Study of Technology for Detecting Pre-Ignition Conditions of Cooking-Related Fires Associated With Electric and Gas Ranges and Cooktops.
Study of Technology for Detecting Pre-Ignition
Conditions of Cooking-Related Fires Associated With
Electric and Gas Ranges and Cooktops.
Johnsson, E. L.
NISTIR 5904; October 1996.
National Institute of Standards and Technology. Annual
Conference on Fire Research: Book of Abstracts.
October 28-31, 1996, Gaithersburg, MD, 111-112 pp, 1996.
Available from: National Technical Information Service
Order number: PB97-153514
fire research; fire science; stoves; preignition;
In 1994, 3,425 deaths, 19,475 injuries, and $4.2 billion
in property damage were caused by 438,000 home fires in
the United States. The National Fire Protection
Association estimated that between 1988 and 1992,
range/oven appliance fires averaged about 20% of all
home fires and were responsible for approximately 20% of
the injuries, 5% of the deaths, and 5% of the property
loss associated with home fires. A majority of these
range/oven fires involved food. The overall objective
of the Consumer Product Safety Commission's Range
Cooking Fire Project is to reduce the number of
cooling-related fires in homes. The objective of this
testing effort was to determine the possibility of
detecting hazardous range-cooked food situations to
allow alarm or shutoff of the range before ignition
occurs. Feasibility of such a detection system also
requires the availability of effective technology and
its ability to differentiate normal and hazardous
situations and thus not alarm falsely.