Tài liệu HOME FIRES INVOLVING COOKING EQUIPMENT ppt

HOME FIRES INVOLVING COOKING EQUIPMENT

John R. Hall, Jr.

Fire Analysis and Research Division

National Fire Protection Association

February 2008

National Fire Protection Association, 1 Batterymarch Park, Quincy, MA 02169-7471

www.nfpa.org

Abstract

In 2005, an estimated 146,400 U.S. home structure fires involving cooking equipment resulted in

480 civilian deaths, 4,690 civilian injuries, and $876 million in direct property damage.

Ranges, with or without ovens, account for two-thirds (67%) of total reported confined or non￾confined home structure fires involving cooking equipment and even larger shares of associated

civilian deaths (85%) and civilian injuries (82%). Portable cooking or warming devices had the

third largest share of home cooking fires but the second largest share of associated civilian

deaths.

Keywords: Range, oven, microwave, toaster, grill, frying, fryer, fire statistics

Acknowledgements

The National Fire Protection Association thanks all the fire departments and state fire

authorities who participate in the National Fire Incident Reporting System (NFIRS) and the

annual NFPA fire experience survey. These firefighters are the original sources of the

detailed data that make this analysis possible. Their contributions allow us to estimate the

size of the fire problem.

We are also grateful to the U.S. Fire Administration for its work in developing, coordinating,

and maintaining NFIRS.

For more information about the National Fire Protection Association, visit www.nfpa.org or call

617-770-3000. To learn more about the One-Stop Data Shop go to www.nfpa.org/osds or call

617-984-7450.

Copies of this analysis are available from:

National Fire Protection Association

One-Stop Data Shop

1 Batterymarch Park

Quincy, MA 02169-7471

www.nfpa.org

e-mail: [email protected]

phone: 617-984-7450

NFPA No. USS11

Copyright © 2008, National Fire Protection Association, Quincy, MA

Executive Summary

In 2005, an estimated 146,400 U.S. home structure fires involving cooking equipment resulted in

480 civilian deaths, 4,690 civilian injuries, and $876 million in direct property damage. Cooking

is the leading cause of home structure fires and associated civilian injuries.

The numbers of home cooking fires in 2002-2005 were the highest totals estimated since 1981.

Except for the 1990s, the number of estimated deaths in home structure cooking equipment fires

has fallen in the range of 450 to 530 in most years covered in Table 1, and there has been no

clear trend. Associated civilian injuries have shown no clear trend since 2002, when NFIRS

Version 5.0 was well established, and the total is below the level in 1998, which was at the end

of a decade-long downward trend. Associated direct property damage adjusted for inflation was

the highest since 1981 except for the 1991 total, which is distorted by estimation problems

unique to that year.

The recent increases in home cooking fires coincides with the introduction of confined cooking

fire as a coding option. Therefore, it is not clear whether the increase reflects a real increase in

fires or a shift in how incidents are coded. The increase in inflation-adjusted property damage is

not so easily explained by the change in coding options.

Cooking equipment accounted for 40% of total home structure fires in 2005, 16% of associated

civilian deaths, 36% of associated civilian injuries, and 13% of associated direct property

damage.

Ranges, with or without ovens, account for two-thirds (67%) of total reported confined or non￾confined home structure fires involving cooking equipment and even larger shares of associated

civilian deaths (85%) and civilian injuries (82%). Note that fires in ovens that are parts of

ranges often may be coded as range fires.

Portable cooking or warming devices had the third largest share of home cooking fires, after

ranges and ovens, but the second largest share of associated civilian deaths.

In 2006, cooking equipment accounted for 67,240 estimated injuries reported to U.S. hospital

emergency rooms.

The leading factors contributing to ignition for 2002-2005 non-confined home structure fires

involving cooking equipment were equipment unattended (38%), heat source too close to

combustibles (12%), unintentionally turned on or not turned off (10%), and abandoned or

discarded material or product (8%).

Frying appears to be the cooking method with the highest risk of fire. Frying accounted for 63%

of 218 range top cooking-material ignitions studied by the U.S. Consumer Product Safety

Commission. Deep fryers involve larger quantities of hot cooking oil than that involved in

*All statistics are based on National Electronic Injury Surveillance system (NEISS) data obtained from the U.S. Consumer

Product Safety Commission (CPSC) website, www.cpsc.gov, accessed on October 27, 2007.

