Quick response is critical to cleaning up soot
As most of you know, in October of last year, my company started the fire and smoke remediation and restoration of Arlo's restaurant on First Avenue in Sandpoint. I'm happy to report that project will be finished soon with an expected opening date of March 17 — I'm sure Tom and Lisa would love to have you stop by and see their new restaurant during their grand opening.
Fires sometimes cost lives and place a huge financial strain on our personal budgets. Most of us have fire insurance, which does help relieve most of the financial burden.
The first 72 hours after a fire is the most critical time period because the soot created by the fire is acidic and will continue to cause damage to your personal effects.
Even though the air may seem clear, it's not. Soot generally runs between .01 and .03 microns in size. These small particles float in the air and will eventually land on every surface in the home.
There are three components necessary for combustion to occur: fuel, oxygen and an ignition or heat source. Soot/smoke is the product of incomplete combustion made visible by the presence of small particles of carbon.
Any substance which can burn, will burn. The more substances that burn, the more complex the odor. Not only is the residue a mess to clean up, it is also classified as a carcinogen.
Smoke odor is normally classified into three categories:
1. Protein odors — These odors are created from burnt meat, fish or poultry. The residue is brown/yellow in color.
The texture is greasy and very difficult to remove.
2. Natural substance odors — These odors result from burnt wood, paper, cotton, jute, etc. The residue is gray/black. The texture is powered in consistency.
3. Synthetic substance odors — These odors result from burnt plastic, synthetic textiles, etc. The residue is black in color and smudges easily.
Smoke webs are normally formed in the upper corners of a room. Streamers are often found hanging from curtains and curtain rods, ceiling fans, etc.
Smoke is influenced by five factors:
A. Heat — Heat causes surface pores to expand, which will trap soot.
B. Pressure — Pressure is caused by intensity of the heat. It enables smoke to penetrate every crack and crevice in the home.
C. Impingement — Impingement is splatter. Splatter occurs when a surface is hit with sufficient velocity to remain on the surface.
D. Magnetism — Smoke is naturally attracted to metal surfaces, e.g. plumbing, pipes, nail heads, metal coated hangers, etc.
E. Ionization — Opposite charges attract, forming smoke webs on structural surfaces. Plastic bags originating at the dry-cleaners retain static electrical charges which attract smoke. Actually, there is far more soot residue on garment protecting plastic bags than found on unprotected clothing.
In next week's article I will discuss smoke odor removal systems.
If you are allergic to any of the above products, please don't use them. Always test fabrics and paints before using any chemical compounds. Please remember to wear rubber gloves to protect your hands and eye protection for your eyes.
If you would like to share a cleaning idea or concept with the reading audience, call Ed at NWES (255-2266) or send them to Bonner County Daily Bee, 310 Church Street, Sandpoint, ID 83864, Attn: What Would Ed Do? For more information about Ed, check him out at NWEES.COM
Copy written by Edmond E. Madan, certified forensic, fire, flood, and mold inspection and remediation contractor. Ed is the chief executive officer of NWES, Inc.