This scenario has low likelihood and potentially serious consequences in small and poorly
ventilated rooms (like bar cellars). As a result, it would be prudent for such spaces to be
equipped with electronic CO2 detection and a sounder beacon alarm arrangement. The
alarm settings for offices are typically ~0.15% CO2 gives warning alarm and 0.3% CO2
would be the evacuation alarm.
3. Question: Are there risks of carbon dioxide building up during the normal use of the
JetChill machine?
Answer: The release of CO2 vapour that occurs under normal operating conditions would,
by comparison, tend to be slower and, as a result, the rate of air change could also be
considered.
If the CO2 consumption rate is represented by: 0.05 m3 gas per drink served and if a
serving rate of up to 70 drinks/hour could be envisaged, then the rate of release would
approximate to: 3.5m3/hr.
With an air-change rate of 1 per hour then (to a first approximation) the room volume
effectively doubles. As a result, a room with a volume of 330 m3 (i.e. 11 metres x 10
metres x 3 metres high) and an air change rate of 1/hr would have an equilibrium
concentration of CO2 no greater than 0.5% by volume if evenly distributed.
Any venue looking to purchase and install the JetChill equipment that has no natural
ventilation or does not meet these dimensions should not consider installing it.
The likelihood will be that most (if not all) bars and restaurants would have sufficient air
handling capacity to cope with the expected occupancy levels. Note: an average person
generates ~0.06 m3 of CO2 per hour. This means that 55 people would release the same
amount of CO2 per hour as a 6.35kg cylinder during one hour.
APPROVAL - Gas Safety (Gas Safety Company (GSC))
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