BACK TO PREVIOUS PAGE
Air Conditioning. A system or process for controlling the temperature (q.v.) and humidity (q.v.) of air within confined bakery areas, such as fermentation rooms (q.v.) and final proofers (q.v.), or within larger areas, as slicing and packaging rooms, where controlled environmental conditions are deemed desirable for, or essential to, proper processing. It is now generally extended to other plant areas to create a more comfortable work environment.