A too low humidity in full barrels worsens the evaporation of the product. If this happens during the aging process, it is necessary to top it with another product of a different quality. Furthermore, if the barrel is opened, the oxygenation of the content can be altered. In empty barrels irregular humidity is harmful and can destabilize the size and shape of the slats.
By regulating the humidity level it is possible to limit the quality and weight loss of your products. Our devices find useful applications in the wine sector, in the textile industry and in the food industry.
In the cellars used for wine maturation and refining, it is often quite difficult to maintain the ideal hygro and thermometric conditions.
The right humidity level ensures better quality and waste reduction. Indeed, an unstable or too low humidity level often damages materials and semi-processed products: this is the main cause to increase waste from the process.
The Nebbiasecca® Booster® is a system designed for industries: it does not require compressed air, but it works with water at high pressure (70 bar).Find out more
AKIMist® is the system recommended for medium/small areas and it generates high quality humidification, with a lower consumption compared to its competitors.Find out more
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