If you are a buyer looking for tens, hundreds, or thousands of FOG BLASTERS for your Corporation, whether it be National Offices, Bank Branches,  a Chain of Retail Stores, Schools, Churches, a Hotel Group, or a Facilities Management Company, FOG BLASTER currently has the production capacity to fulfil your order.

Throughout your organization, equip each Janitorial Team with a FOG BLASTER and a Scheduled Sanitization Protocol, and your company can sanitize both the ‘air space’ (to reduce the risk of cumulative airborne viral load in each venue according to each buildings usage), as well as sanitizing the surfaces (including more regular sanitizing of ‘high touch points’).

FOG BLASTER is ideal for Corporate applications because it is a) scientifically designed for electrostatic virus control with a dry fog that does not leave surfaces wet, and b) FOG BLASTER uses a fraction of the chemicals compared to ULV FOGGERS, and SPRAYERS.

For Schools, Conference Centers, Universities etc, consider to rotate the audiences between two rooms with a one hour cycle.  While the audience is in Room A, sanitize Room B for airborne.  Move the audience to Room B, and sanitize Room A for airborne.

For Bars, Restaurants and Cafes, consider to have scheduled sittings, or more importantly, scheduled sanitization - once every 60 or 90 minutes, clear the room of patrons for just 10 minutes while your staff FOG BLAST the air space with aerosolized disinfectant. Offices could ask staff to leave the floor for a set ’10 minute interval’ each lunch break to allow for the air space to be sanitized.

For Food Processing Plants and Coolrooms, FOG BLAST from the ceiling down regularly with a biologically friendly disinfectant like HYPOCHLOROUS ACID - it is safe for workers to keep working. The goal is to reduce the viral footprint regularly throughout the day.

For Hotels, especially when ventilation is not possible, have the maid FOG BLAST each room before, and after make-over.  The first FOG BLAST is to protect the maid from the patron - the second to protect the patron from the maid.  At a very high level of service, each room could be fogged as a new tenant is ‘checking in’ so the room is very fresh smelling when they enter. Janitorial staff can fog the hallways, lobby, and restaurant overnight. As CORONAVIRUS is both a threat as an airborne, and settled on surfaces, Hotel rooms are worthy of good care.