Where the risk appears: warehouses that are a classified zone without anyone saying so
The best known cases are liquids: warehouses holding solvents, paints, alcohols, aerosols and agrochemicals, where the vapour given off by the product mixes with the air and forms an atmosphere that can ignite. A badly closed container, a decanting operation or a spill is enough for the concentration to rise in one particular area.
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The second group takes people by surprise, because it has no smell: combustible dust. Flour, sugar, starch, milk powder, aluminium, wood, coal. Once that dust is suspended in sufficient concentration it behaves like a gaseous fuel, and a single spark is enough. Worse still, the dust settled on structures and light fittings is thrown up by a first small explosion and feeds a second, larger one. That is why in dry food or metal powder warehouses the question is not whether protected equipment is needed, but in which areas and how severely.
