Smoke Odor and Residue Classifications

4/2/2019 (Permalink)

Soot Webs from Residential Fire

There are three general types of soot residues typically produced in a fire.

1. Protein Residues
2. Natural Substance Odor and Residue
3. Synthetic Residues

Protein residues result from overcooked or burned meat, fish or beans. The residue color ranges falls somewhere between yellow and brown. The texture is greasy and sticks to most surfaces it comes in contact with. Thorough cleaning with water-based cleaning solutions can effectively clean this type of residue, as long as the target surface is wet cleanable (not damaged by water.)

Natural Substance odor or residue result from burned paper or wood. Campfires, forest fires and wood fireplaces produce natural substance odors. These residues are grey to black and have a dry, powder-like texture. Natural residue can be removed easily with vacuums and other dry preconditioning techniques, followed by wet cleaning techniques. Natural substance residues are easier to clean and deodorized compared to protein and synthetic types.

Synthetic residues result where the burned material is oil based. Carpets, upholstery, window shades and draperies, furniture and toys are typically constructed with synthetic materials. All synthetic materials produce a thick, heavy black smeary residue when they burn, for example, burned plastics. If the burn residue is left undisturbed on a surface, much of this residue may easily be vacuumed away. On the other hand, touching the residue will smear it into a surface creating more work ahead for the Project Manager. Fires involving synthetic materials will often leave behind ornate soot-covered webs, sometimes called smoke webs, tags or streamers.