The Effect of Protective Oils on Some Burning Properties of Wooden Trays

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Yuksel B. R., Ozder C., Atar M.

JOURNAL OF POLYTECHNIC-POLITEKNIK DERGISI, cilt.29, sa.4, 2026 (ESCI)

Özet

This study aimed to evaluate the effects of protective natural oils and impregnation methods on the burning properties of solid wood trays used in restaurants and cafes. For this purpose, samples taken from Turkish beech (Fagus orientalis L.) and Scots pine (Pinus silvestris L.) wood species were impregnated with olive, sunflower, and walnut oil using brush, roll-on, and 2-and 24-hour immersion methods in accordance with the ASTM-D 1413-99 standard. The burning properties of the samples were prepared according to the ASTM E 160-50 standard. As a result of the analyses, in the single interaction, the flame-induced burning temperature was highest for Scots pine (422.1 degrees C), sunflower oil (393.7 degrees C), and 2-hour immersion (441.7 degrees C), the lowest in Turkish beech (348.2 degrees C), walnut oil (368.5 degrees C), and after 24 hours of immersion (385.2 degrees C). In triple interaction, the highest was Scots pine+walnut oil+brushing (518.3 degrees C), and the lowest was Turkish beech+sunflower oil+brushing (269.7 degrees C). In conclusion, the factors affecting burning on wooden trays are, first and foremost, the type of oil, secondly the impregnation technique, and thirdly the type of wood. In terms of material type, the highest resistance to burning was found in the combination of Turkish beech, walnut oil, and the 24-hour immersion technique. Accordingly, considering these results in businesses serving with wooden trays can provide significant advantages in terms of both life and property safety.