Almost a lifetime of Cheesemaking, realize that across the board Cheesemakers and Suppliers didn’t know how good aging rooms worked. While I understood the role of TD (temperature Difference) across a coil my rooms were great at creating high RH conditions but didn’t have the ability to reverse and remove water as needed. Meeting David Sandelman he was the oracle who revealed the truth. Its not about Relative Humidity, its about Vapor Pressure. Cannatrol and Vapor Pressure technology has changed the lives of hundreds of Cheesemakers and dozens of Charcuterie producers. When we install and commission systems they run, those who know only SDI may never have experienced the frustration of lesser systems.
From Cheese, to meat and now Cannibis SDI is changing your world one room at a time.