Carbon Dioxide In Breweries
Carbon dioxide (CO₂) plays an important role in the brewing and distilling process. However, in high concentrations it can pose serious risks to workers and operations. Most people might be aware of CO₂’s importance in fermentation and carbonation, but its hidden dangers are often underestimated.
How CO₂ is Produced in Brewing and Distilling
CO₂ is a natural by-product of fermentation, where yeast converts sugars into alcohol and carbon dioxide. In breweries, CO₂ is essential for carbonation in beer, while in distilleries, it is released during the fermentation process before distillation occurs. Large-scale production can result in significant CO₂ build-up, especially in confined spaces.
The Dangers of CO₂ Exposure
Unlike other hazardous gases, CO₂ is colourless and odourless, making it difficult to detect without monitoring. Co2 is a workplace hazard at high concentrations, causing dizziness, confusion, and asphyxiation. In Britain, Carbon Dioxide is classified as hazardous under COSHH regulations. Moreover, the workplace exposure limit is set at 5000 ppm (8-hour) and 15,000 ppm (15-minute). The main dangers associated with CO₂ exposure include:
Asphyxiation: CO₂ displaces oxygen in the air, leading to suffocation. Workers in poorly ventilated areas, such as fermentation cellars or confined storage spaces, are particularly at risk.
Dizziness and Unconsciousness: Even at moderate concentrations, CO₂ exposure can cause headaches, dizziness, confusion, and eventual unconsciousness.
Fatal Accidents: High levels of CO₂ can quickly become fatal. Numerous incidents have been reported in the brewing and distilling industries where workers have died because of CO₂ poisoning.
Real-World Incidents
Several tragic accidents highlight the risks associated with CO₂. Cases have been documented where employees entered tanks or basements without proper equipment and lost consciousness due to CO₂ build-up. These incidents emphasise the need for strict safety measures.
Preventing Carbon Dioxide Hazards
To control the dangers of CO₂, breweries and distilleries should consider the following safety practices:
- Good Ventilation: Ensure that fermentation rooms and cellars have good airflow to prevent CO₂ build-up.
- CO₂ Monitoring Systems: Install sensors and alarms that detect dangerous levels of CO₂ in production areas.
- Personal Protective Equipment (PPE): Workers should use respirators or supplied air systems when entering areas with potential CO₂ build-up.
- Training and Awareness: Educate employees about the risks of CO₂ and the importance of safety protocols.
- Confined Space Entry Procedures: Implement strict guidelines for entering confined spaces, including the use of gas detectors and buddy systems.
While carbon dioxide is an essential part of brewing and distilling, its dangers should not be overlooked. By taking safety measures, breweries and distilleries can protect workers from the hidden hazards of CO₂ and ensure a safe working environment. Awareness and proper safety protocols can mean the difference between life and death in an industry where this invisible gas is ever-present.
The Honeywell BW Flex | CO2 Detection
The Honeywell BW Flex whitepaper explains why CO2 gas sensing is important, especially in breweries. When making beer, yeast ferments sugars and produces CO2. Small breweries often release this gas into the air, which can be dangerous. Since CO2 is heavier than air, it can collect in low areas and cause oxygen levels to drop. On the other hand, large breweries store CO2 for later use, but this comes with risks, such as gas leaks. Workers cleaning fermentation tanks may also be exposed to high CO2 levels. To stay safe, breweries should use proper gas monitoring and detection systems.
You can read the full document by downloading it today!
