News

Cooking oil can turn treats to tragedy


Published: September 23, 2008

BEVERLY — Cooking in oil can be bad for your health, and not just for the reasons nutritionists talk about.

According to the Beverly Fire Department, firefighters in the last week responded to three separate incidents of kitchen fires sparked by overheated cooking oil. The alarming trend reflects national reports that zero in on the kitchen as the most frequent source of the average house fire.

The first incident occurred at 10:45 p.m. on Sept. 15, when a resident at 22 Home St. accidentally overheated a pan of cooking oil, igniting a fire that quickly spread to the bottom side of the range hood and damaged some cabinets, according to a press release from Capt. Peter O'Connor. The homeowner was able to use a garden hose to get the fire under control prior to the arrival of the Fire Department.

The second incident occurred Sept. 21 at 81âÑ2 Pickett St., when another pot of oil was allowed to overheat and ignite on the stove. Fortunately for the resident, a neighbor heard her screams and was able to put out the fire with a portable fire extinguisher. The third incident occurred at the Callahan Center of Endicott College, when a burner was accidentally raised to a high heat with a pot of oil on it. The temperature of the oil was raised to its ignition temperature and flames erupted from the pot, O'Connor reported.

"A quick-thinking worker placed another pan over the pot in an effort to smother the flames, but the fire continued until a worker discharged a fire extinguisher, knocking down the fire," O'Connor said. He added that this was the first such incident in recent history at the Callahan Center, where there is a very good record of safe practices and droves of students flock to eat every day. The press release did not specify what day the Callahan Center fire occurred. The Fire Department pointed out that the above incidents show that cooking oils, though an invaluable tool in the kitchen, can be quite hazardous. With easily attainable ignition temperatures, the oils can quickly ignite when left unchecked on the stove. The fast-moving fires can quickly spread beyond the pot, causing significant damage if not extinguished immediately.

No injuries resulted from any of the fires, and damage was confined to areas immediately adjacent to the cooking areas. "The best defense is diligence," Deputy Chief William Walsh said. "Never leave any food on the stove unattended."

If you do have a cooking-oil fire, cover the pot with a tight-fitting lid and turn off the heat. Doing so deprives the fire of needed oxygen and also removes the heat, lowering the oil below its ignition temperature.

A fire extinguisher is also an important tool as long as you know how to use it. Fire extinguishers vary in types and sizes, and some are meant for use on very specific materials. Before you try to use a fire extinguisher, call 911 then ensure that it is rated for the type of fire you are trying to put out. Improper application of a fire extinguisher can result in making the fire worse and possible personal injury.

Most extinguishers designed for kitchens are designed to be discharged from up to 10 feet away from the fire. This distance keeps the user away from the fire and prevents the extinguishing agent from blasting the flaming oil out of the pan and all over the surroundings. Whenever there is any doubt about the capabilities of extinguishing a fire, the best course of action is to get out and call 911. For more tips on cooking and fire safety, see the Beverly Fire Department Web site at beverlyfire.org or the U.S. Fire Administration at usfa.dhs.gov.