Fire protection system using water mist
OwnerPing-Li Yeninventor
Life of this patent
Estimating the term…
Abstract
The method of extinguishing a fire characterized by production of flames openly rising above an upwardly presented liquid fat or grease zone, in a fryer, the fat or grease being combustible to produce the fire, the steps that include locating a mist forming nozzle to direct mist toward the flames, delivering essentially pure water under pressure to the nozzle so that the nozzle forms a jet stream of water mist delivered form the nozzle as a rapid and expanding Oflow of concentrated mist, and directing said mist stream into the flames to substantially encompass the flames, and to flow toward the fat or grease zone, and for a sufficient time to extinguish the flames and to lower the temperature of the surface of the fat or grease zone to a level below combustion temperature.
Claims10
The method of extinguishing a fire characterized by production of flames openly rising above an upwardly presented liquid fat or grease zone, in a fryer, the fat or grease being combustible to produce the fire, the steps that include:
- a) locating a mist forming nozzle to direct mist toward the flames,
- b) delivering essentially pure water under pressure to the nozzle so that the nozzle forms a jet stream of water mist delivered from the nozzle as a rapid and expanding flow of concentrated mist,
- i) said pressure to the nozzle being between 170 and 250 p.s.i.,
- ii) and said pressure to the nozzle being at a level or levels causing mist droplets to form, and to have cross sections less than 1000 microns,
- c) and directing said mist stream downwardly into the flames to substantially encompass the flames, and to flow toward the fat or grease zone, and for a sufficient time, which is less than about 15 seconds, to extinguish the flames and to lower the temperature of the surface of the fat or grease zone to a level below combustion temperature,
- d) said nozzle being directed toward the flames from a location above the flames and directed at an angle relative to vertical, said angle being less than about 4° to 10°.
The method of extinguishing a fire characterized by production of flames openly rising above an upwardly presented liquid fat or grease zone, in a fryer, the fat or grease being combustible to produce the fire, the steps that include:
- a) locating a mist forming nozzle to direct mist toward the flames,
- b) delivering essentially pure water under pressure to the nozzle so that the nozzle forms a jet stream of water mist delivered from the nozzle as a rapid and expanding flow of concentrated mist,
- i) said pressure to the nozzle being between 170 and 250 p.s.i.,
- ii) and said pressure to the nozzle being at a level or levels causing mist droplets to form, and to have cross sections less than 1000 microns,
- c) and directing said mist stream downwardly into the flames to substantially encompass the flames, and to flow toward the fat or grease zone, and to convert some of the mist to steam to flow downwardly at the side of the fat or grease zone, and for a sufficient time, which is less than about 15 seconds, to extinguish the flames and to lower the temperature of the surface of the fat or grease zone to a level below combustion temperature.
Dependencies are inferred from the claim text.