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The world is changing at an astronomical rate. It wasn't so long ago that images of the future were depicted in sci-fi works invoking delight and surprise. Now we have already created most of them to the point where they have become commonplace. It would be appropriate to reference the evolution of communication technologies from 2G, 3G, 4G to 5G with 6G coming down the pike soon. Quality, convenience, functionality, flexibility of configuration, ease of use are what makes each new generation stand out from the previous ones.

One day, I was approached by representatives of a production plant who asked me to help develop requirements for an automatic humidor-refrigerator of a new generation. The idea struck me as extremely interesting and promising. A humidor of the next generation is not only about maintaining temperature and humidity. The main idea here is to create the right microclimate, the right ecosystem. Products kept inside have to keep to parameters set one hundred percent with minimum human participation. Reliable and careful storage is not just an advertising slogan. it is one of the key requirements for the device.

I was given free range. I needed to engineer something new based on today's understanding of proper storage of cigars with minimum human involvement and guaranteed ideal storage results.Also I needed to throw in some advantages like evaporator tray liquid level control and online monitoring (monitoring of storage parameters online via a cloud service and push notifications in case of power down and storage parameters failure). But the most critical requirement was the development of a unique and stable microclimate that created an ecosystem for storage of cigars. I was tasked with designing storage conditions that would store tobacco not just at a certain humidity but that would also allow the cigars themselves to develop and mature properly.

It took us two years to engineer this ecosystem from scratch. And we met the primary requirement: inside the chamber, a set temperature and humidity of ± 1% were created and maintained in clear parameters at all levels. Benoît is a domestic premium line and brand which produces various equipment with know–how properties unparalleled in the world.It is produced at one of the defense complex enterprises.

How did it happen? I set the course by saying what we needed to achieve and what the outcomes should be. And the engineers lived up to the tasks. As many as four prototypes were built and scrupulously tested. The tests were performed in special chambers or sealed rooms in which a different climate was artificially created. Each experimental sample was chock-full of different wires with sensors. Then all the data were combined into one graph through a special program on a PC.The job was to place sensors and fans inside the chamber so that they read the true and correct microclimate inside the humidor. To know what was really happening at all levels at a given time.

How do you create an ecosystem basically? This means that all the elements in this system must be interconnected. A disruption of the balance in one way or another results in skewed parameters. That interferes with the subtle biochemical processes in tobacco products which sets in motion different scenarios. So we had to link all the elements into an interdependent system that automatically adjusted to changed parameters and commenced the alignment process. Humidity, temperature, a light run of humid air, a biosphere of its own, oxygen and carbon dioxide levels, absence of vibrations and direct sunlight - all of that had to be factored in.

Technically, it may appear simple but there are a great many details involved.The main thing was to generate a certain system of microcirculation of moist air. The job was to create a "wind rose" inside the chamber with mathematical precision. So that the same parameters were maintained at all levels. This is made possible by having sensitive sensors mounted in the right places and the way they are connected with the air dispersal system inside.

The fans in the chamber are asynchronous. They turn on and off not as per an algorithm recorded in the program, but as triggered by changes in sensor parameters. The "wind rose" inside the chamber evenly distributes the wet breeze over the shelves, from behind, from the side, and from below. This is all automatic. The humidity sensor, located in the right place, responds subtly to changes. A controller or mini-computer is configured for the sensor parameters, which commands the fans to turn on one by one.

It would not seem too difficult, right? Even the physical parameters of humid air at different temperatures tend to differ. The unique air dispersal system is ensured just by turning on/off different fans. Fluctuations are permissible within ± 1% in both temperature and humidity. Also this creates a smooth and easy run of moist air throughout the entire volume of the chamber.It keeps away air stagnation and mold. The acceleration is so smooth, somewhat similar to the cool refreshing breath of the smart Benoît, that makes the cigars thrive in comfort.

Humidity is clearly distributed at all levels with a light and moist breeze going over the cigars. The wood of the shelves is also saturated with moisture and then this works as a moisture stabilizer. Few people know that wood of the Spanish peel has a special aroma, which, together with the fragrance of cigars, creates that unique smell that one can smell when opening the door of a Benoît humidor. Why? Because the Benoît was created by engineers who had their math right: the parameters, control over maintenance, and the liquid level sensor in the lower tray so as not to miss the refilling of distilled water and not to disrupt the delicate balance of the ecosystem.

Also, Benoît ecosystems are designed to have their humidity reduced. It works like this. Say, humidity of 72 percent is set on the device. This makes the cigars a little wetter than desired. A puff would be longer and the cigar would be softer to the touch. To avoid this, set the humidity of 67% on the program module. The Benoît smart ecosystem will gently "squeeze out" a difference of five percent from cigars and wooden shelves within a few days and condense it. Then the ecosystem dumps the extra moisture through a special valve – from a special trough into a tray – for subsequent acceleration. It is a closed system that is unparalleled in the whole world!

The liquid tray has a volume of three liters designed for distilled water. This volume is enough to last three months. Around a week before the liquid level goes down to the critical level, the smart Benoît system starts blinking and gives a signal (signalling can be turned off) and sends push notifications to the phone of the owner.This is very similar to the operation of the sensor in the gas tank of a car. In other words, you set the necessary parameters, put cigars inside the humidor and you can rest assured they will be fine for the next three months.

Among other things, we ran this test. You open a humidor, select your cigars or sort them out and check their appearance. The time the door stays open is five minutes. Over this time, moisture comes out of the humidor. Our job was to figure out how and in what time the humidor would be back to the initial parameters. It could not be abrupt so as not to overwet the cigars nor too slow as it would make the outer envelope shrink. Tests have shown that in five minutes the moisture drops by 8-10% from the original values. It takes our device only six minutes to regain the initial parameters smoothly.

The Benoît ecosystem now is a new generation in the world of automatic humidors–refrigerators. And I am proud that I was personally involved in its creation.Unfortunately, certain circumstances preclude me from showing all the photos from the experimental stand. Competitors would also be interested to know what the Russian created there, right? Trust me. It took a great deal of work. The test humidor was chock-full with wires with sensitive sensors on several pieces at the same level and in different places in order to narrow down the parameters of the microclimate into one graph. Different conditions were also established around the product outside. Various environments were tested, including those close to extreme conditions. I can compare our humidor with the well–known AK-47. It can also be operated in the range from -50 °C to + 50 °C while staying flawless at its duties and functions.

Primary virtues of the Benoît ecosystems:

• quiet and silent;
• evenly moisturization at all levels;
• parameters 65-75% and 16-22°C;
• Bidirectional, like Boveda;
• automatic adjustment of the humidity level – additional ventilation and drying are not required;
• the liquid level sensor in the tray warns that it needs refilling;
• sealed design – it passed a two-week test in a disconnected state with the initial humidity inside maintained;
• deviations from the set parameters of ± 1%;
• two types: 140 l/ ~ 500 cigars and 280 l/ ~ 1000 cigars;
• complete set with either two or four shelves made of Spanish peel wood;
• glass door with a UV filter: cigars can be placed in direct sunlight and that will keep them from drying out or changing color;
• coating with antibacterial nanofilm from the inside – keeps away mold and insects.

You can see with your own eyes our new development – the Benoît humidor, and personally assess the quality of the cigars that are stored in it, at La Casa del Habano Kuznechny, St. Petersburg, Kuznechny Pereulok, 14.

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