The 61st session of the '1 Topic 1 Guest' event organized by Üsküdar University Occupational Safety, Health and Environmental Health Application and Research Center (ÜSGÜMER) was held. The guest of the program was Prof. Dr. Murat Teker, a faculty member of the Department of Chemistry, Faculty of Science, Sakarya University. Teker pointed out that grease fires are particularly dangerous according to statistical data, stating that the most common mistake made in grease fires is using water.
In the online event, Prof. Dr. Murat Teker delivered his presentation titled 'Kitchen Fires and Solutions'.
Kitchen fires are among flaming fires
Prof. Dr. Murat Teker, a faculty member of the Department of Chemistry, Faculty of Science, Sakarya University, pointed out that kitchen fires are one of the most common and panic-inducing situations many people face, stating that grease fires are dangerous. Teker said; 'Fire occurs with the emission of flame, heat, and light energy, which is a chemical reaction. There are two different types of fires: flaming and smoldering. Kitchen fires are generally among flaming fires. This chemical reaction can cause confusion about how to intervene if one is not knowledgeable. Kitchen fires have different characteristics from other fire types. Especially grease fires are quite dangerous according to statistical data. There is important information needed to extinguish these types of fires, and educational videos are available on this topic. The most striking aspect of kitchen fires is that oils vaporize at high temperatures, and these vapors form flammable gases. Therefore, the most common mistake made in grease fires is using water. When water is poured onto oil, it instantly vaporizes due to the high temperature and carries oil droplets into the atmosphere. This can lead to an uncontrolled spread of flames and the inability to contain the fire. Furthermore, the oxygen contained in water vapor can cause the fire to intensify.'
3 Basic Components and the Fire Triangle
Prof. Dr. Murat Teker also mentioned that another important factor to consider in kitchen fires is the classification of liquid fires; 'In the European Union, kitchen fires are classified as Class F, while in America, they are defined as Classes A, B, C, D, and special characters E and F. Fire occurs when three basic components – fuel, oxygen, and heat – come together, and these components are called the 'Fire Triangle'. To control a fire, at least one of these three components must be eliminated. In addition to this, the following precautions should be taken to protect against kitchen fires and ensure a safe environment:
- Oils exposed to high heat during cooking should be avoided and used carefully.
- Kitchen equipment should be regularly maintained and inspected.
- Fire detection and extinguishing equipment (smoke detectors, fire extinguishers, etc.) should be kept ready and checked periodically, and an emergency plan should be prepared and shared with family members for quick and accurate intervention in case of a fire.
“Correct intervention is vital”
Prof. Dr. Murat Teker stated that receiving education on fire safety is one of the effective methods for raising awareness and prevention; 'Learning fire-fighting techniques by attending relevant training sessions and seminars will help minimize the adverse effects of fire. Experts emphasize the need to be careful about kitchen fires and that correct intervention is vital. Let's not forget that a large portion of fires are preventable and controllable. Everyone being aware and prepared regarding fire safety will be an important step in ensuring a safe environment,' he said.