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

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