Temporary Climate Control in Food Processing

Not many of us understand the science and complexity of food processing. We go to the store or the farmers market without a ton of though in the process behind producing food.

Polygon, a leader in climate control, has released a resource to help educate us on the timeline of US food inspections and a snapshot of current processing and humidity.

Let’s look at the manufacturing snapshot first to gain an understanding of the value of shipments

  • Meat accounts for 24%
  • Dairy accounts for 13%
  • Beverages account for 12%
  • Grains and oilseeds account for 12%
  • Fruits and vegetables account for 8%
  • Bakery and tortilla products account for 8%
  • Animal food accounts for 7%
  • Sugar and confectionary accounts for 4%
  • Seafood accounts for 1%

This is the breakdown of the value of shipments for 2011. As you can see, meat processing is a huge part of the spectrum.

When processing food, humidity is a key factor to ensuring consumer safety. High humidity in manufacturing facilities can cause damage to the structure as well as promote bacteria growth and drippage contamination. Federal standards require the humidity to be at 5% in food processing plants and the USDA will shut down a plant if it has humidity issues.

Obviously, temporary climate control is a necessary structure for safe food processing. Read more in the infographic below.

TCC_Food-Industry_Polygon_Nov2014