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Ice Cream Production: Solving Humidity Challenges
Maintaining optimal humidity levels is essential in ice cream production, freezing, and storage. Excess moisture leads to condensation, ice buildup, frequent defrosting, and operational inefficiencies, affecting product quality and increasing energy costs. Desiccant Technologies Group provides a specialised solution with the DryFrost dehumidifier, designed to eliminate excess moisture in extremely low-temperature environments, ensuring continuous and cost-effective production.
The Impact of Uncontrolled Humidity in Ice Cream Production
Without proper humidity control, moisture can cause:
- Condensation on cold surfaces of production equipment – affecting hygiene and efficiency
- Frequent defrosting of freezers – leading to increased downtime and maintenance costs
- Adhesion of waffle cones to moulds – causing product defects and production delays
- Ice formation on products and evaporators – reducing freezing efficiency and increasing energy consumption
The most effective way to eliminate these issues is through desiccant dehumidification, which removes excess moisture and optimises freezer operation.
Introducing DryFrost: The Advanced Dehumidifier for Ice Cream Production
DryFrost, developed by Desiccant Technologies Group, is a high-performance desiccant dehumidifier specifically designed for ice cream production at ultra-low temperatures.
The Key Benefits of DryFrost Technology
- Prevents moisture from entering freezing chambers by supplying dry air to airlock chambers
- Prevents ice accumulation on evaporators and freezers, extending operational periods
- Eliminates the need for frequent defrosting, reducing maintenance downtime
- Enhances overall freezing efficiency, reducing energy consumption and operational costs
How DryFrost Lowers Costs & Increases Efficiency
Hardening ice cream requires shock freezing technology, which is one of the most energy-intensive stages of production. Ice buildup on evaporators and freezers results in frequent defrosting and inefficiencies—an avoidable yet costly issue.
Example Case Study:
Hardening Chamber: 7.3 × 3.9 × 4m (waffle cone, 5000 portions/hour)
| Before DryFrost Installation | After DryFrost Installation |
|---|---|
| Freezer temperature: -40°C | Freezer temperature: -40°C |
| Hardening time: 30 min | Hardening time: 30 min |
| Energy consumption: 160–170 kW/h | Energy consumption: 70–75 kW/h |
| Evaporator defrosting: Once a day | Evaporator defrosting: Once every 8 days |
Real Benefits of DryFrost Dehumidification
- Energy consumption reduced by 2–2.4 times
- Continuous freezer operation extended by 8 times
- Eliminates the need for a second compressor
- Drastically lowers maintenance and defrosting costs
- Prevents ice buildup, optimising freezing efficiency
With decades of experience in industrial dehumidification, Desiccant Technologies Group delivers specialised, energy-efficient, and high-performance solutions for the ice cream industry, ensuring cost savings, improved efficiency, and long-term operational stability.