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The paper presents an analysis of the minimum ignition temperature of dust layer and the minimum ignition temperatures of dust clouds. Tests have been performed for selected dusts: hop, lemon balm, nettle, senna fruit, valerian, buckwheat, barley, semolina, cornflakes, oatmeal, rice flakes, flour, malt, beech, dried carrot, corn starch and sunflower husk. Tests have been performed in accordance with EN 50281-2-1. Method A consists in determining the minimum temperature at which ignition occurs of dust and/or its decomposition on a hot plate at a constant temperature. The study is used to identify the threats from industrial equipment and construction, which while working have hot surfaces, on which can create a layer of combustible dust. Method B is used for determining the minimum ignition temperature of a dust cloud or other particulate solids. Method B is complementary to the method A. It is used in relation to industrial equipment, inside which dust may exist in the form of short-term cloud

Experimental Analysis of Minimal Ignition Temperatures of a Dust Layer and Clouds on a Heated Surface of Selected Flammable Dusts