Breweries
Fermentation/racking and process areas: usually require zoned coverage and scalability.
View Breweries guideLogiCO2 in Spain - CO₂ Safety - Guide, manuals, and solutions
Install Beer · Official LogiCO2 distributor in Spain
CO₂ safety with LogiCO2 for hospitality, breweries, wineries, and industry: guide, manuals, and solutions
Carbon dioxide (CO₂) is present in many professional environments: draft beer, breweries, the hospitality sector (HoReCa), wine cellars, soft drink plants, and technical rooms/storerooms. In the event of a leak or accumulation, CO₂ can reach dangerous levels, especially in low areas, cold rooms, basements, and confined spaces. This page helps you choose the right LogiCO2 solution: standalone sensor, modular system, or portable detector. To buy, visit the specific collection (catalogue).
LogiCO2 solutions improve staff safety, prevent workplace accidents, and ensure compliance with current occupational health legislation. Implementing LogiCO2 technology is a competitive advantage for any company working with pressurized gases, as it provides peace of mind, prevention, and responsible management of the work environment.
What a LogiCO2 system provides
- 24/7 continuous monitoring of CO₂ concentration in the air.
- Visual and audible alarms so you can act in time and reduce the risk of overexposure.
- Scalable architecture to cover multiple rooms or critical points.
- Personal protection for technicians and staff who occasionally enter risk areas.
Study, installation, and maintenance (Spain)
At Install Beer we carry out CO₂ safety assessments and system sizing (critical areas, number of sensors, and locations), as well as professional installation of LogiCO2 equipment and commissioning.
We also offer periodic maintenance and functional checks according to the manufacturer’s recommendations and the needs of the space (hospitality, breweries, wineries, soft drink plants, and industry), with inspection records and technical support.
Elegir aplicación
Select your use case to see selection criteria and configuration recommendations. This page is informational (SEO/guide). To buy, go to the LogiCO2 collection.
Bar / Pub (draft beer)
Keg rooms, bottle rooms, basements, or storerooms with limited ventilation.
See Bar/Pub guideHospitality sector (HoReCa)
Restaurants, hotels, and kitchens with technical areas, cold rooms, and service areas.
View HoReCa guideWine cellars
Work areas, corridors, low areas, cold rooms, and basements: room-by-room approach.
See Wineries guideSoft drink plants
Production/packaging areas, technical rooms, gas storage, and service corridors.
See Soft Drinks guideIndustry / Technical room / Storeroom
CO₂ rooms, cold rooms, confined spaces, or potential leak points.
See Industry guidePortable detector
For technicians, rounds, and inspections: personal alerts and assessment before entering.
See Portable guideWhat type of solution you need
1) Standalone CO₂ sensor — for 1 zone
Recommended to protect a specific room (e.g. keg room, storeroom, technical room, cold room, or basement). It usually integrates measurement + alarm in the device itself and is a simple way to get started.
Ideal if: 1 critical point, quick installation, visible/audible alarm.
2) Modular system (central unit + sensors) — for multiple zones
Recommended when there are several rooms or critical points (for example, breweries, wineries, hotels with multiple zones, soft drink plants, or industrial facilities). It allows you to expand by adding sensors and alarms per area.
Ideal if: 2+ critical points, need to scale and centralize alarms.
3) Portable detector (personal protection) — for occasional entries
For technicians and staff doing rounds or inspections: provides personal alerts and helps assess safety before and during access to potentially risky areas.
Ideal if: maintenance, inspections, occasional entries, or as a complement to fixed systems.
Guides by sector and application
Breweries (fermentation and process)
In breweries, CO₂ may be present due to fermentation and process operations. The most robust strategy is usually to provide zonal coverage (process areas, corridors, cold rooms, and low-lying zones) and choose a scalable architecture.
- Identify critical points: process areas, low-lying zones, cold rooms or spaces with limited ventilation.
- If there are multiple rooms: modular system + sensors per area + visible alarms.
- Define a routine for functional checks and a response protocol in case of an alarm.
Bar / Pub (draft beer)
In beverage dispensing, CO₂ is commonly used. The risk is usually concentrated in keg rooms, bottle rooms, basements, and storage areas. If there is more than one critical point, it is advisable to move from standalone to modular.
- Prioritize low areas and enclosed rooms with little air renewal.
- Standalone sensor if there is a single area; modular if there are multiple rooms.
- Include signage and a safety procedure.
HoReCa channel (restaurants, hotels, and catering)
In the hospitality sector, beyond draft beer, there are technical areas (gas rooms, service areas, cold rooms, and basements) where ventilation may be limited. The recommended approach is to map “occupancy zones” and “risk zones” and cover them with visible and audible alarms.
- Define where staff work/pass through and where CO₂ could accumulate.
- In hotels: it is common to cover several rooms (modular) to centralize alarms.
- Complement this with basic training and an emergency response procedure.
Wine cellars (fermentation and process)
In wineries, safety benefits from a room-by-room approach, paying special attention to low areas, cold rooms, and basements. Detection helps improve operational safety and make quick decisions in the event of any accumulation.
