The cellars "Foodline" are designed to preserve meats or cheeses.
For this reason, the control panel of the wine cellar requires that the percentage of humidity will be
automatically set according to the temperature that the user sets for the storage of the food.
In fact, through a complex control algorithm T / Rh, the percentage of humidity is maintained within
the range 60% -80% while varying the temperature set by the user.
In short, when internal temperature increases, it also increases the percentage of relative humidity.
The user can choose to set an internal temperature between 4 ° C and 18 ° C, but can not define the
percentage of relative humidity within the machine.
THE HUMIDITY SENSOR
Your cellar "foodline" is equipped with a sophisticated sensor for detecting the internal relative humidity. To obtain measurement results very precise, it is necessary to leave the sensor for a time in the existing climate. Due to the fact that the sensor has a mass that affects the measurement, the climatization must take place, especially if the sensor is exposed to a temperature jump. When there is a rapid change in the temperature and when from a low temperature (cold sensor) you pass to an higher temperature, condensation can form on the humidity sensor. The humidity sensor is not damaged in any way.
Oltre ai due modelli di serie della linea FoodLine, sono disponibili modelli di differenti dimensioni, anche nella versione legno. Per maggiori informazioni, scrivere a email@example.com