The importance of CO₂ monitoring system in pub cellars

Cylinders storing carbon dioxide and nitrogen - which are used to carbonate beer and soft drinks - can be dangerous if they develop leaks, particularly when stored in enclosed spaces like cellars and cool rooms. Leaks can also occur at other points in the system, eg, pipe fittings. An appropriate alarm system alerts people to the presence of a gas leak and warns them not to enter the area.

Carbon dioxide (CO₂) leakage is a potential killer for any hospitality venue that sells tap beer and post mix and doesn’t have a properly fitted and maintained CO₂ monitor, says Hoshizaki Lancer’s MD Joe Thorp.

Carbon dioxide is used by thousands of hospitality venues to carbonate and provide pressure for tap beers and post mix. However, CO₂ is undetectable by human senses and the presence of CO₂ in a non-naturally ventilated space can be lethal in a matter of seconds.

“There is always the potential for pressurised gases to escape from leaking equipment connections or damaged hoses,” said Thorp.“The only way to safely monitor for carbon dioxide leaks and ensure staff safety is to fit a carbon dioxide alarm.

“Under Australian Standards AS5034 it has been a requirement since the end of 2011 for all venues to have such a system installed. However, when we are installing beer and post mix lines and equipment we see the inside of many cellars and are concerned with the number of venues that have poorly maintained monitoring systems or no CO₂ monitoring system installed.

“If a monitoring system isn’t calibrated properly then its effectiveness is at best minimal and may create a false sense of security.”

Hoshizaki Lancer has a self calibrating CO₂ monitoring system that is designed to take away the risk and the worry.

“The majority of the systems on the market require regular calibration,” said Thorp.

“The Lancer LogiCO2 MkVII safety system has a patented automatic calibration, requiring just the press of one button on an annual basis to test all functions are working properly.

“When combined with a 15-year sensor life, it ensures long-term, maintenance-free operation for publicans and restaurant managers.”

The system can be upgraded to include up to four sensors, with two individually programmed relays that can activate remote warning beacons or ventilation. The product features three preset alarms for continuous monitoring for CO₂ in cellars and other confined spaces. The first is a time weighted average reading of 0.5%, highlighting very low levels of leakage to raise awareness to staff of potential problems. The second is a pre alarm which is activated at a CO₂ air level of 1.5% notifying staff and allowing personnel to investigate and safely repair any leaks. The final alarm is activated at 3% CO₂ presence, chosen to ensure that no one is exposed to IDLH (immediately dangerous to life or health) levels which occur at 4%.The system has a remote digital display, enabling the publican to monitor the gas storage area from the office or elsewhere within the building. The sensor also monitors cellar temperature, displaying the temperature on the sensor as well as the central unit. An alarm can be activated to ensure cellar temperatures remain correct.