WEBSTER MECHANICAL ENGINEERING

FORENSIC CONSULTING

Commercial Cooking Equipment/Exhaust Hood/Grease Duct/Fire Supression

Webster Mechanical Engineering (WME) provides forensic consulting services in the areas of commercial cooking equipment, exhaust hoods, grease ducts, and fire suppression systems involved in commercial kitchen fires.

Depending on the jurisdiction, all commercial cooking equipment that creates grease laden vapor must be located under an exhaust hood. All grease laden vapors created by commercial cooking equipment must be captured by the exhaust hood and transported out of the building through a continuous liquid-tight grease duct. A fire suppression system must be installed to extinguish a grease fire on the cooking surfaces, within the exhaust hood plenum, and within the grease duct simultaneously, while shutting off the energy supply to the cooking equipment. When a grease fire spreads from the cooking equipment to the structure, all four systems must be examined and evaluated.

WME conducts on-site and laboratory examinations and testing of commercial cooking equipment, exhaust hoods, grease ducts, and fire suppression systems to determine the cause of the fire and the conditions leading to the spread of the fire.

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