DEHUMIDIFIERS FOR ONIONS AND COLD ROOMS
The value of relative humidity in the onion storage cell should always be between 65 and 75% on average, even if these values can vary significantly depending on the quality of the stored onion, the variety and also the production area.
The industrial harvesting of onion is generally done by machine and it is advisable to do so in dry weather to encourage the healing of any wounds. Once harvested, if they are intended for conservation, it is preferable to leave them in the field or in controlled humidity storage rooms for 7-10 days to allow the green parts of the plant and the roots to dry. If the bulbs are stored immediately after harvesting and therefore the maturation must take place in the warehouse rather than in the field, it is good to have temperatures of 35°C for approximately 5-14 days.
Once harvested the onions can be preserved. The optimal storage conditions are 0°C and 60-70% relative humidity for both onions for fresh consumption (they are stored for 1-2 months) and for those for storage (they are stored for 6 or more months). An essential condition for good preservation of onions is that the external coats are perfectly dry and that there is no excess of relative humidity in the storage and conservation room.
In this case, it is necessary to use an industrial dehumidifier but only in the low temperature version specifically designed for use in onion storage cells
Relative humidity is a parameter that is generally little considered in the sector of storage and conservation of garlic and onions: it should instead be considered one of the main aspects for correct conservation. The relative humidity value in the storage cell should be between 65% and 75%; these values may vary depending on the quality of stored garlic/onion, the variety and the production area.
The use of our dehumidifiers during the onion conservation phases limits or avoids the formation of mould on the surface of the onion itself, mold which can lead to the rotting of the product and therefore the waste of the same which can no longer be marketed, even the use of our dehumidifiers at low temperatures for the conservation of onions can avoid significant and unwanted waste of material by optimising the storage process with significant final results which are reflected in the quality of the onion itself.
The use of dehumidifiers has infinite applications.
Their use is particularly appreciated for example in warehouses or cold rooms used for the storage and preservation of foodstuffs such as ONIONS for example for ripening and curing GRAPES.
Among the most frequent applications of our machines can be mentioned their use in cold cuts and cheese storage and maturing cells, in dairies, in cells for the conservation of vegetable food material even for long periods such as for example the conservation of onions or garlic preservation.
Based on the experience acquired over time, it has been found that the humidity parameter, generally little considered, in the onion storage and conservation sector must be kept under strict control.
Our industrial dehumidifiers for the conservation of onions at low temperatures can be ducted or alternatively fixed or trolley-mounted, suitable for ONION STORAGE CELLS or whenever the treatment of large quantities of air is required. They have a structure and panels made of painted galvanized steel sheet. Coils in copper tube and finned aluminum pack. High performance hermetic compressor. High prevalence centrifugal fan. They are equipped with a thermostatic valve, minimum and maximum pressure switches, drier filter. A dedicated electronic board, connected to the antifreeze probe, controls the defrosting of the dehumidifiers and the main operating parameters.
Equipped with g/c defrost to dehumidify up to + 0.5 °C
Also available version up to – 1°C LOW TEMPERATURE for preserving garlic and onions.
New: new electronics with self-diagnosis and remote alarm
The main applications of the DRY and KT dehumidifiers series
The DRY and KT series dehumidifiers are direct expansion refrigeration cycle devices, whose operation is based on the physical principle whereby when air comes into contact with a cold surface, it wets it, releasing humidity in the form of drops of condensation.
In practice, a refrigeration machine keeps a coil cold through which the air is passed to cool and dehumidify. Subsequently, passing through a hot heat exchanger, the air heats up and returns to the environment dehumidified and at a temperature slightly higher than the initial one.
Any excess humidity in the onion storage cells could lead to phenomena of anomalous proliferation of mold and bacteria, leading in the most serious cases to the rotting of the product, in the same way a lack of relative humidity in the storage of the onion could lead to a greater weight loss compared to the normal physiological weight loss with consequent even considerable economic losses.
WITH VERTICAL DEVELOPMENT
WITH HORIZONTAL DEVELOPMENT
Suitable for venues
cured meats seasoning
gyms and sports centers