Forensic Engineers and Consultants

Tag Archive: NFPA 96

  1. 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. (more…)

  2. 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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  3. 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. (more…)

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