1. SFT
  2. Archiwum
  3. Vol. 68
  4. Modelling of the Dispersion of Butane...

Modelling of the Dispersion of Butane in an Enclosed Space on the Example of a Professional Kitchen

Cédric Tiafoudji , El-Kebir Iya Ahmed , Ruben Mouangue , Philippe Onguene Mvogo , Fidel Meskéoulé Vondou , Justin Tégawendé Zaida

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DOI: 10.12845/sft.68.2.2026.3, pages: 48 – 60

Abstract

Purpose: This study investigates the dispersion of liquefied petroleum gas (LPG) following an accidental leak in an unoccupied commercial kitchen, with the objective of identifying areas with critical gas concentration levels that may lead to fire or explosion if an ignition source is introduced. Understanding the spatial and temporal evolution of leaked gas is essential for improving fire prevention strategies, optimizing ventilation design, and enhancing the safety of commercial cooking environments.

Methodology: A three-dimensional Computational Fluid Dynamics (CFD) model was developed to simulate the release and dispersion of gas inside a closed kitchen enclosure measuring 2 × 2 × 2 m. A realistic leak source was characterized by a constant mass flow rate of 0.3611 g/s under quiescent conditions. The numerical model enabled the prediction of gas concentration fields, flow structures, turbulence intensity, and Reynolds number distribution throughout the transient leakage process. Particular attention was paid to the evolution of combustible gas accumulation and to the identification of regions where flammable mixtures are likely to develop.

Results: The simulation results reveal that the highest gas concentrations accumulate and stabilize approximately 10 cm above the floor, confirming the tendency of leaked gas to remain in the lower part of the enclosure. The flow is characterized by significant turbulence in the vicinity of the leakage source, where the Reynolds number reaches a maximum value of 23 597, promoting rapid mixing between the leaked gas and the surrounding air. In contrast, gas concentrations remain negligible at heights exceeding 1 m during the transient phase, indicating that the upper part of the kitchen remains essentially unaffected throughout the leakage period.

Conclusions: These findings demonstrate that areas with critical concentration levels are located near the floor, where combustible mixtures are more likely to persist and where ignition sources would present the greatest risk of fire and explosion. The study provides valuable insights into the behaviour of accidental gas leaks in confined commercial kitchens and contributes to the development of safer kitchen layouts, improved ventilation strategies, and more effective fire risk assessment methodologies.

Keywords: OpenFOAM, simulation, confined fire, critical concentration

Type of article: original scientific article

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