DISPLAY COUNTERS AND COLD ROOMS
Food preservation with controlled humidity
Every gram counts. Every day of shelf life has a value.
In display counters and cold rooms, dry air is the silent enemy of preservation: the product loses weight through transpiration (an unavoidable physical process without sufficient humidity) and deteriorates faster. A fish counter without humidity control can lose 3–6% of the displayed weight every day; fruit and vegetables 2–4%. Weight loss translates directly into economic loss and reduced commercial shelf life.
- Target humidity range90–98% RH
- Weight-loss reduction−60 / −85 %
- Shelf life extended+30 / +60 %
- Droplet size< 10 µm
- Operating pressure70 – 100 bar
- Nozzle materialSS316 stainless head
The AQUASPHERE system atomises sub-10 µm droplets that evaporate before contact, bringing local RH to 90–98% without wetting products or equipment. Product transpiration stops, weight is retained, counter yield improves and shelf life is extended.
RESULTS BY DEPARTMENT
Every counter, its own microclimate
Fruit and Vegetables
T: 0–4°C · RH: 92–98% · Weight loss without: 4–6%/day
- •Turgidity preserved: leaves, herbs and salads stay crisp and do not wilt
- •Weight loss reduced: from 2–4% to 0.3–0.6%/day. Fewer returns, more sold
- •Shelf life: delicate fruit (strawberries, raspberries) gain +2–3 commercial days
- •Appearance: vivid colours, fresh surface, easier sale, less markdown
Fish Counter
T: 4–10°C · RH: 88–95% · Weight loss without: 2–4%/day
- •Weight loss reduced: from 4–6%/day to 0.5–0.8%/day: direct saving on sales
- •Shelf life: +1–2 days of saleability; waste cut by up to 40%
- •Appearance: red gills, bright eye, glossy surface maintained longer
- •HACCP: water protected from bacteria and contaminants
Cold rooms
T: −2 – 8°C · RH: 85–95% · Weight loss without: 1–2%/day
- •Meat: reduced drip loss; improved cutting yield
- •Cheese: uniform, controlled rind; no cracking from dry air
- •Cold storage: extended shelf life, less waste rotation, optimised logistics
- •Cured meats: controlled weight loss compliant with PDO/PGI specifications
IN DEPTH
The physics of preservation
Scientific note
Transpiration law for fruit and vegetables
m = K × (psat,prod − psat,air) × A
The evaporative flux follows this relationship. With ambient RH raised to 95%, the vapour-pressure differential falls by 85%, cutting weight loss proportionally.
Scientific note
Water activity (aw) and microbial growth
With sub-10 µm droplets (evaporation before contact), the product’s surface aw stays unchanged while water loss is eliminated. Below aw = 0.85, most pathogens do not proliferate.
Scientific note
Humidity – shelf life relationship in fresh produce
The shelf life of fresh produce depends non-linearly on relative humidity. Studies on fish counters show that at RH 55% commercial shelf life is 2 days; at RH 95% it extends to 3.5–4 days with unchanged organoleptic quality.
KEY ADVANTAGES
Why choose it
Reduced weight loss
From 3–6%/day to 0.4–0.8%/day: every day the product weighs more, is worth more and wastes less.
Extended shelf life
Fish and fresh produce gain 1–3 days of commercial life. Less waste, less markdown, fewer returns.
Premium presentation
Turgid, bright, fresh-looking product all day long. A measurable increase in purchase intent.
It never wets
Sub-10 µm micro-droplets evaporate before contact: no pooling on products, trays or equipment.
Hygienic safety
Treated water and absolute filtration: HACCP compliance and protection from contaminants.
Energy saving
No additional refrigerant gas: just a high-pressure pump and water, with consumption reduced to a minimum.
TYPICAL APPLICATIONS
Supermarkets
Fishmongers
Fruit & veg
Meat
Cheese & cured meats
Food logistics
Want to evaluate this solution?
We engineer the system around your counters and cold rooms: analysis, sizing and a dedicated quote.