Home Fires Involving Cooking Equipments, 2/08 i NFPA Fire Analysis and Research, Quincy, MA

regular frying, and turkey fryers involve extremely large quantities of hot cooking oil. These

characteristics may add to the fire or scald risk of these devices.

Three-fifths (59%) of civilian injuries suffered in home structure fires involving cooking

equipment occurred while the victim was trying to fight the fire, compared to one-third (35%) of

injuries suffered in any other type of home structure fire.

Also, 7% of civilian deaths in home structure fires involving cooking occurred as a result of

injuries while fighting the fire, compared to 3% of deaths in any other type of home structure

fire.

The majority (54%) of 2002-2005 non-confined structure fires involving cooking equipment

began with ignition of cooking materials.

Nearly all (93%) of 2002-2005 non-confined home structure fires involving cooking equipment

began in the kitchen.

Electric powered ranges have a higher risk of fires and associated losses than gas-fueled ranges.

Home fires involving cooking equipment are a holiday tradition, peaking on dates that are major

U.S. holidays with traditions of cooking, such as Thanksgiving, Christmas, and New Year’s Eve.

Home Fires Involving Cooking Equipments, 2/08 ii NFPA Fire Analysis and Research, Quincy, MA

Table of Contents

Executive Summary i

Table of Contents iii

List of Numbered Tables and Figures v

Home Fires Involving Cooking Equipment Fact Sheet vii

Home Fires Involving Grills Fact Sheet ix

Home Fires Involving Microwave Ovens Fact Sheet xi

Introduction 1

Overview of Kitchen Equipment 3

All Cooking Equipment 5

Ranges 31

Ovens or Rotisseries 47

Portable Cooking or Warming Devices 61

Microwave Ovens 83

Grills 89

Deep Fryers 121

Grease Hoods or Duct Fans 129

Appendix A: How National Estimates Statistics Are Calculated 135

Home Fires Involving Cooking Equipment, 2/08 iii NFPA Fire Analysis and Research, Quincy, MA

Home Fires Involving Cooking Equipment, 2/08 iv NFPA Fire Analysis and Research, Quincy, MA

List of Numbered Tables and Figures

Page

Table A. Home Fires Involving Kitchen Equipment, Including Cooking Equipment 3

Figure 1. Home Fires Involving Cooking Equipment, by Year 5

Table B. Home Structure Fires Involving Cooking Equipment, by Type of Device 6

Table C. Estimated Hospital Emergency Room Injuries Involving Cooking 8

Equipment, by Type of Equipment

Table D. Electrocution Deaths Involving Cooking Equipment 12

Figure 2. Percentage of Home Structure Fires, by Alarm Time 13

Table E. Leading Dates for Home Fires Involving Cooking Equipment 14

Figure 3. Cooking Equipment Fire Victims by Gender 14

Figure 4. Extinguishment Method Reported in CPSC Study of Reported and 16

Unreported Fires

Table 1. Home Fires Involving Cooking Equipment, by Year 20

Table 2. Home Fires Involving Cooking Equipment, by Factor Contributing to Ignition 21

Table 3. Home Fires Involving Cooking Equipment, by Human Factor 22

Contributing to Ignition

Table 4. Home Fires Involving Cooking Equipment, by Item First Ignited 23

Table 5. Home Fires Involving Cooking Equipment, by Area of Origin 24

Table 6. Trends in U.S. Use of Primary Cooking Power Sources 25

Table 7. Comparative Risks of Gas versus Electric Stoves 26

Table 8. U.S. Non-Fire Carbon Monoxide Deaths Involving Home Cooking Equipment 27

Table 9. Casualties in Home Structure Fires Involving Cooking Equipment, 28

by Age of Victim

Table 10. Cooking Fire Problem in Other Countries 29

Home Fires Involving Cooking Equipment, 2/08 v NFPA Fire Analysis and Research, Quincy, MA

Home Fires Involving Cooking Equipment, 2/08 vi NFPA Fire Analysis and Research, Quincy, MA

One-Stop Data Shop

Fire Analysis and Research Division

One Batterymarch Park, Quincy, MA 02169

Email: [email protected]

www.nfpa.org

Home Fires Involving Cooking Equipment, 2/08 vii NFPA Fire Analysis and Research, Quincy, MA

Home Fires Involving Cooking Equipment

In 2005, U.S. fire departments responded to 146,400 home1

structure fires that involved cooking

equipment in 2005. These fires caused 480 civilian fire deaths, 4,690 civilian fire injuries,

$876 million in direct property damage.

