食用油火灾灭火剂的研究现状与发展趋势

Current state and development trend of cooking oil fire extinguishing agent

在分析食用油火灾特性的基础上,详细分析目前常见的灭火剂品种在扑救食用油火时的特点和适用性,提出具备皂化反应性质的食用油灭火剂是较为适宜的食用油灭火剂。介绍了厨房灭火技术相关技术标准的现状,进一步提出未来的食用油灭火剂应具备灭火效率高、灭火时基本无飞溅、灭火后不易复燃、对人和环境无显著毒性危害、不会污染厨房内的其他食品及器具、火灾后现场易于清理等特点。

The characteristics of cooking oil fire were analyzed, and the fire extinguishing characteristics and applicability of dif- ferent fire extinguishing agents were compared. It was proposed that the extinguishing agents with saponification reaction are the proper agents to suppress cooking oil fire. The status of relevant standards on kitchen fire extinguishing technologies was introduced, and it was further pointed out that the cooking oil fire extinguishing agent in the future should have the fea- tures as follows： high fire extinguishment efficiency, no oil splash when extinguishing the fire, difficult to recrudescence after fire, no significant toxicity on human and environment, no pollution on other food and apparatus, easy to clean after the fire is suppressed.