In order to ensure high quality and efficient output, the brewing industry now adopts a complex process to replace the previous manual production. Some wineries have simply scaled up or monitored traditional methods more closely, while others have introduced innovative methods, such as pressurized nitrogen canning. However, no matter which method is used, there is a growing awareness of the hazards associated with the old and new methods, as well as protection of workers from toxic fumes or the risk of suffocation.
It is widely believed that carbon dioxide can replace oxygen and cause suffocation, and is probably the most common harmful gas in brewing. Less well known is that carbon dioxide itself is toxic. Odorless, unirritating to the skin and invisible to the human body, carbon dioxide is seen as a hidden killer that must be detected. Other common toxic gases found during fermentation, cleaning, and bottling are: Chlorine, ozone, sulfur dioxide, hydrogen sulfide, ammonia
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