On the fire protection of a commercial kitchen using water mist fire suppression systems

B. Yao, Wan Ki Chow

Research output: Journal article publicationJournal articleAcademic researchpeer-review

1 Citation (Scopus)


The feasibility of using water mist fire suppression systems (WMFSS) in a commercial kitchen was discussed in this paper. Active fire protection systems (or called fire services installation in Hong Kong) required for kitchens were outlined. Advantages and disadvantages of WMFSS were discussed. Recommendations were made on the potential application strategies. An example was used to illustrate the design of the system.
Original languageEnglish
Pages (from-to)317-322
Number of pages6
JournalArchitectural Science Review
Issue number4
Publication statusPublished - 1 Dec 2002


  • Commercial kitchen
  • Cooking oil and fat
  • Fire suppression
  • Flashover
  • Kitchen
  • Re-ignition
  • Water mist fire suppression

ASJC Scopus subject areas

  • Architecture

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