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Study of Technology for Detecting Pre-Ignition Conditions of Cooking-Related Fires Associated With Electric and Gas Ranges and Cooktops.


pdf icon Study of Technology for Detecting Pre-Ignition Conditions of Cooking-Related Fires Associated With Electric and Gas Ranges and Cooktops. (169 K)
Johnsson, E. L.

NISTIR 5904; October 1996.

National Institute of Standards and Technology. Annual Conference on Fire Research: Book of Abstracts. October 28-31, 1996, Gaithersburg, MD, 111-112 pp, 1996.

Available from:

National Technical Information Service
Order number: PB97-153514

Keywords:

fire research; fire science; stoves; preignition; appliances

Abstract:

In 1994, 3,425 deaths, 19,475 injuries, and $4.2 billion in property damage were caused by 438,000 home fires in the United States. The National Fire Protection Association estimated that between 1988 and 1992, range/oven appliance fires averaged about 20% of all home fires and were responsible for approximately 20% of the injuries, 5% of the deaths, and 5% of the property loss associated with home fires. A majority of these range/oven fires involved food. The overall objective of the Consumer Product Safety Commission's Range Cooking Fire Project is to reduce the number of cooling-related fires in homes. The objective of this testing effort was to determine the possibility of detecting hazardous range-cooked food situations to allow alarm or shutoff of the range before ignition occurs. Feasibility of such a detection system also requires the availability of effective technology and its ability to differentiate normal and hazardous situations and thus not alarm falsely.