Oak Barrel Humidification:increasing the relative humidity can dramatically reduce the evaporation of wine through the oak
Oak Barrel Humidification
In wine storage applications, increasing the relative humidity can dramatically reduce the evaporation of wine through the oak barrels. By effectively maintaining ideal humidity levels, the required topping process and its associated expense can be virtually eliminated. This not only saves time & money for the winery, but also provides for a more consistent and higher quality product!
Principle :
The atomizer adopts electronic oscillating circuit, transforming clean water into
fine waterparticle through ultrasonic waves produced by transducer slices, and the blower sends the produced mist to the space in need of humidifying, to achieve the goal of increasing humidity and reducing dust.
Features:
High efficiency
Low noise
Super fine water particles produced
Corrosion resistant stainless steel material
Automatic humidity control / manual control
Automatic feeding water system
Specification:
Model/Spec | CSC-6L | CSC-12L | |
Humidifying capacity(Kg/Hour) | 0-6 | 0-12 | |
Waterparticle(Micron) | 1-5 | 1-5 | |
Water inlet pressure (Bar) | 1-6 | 1-6 | |
Water inlet (mm) | Φ8 | Φ8 | |
Water quality | RO water recommended | RO water recommended | |
Water tank content(L) | 3 | 6 | |
Power supply(V/Hz) | 220/50 | 220/50 | |
Power (W) | 300 | 600 | |
Material | Stainless steel | Stainless steel | |
Humidity sensor | Optional | Optional | |
Mainframe Meas. (mm) | 485x360x425 | 580x375x425 | |
Main Frame NW(Kg) | 18 | 26 | |