Experimental evaluation on performance of open kitchen fire suppression systems

Wan Ki Chow, Ni Xiaomin

Research output: Journal article publicationConference articleAcademic researchpeer-review

5 Citations (Scopus)

Abstract

Experiments with burning cooking oil in open kitchen fires are reported in this paper. Heat release rate, flame temperature, burning duration and heat fluxes of cooking oil fires were measured. Performances of water mist and gas-solid composite dry powders in suppressing cooking oil fires were evaluated by experiments. Reduction in gas temperature distributions, changes in heat fluxes and suppression time were then measured. Experimental data will provide necessary information for hazard assessment of open kitchen in the residential units of tall buildings.
Original languageEnglish
Pages (from-to)1298-1311
Number of pages14
JournalFire Safety Science
Volume11
DOIs
Publication statusPublished - 1 Jan 2014
Event11th International Symposium on Fire Safety Science, FSS 2014 - University of Canterbury, Canterbury, New Zealand
Duration: 10 Feb 201414 Feb 2014

Keywords

  • Heat release rate
  • Open kitchen
  • Suppression

ASJC Scopus subject areas

  • Safety, Risk, Reliability and Quality
  • Building and Construction

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