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  • Serving Room Humidity

    I am having a problem with excessive humidity in the brewery's serving room. This is leading to mold growth and just plain gross. Part of the problem comes from the pub's cooks storing hot food and soups in the walk in overnight to cool. Does anyone have a cost effective solution to reduce humidity?
    (kicking the cooks out is not an option )
    Nicholas Campbell

  • #2
    Put a lid on the soup!

    Mildew Bisque - yum.

    Comment


    • #3
      Boushh -

      There are a couple of solutions to your problem, the simplest being dehumidifiers. You can either use the passive dehumidifiers (dessicants) that are essentially buckets of hydrophyllic granules exposed to the air or use a powered dehumidifier (it looks kind of like an old gas-powered space heater).

      The dessicants work, but you are left with heaps of mush that you need to dispose of and your problem seems bigger than would be cost effective for such a solution.

      There might be a problem in that most dehumidifiers work by passing the air over cold pipes to condense the moisture and have it drip down into a pan, and the air in your cold room is already quite chilly. Talk to a specialist about it.

      Your only option might be having to get your cooks to use some other place, unless you are able to spend $6500 on something like this.

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      • #4
        dehumidifier

        Originally posted by Ziggy-san
        Boushh -

        There are a couple of solutions to your problem, the simplest being dehumidifiers. You can either use the passive dehumidifiers (dessicants) that are essentially buckets of hydrophyllic granules exposed to the air or use a powered dehumidifier (it looks kind of like an old gas-powered space heater).

        The dessicants work, but you are left with heaps of mush that you need to dispose of and your problem seems bigger than would be cost effective for such a solution.

        There might be a problem in that most dehumidifiers work by passing the air over cold pipes to condense the moisture and have it drip down into a pan, and the air in your cold room is already quite chilly. Talk to a specialist about it.

        Your only option might be having to get your cooks to use some other place, unless you are able to spend $6500 on something like this.
        Actually a dehumidifier creates heat because the compressor is in the room with the cooling unit and produces a net gain in heat (not much though). We have used them! I will be using one in my malt room this summer!
        Doug A Moller
        Brewmaster
        The Moller Brew House
        (405)226-3111

        Comment


        • #5
          Huminity in Coldroom

          Well if the cooks are the basic problem tell them if they would do what the Foodlaw says, then they have to chill the food down first and fast (usually done by iceing it down in the kitchensinks ) befor they store it.If you can explain it to them how important that is for the food und your coldroom you are on your way ,the other problem probably is with all those things storing in this room the door probably gets opned 100 times a day ? and nobody cares how long the door stays open.with the hot steam you also get tiny tiny foodparticels -grease into your air it will settle on your walls and floor so you provide food for the bacterias.since you cant get away with your kitchen crew or kitchen ,and no money to spend on a solution ,give your dishwasher a spraybottle with bleach and let him spray the room really good ,wait, wash everything of good let it dry paint it with a Moldresitend paint and keep spraying blech - twice a week even if you dont see mold ,it should help you until you find money for a kitchen Walk In.
          Harald Mois

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