CO2 emissions are not only generated in coal-fired power plants and in traffic. The greenhouse gas carbon dioxide is also produced during the fermentation process when brewing beer. In a brewery there is therefore a risk of CO2 concentrations, which can lead to headaches and ultimately cause unconsciousness. A high gas concentration can easily occur, especially when opening the fermentation kettle. It is therefore important to monitor the CO2 concentration in breweries in order to warn personnel and to evacuate the room.
According to SUVA, the maximum workplace concentration for CO2 is 9100 mg/m³ (corresponds to almost 5,000 ppm). In breweries, however, the CO2 concentration varies greatly with different operations. We therefore recommend laying out the safety plan according to the following standard: DIN 6653-2 for beverage dispensing systems.
We recommend our CO2 gas sensors ME 1250 with infrared measurement technology. The measuring range of 0…25,000 ppm can also be calibrated up to 50,000 ppm if required. The threshold values can be defined in the gas control panel according to the standard and the safety system that the brewery follows. The large measuring range and the longevity and robustness of the measuring cell are ideal for fermenting cellars.