Presenter: Yogish Gopala, Jeffrey Newman, Matthew Daelhousen and John LeBlanc

This session will cover the results of a study to assess the hazard level of aerosol cooking oil sprays and determine adequate protection for them. Prior to 2012, cooking oil cans were classified as Level 1 aerosols based on the chemical heat of combustion of ingredients. With a flash point of about 500°F, cooking oil was not included in the calculations for the chemical heat of combustion. However, it was observed that this commodity was more hazardous than Level 1 aerosols and was reclassified as a Level 3 aerosol in 2012. Consequently, it now needs segregation from other items in warehouse occupancies in addition to automatic sprinklers. This session explores the possibilities of avoiding segregation and protecting this commodity with ceiling-only sprinklers.