ChillSave Filters & Supermarkets
Meat products & Fish
Keeping meat products whether it is red meat, game meat, poultry or fish in storage will loose quality and appearance due to the cold room environment. Too high humidity will give bacteria, mold and fungi time to accumulate and spread as water is a growth medium, low humidity will dry out the product and the product will loose weight and appearance. Higher temperature will give rise to bacteria, mold and fungi to accumulate and cross contamination occurs. Lower temperature will inhibit but not kill these pathogens. Chillsave filters controls the relative humidity by absorbing excess moisture and releasing filtered water particles, thus creating a desired humidity level by preventing weight loss and cross contamination. Air borne bacteria, mold and fungi spores will be absorbed by the mineral reducing bacteria on stored products.
Fruit & Vegatables
Ethylene is an odorless, colorless gaseous plant hormone that exists in nature. Not easily detectable, in nature the largest producers are plant and plant products (IE. fruits, vegetables and floral products) which produce ethylene within their tissues and release it into the surrounding atmosphere.It’s overall effect on plant material is to hasten ripening, ageing eventually spoilage.Some fruits and vegetables gives of more ethylene gasses which over ripens fruit and vegetables receptive to ethylene when stored together. Humidity plays a big part in prolonging shelf life. Too high humidity will give rise to mold, fungi and rust on leafy greens like lettuce. Low humidity will allow the dry air inside the cold room to absorb moisture from fruit and vegetables which affects the appearance and taste. ChillSave filters absorbs 79% of ethylene gasses reducing over ripening and extending shelf life by up to 7 days longer. Chillsave filters controls the moisture level so that fruit and vegetables retain their natural juices and fresh appearance.
Bakery
The conditions in which baked goods is stored is important, as temperatures and humidity levels affect final products and their shelf life. Overly humid conditions soften crisp crusts, make crackers lose their crunch or inhibit dough drying. If the area lacks temperature and humidity control, the goods will develop mold quickly. Low humidity conditions will dry out goods that consumers expect to be soft and moist, such as cakes,bread, rolls and sweet rolls. While a bakery might use refrigeration and HVAC systems, they might not adequately prevent condensation caused by the moisture that freshly baked products give off or condensation from oven exhaust entering the cold room when stored. For this reason, bakeries benefit from using ChillSave filters that allow them to regulate conditions in cold rooms.