A professional system does more than just move air. It actively manages the heavy heat loads from ovens and regulates humidity during proofing and baking. It also filters out flour dust, which can be a health hazard and a fire risk.
Process Control:
Whether for artisanal or industrial baking, fermentation control is the secret to quality. Yeast is sensitive, if temperature or humidity change all the time, fermentation times will alsochange. This leads to wasted dough and inconsistent products.
The Result:
A stable ventilation system keeps temperature or humidity stable. It results in steady production, better yields, and less downtime.
Airwoods Solutions
1. Ceiling-Mounted Sensible Plate Heat Recovery Units--Zero
floor space occupation.
2. Hot Water Coil--Precise heating in winter.
3. EC Fans--Energy-efficient operation.
4. Motorized Bypass Damper--Automatically opens in
transitional seasons for free cooling
Project Value
1. 30%+ Energy Savings: Combined heat recovery and smart bypass technology.
2. Quality Assurance: Stable air ensures consistent baking and oil pressing.
3. Smart & Flexible: Ventilation adjusts to your actual production needs.
4. Easy Install: Perfect for small spaces or factory upgrades.
FAQ
1. How does the system handle oven heat?
It uses high-speed air exchange to exhaust hot air while recovering its energy to pre-condition the incoming fresh air.
2. Can it prevent flour dust explosions?
Yes. Continuous filtration and proper airflow prevent dust from building up to dangerous levels.
3. Why is humidity control important for bread?
If it is too dry, the crust cracks; If too wet, the dough collapses. Our system maintains the exact humidity needed for every stage.
4. Is the maintenance difficult?
No. Units are designed for easy access, and since they are ceiling-mounted, they stay away from the floor-level flour and oil debris.
Post time: Mar-13-2026
