Gas Detection in Food & Beverage Industry

Processes within breweries, distilleries and bottling plants require complex processes and the use of potentially flammable and toxic materials, such as natural gas, oxygen and carbon dioxide.

These are primarily from ethanol production in distilleries or carbon dioxide (CO2) in breweries and bottling plants. Food and beverage processors use chemicals such as chlorine dioxide for sterilisation and cleaning fresh produce, which can result in the release of dangerous gases. Equipment and personnel must be protected against combustible, toxic and flammable gases and asphyxiation at all times and therefore a combination of both fixed and portable gas detectors are required.

Gas detection at Poultry Farms

In some cases, poultry farms use a mix of carbon dioxide, ammonia, oxygen and methane detection ensuring adequate ventilation for their life stock. For instance, extensive levels of CO2, O2, NH3 and CH4 can prevent the hens from laying eggs or stop the eggs that do get laid from hatching. Typically with chicken coops and the collection of eggs on a commercial scale, ammonia is the most prominent gas to cause harm.

Our engineers have been supporting the food, beverage and poultry industry for many years and understand the specific site requirements allowing them to specifying the right solution for you.

Areas with Hazardous gases:

  • CO2 for carbonation
  • Steam processes
  • Inert gases for packaging
  • Toxic gases for sterilisation
  • Refrigeration Gases such as Ammonia
  • Poultry Shelters Chicken Farms

Documents and References

  • AS/NZS 4641:2007/Amdt 1:2008: Electrical apparatus for detection of oxygen and other gases and vapours at toxic levels - General requirements and test methods
  • AS 5034-2005 (R2016): Installation and use of inert gases for beverage dispensing