03
AIRFLOW SYSTEM GUIDELINES
The forced-air evaporative cooling chamber detailed in these documents is designed for the storage of fruits and vegetables. Cool air is created in these chambers using the principle of evaporative cooling, where water evaporating from a wet pad reduces the temperature and increases the humidity of the air passing through the pad.
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Because the air flowing through the chamber is both cool and humid, this chamber is only suitable for storing produce that can effectively be stored in humid environments; agricultural products like cereal grains and onions will rot in the humid conditions present in these chambers and should be stored using other methods.
This section covers the airflow system for the forced-air evaporative cooling chamber. The system is designed to manage the flow of air throughout the chamber to cool the fruits and vegetables stored inside.
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This section includes details for:
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Selection of the fan that draws the outside air into the chamber
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The flow path of air through the evaporative cooling pads
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The arrangement of the crates to ensure proper airflow into their interior, and
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The geometry of the exhaust path
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