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Technician with a thermal fogger
Services/Fumigation

Fumigation

Treating large volumes in one go, by fogging. It is the method we use when the problem is not in one spot — it is in the whole space.

METHODS
Cold and thermal
ENVIRONMENTS
Indoors and outdoors
RE-ENTRY
to be confirmed per product

Two methods, chosen by the space

The difference between cold and thermal fogging is not power — it is how the droplet behaves. One settles where it is applied, the other fills the whole volume. The choice depends on what you are treating and how long the space can stay closed.

Balcony fogging at a hotel property

Cold fogging (ULV)

A fine droplet applied without heat, using a backpack atomiser. It settles on surfaces and keeps a residual effect. Used in furnished interiors, kitchens, bedrooms and offices, where you cannot fill the space with dense fog.

No heatResidual effectIndoors
Thermal fogging with a fogger

Thermal fogging

The product is vaporised hot and fills the entire volume, including gaps, false ceilings and unreachable voids. Used in warehouses, silos, containers, basements and outdoor areas with dense vegetation.

Hot fogLarge volumesClosed space

Where it applies

Warehouses and silosStored grain, pallets and racking, where the infestation spreads through the whole volume.
Industrial kitchensPreparation areas and pantries, treated outside service hours with a re-entry plan.
HospitalityRooms, corridors and common areas, room by room and wing by wing, without interrupting service.
Containers and cargoTreatment before loading or on arrival, at the terminal or at the client’s warehouse.
Outdoor areasGardens, perimeters and areas of dense vegetation, where mosquitoes and flies gather.

How to prepare the space

Preparation takes only a few minutes and makes a difference to the result. We send this list before every intervention.

01Store food, crockery and utensils in closed cupboards.
02Remove pets and aquariums from the space to be treated.
03Switch off air conditioning and ventilation during the application.
04Move furniture away from the walls where possible.
05Agree with us the time you leave and return to the space.
06Warn neighbours or adjacent teams in shared spaces.

Frequently asked questions

How long do I have to stay out of the space?

It depends on the product applied and how well the space ventilates. The technician gives you the exact time at the end of the application.

Intervals per product · to be confirmed with the team

Does fumigation leave a smell or mark surfaces?

A slight odour remains and clears with ventilation. On sensitive surfaces we test a discreet spot before applying.

Does one application solve the problem?

With light infestations, often yes. In established cases, the norm is a second application to catch the next cycle. That is stated in the quote, not afterwards.

Do you work outside normal hours?

Yes. In hospitality, restaurants and industry most interventions are carried out at dawn or after closing.

Describe the space and we will tell you which method applies

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