Forensic Engineers and Consultants

Archive: Fire Protection Systems

Know a Fire Sprinkler, Like a Boss – Part 2

In Part 1, we looked at the basic parts of a fire sprinkler and took a closer look at other parts including heat responsive elements, wrench bosses, and kick springs. In this part, we’ll look at k-factors and deflectors.

K-Factor and Orifice Size

K-factor is a characteristic that relates water pressure to flow rate from the sprinkler, represented as k in the equation Q = k√P, where Q is flow (gpm) and P is pressure (psi).

If we supply water at 50 psi to a k-factor 5.6 sprinkler, the flow rate is 40 gpm. If we supply 50 psi water to a K25 sprinkler, the flow rate is 177 gpm. There are now sprinklers as large as K33.6, which would flow 238 gpm given 50 psi – big difference from the K5.6!

The most common k-factors are 5.6, 8.0, 11.2, 14, 16.8, 22.4 and 25.  There are smaller and larger k-factors than these.  For reference, K5.6 and possibly K8.0 are most often found in Read More

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Know a Fire Sprinkler, Like a Boss – Part 1

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In this blog we’ll take a look at the basic and some of the less-known parts of fire sprinklers, with more to come in a later post.

Here are the basic parts of the fire sprinkler, shown on a pendent glass bulb sprinkler and an upright solder element (“fusible link”) sprinkler:

 

Let’s take a closer look to learn about some of the less known parts, and also look at two types of sprinklers disassembled. Included in parentheses are some of the different names for some of these parts. Read More

GREASE Is The Word…Ensuring Proper Functioning of Wet Chemical Fire Protection Systems in Commercial Cooking Operations

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Cooking equipment is the leading cause and is responsible for over half of fires in eating and drinking establishments (see Warren expert Chad Jones’ 2020 blog, Structure Fires in Eating and Drinking Establishments, for further reading on fire causes and NFPA 96 on duct inspection and cleaning). Fire extinguishing systems are also routinely provided over GREASE-producing cooking appliances. So why are some of these fires still so bad? GREASE is the word. Read More

Scared of Water, or Prefer to Get Drenched? Fire Suppression with Preaction and Deluge Systems

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In my two previous blogs, we first discussed wet sprinkler systems (Wet), the most basic and most common fire system type followed by dry sprinkler systems (Dry), which are a bit more complicated.  Ratcheting up another level, in this last edition on sprinkler systems, let’s take a look together at preaction and deluge systems.  These can be complex and variable, so we’ll operate at the 30,000 ft level. Read More

When a DRY Fire Sprinkler System Leaves You Soaked

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In my previous blog , I discussed the most basic and most common fire system type: wet sprinkler systems. The possible failure areas discussed with wet systems will also apply to dry sprinkler systems (control valves closed, obstructions, issues in the system, installation, or deficiencies with inspection, testing, and maintenance). Dry systems are even more prone to obstructions than wet systems, so close attention should be paid to that possibility. Read More

Warren Welcomes Fire Protection Engineer Amy Anderson, P.E.

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Please join us in welcoming Fire Protection Engineer Amy Anderson, P.E., to the WARREN family! Amy has over 20 years of property loss prevention engineering and experience, specializing in fire protection. Amy graduated from Clemson University with a degree in Chemical Engineering and is a licensed Professional Engineer in Fire Protection.

Amy’s Expertise Includes: Read More

Structure Fires in Eating and Drinking Establishments

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Eating and drinking establishments see an average of 7,410 structure fires per year based on a 2017 report published by the National Fire Protection Association (NFPA). The report analyzed available data from the U.S. Fire Administration’s National Fire Incident Reporting System (NFIRS) and the NFPA’s annual fire department survey for the years 2010-2014.

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Testing As Part of Gas Appliance Incident Investigation

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Equipment and appliances supplied with fuel gases like natural gas, propane and butane are a common and convenient part of most of our lives.  Such devices as gas grills and ranges, ovens, furnaces, space heaters and water heaters usually perform without incident.  However, when they malfunction the potential for incidents such as fires and explosions, carbon monoxide (CO) poisoning and burn injuries may occur. These incidents may be due to design and manufacturing defects in the product, or improper installation or operation of the device.

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Firefighter Burned Due to Improper Industrial Oven Design and Operation

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Industrial ovens and furnaces are used in many manufacturing processes.  One use of industrial ovens is for drying and curing coatings on fabrics.

We investigated a fire loss involving a very large oven, 10 stories high, used for curing coatings on an industrial fabric. A young firefighter was burned in response to this fire, one of a string of many fires that had occurred involving the oven.

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Annual Hood Suppression System Inspection

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Recently, we had the opportunity to observe a semi-annual inspection of a commercial cooking fire suppression system. Before we get too far into this we would like to point out that we talked with one of the company’s owners as well as the technician about our presence there and the questions we would ask the technician. Neither of them had a problem with this request. Read More

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