Web Exclusive Feature--Fire Researchers Develop Water-Mist Fire Suppression Technology for Industrial Oil Cookers
In a collaborative research project with CAFS Unit Inc., researchers at IRC's Fire Risk Management Program have shown that water-mist fire- suppression technology works well in extinguishing fires in large industrial oil cookers.
In a collaborative research project with CAFS Unit Inc., researchers at the Institute for Research in Construction's (IRC) Fire Risk Management Program have shown that water-mist fire- suppression technology works well in extinguishing fires in large industrial oil cookers. These cookers are used in food processing plants to deep-fry chicken, fish, potato products, dough-nuts and other foods.
When fires occur in these cookers, they are challenging to extin-guish. With oil varying in quantity from hundreds to tens of thousands of litres, the fire can spread rapidly over the oil surface to form a large fire. The oil becomes very hot (up to 407 degrees C) after ignition, and if the oil is not cooled suffi-ciently as the fire is being extin-guished, the fire can re-ignite.