Flue spaces are necessary for rack storage arrangements to allow heat from a fire to quickly vent vertically. This is critical in order to help ensure the ceiling-level sprinklers will operate as quickly as possible.…
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Processing, handling and storing of combustible dusts within enclosed equipment (i.e., mixers, blenders, mills, separators, cutting tools, holding bins, dust collectors, cyclones, etc.) can easily create an explosive atmosphere that could be ignited by tramp…
Read MoreOur previous articles in October 2004 and August 2006 touched on the subject of the need for heat and smoke vents in fully sprinklered facilities. We wrote about engineering and fire testing research versus Building…
Read MoreCommercial ammonia refrigeration systems are widely used throughout various industries, but are used primarily in the food industry to help prolong shelf life. All refrigeration systems operate essentially as heat pumps, removing the heat from…
Read MoreIn our discussion of Ammonia refrigerated warehouses, we should begin with an understanding of what we are dealing with. ANSI/ASHRE-15 classifies Ammonia as a Group 2 Refrigerant – prominently a toxicity hazard. Your main concern…
Read MoreThe fire protection engineering industry views smoke and heat venting in warehouse type occupancies as a waste of money and a hindrance to the performance of an automatic sprinkler system. Why do building codes constantly…
Read MoreThe following summary provides guidance in assessing the thoroughness of inspection, maintenance and cleaning activities for equipment and systems related to commercial cooking equipment. Commercial Cooking Equipment Recommended Inspection, Maintenance and Cleaning Schedule Equipment /…
Read MoreRoof vents were originally used as an aid to fire fighting in unsprinklered buildings. When a fire occurs, the smoke and hot gases rise until they reach the ceiling. They then spread outward and down…
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