Essentially FiltaCool works by controlling moisture levels
(humidity) and maintaining low temperatures within refrigerated units.

Food safety experts report that monitoring temperature and humidity are the key factors in extending the shelf life of food and reducing the risk of food-borne illness.

When warm air enters the refrigerated space, latent heat and moisture vapor are created and absorbed by the FiltaCool filters. As a result the air inside the refrigerator does not increase in temperature and the compressors stay dormant, thus lowering energy consumption.

Moisture vapor is the vehicle upon which airborne bacteria, gases (ethylene, ammonia, nitrogen and hydrogen sulphide) and odors “piggy back” and FiltaCool filters act as a molecular sieve and trap these potentially damaging “hitch-hikers”. Should the humidity become too low/dry then FiltaCool releases fresh moisture back into the unit without releasing the trapped bacteria/gases/odors.

FiltaCool at Work – Helps Your Coolers in these Areas

Excessive humidity will break down cellular integrity of perishables, while low levels of humidity dry and shrink perishable product. Icing of Coils causes elevated temperatures, longer Defrost Cycles and higher energy consumption. Wet surfaces can also lead to slips/falls and bacteria pooling.

High temperatures will accelerate bacteria growth and promote spoilage of product, while low temperatures can cause damage to product from freezing. The optimal temperature ranges should be between 35 and 38 degrees Fahrenheit.

Odors can transfer from one perishable item to another, which may affect consumer decisions. Coolers can also become unpleasant to use for staff and suppliers.

Ethylene gases, Pectin gases, bacteria and oxidations promote premature ripening and spoilage of product. While gassing and oxidation do occur naturally in perishables, they can be controlled.