Gulfstream V / G500 / G550
Flight Crew Instrument; Flight Crew Air Transport Pilot (ATP); Flight Crew Multiengine
Flight Crew Last 90 Days 100; Flight Crew Total 2200; Flight Crew Type 150
Physiological - Other; Distraction; Situational Awareness
Deviation / Discrepancy - Procedural Published Material / Policy; Flight Deck / Cabin / Aircraft Event Smoke / Fire / Fumes / Odor
Aircraft Equipment Problem Dissipated; Flight Crew Overcame Equipment Problem; Flight Crew Took Evasive Action
Human Factors; Procedure
During a flight to Europe I was monitoring the flight as a 3rd crewmember from the jump seat area. Less than 2 hrs into the flight I sensed a burning smell; looked into the (forward) galley and noticed the Flight Attendant (FA) reaching for one of the fire extinguishers and squirting 2 quick bursts into the galley oven; which had produced some smoke. I quickly moved back to investigate and together (with the FA) we secured the oven power by switching it off and pulling the oven CB. We briefly discussed the probable cause (an overheating top heater element) and then proceeded to brief the captain (Non Flying Pilot) on the situation. The Pilot Flying at this point had donned his O2 mask as a preventative measure. I then briefed the cabin passengers. We proceeded by venting the cabin by use of the outflow valve and quickly removed the smell from the cabin and galley. We then discussed an appropriate follow up action; and as a crew we determined that the situation was contained and under control. Furthermore; we also agreed to leave the oven door closed as not to introduce any O2 into the oven and to re-assess prior to coast out. About 30 mins later; both the FA and myself did a physical and visual inspection of the oven and determined that there was no reoccurrence and the oven was cooling down as expected. The flight continued without further problems. After flight; upon closer examination; we determined the following: although the top tray of the oven was left empty; the food tray covers had heated up to the point of combustion. What appeared to be heavy aluminum foil was actually card board with a thin aluminum cover. Furthermore; 2 of these covers were placed back-to-back on each food tray and therefore not easily identifiable as paper based. Also the doubling of these covers may have prevented proper venting.As a preventative action to avoid future occurrence we have discussed and propose the following:- Closely examining vendor supplied packaging. If needed; place in oven-safe dish. - use oven at a lower temperature. - Ensure proper circulation by placing less items evenly spaced in the oven.The quick identification and action of the FA in this situation cannot be understated.The aircraft's QRH and Aircraft Flight Manual (AFM) states 'serious consideration should be given to landing the aircraft at the nearest suitable field without delay'. The crew determined that the source of smoke was identified; controlled and contained and a diversion not required. We also continued to monitor the galley oven and determined that re-occurrence was unlikely.A contributing factor was the fact that the flight had been moved up the schedule by 3 hrs. The catering company was unaware of this change and the food therefore arrived at the same time as the passengers. The food items to be heated were directly placed into the (cold) oven (limited storage space).
While this was happening the pilot in the left seat was wearing his oxygen mask. I was in the right seat and was guarding mine because I needed to turn around to monitor the situation. There was never much smoke with this incident. In fact there was very little. What remained was just the smell of something burning. We moved the cabin pressure up and down a little to help with the evacuation of the smell. Within 30 minutes the smell was out of the aircraft. We checked in the cabin and the smell was very faint. Most of the smell was near the front where the outflow valve is located. After securing the source we continued to monitor the oven. Feeling the oven and cabinet around the oven to make sure it was cooling. Which it was. We did not open the oven door as we did not want to introduce oxygen back into it. Once on the ground we were able to open the oven to inspect it. We found that the top of one of our food items was burnt. The top looked like aluminum but was actually paper. A question that might be asked is why we continued the flight? We as a crew felt that we identified the source of the smoke and contained it in a very short time. There was never any danger to the souls on board once this was done. Our only issue then was to rid the aircraft of the remaining smell which we did in less than 30 minutes. While this report may be considered just about some over heated food it was necessary to file this report because of a possibility of an open flame. The crew action was so quick that time was not taken to observe for sure if a flame was present. The company I work for has excellent emergency training and I attribute that training to the quick action by the crew.
A G-V oven produced a large amount of smoke inflight which the Flight Attendant and Relief Pilot controlled. The flight continued and it was determined that unnoticed paper with the food tray caught fire.