Today, fogging is increasingly present on fruit, vegetable and fish stalls. Indeed, you see it in supermarkets, shopping malls, grocery stores, open markets, truck stores, stalls and trailers.

In addition, lines of nozzles are positioned just above these stalls to bring a slight humidity to the fresh food. This way, they keep longer.

What’s more, products retain their original appearance and freshness for longer. As a result, losses are reduced and the sales period increases.

BRUMSTYL foggers can be integrated into :

• Fish stalls.
• Shellfish stalls.
• Fruit stalls.
• Vegetable stalls.
• Cheese stalls.
• Meat stalls

Whatever the length of the stall, the principle remains the same.

The misting system consists of a filtration system, a high-pressure pump, a high-pressure solenoid valve, a one-second timer, polyamide or stainless steel tubes, quick-release couplings for nozzles and hoses, and special misting nozzles for low flow rates.

Similarly, the components of our high-pressure foggers produce a mist composed of ultra-fine water droplets ranging from 10 to 30µ.

It should be noted that droplets that are too fine would be counterproductive to the preservation of fresh produce, as is the case with nebulization systems.
On the other hand, droplets that are too large will wet foodstuffs to the detriment of their preservation, or melt the ice on refrigerated shelves more quickly.

In short, fogging remains the only spray system capable of preserving the freshness of food products.