- The BRO Brumisation nebulisation system

Installation de nébulisation en fromagerie

What is nebulisation? What is it used for?

Nebulisation is a technology that allows you to produce a water fog composed of very fine drops of water sized between 2 and 5 microns. Diffused in the air, nebulisation meets multiple needs.

Nebulisation improves the preservation of fresh products in fruits and vegetables, seafood, traditional butchery and cheeses departments in supermarkets and retailers. BRO Brumisation nebulisation facilitates the demolding of biscuits and reduces the renewal of demolding strips in biscuits factories. Our solution also helps to preserve the integrity of the taste and to reduce the losses by evaporation in the barrel cellars or to improve the maturing process in the cheese cellars.

The range of BRO Brumisation nebulisers meets the needs of different sectors on the market:

How does humidification by nebulization work?

Nebulisation is the diffusion of a very fine fog of water into the air. This fog is composed with 95% of air and 5% of water. The specificity is that the moisture spread into the air does not wet.

The operating principle of our nebulizers: the BRO Brumisation nebulizer is connected to the main water inlet. The water is then filtered according to a well-defined process: it goes through several stages (sediment filter, activated carbon filter, UV, reverse osmosis) before entering the nebulizer to finally be diffused in the air.

At the outlet of the diffusers, the microdroplets measure between 2 and 5 microns. The extreme finesse of the water microdroplets allows fast evaporation of the fog formed in the air.

The humidity level is set according to the needs of your business.

Schéma nébulisation

- Areas of application

The BRO Brumisation nebulisation system is used in many areas of activity and specific markets.

Whatever your need for humidification, we have a solution for you:

Cheese makers

Control of hygrometry and maturing process: cheese cellar, cheese factories

Barrel cellar

Control of hygrometry and wine conservation: winemaking, barrel cellars, wine cellar

Food industry

Control of hygrometry: biscuit factory