Humidity monitoring in storage and production: when it matters
In brief
- Humidity decides quality in storage and cellars: too high means mould, too low drying out — and ageing meat or cheese depends on it.
- A single reading isn't enough — you need to record the trend to see swings and step in early.
- It runs on the same system as temperature monitoring: just add another probe, and an alert fires when humidity drifts out of range.
With food, temperature gets all the attention, but in many operations humidity decides quality too. Here's where humidity monitoring matters and how to track it with no extra work.
Where humidity decides
- Storage and cellars: too much humidity = mould and spoiled stock, too little = drying out.
- Ageing meat and cheese: the process lives and dies on precise humidity.
- Bakeries and pastry shops: humidity affects both ingredients and finished products.
Which values to watch
Optimal humidity depends on the product and the process — that's what your limits are based on. The key is not just to measure humidity but to record its trend, so you see swings and can step in.
Measuring humidity alongside temperature
The most practical option is to measure humidity on the same system as automatic temperature monitoring. The gateway is a universal platform and the probe is just a module — adding humidity means plugging in another probe, not building a new system.
What you get
Continuous oversight, automatic records and an alert when humidity drifts out of range. No manual logging and no nasty surprise when you open the storeroom.
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Let us do the measuring and record-keeping
Probes with accredited calibration certificates, a gateway, automatic HACCP records and phone alerts. Installed in a single day.