ODORS from a fire also vary. When products in a fire burn, the odors join the oxygen molecule in the air we breathe. Undoubtedly, PICs create odor, but in some instances, the odor is quite strong even when the PICs are hard to find. Consider for instance, the common “I left a turkey in the oven and went to the store” and the turkey caught on fire. When the occupants returned, the odor of the burnt turkey is everywhere but there is very little soot. Here is the problem: the 20 pound bird is now 3 pounds of ash!
Q: Where did it go?
Even the clothes in the back closets contain odors indicating that smoke damage from protein fires are one of the most difficult to mitigate because of the pervasiveness of the odor. All odors have a source. The smoke mitigation company must be persistent in seeking out all nooks and crannies to make sure that all smoke is removed and all surfaces deodorized. The very best solution to these problems is to call PuroClean, a trained, professional mitigation company to address these issues. They have the trained personnel and the professional equipment and products to provide excellent cleaning and odor control processes.