Citation

Gao Y, Liu QK, Chow WK, Wu M. Fire Safety J. 2014; 63: 101-112.

Copyright

(Copyright © 2014, Elsevier Publishing)

DOI

10.1016/j.firesaf.2013.12.001

PMID

unavailable

Abstract

Experiments were carried out earlier in a room calorimeter to study cooking oil kitchen fires with multiple fire sources under natural ventilation with burning characteristics observed. Air and fire temperatures inside the room and heat release rates were measured before. In this paper, average heat release rate, burning time and average oil mass flux were investigated by analytical studies together with those experiments. Average heat release rate, burning time and average oil mass loss rate for 2 woks, 4 woks and 6 woks were compared. Three typical burning conditions were identified and analyzed. Rapid burning rate in the experiments was observed. A mathematical model on heat transfer from the flame to the pan surfaces was developed. Analytical results were justified by the earlier experimental observations. This would compare the results better with 2 woks, 4 woks and 6 woks. In the calorimeter, each pan was placed at different distances away from the door. The burning process, mass loss rate of kitchen oil and burning time are different. Therefore, only the average values were used to get more reasonable results.