In addition to gases used during the packaging of food, various gases can also be released during the production of foods; it is not uncommon that this danger is over looked. For example: in beer, carbon dioxide comes from malt after fermentation, which can be released during the filling process. In all these oxygen reducing situations, the oxygen level in the production space can drop so that a life-threatening situation can arise.
To ensure that the production area is and remains safe, we look at the critical locations during production. We make a design for professional gas detection, but we also think about what needs to be done in the event of an incident. Therefore, you are not only assured of reliable equipment but also of a clear emergency plan. So you can keep your focus on production and your employees are assured of a safe working environment.