In this thesis, we would like to present the results of our investigation of the fire characteristic features of different deposition sites and time of cooked grease, because they have great influence on the development and spread of fire in the kitchen exhaust duct. The cone calorimeter is used to study the combustion characteristic of two different deposition cooked grease, which are 2m from the inlet(sample 1) and from soot separator(sample 2). The combustion phenomenon, ignition parameters, heat release rate, toxic and etc. are analyzed. The results show that sample 1s critical heat flux and ignition temperature are lower than sample 2. At high heat flux, the peak heat release rate of sample 2 is 2.5 time of sample 1, which is 762.43 kW/m2. The fire growth index of sample 2 is 0.94 kW/m2·s higher than sample 1. The smoke concentration and the CO yield of sample 1 is higher but the CO2 yield is lower. The smoke density and toxicity of two samples are higher than common combustibles in compartment.
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