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Extinguishing Characteristics of Cooking Oil Fire by Water Mist added with AFFF Agent  

Shin, Chang-Sub (Department of Safety Engineering, Chungbuk National University)
Kim, Seong-Yong (Department of Safety Engineering, Chungbuk National University)
Publication Information
Journal of the Korean Society of Safety / v.24, no.5, 2009 , pp. 21-27 More about this Journal
Abstract
Effective way of cooking oil fire extinguishment is using water mist system which has cooling and smothering effects. Low pressure water mist system has advantage because it is compatible with existing sprinkler systems. To increase the effectiveness of low pressure water mist system, additives can be used which increase the momentum of water particle and the chemical effect. In this experiment, aqueous film forming form(AFFF) agent is used as additive and the effect of additive concentration and water pressure are experimented. For the extinguishment of cooking oil fire such as soybean and olive oils, AFFF agent is effective and can decrease the fire extinguishing time and water consumption.
Keywords
water mist; low pressure system; AFFF agent;
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