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Food and Beverage

In food and beverage markets equipment and personnel must be protected against potentially hazardous gases, combustible gases, toxic and flammable gases. 

The beverage industry uses and produces hazardous gases in the preparation, manufacturing, waste and byproduct processing stages. Gas detection is therefore a critical component of everyday safety conditions at production sites. Certain gases like CO2, Argon, NH3, Cl2, O3 may be found during the main production stages.

Packaging, refrigerated storage and sanitary processes require the use Carbon Dioxide, Oxygen, Refrigeration gases and sanitising gases such as Peracetic Acid are used.

Continuous fixed gas detection is commonplace in the food and beverage market with gas sensors used around potentially hazardous areas on the site. Typically large food and beverage plants will require fixed systems with beacons and output relays to the likes of a building management system. Areas where there is reduced ventilation are where personal gas detectors are used.

The F-Gas legislation currently dictates that medium and large refrigeration systems that hold a refrigerant charge must have a fixed refrigerant gas leak monitoring system installed.

Potential Hazards

  1. Ammonia (NH3)
  2. Carbon Monoxide (CO)
  3. Carbon Dioxide (CO2)
  4. Chlorine (Cl2)
  5. Hydrogen Chloride (HCl)
  6. Hydrogen Cyanide (HCN)
  7. Hydrogen Sulphide (H2S)
  8. Nitrogen Dioxide (NO2)
  9. Peracetic Acid (PAA)
  10. Phosphine (PH3)
  11. Sulphur Dioxide (SO2)
  12. Combustible Gases (LEL)
  13. Oxygen Deficiency/Enrichment (O2)
  14. Volatile Organic Compounds (VOC)