Why are dry chemical extinguishing systems no longer effective on kitchen fires?
In the past, most deep-fat frying was done in animal-based fats with high fatty-acid content. Dry chemical extinguishing agents are primarily alkaline based. The fatty acids found in animal fat combine with alkalines to produce a soap solution. The process is known as saponification. Thus, when a fire occurs in animal fat liquids and dry chemical extinguishing agent is applied saponification cuts off the oxygen supply to the burning liquid. Currently, vegetable oil is used in approximately 75% of commercial cooking equipment. Vegetable oil has limited fat. The process of saponification is greatly reduced when used on vegetable oil fires because the soap blanket is broken down more easily. Also, high efficiency cooking equipment is now better insulated and keeps cooking oil at higher temperatures. The result is that re-ignition occurs more readily and dry chemicals cannot effectively extinguish vegetable oil fires. As a result, UL modified the criteria used to test kitchen suppression s
- Do any clean agent systems (such as IG-541 or HFC-227ea) fall under the definition of pre engineered dry chemical or wet agent fire suppression systems?
- How does Tundra™ Fire Extinguishing Spray’s agent compare to a dry chemical fire extinguisher’s agent?
- What actions or product applications help prevent grease fires in kitchen ventilation systems?