The incident in Olpenitz serves as a warning to all water sports enthusiasts: according to the Kappeln-Olpenitz Volunteer Fire Brigade, a fire broke out on a motor yacht there on Thursday evening whilst the crew were cooking, following a grease explosion. A man on board briefly lost consciousness but was still able to alert the emergency services himself after regaining consciousness.
Twenty-five firefighters put out the blaze; the police estimated the damage to be in the high five-figure range; in addition, a rescue cruiser from the DGzRS provided support during the operation. The NDR had reported on the incident.
This incident highlights just how dangerous fires can become, particularly in the galley – especially below deck, where heat, confined spaces, flammable materials and smoke can form a deadly combination in a matter of moments.
Grease fires are among the most dangerous types of fire on board
A grease fire sounds like a kitchen mishap. On board, however, it is quite the opposite: a highly critical emergency. This is because yachts contain, in a confined space, almost everything a fire needs to spread rapidly – open flames or hot hobs, wood and plastics in the fittings, upholstery, curtains, cleaning products, electrical wiring and gas supply.
We have repeatedly highlighted cooking as one of the most significant sources of danger on board; other risks include electrical systems, gas and the engine. Below deck, there is also the risk of falling and confined escape routes. We have published a guide here containing checklists for all kinds of emergencies.
If oil catches fire in the frying pan
What makes it particularly treacherous is that a grease fire often breaks out in a situation that everyone is familiar with. The pan gets too hot, the oil starts to smoke, someone gets distracted whilst turning the pan, moving it around or having a conversation – and within seconds, the grease catches fire.
In this respect, the kitchen is also a high-risk area where several hazards converge: scalding, gas, carbon monoxide and, indeed, grease fires.
In an emergency, the biggest mistake is almost always the same: pouring water onto burning fat. Fat fires pose a risk of explosion; simply switching off the hob and placing a lid over the flames can, however, smother a fire in its early stages. So, if you can still safely reach the hob or the gas shut-off valve, remove the heat source first. After that, the rule is: cut off the oxygen supply and don’t panic.
Discipline is the ship’s cook’s top priority
Ensuring that it doesn’t get that far in the first place is, above all, a matter of discipline. Pans and pots must never be left unattended on board. Flammable items such as kitchen roll or tea towels must not be left near the flame.
At sea, the risk increases further because the boat’s movements make cooking hazardous; we therefore recommend taking particular care in the galley when the sea is rough. Prevention in this context also means: reducing the heat, keeping things tidy, avoiding distractions and briefing the crew.
What should you do in an emergency?
If a fire does break out, every second counts and the procedures you follow are crucial. The recommended course of action is as follows:
- "Fire!" they shout,
- Allocate tasks,
- Tackle a fire at its source immediately,
- All hands on deck,
- Make an emergency call,
- Identify the cause of the fire and switch off any power sources – such as electrical circuits – if it is safe to do so.
It is equally important that the crew know where the fire extinguishers, fire blanket, main switch and gas shut-off valve are located. Good equipment is of no use if, in an emergency, they first have to search for it. We have described the different types of fire-extinguishing systems available for boats here.
Why a fire below deck is so dangerous: Attempts to extinguish a fire on boats are risky simply because of the low ceiling height, as flames can flash back. Even worse is the smoke. In an enclosed interior, it quickly obscures visibility, blocks escape routes and can render people incapable of acting long before the flames reach them.
The Olpenitz incident illustrates this dramatically: the smoke inside the yacht was so thick that the owner briefly lost consciousness.
The five most important rules for preventing grease fires
- Never leave the pan unattended.
- Do not heat the oil until it reaches its smoke point.
- Keep flammable items out of the galley.
- Keep the lid and fire-extinguishing equipment within easy reach.
- Brief the crew before setting sail: Where are the gas shut-off valve, the main switch and the fire extinguisher?
However, the galley is not the only source of fire. Common causes of fire are found primarily in the engine room, such as leaking fuel lines, overheated cables or excessively high temperatures caused by poor ventilation. Furthermore, faulty electrical installations, corrosion and loose fastenings can lead to the build-up of heat and fire.
That is precisely why fire safety on board should never be seen merely as an issue for the galley, but as part of a comprehensive safety routine.
It’s also worth taking a closer look at the equipment. There are various fire-extinguishing systems – ranging from permanently installed solutions for the engine compartment to foam extinguishers. The following also applies to the galley: Anyone cooking on board should not only think about the menu, but also about lids, fire blankets, fire extinguishers rated for Class F fires, gas shut-off valves and clear procedures. Because out on the water, a grease fire isn’t just a kitchen mishap – it’s a matter of minutes, sometimes even seconds.
Pascal Schürmann
Editor YACHT