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.

1. Low Temperature Ignition of Wood
Presented
by
Jeffery H. Warren, Ph.D., P.E., CSP, C.F.E.I.

8. Clemson, SC : 4:11 AM- November 11, 1998

9. Clemson, SC Fire: 11/11/1998
Startup: 2/18/97

10. Typical Installation
2 by 6 studs
Cement Board
Stainless Steel Sheet
2 by 6 or 2 by 12 Blocking

11. Clemson, SC
Bent mounting
bracket
Bracket Pre-Fire Position
Held In Place By Pipe
Wall CavityIntact
Durock

12. Mounting Bracket Detail

13. Clemson, SC
Mounting Bracket

14. Clemson, SC
Intact
Sheathing
Fire Origin
Wood Blocking

15. Clemson, SC- Back of Cheemelter
Extensive Heat
Damage

16. Clemson, SC
Fire Origin
Blocking Remains
Durock

19. Trussville, Al Inspection 3/10/99
Startup Date: 3/10/1999

20. Trussville, Al
Durock
Sheathing
Wood Blocking

21. Trussville, Al

22. Niceville, Florida Inspection 3/26/1999
Startup Date: 9/30/97
Heat Damage

23. Niceville, Florida

24. Tullahoma, Tennessee Inspection: 4/7/1999
Startup Date: 11/19/1996
Heat Damage

25. Tullahoma, Tennessee

26. Tullahoma, Tennessee
Left Most Bolt Hole

27. Tullahoma, Tennessee
Heat Damage

28. Tullahoma, Tennessee

29. Tullahoma, Tennessee

30. The Warren Group Laboratory

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

43. Test Stand

44. Test Stand

45. Test 5
• Cheesemelter Operating with Deep Fat
Fryer/ Hood On
• Cheesemelter mounted on Sand
• Temp directly behind stand was 253 F

47. Summary - Testing
• Cheesemelter 115 deg F
• Cheesemelter and Steak Grill 260 deg F
• Cheesemelter and Deep Fat Fryer 307 deg F

48. Sebring, FL

55. Fig 28

65. Lag Bolt Holes
Lag Bolt Holes
104 34A.jpg appendix 12 Report 60093

66. 139_31.jpg
Lag Bolts

67. 100 30A.jpg

68. 147_29.jpg

69. 009_6.jpg

70. Report 60093
Left Mounting Bracket
Right Mounting
Bracket
Gas Control Valve Knob

72. Who has the first
question?