Tank farm fire
Tank farm fires are among the most dangerous fires of all , along with fires in chemical areas . When combating them, it is essential to observe the hazardous goods class of the stored liquid and to expect severe explosions at any time .
If water contained in a mineral oil tank or brought in by the fire-fighting measures suddenly boils due to the rising temperature, the dreaded "boilover" occurs: The boiling water and the resulting steam shoot up over the edge of the tank and carry away heated and burning product with it. Due to the now much larger surface of the combustible material, a much faster and stronger combustion can take place. The fire spreads suddenly and endangers all people and property in the vicinity, as the burning liquid is now outside the tank and is flowing away. On a smaller scale, a boilover resembles a fat explosion in a kitchen fire .
During the Second World War, the Hamburg fire brigade developed an extinguishing process in which burning mineral oil tanks were cut open just above the liquid level and the extinguishing foam was introduced into these openings. As a result, the extinguishing agent did not first have to cross the actual flame area.
See also
swell
- ^ Hans Brunswig: Firestorm over Hamburg , ISBN 3-613-02367-9 .