Confined spaces are some of the most dangerous and potentially life-threatening work environments at breweries, however, it is often overlooked as it is not an everyday occurrence. Proper selection and training with approved safety equipment can reduce potential accidents or even loss of life.
Addressing this safety must be necessary for making these work environments safer - both for micro and national breweries. The Brewers Association has written a Best Management Practice Guide for Confined Space to communicate the importance of dealing with confined spaces. The Guide discusses the most common confined spaces found in breweries and covers frequently asked questions > https://www.brewersassociation.org/educational-publications/confined-spaces/
We offer numerous ventilation solutions for confined spaces - even for the brewery industry.
For example - during the fermentation process, a lack of oxygen can occur. There may be a possibility for dangerous levels of carbon dioxide to be present. This can cause an exposed employee to collapse - creating an emergency situation. Forced ventilation can also cool a vat down faster, reducing the down time before the vat can be entered for inspection, cleaning, or maintenance. The atmosphere inside the vat remains stable by continually forcing fresh air in during the entry procedure.
What are some confined space examples?
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This article was provided in partnership with Air Systems International from their original publication Confined Space Ventilation Solutions for the Brewery Industry
There are MANY other items that you can use to protect your employees from these dangers. Not sure what you need? Contact us today and we will help - wecare@ritzsafety.com