CASE STUDIES
Are you being served? CO2
safety
Gas-detection specialist Crowcon provides DB Breweries with CO2 detectors as the drinks industry continues to acknowledge urgent need
M
for gas detection monitoring. is
any do not fully appreciate that CO2
toxic. This is possibly because it occurs naturally in the atmosphere, albeit at very low concentrations of around 400 parts per million (ppm). It is used or produced in the brewing and pub industry both during production and in the bar or restaurant, and we even produce it when we breathe out. We breathe CO2
out
because it is toxic, of course, and great care is needed when working in environments where it may be present at elevated levels. Crowcon’s Melina Ho said: “Products which
are specifi cally designed to detect hazardous gases are widely used within the oil and gas, marine and steel industries, and a similar picture is developing in the brewery industry. So, when Manukau-based DB Breweries approached us to provide a gas detection solution, we were delighted to support.”
Ms Ho continued: “Brewery industry employees who enter drinks storage areas without adequate gas monitoring equipment are potentially entering a life-threatening environment.” Crowcon was initially asked to provide a quotation by the company’s health and safety advisors, a trend which is increasing within the food and beverage industry as the industry is
currently upgrading its gas detection policies. This, along with the New Zealand Government’s initiative to reduce workplace accidents in the manufacturing sector, is driving demand for a gas detection solution with food and beverages as it proactively addresses the potentially catastrophic outcome of workers becoming exposed to dangerous levels of CO2
gases.
If workers are equipped with personal monitors before they enter a risk zone, gas levels can be monitored. In DB Breweries case, Crowcon’s single-gas Gasman CO2
IR was selected largely due to its infrared sensors.
Infrared sensors tend to have a faster response time and longer active life than other CO2
sensor
technologies, as well as performing better at the lower temperatures that can be encountered in cellars. As part of the gas detection solution, service and calibration of instruments is provided. CO2
is heavier than air. It is a hazard throughout the manufacturing process, right through to packaging and bottling, and even to the bars and eating establishments where the drinks are served. If CO2
escapes, it will tend
to sink to the fl oor, where it can form deadly, invisible pockets. It collects in cellars and at the bottom of containers and confi ned spaces, such
as tanks and silos. DB Breweries spokesperson, Hamish Clentworth, explained: “One of the key factors in selecting Crowcon was the fl exibility of its device. The ability to select the alarm function to best suit the working conditions while ensuring safety is paramount, as it ensured minimal disruption when our sales teams visited bars, restaurants or retail outlets. Furthermore, the response time when increased CO2
levels
are present was impressive, which meant our employees are alerted of the possibility high levels of CO2
in good time.
“Crowcon is one of the most popular choices across New Zealand and Australia, specifi cally within our industry and this proven track record was a deciding factor in our selection. Ultimately, our company has a duty to protect our employees from exposure to hazardous CO2
gases. Early
detection can be the diff erence between life and death.”
Even when gas detectors are deployed, maintaining protection for every employee can be a challenge as CO2
gas detection devices must be an integral part of an employee’s daily routine.
Crowcon is based in Abingdon, Oxfordshire in the UK with branch offi ces around the world.
www.acr-news.com September 2017 75
can be present in several areas;
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