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Over the last 10-15 years we have seen a huge increase in the number of smaller craft wineries, breweries, and distilleries across North America. There are several types of dangerous gases produced as a function of the processes taking place in these facilities that we concern ourselves with. Chief among these is Carbon dioxide (CO2), which is a byproduct of the fermentation process, as well as being used in carbonation. Carbon dioxide leaks could result in over exposure to employees, as well as possible product damage. In distilleries we have a different hazard where potentially explosive levels of ethanol vapours could be present.
Warehouse forklifts powered by propane or liquefied natural gas present a two-fold hazard, in that leaks of these products can prove catastrophic because of their explosive nature and, toxic carbon monoxide is an exhaust byproduct of these machines and if not properly ventilated, it can prove deadly. Nitrogen dioxide is often monitored in areas where diesel trucks are present, like loading docks.
Forklifts powered by electricity may also prove hazardous due to the highly explosive hydrogen given off when batteries are recharging. For more information, see our battery room application.
Armstrong Monitoring recommends that CO₂ sensors be mounted at breathing height to ensure that a true measurement of potential exposure is being captured.
Catalytic Ethanol sensors should be mounted at 12” off the floor, as ethanol is heavier than air.
Depending on the size of the facility and the number of sensors required virtually any of our monitors could be suitable in these applications.
For lighter duty applications CO2 detection the AMC-310 provides simple, wall-mount sensing with available options including concentration display and integral alarm relay. If you require a more rugged sensing option the AMC-360-IREP-CO2 includes a standard explosion-proof enclosure, as well as a wide variety of available ranges.
