Temperature and humidity control is more important in food manufacturing than almost any other industry, since food product quality is directly impacted by both. Long before any food item makes it onto anyone’s plate, it has probably gone through a myriad of facilities: from cultivation to processing to storage to delivery. The environments of these facilities are of vital consideration. Plant managers across the food industry supply chain must stay on top of all issues that influence their environments. Industrial coolers, freezers, air conditioning/ventilation systems and many other components of facility infrastructure all play a role in maintaining the proper temperature and humidity levels to protect food quality, prevent spoilage, and keep employees comfortable and safe.
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Explore this issueAugust/September 2016
HVLS fans for any season
While almost all building managers are familiar with the acronym HVAC (heating, ventilation, air conditioning), they may not be familiar with a related term, HVLS. High volume, low speed (HVLS) fans can help HVAC systems work more efficiently and economically. In air-conditioned facilities, the breeze from an HVLS fan typically allows for an increase of up to 5 degrees Fahrenheit in the HVAC system’s thermostat setting with no change in comfort. Since electricity costs are reduced approximately 4 percent with each degree the setting is raised, in warm-weather climates, annual costs can be cut by 20 percent.
HVLS fans are also helpful in facilities without HVAC systems, helping to guard against heat stroke, heat exhaustion, and other heat-related maladies by providing workers with an evaporative cooling sensation. Just a 2¬-3 mph breeze can reduce the effective temperature by 7-11 degrees Fahrenheit, making employees safer, more productive, and less prone to quality compromising errors.