Winery in the production process of toxic and harmful gases, the human body has a serious hazard. Take certain safety measures can be more effective protection of workers from toxic and harmful gases.
Carbon dioxide is the most common hazardous gas in wineries and breweries. Carbon dioxide, a gas that people have limited knowledge of him, most people do not know. He is poisonous in itself. Odorless, non-irritating to the skin, imperceptible to the human body, carbon dioxide is seen as an invisible killer that must be detected.
Other common toxic gases found during fermentation, cleaning and bottling are:
Chlorine (chlorine detector)
Ozone (ozone detector)
Sulfur dioxide (sulfur dioxide detector)
Hydrogen sulfide (hydrogen sulfide detector)
Ammonia (ammonia detector)
The gas composition of the above have immeasurable harm to people. This requires that we equipped with gas detector products, whether portable or on-line detection alarm require their high sensitivity, high level of protection requirements. Because the environment of these plants is relatively more harsh.
According to the characteristics of the winery, the general installation of fixed-type more, because the fixed-line monitoring is 24 hours, once the gas will alarm, so many manufacturers are fixed installation.