Slaughterhouses should be kept at an average humidity ratio to comply with the hygiene standards. High humidity prevents obtaining a more delicious meat. Thus, condensation occurs at that place leading to possible mould, fungus and contamination risks.
Places dry faster after washing if the humidity level of the meat processing area is kept below 65-70%, thereby a more hygienic indoor air quality is provided for the people working there. Any possible slipping problem to occur at the place is also prevented. The entire place becomes cleaner and more hygienic.