Abstract
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 language | English |
|---|---|
| Pages (from-to) | 317-322 |
| Number of pages | 6 |
| Journal | Architectural Science Review |
| Volume | 45 |
| Issue number | 4 |
| DOIs | |
| Publication status | Published - 1 Dec 2002 |
Keywords
- Commercial kitchen
- Cooking oil and fat
- Fire suppression
- Flashover
- Kitchen
- Re-ignition
- Water mist fire suppression
ASJC Scopus subject areas
- Architecture