Fire Prevention & Protection

Determining the Source of Carbon Monoxide Levels at a Roasted Coffee Facility

Issue 03 and Volume 173.

WHAT WE LEARNED ❘ By RUSSELL MAITLAND On May 10, 2019, at 1030 hours, the Elmsford (NY) Fire Department (EFD) was dispatched to an automatic fire alarm activation at a 75,000-square-foot warehouse that stored and processed large quantities of roasted whole bean coffee into ground coffee for “K-Cup” packaging. The first-arriving assistant chief as well as an engine and a truck company determined that the initial alarm activation was caused by dust being agitated in the vicinity of a smoke alarm. RELATED Carbon Monoxide: A Silent Killer Construction Concerns: Carbon Monoxide THE DANGERS OF CARBON MONOXIDE AT THE “ROUTINE FIRE”  On entry into the office area of the warehouse, carbon monoxide (CO) levels were detected at 35 to 50 parts per million (ppm) on a single gas meter affixed to the chief’s radio strap. EFD members deployed multiple four-gas meters to monitor CO levels and determine their source location. CO…

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