Relative humidity control in smokehouse and maturing (climatic) chamber?

Hello,I am working in meat industry from Serbia.

I have basic questions about relative humidity.
How smokehouse and maturing (climatic) chamber exactly working,ie. how is maintained relative humidity?
We have old ammonium refrigeration system and cooling is weaker especially in the summer.
If we have the specified parameters of 17C and 72% RH,but relative humidity can not be lowered and is about 82%, what in this case does not work well? Excuse me in bad English.

Thanks

Attachment 15244

What service is the green and the grey ducts?

What does R mean?

Quote:

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Originally Posted by Brian_UK

What service is the green and the grey ducts?

What does R mean?

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We have Vemag smokehouse and maturing (climatic) chamber,this is a photo from they catalog(found on net).I do not now what R mean?
I am interested in the principle of work maturing (climatic) chamber.
If system have cold transfer(evaporator) and heating,how is relative humidity maintained?
In chamber is fermented sausages which are the source of moisture.

If someone can explain me in more detail, I'm not completely sure how it is maintained humidity?

Thanks