Abstract: The method of extinguishing a fire characterized by production of flames openly rising above an upwardly presented liquid fat or grease zone, in a fryer, the fat or grease being combustible to produce the fire, the steps that include locating a mist forming nozzle to direct mist toward the flames, delivering essentially pure water under pressure to the nozzle so that the nozzle forms a jet stream of water mist delivered from the nozzle as a rapid and expanding flow of concentrated mist and directing said mist stream into the flames to substantially encompass the flames, and to flow toward the fat or grease zone, and for a sufficient time to extinguish the flames and to lower the temperature of the surface of the fat or grease zone to a level below combustion temperature.

Abstract: The method of extinguishing a fire characterized by production of flames openly rising above an upwardly presented liquid fat or grease zone, in a fryer, the fat or grease being combustible to produce the fire, the steps that include locating a mist forming nozzle to direct mist toward the flames, delivering essentially pure water under pressure to the nozzle so that the nozzle forms a jet stream of water mist delivered from the nozzle as a rapid and expanding flow of concentrated mist and directing said mist stream into the flames to substantially encompass the flames, and to flow toward the fat or grease zone, and for a sufficient time to extinguish the flames and to lower the temperature of the surface of the fat or grease zone to a level below combustion temperature.