Breweries

Continuous monitoring Carbon dioxide, Oxygen and Ozone in breweries

During fermentation a significant amount of CO2 is generated and depending on the setup, may be ventilated or captured for use. Any CO2 that escapes can collect in low lying areas, forming potentially hazardous pools of gas that can build up. During the bottling process, either CO2 or ozone can be used to sanitize the bottles and CO2 is also used to pre-fill each bottle before it is filled with beer. CO2 is odourless and colourless and displace oxygen. It is important that any area where CO2 or ozone could accumulate should be continuously monitored.

In addition, the levels of O2 and CO2 should be checked prior to cleaning the fermenters by lowering a personal, portable O2 and CO2 monitor into the vessel to determine if it is safe to enter.

KEY CONSIDERATIONS

• Life safety system where CO2 detectors should be mounted close to the brewing tanks, filler machines, carbonation bottling area and in the CO2 cylinder storage room​
• CO2 or Ozone can be used as a disinfectant in the bottling area, an O3 detector should be mounted near the floor​
• Protect sensor from spray down by adding splash guard option to CO2 and Ozone gas detectors

TARGET GASES

• Carbon Dioxide (CO2)
• Ozone (O3)
• Oxygen (O2)