Gas Safety in Beverage Production
Gas Monitoring In The Beverage Industry
Carbon dioxide (CO2) is the main gas used in the beverage industry, used to carbonate and deliver beer and soft drinks. CO2 is colourless, odourless and non-flammable gas which at normal atmospheric levels is harmless.
High levels of CO2 can cause serious health problems and even death, having a detection unit can save lives. Good gas safety equipment and procedures can protect your staff from danger.
CO2 gas is also created in significant quantities as a by-product of the fermentation process; breweries, vineyards and wineries all present a potential risk of exposure to high levels of CO2.
Nitrogen is used in the production of beer and wine, predominantly to prevent oxidation which can affect the taste and quality of a beverage. Nitrogen displaces oxygen in the atmosphere, which can also be fatal if oxygen levels drop too low.
Detection for Protection
The Ax60 is designed specifically for the beverage industry, it gives warning of an increase in CO2 by offering three levels of alarm.
A low alarm is triggered by 15,000 ppm (1.5%) CO2; a high alarm by 30,000 ppm (3%) CO2; and a time-weighted average (TWA) alarm of 5000 ppm (0.5%) CO2 over the previous eight hours (average exposure measurement).