• Cooking equipment fires are the leading cause of home structure fires and

associated civilian injuries.

• Ranges accounted for the largest share (67%) of home cooking fire incidents in

2005. Ovens accounted for 19%.

• Thanksgiving is the peak day for home cooking fires.

• In 2002-2005, unattended cooking equipment was the leading factor

contributing to home cooking fires (38%), deaths (45%), injuries (46%) and

direct property damage (37%).

• Twelve percent of the fire occurred when something that could catch fire was

too close to the equipment.

• Three-fifths (59%) of reported home cooking fire injuries occurred when

victims tried to fight the fire themselves.

• In a 1999 study of range fires by the U.S. Consumer Product Safety

Commission, 83% of frying fires began in the first 15 minutes of cooking.

• Only 1% of cooking fires began with

clothing but these clothing fires caused 12%

of the cooking fire deaths.

• One out of every five cooking fires that

began with clothing resulted in a death.

• In 2006, hospital emergency rooms treated around

29,850 thermal burns and 8,460 burns caused by

cooking equipment. Ranges accounted for 62% of

these thermal burns and grills 28%. Microwaves

accounted for 41% of the scald burns.

1

Homes are dwellings, duplexes, manufactured homes, apartments, townhouses, rowhouses and condominiums.

Home Cooking Equipment Fires

by Equipment Involved, 2005

1%

2%

2%

5%

7%

83%

0%

2%

0%

8%

2%

85%

1%

2%

5%

5%

19%

68%

0% 10% 20% 30% 40% 50% 60% 70% 80% 90%

Deep fryer

Grill, hibachi, or barbecue

Microwave oven

Oven

Fires

Civilian deaths

Civilian injuries

Range, with

or without oven

Portable cooking

or warming device

Reported Fire Injuries and Emergency Room Treated Burns

Involving Cooking Equipment

8%

23%

41%

4%

24%

1%

4%

4%

29%

1%

5%

2%

2%

90%

62%

0% 20% 40% 60% 80% 100%

Deep fryer

Portable cooking

or warming device

Microwave oven

Grill

Range or oven

2002-2005 Home fire injuries

2006 Thermal burns

2006 Scald burns

Home Fires Involving Cooking Equipment, 2/08 viii NFPA Fire Analysis and Research, Quincy, MA

One-Stop Data Shop

Fire Analysis and Research Division

One Batterymarch Park, Quincy, MA 02169

Email: [email protected]

www.nfpa.org

Home Fires Involving Cooking Equipment, 2/08 ix NFPA Fire Analysis and Research, Quincy, MA

Home Fires Involving Grills

In 2005, U.S. fire departments responded to an estimated 8,300 home1

fires involving grills, hibachis or

barbecues, including 3,400 structure fires and 4,900 outside fires. These 8,300 fires caused 10 civilian

deaths (to the nearest ten), 110 reported injuries and $137 million in direct property damage.

ƒ Almost all the losses occurred in structure fires.

ƒ The 3,400 home structure fires involving grills accounted for 2% of the reported home

cooking equipment fires, 3% of associated civilian deaths, and 2% of associated civilian

injuries, but 16% of the associated property damage.

ƒ One-third (35%) of the non-confined2

home structure fires involving grills started on an

exterior balcony or unenclosed porch, 18% started on a courtyard, terrace or patio, and

11% started on an exterior wall surface.

Fires rounded to the nearest 10.

• Gas grills were involved in a total of 7,200 home

fires, including 2,800 structure fires and 4,400

outdoor fires.

• Leak or break was the leading factor

contributing to gas grill fires.

• Flammable or combustible gas or liquid

was the leading item first ignited in gas

grill fires.

• Charcoal or other solid-fueled grills were

involved in a total 1,100 home fires, including

600 structure fires and 500 outside fires.

