Thanks John. I know that Francois loves Agri-Misters and I am looking into those. I think his plant operates on all ultrasonics now. Completely subjective, but by my eyes the fog from that video is ultrasonic - has the almost bluish, smoke-like quality I associate with UH whereas I find misters a bit more mistlike. Have no idea, though, and you could be completely right.
On the pipes Consider uses, that's cool, I didn't know that. That's actually what I was thinking of when I mentioned the radiant cooling. I've seen systems with the pipeline running outside and along the walls, and know of systems where the pipeline runs inside the wall.
Here, for instance. I designed it for the guy.
1250 meters of radiant cooling stainless pipework. Amazing. Sounds ideal, my only question is on the issue of condensation on the pipes. But that seems a small price to pay for air-flowless cooling, and the only air flow needed can easily be calculated and implemented with dedicated venting, fans, etc.
Your a/c stuff is beyond me though I get it conceptually. That would be one very cool improvement. Well two, actually, with your wick and fan system married to such a thing!
OK, ugly.
Do not laugheth, says a guy who never played Petruchio. But loved Burton in the role. This was just tacked up and I moved and fixed the fans in different positions. Ultimately didn't work...but tried, man!
Edit: I should say, it's right at 3:19 of the video, that I mean when I say, "blue smoke." Though I admit I've never looked as closely at the nozzle-fog coming from misters, as at ultrasonic fog.
Edit II: Pretty cool
PDF on air-cheese interaction. It's pushing their system, but some interesting notions, I found, anyway.
Edit III: Did some digging,
Areco might be the company handling Paccard's humidity system; though they list as "nebulizer" humidification I don't know what technology they actually use to nebulize. Are you able to tell, John? Is that a mister, or some other means to break up the water (say, like the Trion 707U)?
Edit IV (this might be it!): Just confirmed from Areco's site, this is exactly the system shown in that video. They list Paccard as one of their cheese clients and the very room from the video is featured in their cheese client photo gallery, "Système d'humidification par nébulisation Areco pour fromagerie Paccard."
Edit V: Nope, one more.
This technology, nebulization, consists of fragmenting liquids (water, perfume or biocide) via a piezoelectric system to obtain an extremely fine mist (95% of the drops have a diameter of less than 5µm)
-that's ultrasonic, right? Piezoelectric element?
Edit VII: OK, if you all haven't thought I'm crazy by now, last edit, promise. Confirmed, it's not nozzle-misting technology:
Dans le domaine de l’humidification, contrairement à la brumisation (aspersion via des buses de diffusion), la nébulisation générée par les humidificateurs Areco ne mouille pas ...
-Basically, if you don't read French anyone, they distinguish misting via diffusion nozzles, as in agri-misting, grocery stores, etc., from their nebulizing system; claiming that unlike the grocery misters, their system doesn't lead to wetting products. Can't vouch for whether that's a true distinction or not, as I've seen many descriptions of "dry fogging systems" that use atomizing nozzles, such as what John's talking about above.
This is infinitely fascinating to me. I don't know if such a system would be feasible at any but the most capitalized, high-end facility such as Paccard's...but must say, it looks beautiful. Jury rig such a thing, for a small farmstead producer?