Food processing is an important part of the global economy with food supply networks being an integral part of daily operations. Collecting and preparing different foods typically involves gas at some point, whether in the direct preparation of the food or as a secondary bi-product from the production.
Food preparation facilities should monitor for these gases to not only protect their works but also ensure appropriate food quality standards are met.
A variety of gases can be present in the food and beverage industry including Ammonia, Hydrogen chloride, Carbon dioxide, Hydrogen cyanide, Hydrogen sulfide, Carbon monoxide, Nitrogen dioxide, Phosphine and Combustible gases.
Portable and fixed gas detectors can be used to both improve productivity and safety of workers. Portable detectors can be carried by workers whilst fixed detectors can provide advanced warning of potential explosions or toxicity as well as alert to possible oxygen level depletion.