Abstract
AbstractThe fire risk in Chinese restaurants in Hong Kong is analyzed using the ARGOS fire risk analysis model developed at the Danish Institute of Fire Technology. A sample size of fifteen Chinese restaurants with different floor areas and fire load densities is considered. Fire simulations are performed for two cases by assuming a PU foam furniture fire occurring in the dining hall and a kerosene fire in the kitchen. Correlations are derived between the floor area and the predicted maximum hot gas temperature, the corresponding smoke layer interface height and the cost of damaged stock in the restaurants. The effectiveness of fire protection systems including sprinkler systems and smoke vents in controlling the fire is also discussed.
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