Putting a
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Putting a "Lid" on Food-On-The-Stove-Fires was written to be a simple guideline for any and all fire departments wishing to make a direct impact on the reduction of stove top-pan fires which will ultimately reduce civilian and firefighter injuries, fatalities, and the loss of property throughout the country. The guideline is based on the recognition and use of available high end heat limiting technology (HEHLT) that can be installed on all electric coil type burners used for cooking. The premise is that the heat limiting sensor technology used in a conventional electric coil burner can stop…mehr

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Produktbeschreibung
Putting a "Lid" on Food-On-The-Stove-Fires was written to be a simple guideline for any and all fire departments wishing to make a direct impact on the reduction of stove top-pan fires which will ultimately reduce civilian and firefighter injuries, fatalities, and the loss of property throughout the country. The guideline is based on the recognition and use of available high end heat limiting technology (HEHLT) that can be installed on all electric coil type burners used for cooking. The premise is that the heat limiting sensor technology used in a conventional electric coil burner can stop the maximum heat at below the auto-ignition temperatures for normal cooking oils, hence eliminating the chance for pan fires to occur. The guideline provides for a step by step process that is simple to use, and that every fire prevention office can put together for senior management (e.g. Fire Chief).
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