The experimental systems include water mist fire suppression system, and temperature data acquisition system (Fig. 1). During each test, a fresh commercial vegetable oil (palm oils) with an auto-ignition temperature above 350 °C was used, diameter of pool fire each were 6.5 cm and 10 cm. The water mist was formed using twelve APO-TW-3 nozzles and pressurized water from pressure vessel with the working pressure 400 psi. Twelve water mist nozzles were located align to the side of pool fire and aimed at the centre of the cooking area (Fig. 3). The distance of the nozzle from the fuel surface were 10 cm, 20 cm and 30 cm.
The temperature was measured by K type thermocouples. Four thermocouples were used to measure flame and oil temperatures. As shown in Fig. 1, Thermocouple #1 was located below the surface of the cooking oil to measure