Safety

[Sailor]

Hi! I am in discussions with the local fire department concerning a location for my distilling business in upstate New York. The fire marshall has told me before we continue on, he must know the volume of alcohol vapors escaping into the air from my still while distilling. Is there a way to determine that.

Thanks

Bernie

[kckadi]

Had a similar discussion wit my town fire chief. He agreed that unless there is a leak there should be zero vapors. The purpose of a still is to condense the vapors not leak them. Only time vapors would ever be leaking is if there is a mechanical failure of some type from the the still or condenser such as a crack or split gasket or operator error of not running the condenser/deflag. Also with proper floor ventilation of the still and bottling area you can be hazard classified as a Class 1 Div 2 which is a big help with electrical, etc.

[Michaelangelo]

Can you define "proper floor ventilation"?

[kckadi]

If you have enough of a fresh air exchange rate in the vapor area you can mitigate a Class 1 Div 1 area to a Class 1 Div 2 so as to reduce your 'potential explosive vapor" area and associated electrical issues.. This is done often in other industries (big industrial garages are good example). A good description is found here: http://www.safteng.n...d=2477&Itemid=4

[Sailor]

Thank You, I really appreciate your help with this issue.