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Question: How do I clean up after an oven top fire?
Answer: According to a 2001/02 British Crime survey, accidents while cooking are the most common cause of domestic fires – a total of 53% of all fires reported. Also 62% of all domestic fires in 2001/02 started in the kitchen.
It is unfortunate then that protein related smoke odours are considered the most difficult to remove. Miss-diagnosis of thinking all smoke residues are black or grey. The fact of the matter is that while some smoke residues are black or grey, the residue given off from protein fires are yellow or brown in colour and very greasy.
With a protein fire it is especially important to remove the source before using any other odour removal technique.
Double-O is a highly concentrated odour Counteractant specially formulated to remove such protein odours which result from burnt meat or poultry after an oven top fire. Double-O can be mixed with Degrease-All for more stubborn odours.
1) For best results, low pressure spray, (not fog) a dilute solution of Double-O onto pre-tested surfaces. Alternatively, dip a clean terry cloth into a dilute solution of Double-O, wring out excess water and wipe over odorous surfaces. Pay special attention to odour sources such as interior and exterior of stove or appliance as well as surrounding and adjacent areas; the vent hood, the hood filters, exhaust ducting and the interior and exterior of the cabinets. To suppress protein odours throughout the premises, spray carpets and other horizontal surfaces with a dilute solution of Double-O.
2) To assist in airborne control, lightly sprinkle a small quantity of C.O.C. throughout affected areas.
3) Spray oven filter with a dilute solution of Double-O, and place a small container of C.O.C. near the filter.
4) For best results, thermally fog with Thermo-2000 Citrus, or Thermo-55 Citrus.

NB: Pre-test all target items and surfaces in an inconspicuous area for adverse effects prior to overall applications.



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