Experimental Study on the Interference Characteristics of Cooking Oil Fumes with Smoke Fire Detectors

In order to solve the problem of high false alarm rate of point-type smoke fire detector under the cooking oil fume interference, this study systematically evaluates the cooking aerosol test program of U.S. standard UL217. A prototype measurement system was developed for testing interference under typical Chinese cooking activities, stir-frying, pan-frying and deep-frying. Based on a number of controlled experiments of different cooking tasks, the spatiotemporal distribution of particle concentration in cooking fumes, threshold of a detector's response and false alarm triggering mechanism were quantitatively analyzed. We propose a novel quantitatively simulated interference testing method that is suited to the features of domestic kitchen environment in China. The results give a strong theoretical base and a big data to trust the reliable torture for testing smoke detector performance under real complex cooking simulation.