Series Introduction
This is the introductory article of a series on a better understanding of fires in commercial kitchens systems. In the coming months we will be adding this series with different themes, a fire investigator to know when the investigation requires large kitchen fire.
Exhaust System
Fires of commercial cooking appliances are an important part of the problem of fires in the United States. According to NFPA statistics, on average, instead of 11 100 fires in eating and drinkingStructures. The origin of half of these fires in the kitchen - the place of appliances that produce heat.
The application of the principles of fire investigation in commercial kitchens requires an understanding of:
the operation of commercial kitchen such as kitchen utensils are related to each other the production of fat deposits flammable how these clusters influence on the spread of fire expectations of refractory installation work theMaintenance of the exhaust system and operation of fire protection system
Stages of a kitchen grease fire
Food preparation requires heat, fueled by methane gas, in many cases. Cooking food results in the production of vapors acids, which sucked in the exhaust system by a fan. These fats flammable quickly condense in the exhaust system, accumulating a lot of fuel over time and delayed the ability of the exhaust gas and smoke alarmsOperating as intended. Kitchen malfunction, human error or excess fat causes inflammation of the oils and creating lasting flare-ups (uncontrolled incineration). It can burn incident heat (flame) of the first uncontrolled enough energy to light up the fat deposits on filters and hood, which spread.
After ignition occurs inside the hood area, several factors will determine whether the burn continues, and the intensity of uncontrolled,including:
Continue the heat of combustion is not controlled by the first device on Area near the device cap The failure of the sprinkler system as required Accumulation of fat inside the exhaust system Actions (or inaction) by the kitchen staff
Under normal conditions, the movement of air through the fan, provided that all the oxygen needed to keep burning. This air movement has encouraged the fire till now in the pipeline. The radiant heat from a firein the channel often heated building materials, the spread of fire from the exhaust system and into the building. When the fire reached the fan, the heat from the fusion of droplets aluminum fan on flammable roofing materials, turning these areas.
This distribution is the "typical" of a heavy accumulation of damage to the kitchen fire. Of course there are a number of other variables.
Almost all these possibilities of proper design, installation can be prevented andMaintenance of fire and building codes standards. But, in a nutshell, many commercial systems kitchen exhaust are not installed or maintained by the Fire Code.
Phil Ackland
Fire Investigation in commercial kitchens - Introduction to the series
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