It is a well-established fact that water is fire's oldest enemy. It cools at a rate of 2.6 MW per litre every second. But using water to try and douse a fire can spell disaster. Until now, the only way to put out an oil fire was with a chemical foam extinguisher, which destroyed every ingredient in your kitchen while also being greatly harmful to the environment.
Worse still, you had to shut down the kitchen for hours or even days, for a full cleanup. And if you were running an industrial kitchen, a food processing unit, a restaurant or hotel or café, this could result in substantial loss in revenue. Not to mention loss of reputation.