When it comes to food quality control, humidity and temperature are often primary concerns. Left unchecked, moisture can plague a facility with spoilage and mold as well as pose fall risks to employees—challenges that are only exacerbated when a facility’s temperature levels are irregular.
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Explore this issueDecember/January 2019
Managing these risks often begins by managing your facility’s indoor air quality. Establishing consistent air quality throughout the various sectors of a structure—from its cold storage to its packaging areas—is paramount to create a steady indoor climate that will support optimal product and employee safety.
Indoor Air Quality
How exactly is this done? Indoor air quality typically refers to the air quality within and around buildings and structures. With proper circulation, a majority of air quality concerns can be eliminated—and HVLS (high-volume, low-speed) fans are particularly adept in this area due to their ability to move large volumes of air with minimal energy.
By consistently providing large-scale airflow, HVLS fans accompanied by HVAC systems are critical tools in regulating a facility’s temperature and humidity while preventing stagnant air and a dust-riddled environment. The fans’ high air turns can also eliminate toxic airborne chemicals at a more rapid pace.| | | Next → | Single Page