- 7:45 a.m. The start button was pushed at the base terminal and a fuse blew in the control circuit.
- 7:45 a.m. A new fuse was installed and the start button pushed again. The new fuse blew.
- 7:48 a.m. Another fuse of a larger capacity was installed and the start button pushed again. The fuse did not blow, the cable slowly moved, and gained momentum to operating speed.
- 7:55 a.m. Preparations were made to begin feeding the cabins on to the line.
- 7:56 a.m. Smoke was seen coming from the top terminal and the lift was stopped.
- 7:57 a.m. Help was summoned.
- 8:00 a.m. A snowmobile left for the top.
- 8:04 a.m. The snowmobile arrived at the top terminal only to find the fire out of control.
- 8:06 a.m. The haul cable separated because of the intense heat (1,000 to 1,200 degrees).
The cost of this disaster: $200,000.
Fire is the unspoken fear that haunts every ski area operator, not only because of the potential costly damage to buildings and equipment, not even because of the unestimable loss of business, but more importantly because of the danger to human life. A cable loaded with passengers when a fire breaks out in a base station or a top terminal is a hazard beyond the worst imaginings.
And, the fact that there have been no fire-related fatalities at ski areas is no reason to ignore this serious hazard. In fact, there are many ways to prevent fires and still more procedures to follow in case a fire breaks out in a ski area.
To begin with, in designing a resort there is a temptation to house the lift base terminal in the same building with the base lodge or to combine the upper lift terminal with a top-of-the-mountain restaurant. From the point of view of fire prevention, such combinations demand the greatest possible caution. A restaurant fire is one thing, but a fire that spreads from the restaurant to the lift terminal, where bodies are hanging on a cable line, is another.
Certainly, fire proofing materials and the use of fire doors throughout such a building is essential. In this type of building sprinkler systems may be required, and even though they are an added cost, sprinklers may result in lower fire insurance rates on the base lodge or top restaurant.
Even smaller buildings associated with lifts, such as the drive terminal or lift operator’s shack, deserve fire protection consideration and, in these types of wooden structures, the cost factors are usually not large. For instance, one layer of 5⁄8 inch gypsum board nailed and taped on the inside of a frame wall provides about a half an hour of fire protection. Two layers doubles that time. Gypsum board sells for less than $3 a sheet.
In one midwest ski area, a drive terminal was housed in a prefabricated metal building, which seemed to be in little danger of burning. Yet, one summer night something ignited and the building burned to the ground causing a total of $85,000 in damage to the structure, cable, and machinery. This started out as a relatively simple fire, but oil and grease inside the building fueled the flames making it impossible for the night watchman and other helpers to douse the flames.
Sound maintenance and cleanup procedures are essential in all parts of a ski area, not just those that the public sees. Waste paper, oily rags, paint, even old hay should be cleared from all operating buildings as soon as they appear. Waste recepticals should be provided and vehicles, where necessary, should be dispatched to remove the waste.
While area operators may be mentally prepared for building fires, other valuable assets should be protected, too. At one western area a representative of a snow grooming manufacturer was demonstrating his $20,000 vehicle in a remote part of the mountain when a hydraulic hose broke and burst into flames. He rushed to the cab for the fire extinguisher only to find that it was not there. There was no quick way to summon help and he stood back and watched the vehicle being consumed by fire.
This illustrates the fact that every vehicle, building, and all parts of a building should be supplied with an easily accessible fire extinguisher. Furthermore, these extinguishers should be appropriate for the job to be done in that they work on the types of materials that are involved in a fire and in that they will last long enough to put out a fire. To apply these parameters it is essential to know the classifications of fires as prepared by the National Fire Underwriters, according to the material that could burn:
- A — Wood, cloth, paper, rubbish, and some plastics.
- B — Flammable or combustible liquids such as gasoline, oil, paint, grease, and cooking oil.
- C — Electrical fires.
- D — Combustible metals such as magnesium.
While fire extinguishers are available to deal with individual classes of material (as an “A” type or a “BC” type, etc.), the majority of the units sold today are ABC-rated. These units are more expensive, but they reduce the possibility of not having the correct fire fighting substance or confusion or inaction in the event of a fire.
The most widely-available, hand-held extinguishers are described here, with the class of material for which they are appropriate in parenthesis:
Water-filled (A) extinguishers are preferred by many due to their simplicity and range of up to 20 feet. Most come equipped with a built-in pressure gauge and once filled can be recharged with a ski area’s own shop air compressor. There should be one located within 75 feet of any fire hazard area and-or one for every 3,000 square feet of floor space. They come in 2½ gallon sizes and cost about $45.
Soda acid (A) extinguishers are rapidly being replaced by other types. Although they can be recharged in a ski area repair shop, it does require a fair amount of patience. The major drawback to these extinguishers, however, is the ease with which they can be knocked over and partially or fully discharged. They come in 2½ gallon sizes and have a range of 10 to 15 feet.
Karbaloy or loaded stream (A) are non-freezing water extinguishers. They come in 2½ gallon sizes and cost about $65.
Protein foam (ABD) extinguishers are less expensive, but will freeze easily. However, they are excellent for class D fires. These are in 2½ gallon sizes and have a range of 10 to 15 feet.
Dry chemical (BC and ABC, see below) extinguishers are the most popular types in the home market because of their low cost, ease of operation, and portability. Beware, however, of the glove compartment (one pound) size, as they are of little value for any except the smallest fires. The medium size extinguishers, appropriate for B- and C-type fires, come in 2, 2½, and 2¾ pound sizes, have a range of from five to 10 feet, and cost about $8 to $20. The larger ones for ABC fires, come in 5, 10 and 20 pound sizes, have a range of 8 to 12 feet, and cost $40 to $70.
