When evaluating a wood fire, temperature is only one factor to consider. An investigator should evaluate the form and condition of the wood as well as the intensity of the fire’s heat source. This slideshow provides photographs from real investigations and outlines the conditions leading to each fire.
37. Maximum Temperature Distributions in Wall at Point A
Inside of
Cheese
Melter
Back of
Cheese
Melter
Bolt Head
Location
Betw een
Stainless
Steel &
Duroc
Front of 2 x
12 Wood
Blocking
Back of 2 x
12 Wood
Blocking
Interior
Surface of
Back Wall
Panel
Location in Wall
TemperatureF
Test 1: Cheese Melter
Test 2: Cheese Melter & Steak Grill
Test 3: Cheese Melter & Fryer w ith Water
Test 4: Cheese Melter & Fryer w ith Grease
38. Test 1
• Cheesemelter Operating alone
• Run at Highest Temperature
• Length of run 9 hours 45 minutes
• Maximum Temperature at Front of 2
by 12 Blocking
• 115 Deg F
39. Test 2
• Cheesemelter Operating with Steak Grill/
Hood On
• Run at Highest Temperature 3h 45 min
• Steak Grill Turned Off with Hood On 1 h
• Hood off, Cheesemelter on 3 hr
• Max Temp at Front of 2 by 12 Blocking- 265
Deg F
• Max average Temperature in Block- 256 Deg F
40. Test 3
• Cheesemelter Operating with Deep Fat Fryer/ Hood
On
• Deep Fat Fryer Filled with Water
• Water Boiled at 212 Deg F
• Deep Fat Fryer High Temp Sensor Never hit 375 Deg
F Temp Setting
• Gas Burner Ran Continuously 1 hr 45 min
• Max Temp 370 Deg F
• Unrealistic
41. Test 4
• Cheesemelter Operating with Deep Fat Fryer/ Hood
On
• Deep Fat Fryer Filled with Peanut Oil and Product
• Product Frozen Chicken Breasts, shrimp, scallops
and French Fries
• Test Run 7 h 45 min
• Temps up and down depending on Product
• More Often with 2.5 lbs fries every 4 min and 4
chicken breast cooking over 10 minutes
42. Test 4 (cont’d)
• Max wall temp at front of 2 by 12 was 307
Deg F
• Max Avg Block Temp was 296 Deg F