Evaporative cooling is the most energy-efficient and ecologically friendly climate control technique utilized in the food processing sector for temperature relief.
When it comes to cooling contemporary production facilities, three primary approaches may be employed, either separately or in combination as a so-called hybrid solution. Mechanical ventilation, refrigeration-based air conditioning, and evaporative cooling are examples of these.
Neglecting building indoor air quality while pursuing other energy efficiency goals, such as tighter building envelopes, can result in building environments that hurt your employees’ health, comfort, and productivity. Because of its capacity to satisfy the demands of facility cooling without the accompanying high capital and operating expenses, evaporative cooling has become the most attractive of the three cooling technologies listed above throughout the years.
Evaporative cooling systems, as opposed to air conditioning systems that employ re-circulated air, circulate cold new air through a structure while forcing away stale hot air. The outside air is cooled by passing it through water before being distributed around the structure by a fan.
What Are The Many Kinds Of Evaporative Cooling?
Evaporative cooling is classified into two types: direct and indirect. The two approaches work in quite different ways, and most evaporative cooling problems, such as adding humidity into the environment, are connected to direct evaporative cooling.
Evaporative Cooling- Direct
Direct evaporative cooling is the most basic type of evaporative air conditioning and is extensively used in arid climates. This system typically employs a fan to pull hot air from the surrounding environment, which is then fed through wetted media. As the water evaporates from the wetted media, it absorbs heat from the air, causing the air to leave the evaporative cooler at a lower temperature. As a consequence of the evaporative process, the remaining water is also cooled.
Evaporative Cooling Via Indirect Evaporation
Indirect evaporative cooling, on the other hand, takes the cooled water from the direct evaporative cooling process and passes it via a water coil. The supply air is substantially cooled when it passes through the coil (no added moisture). As a result, the air used for indirect evaporative cooling has no contact with water.
What Makes Evaporative Cooling Ideal For Food Industrial Environments?
Evaporative coolers, with their proven cheap capital costs and long-term low operating costs, may be employed in every environment and industry sector, regardless of the size of your facilities or if any shutter doors or windows are open.
While evaporative cooling can be used in almost any industry sector, it certainly provides the most benefits to food manufacturers because the high temperature within the facilities significantly reduces the level of humidity – making most of the concerns about evaporative cooling irrelevant and creating the environment required to increase the method’s operational efficiency.
We know from experience that many food processing enterprises still use general ventilation systems and open doors to lower overall heat. However, this is frequently ineffectual; resulting in a stuffy environment with little or no airflow, particularly during the hot summer months, as well as extremely high energy consumption expenses.
Evaporative Cooling Has The Following Advantages:
- Increased efficiency and capability by providing fresh, cold air into your facilities.
- The use of refrigerant gases is prohibited.
- Carbon emissions reduction; as well as
- Enhance your company’s environmental credentials.
The cooling system not only has significant environmental benefits but also has extremely high-efficiency rates due to its exceptionally low energy consumption rates. Evaporative coolers are significantly more cost-effective than traditional air conditioning systems, producing 35kw of air cooling for every 1.5kw of power required.