DCC Dry Cooling Coils in Food Factory

DCC Dry Cooling Coils in Food Factory

DCC (Dry Cooling Coil) is a non-condensate air treatment equipment designed for clean environments such as food, medicine, etc. It is mainly used for the precise control of temperature and humidity and air purification to avoid microbial growth and secondary pollution.

Typical application scenarios

(1) Clean production workshop (such as dairy products, baking, meat processing)

Function: Maintain constant temperature and humidity (e.g. 22℃±1℃, RH 50%±5%), prevent products from absorbing moisture or drying out.

Case:

Bakery: avoid flour moisture absorption and caking, dry coil with positive pressure air supply to block external pollution.

Packing area: control low temperature and low humidity (e.g. 15℃, RH 40%) to extend the shelf life of food.

(2) Cold chain storage and quick-freezing pretreatment area

Role: Keep the air dry in low temperature environment (e.g. 0~4℃) to prevent the chiller from frosting or condensation on the food surface.

Case:

Front section of spiral quick-freezing machine: use DCC to dehumidify the air when pre-cooling food to reduce the frost load of subsequent quick-freezing machines.

(3) High hygiene level area (e.g. aseptic workshop, laboratory)

Role: Purify air through HEPA filtration to avoid contamination by falling bacteria (e.g. probiotic production workshop).