The fight against the fire required the use of three vehicles, each with a capacity of 8,000 cubic metres, and which were loaded with water between 25 and 30 times.
The firefighters used autonomous breathing equipment due to the large amount of smoke and a pickaxe to access the cold room where the garlic was stored. The warehouse, which has an area of about 2,000 square metres, was divided into two parts with a kind of wall in the middle.
Source: Europa Press
