Aldevra | Gummies, Chocolate & Packaging Climate Planning Tool
Cannabis edibles are sensitive to heat, humidity, and airflow, especially gummies and chocolate. This planner helps operators:
- Define target temperature & humidity by room
- Decide where they need extra cooling, dehumidification, or zoning
- Plan blast chilling, walk-ins, and staging
- Document monitoring, alarms, and SOPs
1. Operation Profile – Climate Needs Snapshot
Business Name: _______________________________
Location / Climate: ___________________________ (e.g., “Arizona desert, high ambient temps”)
Primary Products (check all that apply):
☐ Gummies / jellies
☐ Hard candy / lozenges
☐ Chocolate
☐ Baked edibles
☐ Beverages
☐ Infused oils / butters
Daily Batches Per Product Type:
Gummies: ______ batches/day
Chocolate: ______ batches/day
Baked goods: ______ batches/day
Other: ______________________
Cooling-Intensive Steps (check all):
☐ Rapid cooling of gummies in molds
☐ Tempering & setting chocolate
☐ Blast chilling baked goods
☐ Cold storage of finished goods
☐ Controlled packaging area
2. Target Temperature & Humidity by Room
Use this table as the core planning matrix.
3. Room Zoning & Separation
A. Do you need dedicated climate zones?
For each product, check if it needs its own room or zone:
B. Airflow & Cross-Contamination
☐ Hot kitchen air does not blow directly into cooling or chocolate rooms
☐ Doors between hot kitchen and sensitive rooms self-close or have air curtains
☐ Packaging area does not share air with dishwashing area
☐ Walk-in doors seal properly and gaskets are intact
4. Blast Chillers, Walk-Ins & Cooling Equipment
A. Blast Chiller Planning
☐ Blast chiller needed for:
☐ Gummies
☐ Baked edibles
☐ Other: _____________________
Batch Size vs Capacity: _____________________
If “No”, note adjustments:
☐ Stagger batches
☐ Add additional chiller
☐ Reduce batch size
B. Walk-In Coolers & Freezers
☐ Racking designed for airflow
☐ Evaporator fans unobstructed
☐ No raw ingredients stored over finished products
5. Dehumidification & Moisture Management
Especially critical for gummies and sugar confections.
A. Moisture Risks Checklist
☐ Facility located in high-humidity region
☐ Gummy trays have been sticky or slow to set
☐ Chocolate has shown sugar bloom or texture issues
☐ Condensation on walk-in doors or floors
☐ Packaging seals sometimes fail in humid weather
B. Planned Controls
☐ Dedicated dehumidifier for gummy room
☐ Dedicated dehumidifier for chocolate room
☐ HVAC system sized for latent load (moisture removal)
☐ Floors sloped to drains in washdown areas
☐ SOP for keeping doors closed on walk-ins and cooled rooms
6. Monitoring, Sensors & Alarms
A. Monitoring Points
For each critical room, define required sensors:
B. Alarm Strategy
☐ Text/email alerts for high temp in walk-ins
☐ Alerts for humidity out of spec in gummy/chocolate rooms
☐ Backup power or generator for critical refrigeration
☐ Documented response SOP (who responds, how fast, what to do)
7. Layout & Airflow Notes
Use this section as a design narrative (great for plan review).
Airflow Principles:
☐ Hot kitchen and hood exhaust areas are physically separated from cooling and chocolate zones
☐ Makeup air is introduced away from gummy/chocolate work surfaces
☐ Sensitive rooms have balanced supply/return to maintain stable conditions
☐ No direct supply vents blowing on product surfaces
Design Notes:
Gummy room kept slightly cooler and drier than general production to ensure proper set and prevent stickiness.
Chocolate room separated with tight temperature control; no shared airflow with dish or hot kitchen zones.
Packaging area located downstream from production but upstream of dishwashing and waste zones to maintain cleanliness and climate stability.
8. Environmental Readiness Self-Check
Rate each area:
9. Final Sign-Off
Operator / Project Lead: ____________________________
Title: ____________________________
Signature: ________________________
Date: ____________________________
