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Distinguishing Normal From Pre-Ignition Conditions to Prevent Cooking Fires on Kitchen Ranges.


pdf icon Distinguishing Normal From Pre-Ignition Conditions to Prevent Cooking Fires on Kitchen Ranges. (298 K)
Johnsson, E. L.

NISTIR 6242; October 1998.

National Institute of Standards and Technology. Annual Conference on Fire Research: Book of Abstracts. November 2-5, 1998, Gaithersburg, MD, Beall, K. A., Editor(s), 3-4 pp, 1998.

Available from:

National Technical Information Service
Order number: PB99-102519

Keywords:

fire research; fire science; fire suppression; stoves; kitchen fires; temperature; smoke; preignition

Abstract:

A significant portion of residential fires stem from kitchen cooking fires. Previous study has determined that strong indicators of impending ignition for several foods cooked on range surfaces are temperatures, smoke particulates, and hydrocarbon gases. The purpose of this experimental investigation was to determine the physical feasibility of utilizing one or more of these common characteristics of the pre-ignition environment as input to sensors in a pre-fire detection device.