Carbon dioxide (BC) extinguishers are a high pressure — 700 to 900 psi — units, popular in many areas because of their super cooling effect and the fact that they leave no residue. These extinguishers come in 5 and 15 pound sizes, have a range of 5 feet, and cost $60 to $125.
Automatic dry chemical (ABC) extinguishers installed over deep fat fryers, cooking surfaces, and in exhaust vents are highly reliable against grease fires. Many states require them in commercial kitchens. They have a capacity of 20 pounds, range of 5 feet, and cost from $700 up.
| Number Required | Type | Size | Location | |
|---|---|---|---|---|
| Snowmobile | 1 | BC | 2 3/4 lb. | away from engine |
| Snow Groomer | 1 | ABC | 2 3/4 lb. | inside near door |
| Chair Lift Drive Terminal | 2 | ABC | 10 lb. | each side near opening |
| Surface Lift Drive | 2 | ABC | 5 lb. | each side near opening |
| Operator’s House | 1 | ABC | 5 lb. | inside near latch side of door |
| Repair Shop | 1 for every 3,000 sq.ft. | A; BC or ABC | 2-1/2 gal.; 10 lb. | should be easily accessible under all conditions |
| Welding Area | 1 | ABC | 10 lb. | should be easily accessible under all conditions |
| Food Service Line | 1 or more | BC | 20 lb | overcooking surfaces, deep fat fryers, in vents |
Every fire extinguisher should be kept in good working order and checked annually. In addition, they should be hung only on the hardware provided by the manufacturer as this is designed for quick and efficient use. If you do buy extinguishers for different classes of fire, use colored labels to designate the classifications — green for A, red for B, blue for C — and train employees in the codes.
Obviously, the first action in the event of a fire is to clear the area and get someone to call for help. Then, in using a fire extinguisher, aim the chemical or water at the base of the fire and move in as close as possible. If the fire is outdoors, don’t forget the fire-dousing properties of snow to help the extinguisher’s work. During the summer keep snowmaking systems fully charged to fight possible fires caused by lightning, hikers or other mysterious origins. This, of course, requires that a hose and nozzle be in readiness.
The one type of fire that is at once most dreaded and most unique to the ski area business is one that could occur in a lift terminal building. Employees who work on lifts should know that in the event of such a fire, keep the lift moving and continue to unload skiers at the platform. Otherwise, if the cable is exposed to fire or constant heat, it will part in six to eight minutes.
Training of employees in fire fighting techniques can and should go beyond such lift emergencies in a ski area. Manufacturers and suppliers of extinguishers will often provide training in the use of extinguishers and local fire departments may offer instruction beyond that. The area may be asked to pay for materials, but the training organization usually provides equipment to simulate fire fighting under controlled conditions. While some states prohibit demonstration fires, just the handling of equipment before an emergency occurs can help employees gain the confidence necessary to deal with a fire.
Although the NSAA National Tramway Code does not mention “fire” specifically, points which deal with fire prevention indirectly are covered:
The “INTENT of the Code 1.2 is to establish practical factors of safety and adequate safety features for the . . . and maintenance of aerial passenger tramways.” From an electrical standpoint: “PROTECTION 2.1.9.3 — All power equipment shall be protected against overloads by proper circuit breakers or fuses.” For internal combustion engines: “FUEL STORAGE 2.1.10.1 — These tanks (fuel) shall be buried or located so as to be free of fire hazard. The fill pipe shall be capped, locked and located to avoid toxic fumes and fire hazard during refueling.” Perhaps the most important requirement is found in paragraph 3.2.1.5: “All personnel shall practice god housekeeping . . .”
Currently the NSAA Tramway Code Committee in conjunction with the American National Standards Institute is drafting new fire regulations. Beyond these guidelines, ski area managers who have special problems in fire prevention may get assistance from the National Fire Protection Association (70 Batterymarch Street, Boston, Mass. 02110).
SOME HINTS ON FIRE INSURANCE
by George Gohn, V.P., Associates of Glens Falls
The ability of insurance companies to make a profit during the past few years has allowed many ski areas to reduce their fire insurance cost.
While these profits have resulted from various factors, they, like ski areas, have suffered this past winter due to the energy crisis and the general economic climate. Many have already restricted the issuance of certain types of business or have limited the amount of coverage they would provide or they have increased basic rates at which they would provide coverage.
If your area has negotiated a lower fire insurance premium, undoubtedly you have met the following minimum requirements: 1) An automatic fire extinguishing system in the kitchen hoods and ducts; 2) An annual or semi-annual cleaning of the hood and ductwork by an outside firm with such cleaning certificates filed with the Fire Underwriters; 3) A required number of fire extinguishers located throughout all premises with annual recharging and all extinguishers properly tagged with the date of this recharging; 4) Adequate electricl circuits with no overloading and all circuits properly fused; 5) An annual cleaning and checking of the heating system by either the area’s own maintenance staff or by the area’s fuel dealer; 6) An adequate housekeeping maintenance program with minimum housekeeping chores performed on a daily basis.
If, for any reason, you have discontinued these practices, you could be jeopardizing your fire insurance program. Insurance companies are noted for their periodic unannounced inspections. If you have not maintained the above standards, we strongly urge you to do so immediately as increases in fire rates could be severe.
