Study of Technology for Detecting Pre-Ignition Conditions of ... - NIST

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Executive Summary CPSC-LAG-95-1145 A significant portion of residential fires stem from kitchen cooking fires. Existing fire data indicate that cooking fires primarily are unattended and most often involve oil or grease. The purpose of this investigation was to ascertain the existence of one or more common features or characteristics of the pre-ignition environment that could be used as input to a sensor in a prefire detection device, The ultimate goal of this continuing study is to evaluate the feasibility of incorporating such a device into the range that would react to a pre-fire condition and reduce the occurrence of unwanted kitchen fires. The focus of the study was unattended foods placed in pans on burners set to high heat. Experiments were conducted with three different foods and with gas and electric ranges to investigate the pre-igniti,on environment of actual range-top cooking fires. Numerous temperatures in the near surroundings as well as local plume velocity and laser-attenuation measurements were recorded. A Fourier transform infrared spectrometer was used to observe significant species production above the food. Results of these experiments are presented and evaluated. The second part of this study was a literature and patent search of technologies with the capability to act as either the sensor in a pre-fire detection device or as the automatic control that would respond to a detectcr warning signal by shutting off the gas or electricity supply. A broad range of potential detection technologies was reviewed because the pre-fire signatures had not yet been identified. A bibliography and comments on the applicability of different technologies are included. The conclusions pertaining to the experiments are based on measurements and observations of combinations of specific ranges; pans, foods, and ventilation so extrapolation to other conditions should be performed with caution. The major conclusions of this research are as follows: ● Strong indicators of impending ignition were temperatures, smoke particulate, and hydrocarbon gases. ● Promising detection technologies include: tin oxide (Sn02) sensors for hydrocarbon detection, narrow band infrared absorption for hydrocarbon detection, scattering or attenuation types of photoelectric devices for smoke particle detection, thermocouples for thermometry of the burner, pan, range surface (top and below), or range hood. ● Logical processing of signals from two or more of the detection technologies could be an important means by which false alarms of pre-ignition conditions are eliminated. ● Control technologies exist that are applicable to the safe shutdown and restart of gas and electric ranges upon detection of approaching ignition. ... 111
Acknowledgements CPSC-IAG-95-1145 This work was sponsored by the U.S. Consumer Product Safety Commission with the support of the U. S. Fire Administration pursuant to Interagency Agreement No. CPSC-IAG-95- 1145. Although they were developed in conjunction with CPSC staff, the materials presented - here do not necessarily represent the views of the U.S. Consumer Product Safety Commission. The author expresses appreciation to the Association of Home Appliance Manufacturers -. and Underwriters Laboratories for their cooperation and assistance and to the range manufacturers for their generous donation of ranges and helpful insights throughout the project. The author wishes to acknowledge the assistance of Nelson Caballero, Ted Gordon, and Mai Ngo of the CPSC in conducting and analyzing the experiments. The author also expresses appreciation to Laurean DeLauter and Gary Roadarmel of NIST Building 205 for their help with construction and safety, Marco Fernandez for set-up of the apparatus, Dick Harris for his work with infrared spectroscopy, and Dr. Bill Grosshandler for his guidance and sharing of expertise. iv
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