Pizza Factory Proves CO2 Threat to Personnel

Nov 21, 2022

Pizza Factory Proves CO2 Threat to Personnel

by | Nov 21, 2022

Overview

a1-cbiss were approached by a trusted global food brand with a pizza production plant in Leyland UK to provide a low-cost gas monitoring solution for on-site Carbon Dioxide (CO2) trials.

The CO2 gas monitor was to be used during the dough proofing process to identify any potential CO2 dangers for both the plant and personnel in the immediate area.

The Background

The factory is responsible for maintaining safety standards and therefore, numerous measures are taken to identify potential risks during the production process.

As part of the process, yeast is used to ferment the dough and maintain the freshness of the pizza dough.

However, when the yeast is left to proof it chemically reacts to produce CO2 as a by-product. Commonly known for it’s asphyxiating properties and its ability to displace Oxygen, these levels of CO2 began to cause concern for the health and safety manager.

 

The Dangers of CO2

CO2 has a density that is heavier than air and as a result it collects in small toxic pockets low on the floor and can build up in cellars and confined spaces. As CO2 is a mild asphyxiate, these pockets of CO2 can be hazardous to personnel. At exposure levels above 5% vol, personnel will begin to feel fatigue to the point of exhaustion merely from respiration and severe headache.

CO2 pizza

The Challenge

Due to the dangers presented by a build up of CO2 the health and safety manager decided to initiate trials to ascertain the specific if the CO2 levels peaked those set by the EH40 guidelines. The outcome of the trial would conclude if a fixed gas detection system was needed.

As the detector was only needed for initial trial phases, a1-cbiss had to be sure to provide a continuous gas data logger that could be left in-situ but was also budget friendly.

 

The Solution

After concluding a site survey a1-cbiss were able to provide the BM25 area monitor which is designed to offer monitoring of up to 5 gases over a reasonably lengthy period of time – up to 100 hours.

The BM25 was issued on a monthly hire, complete with CO2 sensor and data logging software/download cable. This enabled the health and safety manager to complete some testing in and around the Dough Prover and Waster Room areas to see what typical CO2 levels were experienced.

The automatic recordkeeping and option to export records to view trends and metrics has been invaluable for the global food company and in particular for the Health and Safety Manager.

The success of the BM25 has since encouraged the production company to purchase their own BM25 from a1-cbiss.

Oldham BM25 measures CO2 at Pizza Factory

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