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The forced-air evaporative cooling chamber detailed in these documents is designed for the storage of fruits and vegetables. Cool air is created in these chambers using the principle of evaporative cooling, where water evaporating from a wet pad reduces the temperature and increases the humidity of the air passing through the pad. 

Because the air flowing through the chamber is both cool and humid, this chamber is only suitable for storing produce that can effectively be stored in humid environments; agricultural products like cereal grains and onions will rot in the humid conditions present in these chambers and should be stored using other methods. 


Team nearing the completion of the chamber in Kibwezi Kenya_edited.jpg


This section is the introduction to the open-source documentation for the forced-air evaporative cooling chamber and is intended to provide background and an overview of the rest of the documentation.


This document includes:

  • Background on the contexts and users that this chamber design is best suited for

  • An overview of the chamber design 

  • A brief description of the other sections and a list of key terms

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