My consideration for ventilation for a fire in a supermarket would be, ventilation would need to be accomplished to assist in store evacuation and for firefighting. When confronted with smoke conditions, and when there are occupants still in the supermarket, there will be an immediate need for ventilation to assist in evacuation and rescue to minimize the number or severity of injured occupants. The exact method of ventilation could involve utilizing the built in features such as operable hatches, skylights, the exhaust capability of the HVAC system, etc. The lack of windows may be overcome by attempting cross ventilation by opening rear and front doors. Opening the roof is also an option, if no roof hatches or skylights exist. The IC must recognize that ventilation openings will create flow paths, and if water is not being placed onto the fire, it will accelerate. Trucks and trailers parked in loading zones will need to be removed to maximize ventilation. Removal of large plate glass windows in the front of stores will allow a tremendous influx of air. Wind conditions also need to be considered. Ventilation of the plate glass windows needs to be coordinated with the interior crews.

You make very good points about the supermarket fire DE Shadoin. Ventilation in a supermarket fire is essential for both evacuation and fire suppression. With smoke reducing visibility and threatening occupants, immediate ventilation can aid rescue efforts and reduce injuries. Utilizing built-in features like skylights or HVAC systems can be effective, and if needed, creating openings such as removing glass windows or using doors can establish airflow. However, it must be coordinated with suppression efforts, as improper ventilation may intensify fire spread through established flow paths.