Distinguishing Normal From Pre-Ignition Conditions to Prevent Cooking Fires on Kitchen Ranges.
Distinguishing Normal From Pre-Ignition Conditions to
Prevent Cooking Fires on Kitchen Ranges.
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
fire research; fire science; fire suppression; stoves;
kitchen fires; temperature; smoke; preignition
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.