In the production of beer the most considerable gas is carbon dioxide. Besides being a product of fermentation, it is also used to preserve the quality of products. Not to forget that several times fermentation and stocking are carried out in tanks, vats, silos, troughs that need cleaning and maintenance; since they are limited spaces, the operator will have to use a multigas detector.
GASES INVOLVED
Carbon dioxide (CO2): carbon dioxide is a colourless and odourless gas. It is not flammable, but it is toxic at high concentration. It is used to eliminate air from the tanks, to pressurize tanks and stalks, and to neutralize the cleaning water from the bottles.
EXPECTED RISKS
CO2: poisoning due to carbon dioxide, risk of asphyxia due to lack of oxygen.
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