. This is the only way to guarantee a good product quality. Therefore, strict hygienic requirements have to be met when handling meat – particularly in cooling areas where raw products are processed. But due to the low temperatures and high humidity levels, this is exactly where to expect the greatest dangers:...

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  • Humidity regulation in cheese dairies

    The ripening of young cheese may be the most important step in cheese production. For soft cheese, the ripening process takes several days or weeks. For sliced and hard cheese, this process even takes several months or years. The climate plays a significant role in the development of cheese and the assurance of product quality. Usually, the temperature ranges from 7 to 15 degrees Celsius and the...

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  • Lyophilisation tunnels and frozen storage

    The food industry is facing a paradox: On the one hand, turning water into ice is the raison d'être of lyophilisation tunnels and cold stores. On the other hand, icing is a major problem in this process. Ice, hoarfrost and fog in the cooled production infrastructure lead to costly accidents and malfunctions right up to production losses. Setting up additional industrial dryers prevents icing by...

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  • Storage tents/marquees

    As opposed to conventional warehouses, marquees and large storage tents are erected quickly and at low cost. The only challenges in the face of buildings – even with insulated marquees – are condensation and humidity control. Stationary high-performance dryers with hose systems for a consistent supply of dry air prevent moisture problems in advance.

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  • Dry air storage

    The requirements in dry air storage are very much alike in many industries: Bacterial growth on foodstuffs, powders going lumpy, corrosion on metal parts – all can be prevented, when the relative humidity is constantly kept below 50 %. A value of 70 % RH suffices as mould protection. The dehumidifiers of the TTR series along with the matching data loggers represent dehumidification systems which...

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  • Dehumidifying when storing raw tobacco

    The refinement of raw tobacco is considered a fine art. Far from the major tobacco industry smaller factories produce special mixtures with highly diverse flavours. But here, too, the firms usually have to purchase the raw tobacco, coming from many parts of the world, by container load. And since in most cases the product is not processed all at once, the tobacco leaves have to be stored away...

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  • Dehumidification in the confectionery manufacturing

    As part of the quality assurance dehumidifiers belong into every confectionery and chocolate factory: The devices ensure dry ambient air in the entire production chain. All of the production stages and room sizes can be equipped with dehumidification systems and the corresponding measuring technology. Sector-specific problems are prevented as follows.

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  • Dehumidification in wine cellars

    The different temperatures at which the wines are fermented are usually set by the winemaker via the thermostats integrated in the tanks. But the use of dehumidifiers is still indispensable. If the humidity level is low, particularly red wines can develop in the best way. Furthermore, a drying device is able to fight condensation efficiently. Trotec has a series of high-performance drying devices...

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  • Drying compressed air

    The most frequent causes for a production stop are too much water vapour in the machines and installations, and corrosion inside the pipelines. Therefore, too humid compressed air should be avoided by all means. An effective option is the use of high-performance dehumidifiers. The answer to the question of how dry the compressed air has to be in order to guarantee optimum production conditions and...

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  • Cable repair

    In the industrial sector, cables are often exposed to the toughest environmental conditions. Consequently, defects occur causing an interruption of the necessary power supply – in many cases for a longer period of time. To avoid serious production losses or to perform maintenance work as quickly as possible, cable breaks and defects are located with the help of infrared thermography. Cables used...

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  • Germ and virus-free shopping in supermarkets, drugstores and pharmacies

    Seasonal flu epidemics, moulds and bacterial pathogens present supermarkets, pharmacies and drugstores with a number of challenges. Day after day, hundreds of hands reach for a shopping cart or basket, pick up goods for inspection and make cashless payments at the POS cash system.

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  • Virus-free room and breathing air in supermarkets, DIY stores and shops

    New infectious diseases such as influenza A/H5N1 (avian flu) or COVID-19 (coronavirus) spread all over the world in an irregular, yet continuous manner. The impacts on the diverse areas of daily life are rather drastic. Many salespersons who are not systemically relevant are forced to close their shops in times of highly infectious pandemics in order to prevent a newly-discovered virus from...

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