Humidity monitoring in storage and production: when it matters

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.