Understand Smoke Odor and Residue Classifications
Processes For Growing Restoration Companies
Understand Smoke Odor and Residue Classifications
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There are three main types of smoke and fire residue that can be left behind by fire damage. Go through this process in order to understand the classifications.
Step 1: Protein Residue
This is left behind by burned meat, fish or beans. The residue is greasy and sticks to most surfaces, leaving a yellow-brown stain.

How to clean?
  • use a water-based cleaning solution
  • be sure that the surface won't be damaged by water
Step 2: Natural Substance Residue
This is left behind by burned paper or wood (ex. campfires, fireplaces, forest fires). It has a characteristic odor. The residue is grey-black with a dry, powdery texture and is relatively easy to clean and deodorize.

How to clean?
  • vacuum with a bristled brush or other dry pre-conditioning technique
  • followed by wet cleaning techniques or dry-chem sponge cleaning
Step 3: Synthetic Residue
This is left behind by burned oil-based material such as plastics and fabrics (ex. carpets, furniture, toys, etc.). The residue is black, thick, heavy, and easily smeared into surfaces. There may be soot-covered webs left behind as well.

How to clean?
  • vacuuming is effective if the residue has been left undisturbed on a surface
  • much more work is required if the residue has been smeared into surfaces
  • follow vacuuming with dry-chem sponge cleaning
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