Technical AssessmentTechnical Assessment

Typical Examples of Common Fires in the Home

Class A Fires => Ordinary Combustibles•Burning paper in trash can (for ex. caused by cigarette)

•Clothing fire in dryer

•Cardboard box on fire in yard (for ex. from ashes)

•Upholstered chair or mattress on fire (for ex. from cigarettes)

Class B Fires => Flammable Liquids and Gasses•Grease fire in skillet on stove top (also Class K)

•Fire in oven with greasy food (also Class K)

•Spill of gasoline or paint thinner in garage

Typical Examples of Common Fires in the Home

Class C Fires => Electrical•Short Circuited Wiring

•Frayed electrical cords

•Overheated lamps / area heaters

Class K Fires => Small Kitchen Fires with Greases/Oils•Grease fire in skillet on stove top

•Fire in oven with greasy food

•Fire in deep fat fryer

Fire 1st Defense Fire Extinguisher•Type of Fires designed to extinguish: Type A,B Fires (most common home fires)

•Active Ingredient: 6% BioSolve in Water

•Unique Packaging design – aerosol with anti-corrosion internal design to greatly extend shelf life

•Designed for use by most vulnerable groups - Children and Elderly can instinctively operate it w/o training.

What is BioSolve?Well known ingredients

Water soluble fire suppressing agent Used by professional to combat forest fires

Appropriate Level of Fire Suppressant Recommended level for fire suppression of Class A & B fires Same level as professional fire use and marine applications

Certified ingredients Listed by Underwriters Laboratories (UL) in US and Canada as a fire

fighting agent on Class A and Class B fires

Effective Fire Suppression Smothers and cools the fire by increasing contact of water with

surface of burning material

Safe for consumers and the environment Main ingredient is a surfactant – same as most household cleaners Biodegradable, used to clean-up hazardous materials and oils

Some Facts About Home Fires•Incidences of home fires occur all year round but heaviest during holidays: November through February.

•Two leading causes of home fires are cooking and smoking

•Two leading locations for fires in the home are the kitchen and bedroom

•Cooking is the #1 leading cause of home fires and home fire injuries (Federal Emergency Management Agency)

•Smoking is the #1 cause of deaths in home fires

•The appliances in the home causing the most fires in order are: stoves, fixed area heaters and dryers.

•Children under age of 5, adults over the age of 65, and individuals in the lowest income brackets have the greatest risk of dying in a fire.

Product Testing - Methodology

■ Tested under real world consumer conditions on the most common types of fires by independent labs

■ Tested by Fournier Robson a reputable widely known testing laboratory with expertise in fire extinguisher testing

Product Testing Lab:Fournier, Robson & Associates

Fournier Robson & Associates LLC is a leading Consulting Services company with more than 61 full-time Consulting Engineers, Architects and Scientists and over 200 part-time Engineers and Consultants with expertise in more than 45 technical disciplines including fire safety.

Fire Safety Engineering: providing Fire Prevention & Protection Services, including Fire Safety Training, Fire Code Compliance, Fire Wall Protection, Fire Protection Plans, Office Building Fire Safety Systems, Fire Risk Assessments, Safety Manual Authoring, Product Safety Assessments and Testing.

Product Testing – Class A Type Fire Protocols

Trash Can Fire - A plastic bag of trash including paper, cardboard, plastic and other materials was placed in a plastic trash can. It was ignited using powdered chlorine and brake fluid and allowed to burn.

Upholstery Fire - Powdered Chlorine and brake fluid were placed under the foam cushion of a foam stuffed chair.The spontaneous heating of the chemicals ignited the chair. The chair was allowed to burn until it was well involved in fire.

Product Testing – Class A Type Fire Protocols Cont.

Clothes Dryer Fire - Clothing was placed in a dryer. A mixture of powdered chlorine and brake fluid was placed in the clothing. The Clothing was ignited by the spontaneous heating of the chemicals and allowed to burn until full involvement.

Toaster Fire - Frosted Pop Tarts were placed in a toaster. The lever on the toaster was jammed to allow the toaster to overheat. A bag of potato chips was attached to the wall approximately 8 inches above the toaster. The Pop Tarts ignited and burned through the potato chip bag allowing the chips to fall onto the toaster and ignite.

Product Testing – Class A Type Fire Results

•Trash Can Fire – extinguished in 4 sec

•Upholstery Chair Fire – extinguished in 23 sec

•Clothes Dryer Fire – extinguished in 10 sec

•Toaster Fire – extinguished in 5 sec

In all cases fire completely extinguished – no re-ignition occurred

Product Testing – Class B Type Fire Protocols

•Fire in Oven - Bacon and chicken were placed in a pan with peanut oil. The pan was set in the oven and allowed to heat until combustion of the contents of the pan. Heat source was left on for several minutes after extinguishing to measure any re-ignition.

•Fire in Pan on Stovetop - Bacon was placed in a pan and allowed to heat on the stovetop heating element until the surface area of the pan was completely involved in fire. Heat source was left on for several minutes after extinguishing to measure any re-ignition.

Product Testing – Class B Type Fire Protocols –cont.

•Cooking Oil Fire on Stovetop - Chicken and vegetable oil were placed in a pan on the stovetop heating element of an electric stove. The contents of the pan were allowed to heat until the surface area of the pan was completely involved in fire. Heating element was left on after extinguishing to determine if re-ignition would occur.

Test was repeated with Peanut Oil

•Gasoline Fire - A 6 gallon gas tank from a boat was placed on its side and gasoline was poured in front of the can simulating a spill. The gasoline was ignited.

Product Testing – Class B Type Fire Protocols –cont.

•Fire in Oven - extinguished in 12 sec

•Fire in Pan on Stovetop - extinguished in 3 sec

•Cooking Oil Fire on Stovetop (veg oil) – extinguished in 3 sec.

•Cooking Oil Fire on Stovetop (peanut oil) – extinguished in 6 sec

•Gasoline Fire – extinguished in 17 sec.

In all cases fire completely extinguished – no re-ignition occurred

Product Testing – Additional Testing

•Tests reviewed by Consumer Testing Laboratories at request of Walmart – Passed, met all Walmart Specifications (report dated August 2003)

•Tested by Bureau Veritas at request of Loblaws Canada – Passed, met all Loblaws Canada specifications

Summary of Performance Testing of FFD Fire Extinguisher

.

Testing Lab Tests Class of Fire Comments

Fournier & Robson

■Trash Can■Chair■Dryer■Toaster

A Passed All Tests

Fournier & Robson

■Oven■Stove top■Cooking oil■Gasoline

B Passed All Tests

Bureau Veritas ■Wood■Paper■Plastic

A Passed All Tests

Bureau Veritas ■Paint■Flammable Gas■Oil

B Passed All Tests

Fire 1st Defense – Product Specification Testing

Pressure Testing & Discharge Times

Tested by Bureau Veritas

•Pressure Test – in spec. within 5%

•Discharge Time – ave. of 6 tests = 21.2 sec. (spec 18 sec. Minimum)