Coral Air

Challenge - When Yan decided to relocate his factory producing hand-made chocolates and his accompanying retail facilities, he had specific temperature and humidity requirements.

The optimum conditions for chocolate are 18-20ºC and 45-50% relative humidity, otherwise fat blooms appear which is the fat rising to the surface and is white in colour.

The conventional approach using an oversize cooling system and then reheating the supply air would have several disadvantages:

• Extrememly high energy costs

• High infrastructure costs and would have to upgrade the electrical supply

• Standard A/C units would have to be modified to stop “icing up of the indoor coil” due to the low ambient temperature of 18ºC

Solution - Our design combined a Munsters dehumidification system and a standard Actron split ducted system.

SAVINGS  85% reduction in energy costs compared to conventional and 114 tons of CO2.

The construction of the heritage building also caused issues, to install rigid ductwork was not possible due to the exposed beams and being a food facility flat surfaces that allow dust and dirt to build up was unacceptable for health regulations.

Circular fabric ductwork was installed. This prevents dry airborne particles settling on flat surfaces.