• The leading cause was something that

could burn being too close to the grill.

• Structural member or framing was first

ignited in one-fifth of the charcoal-or

other solid-fueled grill non-confined

structure fires. Exterior wall covering or

finish was first ignited in another one￾fifth.

An estimated 8,610 people were seen at hospital emergency rooms for thermal burns caused by

grills.3

Most of these burns were due to contact with the grill, not fire.

2005 Home Grill Fires by Power Type

2,780

4,370

600

500

40

50

0

1,000

2,000

3,000

4,000

5,000

6,000

Structure fires Outdoor fires

Gas Charcoal or other solid-fuel Other

(81%)

(89%)

3,420

4,900

Home Fires Involving Cooking Equipment, 2/08 x NFPA Fire Analysis and Research, Quincy, MA

One-Stop Data Shop

Fire Analysis and Research Division

One Batterymarch Park, Quincy, MA 02169

Email: [email protected]

www.nfpa.org

Home Fires Involving Cooking Equipments, 2/08 xi NFPA Fire Analysis and Research, Quincy, MA

Home Fires Involving Microwave Ovens

Microwave ovens were involved in an estimated 7,400 home1

structure fires in 2005,

resulting in 87 civilian injuries and $18 million direct property damage. There were no

reported fire deaths.

• Nearly one-third (30%) of 2002-2005 non-confined microwave oven home

structure fires cited appliance housing or casing as the item first ignited.

• Microwave ovens involve more emergency room scald burn injuries than

any other cooking device.

• Nearly half (41%) of the microwave oven injuries seen at emergency rooms

in 2006 were scalds.

• Microwave ovens accounted for 41% of cooking equipment scald burns but

only 5% of home cooking structure fires.

Microwave Oven Share of

Cooking Equipment Injuries and Fires

5%

2%

4%

41%

0% 10% 20% 30% 40% 50%

Fires, 2002-2005

Fire injuries, 2002-2005

Thermal burns, 2006

Scald burns, 2006

Home Fires Involving Cooking Equipment, 2/08 xii NFPA Fire Analysis and Research, Quincy, MA

Home Fires Involving Cooking Equipment, 2/08 NFPA Fire Analysis and Research, Quincy, MA 1

Introduction

“Cooking” refers to food preparation through the application of heat. Cooking equipment

therefore does not include all food processing equipment. For example, electric can openers and

food processors are excluded. These other types of equipment typically found in the kitchen are

analyzed in NFPA’s report on home fires involving kitchen equipment other than cooking

equipment.

Beginning in 1999, NFIRS Version 5.0 provides additional detail on the type of cooking

equipment, primarily specific types of portable cooking or warming devices. Here is an

overview of the new vs. old equipment categories.

Type of Equipment – NFIRS Version 5.0 Type of Equipment – NFIRS Version 4.1

631. Coffee maker or teapot 25. Portable cooking or warming device

632. Food warmer or hot plate 25. Portable cooking or warming device

633. Kettle 25. Portable cooking or warming device

634. Popcorn popper 25. Portable cooking or warming device

635. Pressure cooker or canner 25. Portable cooking or warming device

636. Slow cooker 25. Portable cooking or warming device

637. Toaster, toaster oven, or countertop

broiler

25. Portable cooking or warming device

638. Waffle iron or griddle 25. Portable cooking or warming device

639. Wok, frying pan or skillet 25. Portable cooking or warming device

641. Breadmaking machine 25. Portable cooking or warming device

642. Deep fryer 24. Deep fat fryer

643. Grill, hibachi, or barbecue 26. Open-fired grill

644. Microwave oven These devices could have been coded in up to

four places in NFIRS Version 4.1.

645. Oven or rotisserie 22. Fixed, stationary oven, including rotisserie

646. Range with or without an oven or

cooking surface, including counter-mounted

stove.

21. Fixed, stationary surface unit, including

stove

647. Steam table or warming drawer/table 23. Fixed, stationary food warming appliance

654. Grease hood or duct exhaust fan 27. Grease hood or duct

Incident type 113. Structure fire involving

contents of cooking vessel with no fire

extension beyond vessel.

Does not correspond to any specific type of

equipment in NFIRS Version 4.1.