Characteristics of large cooking oil pool fires and their extinguishment by water mist

Z. Liu, D. Carpenter, A. K. Kim

Research output: Contribution to journalArticlepeer-review

18 Scopus citations

Abstract

Large cooking oil pool fires, occurring in industrial oil cookers, present a severe hazard to food processing plants due to their size and the large amount of hot oil involved. This paper reports a series of full-scale fire experiments conducted in a large industrial oil cooker mock-up. The characteristics of large cooking oil pool fires and the effect of oil depth and hood position in the oil cooker on fire growth were studied. The use of water mist for extinguishing large oil pool fires and their extinguishing performance under different discharge pressure and with different types of water mist systems were investigated. Experimental results showed that the cooking oil underwent a substantial expansion in volume during heating. The fires developed quickly once the oil auto-ignited. The fire growth rate was affected by the oil depth in the pan and the hood position in the oil cooker. The water mist fire suppression systems effectively extinguished large cooking oil fires and prevented them from re-igniting. Their extinguishing performance was determined by the type of water mist system, discharge pressure and hood position in the oil cooker. Crown

Original languageEnglish
Pages (from-to)516-526
Number of pages11
JournalJournal of Loss Prevention in the Process Industries
Volume19
Issue number6
DOIs
StatePublished - Nov 2006
Externally publishedYes

Keywords

  • Cooking oil fire
  • Fire extinguishment
  • Industrial oil cooker
  • Water mist

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