The Proposal of Installations Standards for Commercial Kitchen Automatic Fire System
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Lee, Changwoo
(Department of Fire & Disaster Prevention, Korea Soongsil Cyber University)
Kang, Dowoo (Research Institute of Disaster Management, Korea Soongsil Cyber University) Oh, Seungju (Research Institute of Disaster Management, Korea Soongsil Cyber University) Ham, Eungu (Department of Architecture, University of Kwangwoon) Cho, Yongsun (Hanbit Safety Engineering Cooperation) |
1 | Dennis W. Smith(2000). "Commercial Kitchen Fires ", NFPA Journal May/June, pp.65-70 |
2 | Griffin B., Morgan M(2014). "60 Years of Commercial Kitchen Fire Suppression"ASHRAE Journal |
3 | NFPA 96(2014), "Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations" "Building Fire Life Safety Systems and Equipment", High-Rise Security and Fire Life Safety (Third Edition), 2009, pp.353-416 |
4 | Sam-kew Roh, Dong-cheol Kim, Eun-gu Ham, (2012), The Study of Fire Suppression Capability of Low Pressure Water-Mist System for Wooden Cultural Properties, Journal of the Korean society of disaster information, Vol.8, No.4, pp.401-410 |
5 | U.S. Fire Administration/National Fire Data Center. (2004). "Kitchen Fires". Topical Fire Reserch Series, Vol.4, pp.1-5 |
6 | U.S. Fire Administration(2004), "Restaurant Fires", pp.1, Topical Fire research Series, Volume 4, Issue 3 |
7 | Ji-hyun Kwark, Dong-suk Kim, Jae-hyun Ku(2013), "Fire Extinguishing Capability of an Automatic Spreading Fire Extinguisher in Accordance with Horizontal Distance from a Fire Source", Journal of the Korean Institute of Fire Science & Enginering Vol.27, No.5, pp.38-43 |
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