Liquid nitrogen is a powerful and potentially dangerous form of nitrogen that freezes the water content of food and beverages within seconds. Ice cream manufacturers have achieved new efficiencies in the ice cream freezing process by adopting liquid nitrogen, improving workflow, and enhancing the quality of the finished product. Unfortunately, liquid nitrogen can be dangerous if not handled properly. If some of the nitrogen remains in the product either as a gas or as a liquid, it can cause serious internal damage.
The risks of working with liquid nitrogen
In addition to its popularity in the ice cream manufacturing business, liquid nitrogen has become a popular tool in high-end restaurants and bars. Chefs and bartenders use the substance to flash-freeze items and create a unique fog display as the liquid nitrogen comes into contact with air. When everything works properly, the liquid nitrogen is not a hazard. However, the substance may cause significant harm if it is not properly handled in the kitchen, or if some of the liquid nitrogen escapes into the atmosphere and vaporizes.
Liquid nitrogen is colorless, tasteless, and odorless. It is also extremely cold, with a temperature of -321 degrees Fahrenheit. If employees accidentally come into contact with liquid nitrogen during ice cream manufacturing, they will suffer severe burns. If some amount of the nitrogen remains in the finished product, and customers actually eat the ice cream, it can cause esophageal and stomach tissue to freeze. This is extremely painful and highly dangerous.
Controlling liquid nitrogen in the manufacturing process
Now that we’ve explained some of the risks of liquid nitrogen, we hope you are aware of the significant danger that it can pose to your staff and your reputation in the marketplace. Luckily, there are safeguards in the process that ensure your staff are not unduly exposed to liquid nitrogen, that spills are noted before they can cause damage, and that no trace of liquid nitrogen remains in the final product.
O2 Deficiency Monitor for Nitrogen Ice Cream
When nitrogen is present in the atmosphere, it creates an oxygen-deficient state. When there is not enough oxygen in the room, workers may not be able to breathe comfortably. Since liquid nitrogen has no odor or color, workers may not notice its presence until it is too late.
That’s where an oxygen sensor comes in. An oxygen sensor or O2 deficiency monitor can continuously monitor oxygen levels in the manufacturing plant, even when temperatures fluctuate. The oxygen monitor continuously measures the oxygen in the environment and notices if the oxygen level drops in the building. The monitor will activate audible and visual alarms, alerting employees to a problem and giving them enough time to evacuate the premises before anything bad can happen.
Oxygen deficiency monitors from PureAire use zirconium sensors. These sensors perform well regardless of environmental humidity and are guaranteed to last for 10 years or more. Compared to other O2 sensors, which do not last as long and require maintenance and calibration to keep working, PureAire’s sensors offer the unbeatable combination of reliability and performance.
A leading expert in oxygen-deficiency monitoring, PureAire brings over 28 years of experience to create the industry’s best oxygen-deficiency monitors.
