FOGTEC Technology is ideal for fighting oil fires. The reason for this success becomes obvious when considering the way the system works. The water mist droplets are so fine that they are light enough not to penetrate the oil surface. The droplets rapidly absorb the heat of the fire and so extinguish fires rapidly while continuing to cool the oil and effectively prevent re-ignition.

In the past, deep fat fryers in restaurant kitchens, canteens etc. were mostly protected with chemical-based extinguishing agents. The time consuming cleaning work required after discharge, and the resulting business interruptions are considerably reduced when using FOGTEC systems.

Industrial large-scale deep fat fryers are often protected by CO2 systems. Here there is a risk of re-ignition because the gas rapidly becomes diluted after being discharged. This is not a problem for FOGTEC systems even in cases where the hood of the fryer is in the ‘up’ position. FOGTEC systems can be easily integrated into the design of deep fat fryer lines without affecting their operation.

The systems are activated automatically via a fast acting detection system. Service and maintenance costs are substantially lower than most for other extinguishing systems.