Citation

Zhuiykov S. J. Appl. Fire Sci. 2004; 13(1): 9-20.

Affiliation

CSIRO, Manufacturing and Infrastructure Technology, Highett, Vic. 3190, Australia

Copyright

(Copyright © 2004, Baywood Publishing)

DOI

unavailable

PMID

unavailable

Abstract

The main parameters of kitchen fires involving cooking oil were investigated and detected for the three most commonly used types of cooking oil: sunflower, canola, and blended vegetable. It was found that the difference in self-ignition temperature of testing oils change from 371 deg C for sunflower oil to 376 deg C for canola oil and these temperatures were consistent from test to test. It was confirmed that at the recommended temperature for deep-frying (180 deg C), the measuring equipment detected no significant levels of smoke particles and carbon monoxide (CO) emission. It was also recorded that the CO emissions started to rise rapidly after ignition and reached a level of 40 ppm within 50 sec. When the CO concentration has reached level of 40 ppm the flames' high was already about 2.7 m. The recorded trends were typical for all tests and were repeated with all three types of oil.

Language: en