| 摘要 |
The method of extinguishing a fire characterized by production of flames (15 ) openly rising above an upwardly presented liquid fat or grease zone (12a), i n a fryer (10a), the fat or grease (12) being combustible to produce the fire, the steps that include locating a mist forming nozzle (20) to direct mist (2 2) toward the flames, delivering essentially pure water under pressure to the nozzle (20) so that the nozzle (20) forms a jet stream of water mist (22) delivered from the nozzle (20) as a rapid and expanding flow of concentrated mist, and directing said mist stream (22) into the flames (15) to substantially encompass the flames (15), and to flow toward the fat or greas e zone (12a), and for a sufficient time to extinguish the flames (15) and to lower the temperature of the surface of the fat or grease zone (12a) to a level below combustion temperature.
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