But the battery pack was still heating up, and after about five minutes, the next battery cell popped, igniting the fire anew and, in turn, lighting nearby cardboard on fire.įrom that point on, it took less and less time for each successive battery cell to overheat and catch fire.Īround 11 minutes into the demonstration, the cascade of overheating cells led to a final explosion so violent that it broke the equipment used to hold the battery pack down. An untrained eye might have concluded the fire had fizzled out. The video demonstration also revealed why lithium ion battery fires can be so deceptive.Īfter puncturing the first battery cell in the pack, there was an initial plume of smoke in the room, but after about four minutes, the smoke had mostly cleared and there were no visible flames. “During that period of time it gives off a large amount of heat and high temperature and it’s a good source of ignition for other objects around it or in contact with it.” “Thermal runaway is that the battery goes into ignition and combustion and it keeps going in this process until it uses up all its energy,” said Neil Schultz, Executive Director of VTEC Laboratories. That heat then transfers to the next cell, and so on. Recordings of the demonstration show how compromising a single battery cell inside the pack, leads to a chain reaction called “thermal runaway.” Essentially, when one battery cell combusts, the immense heat transfers to the next cell, leading it to catch fire. In sum, he says, "This place is about the cocktails so I wanted to do something unobtrusive, but awesome." Stay tuned for more when it makes its official debut.Get Tri-state area news and weather forecasts to your inbox. And the chips are on the menu in lieu of fries because he wanted something greasy and crunchy but realized they wouldn't have the capabilities to do on the spot frying. So I make a big plate of all that other stuff so that a few people can split a plate, it's affordable, and they get real food in their stomachs."īroccoli makes an appearance because Kord is obsessed with the vegetable at the moment, and he'll serve a broccoli rillete with lentils, toast, crab meat, radishes, and creme fraiche. He adds, "We shouldn't just leave caviar for the Upper East Siders, we should have some too. Chef Tyler Kord explains over the phone that his caviar service will involve large platters with one ounce tins of caviar (choices include everything from trout roe to the super expensive stuff), toast, creme fraiche, pickled lychees, and some whole prawns. The brief bar menu offers four main items: caviar, oysters, broccoli, and chips. And for those who come in the early evenings, they'll have a separate Manhattan and Martini list for the oyster service.īut not only oysters. Three cocktails will come from the original bar, while the remaining three are completely new. And it will probably be awesome.Ĭo-owner Kathryn Weatherup tells Eater that she's planning a menu with seven cocktails-six standards plus a bartender's choice called 'Keep Calm and Carry On'-six wines, beers on tap, and a list of six to eight grower only champagnes. As soon as the liquor license arrives-which is in the mail, they hear, and will come any day now, swear- Weather Up Tribeca, the new Manhattan offshoot of the original Weather Up in Prospect Heights, Brooklyn, will open to the public.
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