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Fire & Water - Cleanup & Restoration

Water Heater failure in Mt. Laurel NJ

Water Heater failure in Mt. Laurel NJ. Water heater failed, and burst with having several inches of water into basement.  Moisture meter readings were measured throughout the structures and substrates.  

The following method can be used to determine the amount of dehumidification, either conventional refrigerant, LGR refrigerant or desiccant, to dry a structure after water damage. These guidelines are based on the IICRC’s S500 standard version 3. 1. Determine the volume of the area that is water damaged and can be isolated from other open areas. Length X Width X Height = Cubic feet of space where dehumidification is required 2. Determine the Class of the Water Damage. Class 1 (least amount of water, absorption and evaporation) Water damage restoration projects that affect only a part of a room or area; or larger areas containing materials that have absorbed minimal moisture. Little or no wet carpet and/or cushion are present. Class 2 (large amount of water, absorption and evaporation) Water damage restoration projects that affect at least an entire room of carpet and cushion (pad). Water has wicked up walls less than 24 inches. There is moisture remaining in structural materials (e.g., plywood particle board, structural wood, VCT, concrete and substructure soil). Class 3 (greatest amount of water, absorption and evaporation) Restoration projects in which water has wicked up walls greater that 24 inches, or it enters from overhead affecting the ceiling , walls, insulation, carpet, cushion, and subfloor. The entire area is saturated. Class 4 (specialty drying situations) These consist of wet materials with very low permeance/porosity (e.g., hardwood, plaster, brick, concrete, light wet concrete and stone).Typically, there are deep pockets of saturation, which require very low relative and specific humidity for drying.

Proper amount of Air movers and Dehumidifiers were operating, to dryer the structure out.  Project was a success, as completed in time to prevent Microbial growth.