Posouzení kriterií efektivnosti vybraných hasebních prostředků a zařízení

Abstract

The doctoral thesis deals with problems of extinguishing the fires of vegetable and animal fats and oils classified in Class F fires. There are their properties and fire-technical characteristics evaluated in detail. Then they are confronted with the theory of modes of the interruption of burning and the possibility of their applications for Class F fires: There is also the influence of technological conditions considered. These conditions result from thermal processing of food products within this class of fires. In the experimental part of the doctoral thesis there is a more objective test method propound. It limits the influence of human factors on the test procedure on the basis of a critical analysis of the current European standardization for extinguishing an equipment and test methods for the determination of the extinguishing efficiency of extinguishing agents. Within the bounds of the verification of the extinguishing efficiency of extinguishing agents for Class F fires introduced on the market in the Czech Republic there is also the influence of test conditions on their result evaluated. The aim of the experimental part is to verify the new testing procedure for a more objective and stricter assessment extinguishing potency of extinguishing agents. At the end of the doctoral thesis there are the ways of using the obtained knowledge set out for the future practice in the mentioned field.