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Series Introduction
This is the introductory article of a series on a better understanding of fires in commercial kitchens systems. In the coming months we will be adding this series with different themes, a fire investigator to know when the investigation requires large kitchen fire.
Fires of commercial cooking appliances are an important part of the problem of fires in the United States. According to NFPA statistics, on average, instead of 11 100 fires in eating and drinkingStructures. The origin of half of these fires in the kitchen - the place of appliances that produce heat.
The application of the principles of fire investigation in commercial kitchens requires an understanding of:
the operation of commercial kitchen such as kitchen utensils are related to each other the production of fat deposits flammable how these clusters influence on the spread of fire expectations of refractory installation work theMaintenance of the exhaust system and operation of fire protection system
Stages of a kitchen grease fire
Food preparation requires heat, fueled by methane gas, in many cases. Cooking food results in the production of vapors acids, which sucked in the exhaust system by a fan. These fats flammable quickly condense in the exhaust system, accumulating a lot of fuel over time and delayed the ability of the exhaust gas and smoke alarmsOperating as intended. Kitchen malfunction, human error or excess fat causes inflammation of the oils and creating lasting flare-ups (uncontrolled incineration). It can burn incident heat (flame) of the first uncontrolled enough energy to light up the fat deposits on filters and hood, which spread.
After ignition occurs inside the hood area, several factors will determine whether the burn continues, and the intensity of uncontrolled,including:
Continue the heat of combustion is not controlled by the first device on Area near the device cap The failure of the sprinkler system as required Accumulation of fat inside the exhaust system Actions (or inaction) by the kitchen staff
Under normal conditions, the movement of air through the fan, provided that all the oxygen needed to keep burning. This air movement has encouraged the fire till now in the pipeline. The radiant heat from a firein the channel often heated building materials, the spread of fire from the exhaust system and into the building. When the fire reached the fan, the heat from the fusion of droplets aluminum fan on flammable roofing materials, turning these areas.
This distribution is the "typical" of a heavy accumulation of damage to the kitchen fire. Of course there are a number of other variables.
Almost all these possibilities of proper design, installation can be prevented andMaintenance of fire and building codes standards. But, in a nutshell, many commercial systems kitchen exhaust are not installed or maintained by the Fire Code.
Phil Ackland
Fire Investigation in commercial kitchens - Introduction to the seriesThe majority of people scrambling to see if they have identified the smoke from their exhaust. Yes, it can be a bad sign, but it can also mean simply, there is a small problem.
Allow to humanize the machine. The engine represents our inner life. To evaluate, we can only judge how we feel. We then give an objective look at doing things like putting our temperature. Your car works the same way. You'll notice the engine misfiring or not responding. To determine objective criteria, such asis going to look for the smoke from the exhaust.
I do not smoke
Obviously, this is the best possible result. It 'also realistic. Even if you do not see anything, out of smoke. It has just been treated and has lost its color. This is also why you do not run the car in an enclosed space like a garage. Very dangerous.
Black smoke
Black smoke has been afraid of any car. How strange. Black smoke is really the best you want to see visible smoke. It is not aIndication, there is a big problem with the engine. On the contrary, it usually means the air-fuel ratio is off and the machine is running too rich. A melody and a new air filter is usually solves the problem.
White smoke
The white is a good color right? Not when it comes to engines. White smoke is the sign of the devil ... at least your bank account. White smoke usually means the engine is burning coolant. Yes, the coolant in the radiator system. This is the sign of a damaged cylinder head gasketwarped cylinder head or a broken head. None of these developments are good and you are looking for an expensive repair. The head gasket is damaged, is not so bad, but the "crack" word in connection with anything in your engine.
Blue Smoke
Blue smoke means it's time to go back to bed. Blue smoke is usually a sign of problems in the important parts of the engine block. Let's talk a cylinder, piston or valve problems. The blue smoke from the over-Burning of oil and is usually a bad sign. The problem is usually needed to rebuild the whole engine. If you try to do just a little ', the new parts have a better seal. This will add pressure to the engine compartment and blow other worn parts that were not replaced.
Your car will burn oil and smoke as part of the natural combustion process. Take it easy on the engine, keep your oil rounded and change the oil and filter, as recommended by the manufacturer. ThisYou should avoid smoke problems.
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