Understanding the Rapid Spread of the Swiss Bar Fire: A Closer Look

Investigators are racing to establish how and why the deadly New Year's Eve fire at a bar in a Swiss ski resort spread so rapidly. Authorities on Friday stated in a press conference that sparklers attached to champagne bottles that were held too close to the ceiling appear to have initiated the blaze in the basement of Le Constellation bar in Crans-Montana.

However, how the fire escalated so quickly, resulting in at least 40 fatalities and injuring 119 individuals—many seriously—has become a key concern for officials along with the bar's safety record.

Investigators from BBC Verify have examined videos captured by survivors and consulted fire safety experts to unravel what may have gone wrong.

Striking images circulated online depict the chaotic moments just before the fire, showcasing revelers lifting champagne bottles adorned with lit sparklers surrounded by a crowd. One particular image captures flames already starting to gather on the ceiling.

The second image, taken from a different angle, features a person on another's shoulders, dangerously close to the ceiling with their sparkler.

These images, confirmed to have been taken after midnight on January 1, matched previous public photographs of Le Constellation, ensuring they had not been altered with AI.

In the chaotic surroundings depicted in the footage, revelers are seen documenting the flames amidst loud music, with some scrambling towards the exits.

French managers of the bar have been interviewed as part of the ongoing investigation as officials discern whether correct safety measures were in place.

Another focal point of investigation involves the foam-like padding on the ceiling of the bar, questioning its compliance with safety standards. Fire safety experts indicated that the evidence suggests the use of eggbox foam, a highly flammable material made from untreated polyurethane (PU).

Dr. Peter Wilkinson, a fire safety expert, underlined the rapid flame spread characteristics of untreated PU foam, noting the dense, toxic smoke it produces exacerbates fire growth and diminishes escape time.

Swiss authorities are still verifying if the foam was compliant with established regulations and whether inspections were up-to-date.

During the press conference, officials described a flashover event, a rapid fire spread phenomena triggered by hot gases reaching the ceiling. Evidence suggests survival in such scenarios is unlikely.

The bar's exit routes are also under scrutiny, as videos show patrons struggling to escape through narrow staircases amidst the chaos.

Valais state councilor Stéphane Ganzer clarified that the establishment had multiple exits, though it remains unclear if the emergency exits were available to patrons.

Reports also indicated that the bar had previously hosted similar champagne-sparkler events without incident.

This incident continues to highlight critical fire safety issues in venues, especially in the context of celebratory events where decorations may pose unexpected hazards.