You may have heard the saying “measure with your heart” when cooking and perhaps even applied this principle to baking. This method most likely led you to notice that your baked goods did not have the same delicious outcome as your cooking. Baking requires more precision as the core ingredients (flour, yeast, baking powder, and baking soda) have chemical reactions that can easily go wrong with the incorrect measurements. Let’s explore a crucial factor in these chemical reactions- the humidity level of your baking space.
AKIMist®E for Humidity Control
Our Dry Fog Humidification System allows for control over all stages of the baking process and ensures consistent quality. The fog covers a distance of 4 meters from each nozzle (option to choose from 1~4 nozzles), allowing for a single unit to cover a large area.
BIMK Series for Cooling Room & Storage
Naturally, the heat of fresh-baked goods will cause the temperature to rise in the room which can lead to mold growth over time. This can be prevented by installing spray nozzles in the cooling duct that distributes alcohol, allowing for easy & constant disinfection. Our BIMK Series is a hollow cone pneumatic spray nozzle producing fine atomization with a mean droplet diameter of 100 μm or less.
AKIMist® from IKEUCHI actively used for humidity control in a wide range of industries produces "Dry Fog". formed out of very fine water droplets with a mean diameter of 7.5 µm or less, also called ultrafine mist or "non-wetting fog".
Dry Fog which evaporates into air before it reaches surface of objects makes it possible to humidify a room without wetting products and equipment. Dry Fog sprayed from each nozzle, reaching over four meters, enables one unit of AKIMist® to cover a wide area.