Discover how industrial desiccant dehumidifiers solve humidity challenges in confectionery manufacturing. Prevent condensation, mildew, and product loss. Learn more.
The best way to solve problems in confectionery production
How can you preserve the quality of confectionery during production, reduce equipment downtime, and maximize shelf-life? It all starts with precise humidity control in every step from production to storage. Vision Air Conditioning’s desiccant dehumidifiers deliver consistent performance in even the most demanding conditions.
- Stops quality loss in glazing, cooling, pre-packing, and storage of chocolates, candies, marshmallows, toffees, and more.
- Protects pastry products such as cookies, cakes, waffles, and gingerbread by managing humidity in conditioning, drying, packaging, and storage.
- Ensures high quality for every batch by removing excess moisture from the air in critical process zones.
Problems caused by uncontrolled humidity
- Condensation on cooling tunnels, rollers, and equipment, leading to corrosion and breakdowns.
- Packaging materials stick to products, slowing down production lines and causing waste.
- Mildew and bacterial growth in drying areas and storage facilities.
- Clumping and sticking of hygroscopic ingredients like sugar, cocoa, and dry cream during pneumatic transport.
- Emergency production stops and failures in sensitive electronic systems.
- Rapid deterioration of building structures and factory assets.
Learn how our DL Series and MDC range industrial dehumidifiers can prevent these issues and keep your confectionery production line running smoothly.
Ideal humidity and temperature at each production stage
| Production Stage | RH % | Temperature (°C) |
|---|---|---|
| Glazing (drying) | Up to 75% | Up to 18 |
| Cooling tunnels | Up to 45% | 8–10 |
| Cooling with rollers | Up to 40% | 10 |
| Conditioning / drying pastry | 25–35% | 28 |
| Marshmallow, marmalade, gum | Up to 60% | 35–40 |
| Pre-packing pastry | 40% | 28 |
| Pre-packing chocolate | 40–50% | 18–20 |
| Pre-packing other confectionery | 30–40% | 21–24 |
| Storage of hygroscopic products | 45–55% | 20–22 |
| Storage – chocolate | Up to 60% | 18 |
| Storage – pastry | 50–60% | 28 |
| Storage – candies | 70–75% | 18 |
How desiccant dehumidifiers help
- Prevent condensation and mildew at every production and storage step.
- Reduce waste and prevent products from sticking on conveyors or during packing.
- Improve quality, shelf-life, and marketability of your confectionery products.
- Enable fully automated humidity control via smart controls and integration with custom air handling units.
- Protect electrical and electronic systems for reliable uptime and lower maintenance costs.
- Save energy and create the ideal microclimate for confectionery production and storage.
Our European-built dehumidifiers are used by top food manufacturers across Canada and the USA, and can be tailored for ultra-low dewpoint and cleanroom applications.
How does a desiccant dehumidifier work?
Process air passes through a silica-gel rotor where water molecules are adsorbed. The rotor is regenerated by a second air stream preheated to 90–140°C, expelling moisture as warm exhaust air.
