Air humidity control: dehumidification and humidification

The same relative humidity can mean different risks depending on temperature, operating conditions, and room type. Housing, a swimming pool, a cheese production facility, a warehouse, a cold room, or a process zone will all require a different selection approach.

That is why “40-60%” should not be presented as a universal rule for every facility. Before selecting a system, temperature, relative humidity, moisture sources, occupants or process, supply and exhaust air, condensation, drainage, automation, and service are checked.

WHO guidance on dampness and mold confirms the framework: persistent dampness and microbial growth should be prevented or minimized. But ventilation or a dehumidifier do not remove the cause of mold by themselves and do not replace elimination of the moisture source.

During design, the general requirements for heating, ventilation, and air conditioning are checked, including DBN V.2.5-67:2013, as well as specialized documents for the specific facility type. EN 16798-1 / ISO 17772-1 can be used as a framework for indoor environmental parameters, while swimming pools, SPA areas, or food production require separate specialized requirements.

All equipment figures must come from equipment documentation and include conditions: temperature, relative humidity, model, operating conditions, capacity, and service requirements.

If the task is related to a warehouse, food production, cold room, or process, the logical next step is industrial scenarios or cooling scenarios.

If the system has already been implemented by Ventall, service should be planned immediately: drainage, filters, automation, sensors, dehumidifiers, or humidifiers do not operate stably without a service procedure.