- Prioritize low areas, cold rooms, and spaces with limited ventilation.
- If there are multiple areas: modular with sensors per zone.
- Define inspection routes and the alarm response protocol.
Soft drink plants (carbonated beverages)
In soft drink plants, CO₂ may be associated with carbonation lines, production/packaging areas, technical rooms, and storage. The approach is usually zoned coverage and highly visible alarms in work areas and service corridors.
- Define critical points: production, technical rooms, storage, and service corridors.
- Modular architecture if there are several areas or you want to centralize alarms.
- For maintenance and inspections: portable detector as an additional layer.
Industry / Technical room / Storeroom
In industrial environments, the key is to cover rooms where CO₂ is stored/used or where there is a risk of leakage: cylinder rooms, cold rooms, confined spaces, corridors, and service areas. The solution usually combines area-based sensors with visible and audible alarms.
- Define “occupancy points” and “risk areas” to decide how many sensors you need.
- If there are several rooms: modular to centralize and scale.
- Consider integration with other systems (depending on the project) to reinforce procedures.
Portable detector: technicians and occasional entries
Useful for maintenance technicians, installers, and staff who occasionally access gas rooms, cold rooms, basements, or areas with limited ventilation. Adds personal alerts and helps assess safety before entering.
- Recommended when there is no fixed system in place or as a complement to an existing one.
- Practical for rounds, inspections, and spot checks.
Sizing checklist (in 2 minutes)
To recommend the right solution, we usually just need:
- Floor plan or photos of the space (rooms, corridors, cold rooms, basements).
- Use of CO₂: draft beer, production, technical room, storage, etc.
- Ventilation: natural, forced, or limited.
- Number of zones to cover: 1 (standalone) or several (modular).
- Objective: local alarm, centralized alarm, or personal protection (technicians).
Manuals, datasheets, and downloads
Next step:
If you already know what you need, contact us to carry out the study and installation of the CO2 gas detection system or purchase from the LogiCO2 collection. If not, send us a floor plan/photos and we will propose a solution for breweries, bars/pubs, HoReCa, wineries, soft drink plants, or industry. Choose the alarm application and configure your system with LogiCO2
Frequently asked questions (by sector and application)
These answers are intended to guide your choice. To purchase specific equipment, visit the LogiCO2 collection.
When is a CO₂ detector advisable?
When there is CO₂ use/storage or a possibility of accumulation in low areas, cold rooms, basements, or spaces with limited ventilation. This applies to bars/pubs, HoReCa, breweries, wineries, soft drink plants, and industry.
Standalone sensor or modular system: how do I decide?
Rule of thumb: 1 room (one critical point) → standalone sensor. 2+ rooms or need to expand → modular system with sensors per area. In installations with several areas (breweries, wineries, hotels, plants) modular is usually more efficient.
Where are sensors usually installed?
It depends on the space and the risk, but you normally prioritize areas where CO₂ can accumulate: low areas, basements, cold rooms, or rooms with limited air renewal, as well as staff occupancy points. For an exact recommendation, the ideal is to review photos/a floor plan.
Bar/Pub: why is it relevant for draft beer?
Because CO₂ is used for dispensing and, in the event of a leak, can accumulate in keg rooms, bottle rooms, storerooms, or basements. A detector with an alarm helps identify the problem in time and activate the safety protocol.
HoReCa (restaurants/hotels): which areas should you cover?
Besides the dispensing area (if applicable), it usually makes sense to cover technical rooms, cold rooms, basements, service areas, and rooms with limited ventilation. In hotels with several floors or zones, a modular system can make it easier to cover each room.
Breweries: why is zonal coverage usually recommended?
Because there are several areas with different conditions (process, corridors, cold rooms, low-lying zones). Zonal coverage with a scalable system allows you to protect critical points and expand if the plant changes.
Wineries: what does a CO₂ detector provide?
Provides monitoring and alarms in rooms where CO₂ can accumulate, especially in low areas, cold rooms, or basements. Improves operational safety and helps you respond quickly in the event of an incident.
Soft drink plants: what configuration usually makes sense?
Coverage is usually planned by area (production/packaging, technical rooms, and storage) with visible alarms. If there are several rooms or lines, the modular system makes expansion and centralization easier.
Industry/Technical room/Warehouse: how to size sensors?
Sizing is based on rooms and critical points (where CO₂ is stored/used and where staff remain), taking into account ventilation and possible accumulation areas. With photos/a floor plan, we can propose the number of sensors and locations.
Portable detector: when does it make sense?
When there are occasional entries into risk areas (cold rooms, basements, gas rooms) or for technicians doing rounds and inspections. It is also useful as a complement to a fixed system, adding an extra layer of individual safety.
What maintenance or checks are recommended?
Always follow the manufacturer’s recommendations and carry out periodic functional checks. In installations with several sensors, it is advisable to log inspections and train staff in the alarm response protocol.