Quick Links:

• Prevention
• Emergency Procedure

Of all the life-threatening emergency scenarios I can imagine aboard a boat, fire is among the most common and most dangerous if not addressed quickly and fully. There are numerous sources of uncontrolled fires aboard any vessel, and Festina Lente is no exception. Potential sources include, but are not limited to:

• Galley (Kitchen)
  • Propane leaks
  • Burning food
  • Improper handling and containment of hot oil
  • Garbage combustion
• Engine compartment
  • Oil leaks
  • Alternator failures
  • Wire insulation chafe, melting, or disintegration
  • Poorly placed combustable materials
• Electrical system
  • Improper/inadequate overcurrent protection
  • Improperly sized/rated wiring
  • Shorts
  • Unstable or overcharged batteries
  • Hydrogen emission from charging batteries
  • Chain reactions in lithium batteries
• Fuel system and containers
  • Leaking jerry cans
  • Dinghy fuel container
  • Propane canister corrosion

Prevention

As with many dangerous situations, a significant amount of prevention is accomplished by application of common sense, but there are some factors aboard a boat that you may not have had to consider before.

Cooking

The propane (LPG) system used for the stove and oven contains a leak detection mechanism, but it is important to ensure you remain alert when using propane. An additive to the LPG will help you detect a leak through a telltale smell. If you do smell unexpected levels of gas (beyond the small amounts not ignited while lighting burners) close the gas valve at the tank immediately and extinguish all flames. Remember that LPG is heavy and will settle in the bilge. Do not assume that the threat is gone just because the smell has left the cabin. Check the bilge before resuming any activities that could result in ignition.

Never dispose of hot cooking oil or any hot or flaming material in the trash or sink drain. Excess oil should be stored in a glass or metal jar until it has cooled. It can then be safely disposed of ashore. Additionally, trash should be removed from the galley frequently to avoid buildup of flammable materials.

Pay attention to your surroundings at all times while cooking and keep flammable materials far from sources of heat/flame. Unlike cooking at home, your cooking surface will MOVE as you prepare and cook food. Things can unexpectedly roll into or be thrown toward the stove when in mild sea state or even in response to a wake while anchored. Anticipate the need to contain flammable items and always have a fire extinguisher and fire blanket close at hand while cooking.

Pre-departure Inspection

While inspecting the vessel prior to departure, take note of any wiring or fluids you see in the engine compartment. All wiring should appear to be in good shape, without significant corrosion or damage to the insulation. You shouldn’t see fluids outside of the engine at all! Bring any abnormalities to the attention of the skipper.

Verify the location of each fire extinguisher and make sure it has not expired.

Never use a flame to provide lighting. There are several non-obvious sources of flammable material aboard the vessel. For example, hydrogen gas could be venting from the batteries below the nav table seating. A dangerous buildup is unlikely to occur, but the risk is not worth taking.

Refueling

Never smoke while refueling (smoking isn’t allowed aboard ever), and avoid sources of static discharge. Be careful to avoid any spills. In the event of a spill, use appropriate cleanup “diapers” / capture materials (ask the skipper) and dispose of them properly.

Extra care must be taken when refueling while underway as the additional motion of the vessel increases the risk of spillage. Always wrap the nozzle with an absorbent pad.

Emergency Procedure

Primary Response

1. Alert all persons aboard – the person in command of the vessel is to appoint someone to stand by the VHF radio provided it is safely accessible in case emergency communications are required
2. Identify the source of the fire
3. Assess what is fueling the fire. Our fire extinguishers are rated B:C, effective on flammable liquids and electrical equipment fires. For continuous fuel supplies, such as propane gas, cut off the fuel supply if possible.
4. For flammable liquid or electrical equipment fires, use the nearest safely reachable fire extinguisher to put out the fire at the source
   • If applicable, position the fire extinguisher upwind of the fire
   • Position yourself safely away from the fire within the minimum starting distance noted on the fire extinguisher’s name plate. Do not allow the fire to block your escape route.
   • Pull the pin from the extinguisher.
   • Holding the extinguisher vertical and upright, aim the nozzle at the base of the fire.
   • Firmly squeeze the operating lever fully, sweeping side-to-side to apply extinguishing agent to the base of the flames.
   • If possible, work the fire from the front edge to the back edge.
5. If needed, a fire blanket can be found under the forward bench seat of the navigation table, directly across from the oven.
6. If the fire persists, use additional extinguishers as available.

Secondary Response

If the fire can not be controlled, a pan pan transmission should be made on marine VHF channel 16 per the VHF operating instructions.

The person currently in command of the vessel will advise all crew and passengers regarding next steps based upon the severity of the fire and availability of emergency response support.