B757-200
Flight Crew Air Transport Pilot (ATP)
Distraction; Physiological - Other; Workload
Aircraft Equipment Problem Critical; Deviation / Discrepancy - Procedural Published Material / Policy; Flight Deck / Cabin / Aircraft Event Smoke / Fire / Fumes / Odor
Flight Crew FLC complied w / Automation / Advisory; Flight Crew Took Evasive Action; Flight Crew Returned To Departure Airport; Flight Crew Landed As Precaution; General Maintenance Action
Aircraft; Procedure
Climbing through 28;000 feet noticed smell of burning food / electrical smoke in cockpit. Lead Flight Attendant (FA) called and reported a galley fire originating from the number one oven in the forward galley. Advised FA to pull the galley oven circuit breakers and fight the fire. FA extinguished the fire with a Halon fire extinguisher wearing a smoke hood. FA reported fire appeared to be extinguished; however; the cabin; mainly the forward cabin filled with food / electrical burning smell and smoke. Passengers were concerned. The decision was made to discontinue the flight and return to airport ZZZ. [We advised] ATC [of the situation] and flight returned to ZZZ. Passengers and FAs were briefed to expect a 'normal' precautionary landing in ZZZ. All appropriate check lists were completed; overweight / landing performance checked and an uneventful landing was made with the emergency equipment standing by. Upon gate arrival 3 aircraft maintenance log entries were made pertaining the event. 1) forward galley # 1 oven fire 2) overweight landing and 3) Halon fire extinguisher / smoke hood usage. Landing weight was 236;000lbs and sink rate upon touchdown was reported as less than 100 feet per minute.Dispatch; Maintenance; systems control and the Chief Pilot's office were contacted.[The cause was] old food in oven; possible electrical short.
During climb a B757 forward galley oven over heated and caught fire. Food from a previous flight caused the fire which subsequently damaged the oven and required a Halon fire extinguisher to contain.