Experimental study of suppressing cooking oil fire with water mist using a cone calorimeter

J. Qin, B. Yao, Wan Ki Chow

Research output: Journal article publicationJournal articleAcademic researchpeer-review

23 Citations (Scopus)


Cooking oil fires in kitchens are difficult to extinguish as they are easy to re-ignite. Such kind of fires are different from the conventional flammable liquid fuel fires and have been classified into a new fire class, i.e. Class F, by some international recognized standard institutions such as National Fire Protection Association. Water mist fire suppression systems are proposed to suppress kitchen fires. In this paper, results in small-scale experiments using cone calorimeter on suppressing cooking oil fires with water mist will be reported. It is observed that good design of the system can suppress peanut oil fire effectively. There might be adverse effects on enhancing the combustion, producing more carbon monoxide and giving out more dark smoke for improper design.
Original languageEnglish
Pages (from-to)545-556
Number of pages12
JournalInternational Journal of Hospitality Management
Issue number5 SPEC.ISS.
Publication statusPublished - 1 Dec 2004


  • Cone calorimeter
  • Cooking oil fire
  • High flashpoint
  • Suppression
  • Water mist

ASJC Scopus subject areas

  • Tourism, Leisure and Hospitality Management
  • Strategy and Management


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