Exhibitor: Air Quality Process/Safrair

Products: Ammonia regulator and the ventilated hygrometry sensor

The quality of maturing and surface of certain cheeses (hard cheese) highly depends on the level of ammonia inside the rooms. Air Quality Process has developed a global solution able to

control together temperature, hygrometry conditions and the level of ammonia, fitting its air-conditioners with a triple effect trapper.

The ammonia regulator met two major challenges:

1. Highly hygienically conception. Exchanger with smooth tubes in stainless steel, washable in CIP and controllable in every single point (unique concept patented and having USDA approval), outside water curtain and recovery tank for an immediate visual control of the water quality, motor outside the air flow and air of the room.

2. Important reduction of operating costs. Reduction of the water and electricity consumption up to –50%.

The ventilated hygrometry sensor has a  “tube” that ensures a 3 meter/second speed on the damp probe, allowing an unequalled quality of measurement and information for the maturing rooms with high hygrometry (too optimistic with static hygrometry sensors). The final aim is to limit cheese water losses.