Breweries usually use a lot of gases, such as carbon dioxide, ammonia, etc. During the production process, these gases may leak, causing safety risks. Gas leakage will cause the oxygen concentration in the air in the brewery to drop, causing suffocation. At the same time, some gases are also flammable, causing explosions and fires. In addition, the leaked gas is spread to the surrounding communities by wind, posing a threat to the environment and human health.
The toxic and harmful gases produced by the brewery during the production process are seriously harmful to the human body. Taking certain safety measures can more effectively protect workers from toxic and harmful gases.
The most common harmful gas in wineries and breweries is carbon dioxide. People have limited knowledge of carbon dioxide, a gas that most people don't know much about. It is toxic in itself. Odorless, non-irritating to the skin, and difficult for the human body to detect, carbon dioxide is regarded as an invisible killer that must be detected.
1. Combustible gas detector
Combustible gas refers to gas at normal temperature and pressure that can burn or explode when it encounters a fire source or oxidant after it comes into contact with oxygen within a certain concentration range to form a mixed gas. Considering the dangerous characteristics of ethanol, the detector is installed in the alcohol storage tank area, indoor Class A blending area, essence storage area, and gas cylinder warehouse. Since the specific gravity of ethanol is greater than that of air, the installation center height should be 0.3 to 0.6 meters from the ground.
When the release source is in an open-air location, that is, the outdoor alcohol tank area of the winery, the distance between the ethanol detector and any release source should be within 10m; when the release source is inside a closed plant, that is, a Class A blending room, an essence warehouse, a gas cylinder warehouse, etc., the distance between the ethanol detector and any release source should be within 5m, and the first and second level alarm settings of flammable gas are 25%LEL and 50%LEL respectively.
2. Oxygen detector
Wine is stored in tanks, and the tanks have breathing ports, so there is often an oxygen-deficient environment in the wine storage area. At the same time, wine can also be used as a Class B flammable substance. Therefore, oxygen detectors and flammable gas detectors must be installed in the wine room at the same time to ensure that the oxygen required by personnel and the working environment meets the requirements. The detection range of the oxygen detector is 18.5%vol at the low report and 23.5%vol at the high report.
3. Ammonia detector
As a toxic and Class B flammable gas, ammonia is liquefied into liquid ammonia under appropriate pressure. Liquid ammonia is often used as a refrigerant in wineries and stored in high-pressure ammonia storage tanks. Necessary fire prevention measures should be taken during storage, transportation, and use to prevent leakage and explosion accidents. When installing ammonia leak detectors, they are required to be installed 0.5 to 2.0 meters above the release source; detectors should be set at the highest point in the plant where gas is easily accumulated, and the horizontal distance from the release source should be less than 1 meter.
4. Carbon dioxide detector
When filling cocktails, the original pulp is transported to the filling workshop through a pipeline by a delivery pump, and mixed evenly with a certain proportion of deionized water online in the filling machine, and carbon dioxide is introduced for carbonation treatment to form a cocktail. Carbon dioxide can cause coma or even suffocation at high concentrations, so a carbon dioxide detector should be set near the operating position of the filling room personnel 0.3 to 0.6 meters away from the floor to ensure personal safety, and the first and second level alarm values of carbon dioxide are set to 1250mg·L-1 and 2500mg·L-1 respectively.
5. Hydrogen detector
A small amount of hydrogen will be produced during the charging process of the forklift. Hydrogen is a flammable and explosive gas. If there is an open flame or ignition source around the forklift charging area, fire and explosion may occur when encountering hydrogen. High concentrations of hydrogen have greater destructive power.
The density of hydrogen is less than that of air, so the location of the hydrogen detector is basically the same as the principle of ammonia, that is, it is set at a position 0.5 to 2.0 m above the release source in the forklift charging room; the hydrogen detector is set at the highest point where it is easy to gather, and the horizontal distance from the release source should be less than 5 m.
6. Methane EX gas detector
According to the principle of environmental protection, natural gas is widely used in boilers and canteens, and it is also indispensable in wineries. Due to the flammable and explosive characteristics of natural gas, when installing a methane detector at the place of use, the vertical distance from the leak point to the ceiling should be less than 4 m, and it should be installed on a wall less than 0.3 m from the ceiling. If the factory building is relatively high, a gas collection hood should be set as required to meet the detection requirements. In addition, when installing the detector, an emergency shut-off valve should be installed on the pipeline to cut off the supply of gas source while leaking to ensure the safety factor.