Analytical and experimental study on multiple fire sources in a kitchen

Author:

Gao Y.,Liu Q.K.,Chow W.K.,Wu M.

Publisher

Elsevier BV

Subject

General Physics and Astronomy,Safety, Risk, Reliability and Quality,General Materials Science,General Chemistry

Reference17 articles.

1. D. Madrzykowski, A. Hamins, S. Mehta, Residential Kitchen Fire Suppression Research Needs Workshop Proceedings, NIST Special Publication 1066, US Department of Commerce, National Institute of Standards and Technology, Gaithersburg, MD, February 2007.

2. Zone model simulation of fires in Chinese restaurants in Hong Kong;Chow;J. Fire Sci.,1995

3. Use of the ARGOS fire risk analysis model for studying Chinese restaurant fires;Chow;Fire Mater.,1995

4. H.H. Wu, W.K. Chow, G.W. Zou, H. Dong, Y. Gao, Performance evaluation of fire services installation in kitchens of big hotels, in: Proceedings of the 8th International Symposium on Building and Urban Environmental Engineering (BUEE2006), held at Tokyo Institute of Technology, Tokyo, Japan, 10–13 July 2006, pp. 226–231.

5. Experimental studies on heat release rate in Chinese kitchen fires;Wu;J. Appl. Fire Sci.,2011

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