• Fire Science and Engineering
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• v.24 no.1
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• pp.134-139
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• 2010

According to the "Yearbook of disaster response, fire safety and fire statistics (NEMA: National Emergency Management Agency)", approximately 34% of all fire is interior fire such as hotel, restaurant and residence and more than 53% of which is occurring in the kitchen. The evaluation of fire extinguishing system in the kitchen is performed in accordance with the "Korea Fire Equipment Inspection Standard (KOFEIS 0101-1)" which is using one environmental condition. However, only using one environmental condition is not enough to evaluate the performance of the automatic fire extinguisher in kitchen fire. So the study of fire detecting characteristic about various environmental condition needs. In this study, the numerical analysis is carried out about detecting time characteristic for various range's surrounding environment. As a result, it showed up to 100 s difference in the detection time depending on the position of the range. And detecting time also showed difference for on-off hood operation. From this results, it can be verify and improve the evaluation standard for the fire extinguishing system in kitchen fire.

• Fire Science and Engineering
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• v.25 no.6
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• pp.39-43
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• 2011

In this research, full-scale fire test was performed on a real house for the evaluation of the performance of waterworks direct-coupled sprinkler system. The fire was set to occur as spontaneous combustion as the cooking oil overheats. The size of house is $56m^2$ and it consists of a living room, a kitchen, and a room. In order to verify the performance of waterworks direct-coupled sprinkler system, it was installed in the kitchen. The result of the test showed that the fire started from the kitchen enlarged up to its ceiling but it was soon exhausted as the sprinkler started to work. The pressure of the waterworks was 0.28 MPa when the sprinkler operated, by which it verified that fire could go out even by waterworks pressure of the general residence.

• Korean Journal of Heritage: History & Science
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• v.34
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• pp.172-195
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• 2001

This research on the house folklore in China, Korea, and Japan is focusing on a kitchen God that is common in these three countries. This god originated in China and has subsequently influenced Korea and Japan. Today, all three countries use the same name of this kitchen god which is called Youngwang(竈王) as its name has been spelled in Chinese. In China, this kitchen god has been believed in two different ways. The Han people have developed their belief in Youngwang while another creed has been originated from other ethnic groups. Because of the particular house style with upper stories of ethnic groups in the southern and southeast areas of China, a kitchen fireplace is centered in the house. Han people in China also worship painted depictions of kitchen gods. And the ethnic groups believe it has three stone legs for a fire box. These differing beliefs has bad influenced on Korea and Japan. The kitchen god of Cheju island (off the south Korea coast) is believed to be almost the same as among the ethnic groups in China Interestingly, form of belief in the kitchen god in Okinawa (off the south coast of Japan) is almost identical as in the southern area of China Custom in China. Korea, and Japan regarding the kitchen god symbolized family values healing, initiating a new daughter-in-law to reveging the kitchen god, etc. are all the very similar. A fireplace and its fire are very important and, have many taboo, attached. Existing rich tales of kitchen gods are similar in the three countries. Moreover, people in the three countries, think that the clay or time plaster of the fireplace with bring good luck on New Year's eve. However, Korea kitchen god features one thing that is different from those China and Japan, that is that water symbolizes the kitchen god in Korea. A painted kitchen god as they are popular in China, has influenced only some Buddhist temples in Korea.

• Fire Science and Engineering
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• v.22 no.3
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• pp.246-251
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• 2008

Oil Fire easily generates fire in the pressure of the atmosphere and below the normal temperature. Because these discharge flammable gas and ignite within the combustibles limit in conditioning to be assisted air and an invariable density. But Kitchen Fire shows very specific properties of matter and energy Qualification in most cases even though the same oil fires occured. In this Paper, around these specific character that Kitchen Fire have Properties of matter or energy Qualification studied on the genetic mechanism and counter measure scheme.

• Fire Science and Engineering
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• v.33 no.1
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• pp.76-84
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• 2019

Experimental studies using an open cone calorimeter were conducted to provide information on the CO and soot yields of wood combustibles required for a kitchen fire simulation of PBD. A total of eight specimens were examined for medium density fiberboard (MDF) and particle board (PB), which are used widely in kitchen furniture production, depending on the water content, surface processing method, and surface color. The thermal penetration time related to the fire spread rate in the depth direction differed significantly according to the surface processing treatment method, even for a specimen of identical thickness. The CO yield ($y_{CO}$) of the MDF and PB series did not change significantly according to the combustion mode and surface treatment process in flaming mode. On the other hand, $y_{CO}$ was approximately 10 times higher in smoldering mode than in flaming mode. The soot yield ($y_{soot}$), however, varied considerably depending on the combustion mode and surface treatment process. In particular, a higher $y_{soot}$ was found in flaming mode and in the surface-treated specimens. Finally, the $y_{CO}$ and $y_{soot}$ of MDF and PB measured for the kitchen fire simulation of PBD were applied.

