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From: smh@mhuxl.UUCP (henning)
Newsgroups: net.consumers
Subject: Re: Restaurants Using Non-Dairy Creamer
Message-ID: <570@mhuxl.UUCP>
Date: Fri, 14-Feb-86 21:31:56 EST
Article-I.D.: mhuxl.570
Posted: Fri Feb 14 21:31:56 1986
Date-Received: Sun, 16-Feb-86 05:19:21 EST
References: <3895@glacier.ARPA> <44000036@uiucdcs> <1399@gitpyr.UUCP>
Organization: AT&T Bell Laboratories, Murray Hill
Lines: 10

> >The only reason that most food doesn't burn is that it contains enough
> >water to dampen the reaction. Spontaneous combustion is a problem with
> >dry grain.
> You're right, but I think you miss the point.  You know that.  I know
> that.  But How many restaurant workers know it?  

The most sophisticated fire extinguisher systems seen by most people
are in comercial kitchens like restaurants because food burns.  Part
of restaurant worker training is in the fire extinguishers.  Other parts
include baked Alaska, shis-kabab, and other flambeau foods.