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Moderate Smoke Odor

Most kitchen fires fall into the category of moderate smoke odor.  The characteristic of moderate smoke odor are:

  • Soot residue appears on horizontal as well as vertical surfaces
  • Cleaning and redecorating of the area where the fire took place will be required
  • Structural damage may be visible but will be confined to one room
  • Soot damage will be found outside the room in which the fire took place
  • A high probability of HVAC contamination
  • Soot will be deposited over a wide area

This procedure guide is just for the odor removal, not the cleaning of the area.

Basic Procedure:

  1. Remove the source of the odor if possible.
  2. If an investigation needs to be completed, cover the source with plastic to limit further off-gassing of odor-causing vapors.
  3. Mix your smoke odor counteractant and apply to source of the odor. As you get further from the source you should be able to apply more lightly.  Ensure you apply to all vertical and horizontal areas affected.
  4. Apply a passive odor counteractant (gels or crystals) to the affected areas. It is recommended to place a passive odor counteractant in the furnace plenum.
  5. Apply a granular odor counteractant to attic insulation.
  6. Clean all areas.
  7. Thermal fog the area, using the right scent for your application:
    1. Electrical and plastic fires - Kentucky Bluegrass
    2. Protein fires - Citrus/Lemon
    3. Natural fires - Neutral (Unscented)
    4. Combination or aggressive odors - Cherry
  8. If needed you can seal affected areas with a shellac-based primer.
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