• Fire Science and Engineering
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• v.33 no.6
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• pp.126-131
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• 2019

Real-scale fire tests were performed on animal-origin foods using a gas stove with no overheating prevention device. When the animal-origin foods were ignited, a large quantity of white smoke and steam was generated from them; however, when they became dry and began to carbonize, a dark smoke was generated. Even after the gas stove was overheated for more than 5400 s, mackerel, pollack, chicken, etc., did not ignite. However, pork, beef, and tuna caught fire after 2643 s, 2819 s, and 6492 s of heating, respectively. The flame patterns of animal-origin foods were in the forms of a mixed laminar flow and a turbulent flow, and a halo pattern was produced. A sand glass form of the flame pattern was generated when a kitchen hood was operated, but a triangular flame pattern was produced when the kitchen hood was not operated. When the tuna in the pot was overheated, it spontaneously ignited after 6492 s, with the surface temperature of the kitchen hood rapidly rising to 464.5 ℃. Moreover, the temperature at the back of the pot, which was 6 cm away from the outer surface of the upper part of the pot, was 869 ℃ after 6660 s because of the radiant heat. The flame formed a sand glass pattern on the kitchen wall. When the kitchen hood was not operated, or when the flame grew lower than the height of the ceiling, a triangular pattern was formed.

• Fire Science and Engineering
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• v.25 no.6
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• pp.127-135
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• 2011

In this study, we assumed the kitchen fire raising the highest fire rate in apt. and analyzed the fire risk to use CFD in order to estimate the problem of evacuation equipment and the fire vulnerability of 16 or fewer storey apartment. Fire occurring in the kitchen is expended to the livingroom and other rooms. We analyzed that the temperature effected by heat was more than $60^{\circ}C$ after 90 sec in the entrance of apartment unit. If fire is early recognized by men and men don't escape in time, it have too huge demage to block the exit. When the evacuation equipment suggested in this study was installed in order to solve the problem of evacuation equipment, we analyzed that it was estimated more than safe in safety evaluation by heat and heat flux.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.28 no.12
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• pp.489-494
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• 2016

There have been many cases when an air curtain installed in the apartment could not remove the gases well, such as carbon dioxide and particles like as smoke, oils, and vapors generated during cooking to disperse pollutants into the room. This study used a numerical analysis to show how the pollutant-removing performance of the range hood is changed when the air curtain is installed front of the kitchen table. The result of this study was that when the air amount supplied by an air curtain through the slot was about 50% of the exhaust amount, the capturing efficiency of the range hood for pollutants increased 90% more than without an air curtain. Even when the amount of supplied air was small, the capturing efficiency improved markedly with the use of an upward air curtain. In case that the air flow rate of the slot was greater than 60%, the capturing efficiency decreased.

• Journal of the Korea Safety Management & Science
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• v.22 no.2
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• pp.39-46
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• 2020

This paper recognizes the risk of ignition of air fryer (machine that can cook fried dishes with hot air without oil) that is far exceeding the sales rate of microwave ovens, which is necessary to modern household kitchen, and identifies fire risk through the operation principle of the process of heat transfer, and the main structure of the machine. The fire test that we conducted is to observe the risk of ignition of the machine due to the damage to the safety system and the possibility of igniting oil paper along with food, to experiment with the possibility of ignition due to blockage of the exhaust due to obstacles, and accumulation of oil stains on the hot wire, and to present the method of fire control and devise countermeasures.

• Journal of the Korean Society of Food Culture
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• v.2 no.2
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• pp.169-179
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• 1987

In the life style of the neolithic age, cooking and sleeping space was in one room dugout without differentiation of spaces, so to say one room system. Ro(a kind of primitive fire place) was used for both cooking and heating. However, in the early part of the Iron Age, the uses of Ro were separated into two major uses of cooking and heating. Especially, L-shaped Kudle(an unique under floor heating structure of Korea) was invented for the new system of heating, extending to Koguryo Period. The life style of Koguryo Dynasty could be seen through the mural paintings of tombs. For these mural paintings contain of cooking space(Kitchen), meat storage, and mill house drawing, we can recognize that houses were specialized many quaters according to their function. Also a kitchen fuel hole for preparing food was built without relation to L-shaped Kudle. But during Koryo Period, Kudle could be set up all over the room, the so-called Ondol(the unique Korean panel heating system) settled down. From this development of heating system, room could be adjacent to kitchen, and kitchen fuel hole and heating fuel hole be onething. This system was developed with variety, extending to Chosun Dynasty. In the period of Chosun Dynasty, a kitchen was made close to an Anbang(Woman's living room), and Anbangs Ondol was heated by the warmth of a cooking fireplace. Therefore Handae Puok, outer kitchen was used in summer. As for its storage space, it was seen that there were a pantry near the kitchen and a store house constructed as an independant building. In the latter, it was devided into a firewood storage, a Kimchi storage, and a rice storage, etc. Especially it is a unique feature that 'Handae-Duyju', an outer rice chest which keeps rice, was constructed as an isolated small building.