Smoke Damage Categories
Fires which contain a mix of natural, synthetic or protein smoke require more complex, labour intensive methods and systems for clean-up and odour removal.
Smoke Damage Categories
Smoke odours are normally classified into three categories:
Category 1 - Protein Odours
Protein odours result from burned meat or poultry. The residue is brown/yellow in colour and has a greasy texture. Thorough cleaning is required for complete deodorisation.
Category 2 - Natural Substance Odours
Natural substance odours result from burned wood, paper, cotton, wool, jute, cork and feathers. The residue is grey/black in colour and of a dry powdery consistency.
Category 3 - Synthetic substance odours
Synthetic substance odours result from burned plastics, synthetic textiles, rubber and vinyl. The residue is black in colour and smudges easily. Smoke webs are often visible in upper corners of rooms and streamers are often found hanging from curtain rods.
Smoke residues from fires of natural origin are generally easier to clean up than fires of synthetic or protein origin. Fires which contain a mix of natural, synthetic or protein smoke require more complex, labour intensive methods and systems for clean-up and odour removal.
