Sprinklers in commercial kitchens

[Chris Houston]

Or did I save you a fiver?

[Ashley Wood]

Chris, when a water mist system is used the water converts to steam (telling you how to suck eggs); this cools the oil and does not contaminate it. If there is any water left in the oil when it cools this will 'flash off' when the oil is heated again. In effect it is possible to continue to use the oil. When cooking oil is used in a fryer the flash point and auto ignition temperature gets lower and lower. This is caused by a build up in Free Fatty Acids (FFA's). It has been proven scientifically that FFA's are substantially reduced when water mist is applied.

In a nut shell, Ansul is a chemical that contaminates the oil; as such the oil must be replaced. How does the restaurant dispose of it? There are thousands of Ansul systems in use, so potentially the environmental impact could be huge. On top of the oil disposal you have to use chemicals to deep clean the fryer and kitchen, you also have to replace the oil when it is not necessary. No I am not an Echo warrior, live in a tent or drive a bio fuelled combi van. I take regular baths (at least once a year) and have normally named children, not Trix Frufru or Eco Star Boy.

[Chris Houston]

I know all this and still think its negligable. Kitchens use fossil fuels to generate heat, they produce varying amounts of waste oil/plastic/food. Having to dispose of some contaminated oil (most go through loads of oil anyway) as a one off event is such a drop in the ocean compared to the larger negative effect of even just that one kitchen and in the grand scheme of things, industrial kitchens are pretty low down the priority list of environmental problems.

How far to we take this? How do we measure it? How much fuel is used to make and tranport each systems components, how green are the factories where they were made? What was the carbonfootprint of the R&D to develop these systems? How recyclable are the system components?

I would guess that any system need only extinguish 1 fire to bring 100 times moreenvironmental benefit than all r&d, transport, disposal and all others negative effects. But I can't confirm this with and formulae. So I don't think splitting hairs between systems is necessary. Unless of course we can measure it. Can you?

Chris
(composter, recycler, greenpeace member and general environmental good guy)

[Midland Retty]

I know all this and still think its negligable. Kitchens use fossil fuels to generate heat, they produce varying amounts of waste oil/plastic/food. Having to dispose of some contaminated oil (most go through loads of oil anyway) as a one off event is such a drop in the ocean compared to the larger negative effect of even just that one kitchen and in the grand scheme of things, industrial kitchens are pretty low down the priority list of environmental problems.

How far to we take this? How do we measure it? How much fuel is used to make and tranport each systems components, how green are the factories where they were made? What was the carbonfootprint of the R&D to develop these systems? How recyclable are the system components?

I would guess that any system need only extinguish 1 fire to bring 100 times moreenvironmental benefit than all r&d, transport, disposal and all others negative effects. But I can't confirm this with and formulae. So I don't think splitting hairs between systems is necessary. Unless of course we can measure it. Can you?

Chris
(composter, recycler, greenpeace member and general environmental good guy)

Mr Houston for Prime Minister I say

[kurnal]

I was under the impression that cooking oil that had been on fire had an unpleasant taste that tainted the food and that this prevented it being used again? Or is this wrong? The local chippy say they get through about 50 gallons a week- though that was in a biofuel discussion so may not  be factual.it seems a lot to me.

[Ashley Wood]

Chris, I agree..

Kurnal, its the oil vapour that burns once it reaches its flash point not the oil unless the oil is extremely disgusting and has a scum on it that acts as a wick. Bring on global warming if it gives us better summers and colder winters....

Is there anybody out there who knows how many Ansul systems are discharged each year in the UK i.e recharging systems?