Following our success with clients across the distilled spirits industry this month we are kicking off another craft distillery DSEAR Risk Assessment support project. Following on from other recent success across the UK and beyond, we will be helping a new client in the Highlands of Scotland with expansion of their craft distillery.
Craft Distillery DSEAR Risk Assessment Support Experience
OTECSA have experience providing process safety support to distilled spirits clients ranging from 30 litre pot stills making gin to continuous distillation processes making millions of litres of alcohol a year. This covers spirits including Scotch Whisky, Irish and American Whiskey, Gin, Rum, Tequila and Vodka.
This month we kick off another craft distillery project, helping a new client navigate the complexities of DSEAR Risk Assessment. By using our experience across all process safety studies including HAZOP, LOPA, DSEAR and OBRA, we can help craft distillers comply with the DSEAR Regulations 2002.
Hazardous Area Classification
As well as the risk assessment aspects associated with DSEAR, our expertise allows us to classify ATEX zoned areas through Hazardous Area Classification. This involves several stages including:
- Identification of sources of release
- Determination of ventilation suitability for each release
- Understanding secondary containment and emergency protection measures
- Classification of areas in zones (Zone 0, 1, 2 for vapours and Zone 20, 21, 22 for dusts)
- Production of Hazardous Area Classification Drawings for selection of equipment and ignition source controls
As well as the DSEAR Risk Assessment and Hazardous Area Classification, our broad experience across industrial sectors as well as distilling allows us to advise clients more generally on process and occupational safety measures.
As built updates and ongoing support
Following the Design Stage assessment, we carry out an as-built survey to confirm any assumptions made during the design and our initial assessment. This allows a final DSEAR Risk Assessment report to be produced, which can be continually updated as the plant develops and generally as more stills are added!
We can’t wait to kick off this exciting new distilling project, could yours be next?