Use of Clean Agent System in high value situations

Use of Clean Agent System in high value situations

Introduction

Occupational risk in kitchens whether restaurants or cafeterias. Grease fires are the major common hazards that required for extinction wet chemicals. These fires do pose hazards to workers. For the extinction of grease fires there are wet chemical systems since 1994 this according to Gagnon, Robert. These work best with vegetable oil since is lower temperature reducing probabilities of auto ignition. Also it is required for the commercial kitchens to have the extinguishment system replace the equipment prior 1994 to improve the safety in the workplace.

Wet chemical System Design made of inorganic salts and water. The dry chemical system design made of a combination of chemicals in powder form and gas. According to National Fire Protection Association NFPA 17 Standard for dry chemical systems was commonly used for the protection of restaurant hoods and cooking equipment, grills, exhaust plenums and fryers. Before 1994 the dry chemical system was preferred by avoid dumping water into the grease. This was reliable and cheap; however destroy the appliances and was time consuming the clean up of the kitchen and ensure that all the employees are without injuries. Newer dry chemicals have not been produce for this environment since 1994 . (Ketron,2013)

The anatomy of grease is very complex in the kitchens there , with this improvement in quicker cooking times and improved insulations. In few words is safer to use vegetable oil because of higher temperature for reflash. The older the grease the lower probability for reflash since it requires higher temperatures. As an example of animal oil there is always the bacon oil residue, and for vegetable oil example canola oil. Wet chemicals work with heated grease. Its method of work if through saponification to form a soap like layer of foam this excludes oxygen from the combustion process. Cooling of flames is by vaporization, the flame is smothered with the extinguishant the best way to apply the wet chemical to heated grease is by drops to prevent grease splash from the container. The distribution of wet chemical as a mist allows the extinguishment of the flame without destroying the appliances (Council,2013).

Discussion

Dry Chemicals are known to have agents such as Mono ammonium phosphate corrosive and messy. Prior to 1994 these three extinguishing agents were allowed for commercial cooking equipment. Furthermore, wet chemicals have replaced the dry chemical applications in the kitchens. This chemical has better interaction with cooking appliances than dry chemicals. The major advantage of using a wet chemical system is the extinguishing of fire is done without a reflash. An easy way to clean up and reduces the restaurant downtime. The wet chemical is direct to the target. These fires pose as a small hazard; for the kitchen personnel, and costumers. The dry chemicals could be prone to reigniting, and the residues are hard to cleanse. To prevent this, the appliance must be shut off. The wet chemical should cover the area where the ...