In the previous article, we explored why traditional reheat strategies don’t actually remove moisture — simply raising air temperature doesn’t reduce water content. Now in Part 3, we turn our attention to the real hero of commercial dehumidification: controlling to dew point rather than chasing relative humidity (RH) or applying reheat. 

Why is dew point so pivotal? Unlike RH, which fluctuates with air temperature, the dew point tells you exactly when condensation will occur — the temperature at which air becomes saturated and must begin to shed moisture. For HVAC and food-retail environments, targeting a dew point setpoint gives you repeatable control of latent loads, mold risk, and product spoilage. 

Here’s how to apply it in practice: 

• Calculate Dew Point: Use sensors to measure humidity and calculate the dew point. 

• Use direct latent removal: Instead of reheating after cooling, focus on cooling to saturation and then implementing a latent-specific mode to condense and remove moisture. 

• Avoid treating RH alone: If you only lower RH via heating, you haven’t removed moisture — you’ve only changed the air’s capacity to hold water (the very fallacy we addressed last time). 

• Optimize energy and comfort: controlling to dew point and coupling with the DOAS+ patented damper technology, maintains proper moisture removal while achieving energy savings and maintaining comfort. 

At FLō Energy Solutions Inc., we’ve seen that when operators switch from RH-based control and reheat add-ons to dew-point-based strategies, the results speak for themselves: better moisture removal, fewer condensation issues, and lower energy bills. As we wrap up this series, remember to control dew point first — reheat is only for comfort, not dehumidification. 

Contact us to learn the FLō difference!