Experimental Evaluation on Performance of Open Kitchen Fire Suppression Systems

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.