Hi,
I have been looking around trying to search my way to answers, but I think I havent found much because it is so specific.
We fill our product at freezing temp, and the ambient air is at 20 degrees. We have therefore condensation, and of course had some trouble as it can drop down on to product.
The condensation is NOT from the ceiling and NOT from pipes which are overhead/never cleaned. It is a filling pipe which is sanitised daily, visually clean, and food grade.
Anyone want to share tips on control of condensation, and risk management? It may just be a situation we are unable to avoid 100%...