How Professional Fire Damage Restoration Improves Your Business's Quick Recovery
Recover after fire damage with the help of SERVPRO.
No business owner in Raytown/East Kansas City wants the focus for their clients or customers to be the company's ineffective recovery from a disaster. Keeping any damage from fire low key by trying to manage it in-house feels as though you retain control of both the recovery process and your brand. This benefits from this approach quickly become detriments when the challenges fire restoration derail your well-intentioned cleaning staff’s efforts. Involve our well-qualified and equipped fire damage crews to abate the effects fast and to health and restoration industry standards.
The fire damage in your Raytown/East Kansas City restaurant kitchen extinguished swiftly, but the damage is surprisingly pervasive. Smoke and soot are difficult to contain, especially when everyone involved concentrates on putting the fire out by any means possible. Concerns about the spread of fire residues assert after the fire department leaves. Our crews receive comprehensive training not only on basic cleaning at a fire site but also on a myriad of strategies to seek and halt migration of and remediate the non-combusted particles sent airborne during a conflagration.
Many restaurants use open layouts to connect diners to the magic occurring in the kitchen. With little blocking airflow, it is nearly impossible to stop fire residues from depositing on the tables, chairs, and flooring in your dining room. When SERVPRO’s crew arrives, we assess the extent of the fire damage apparent and plan to limit any further spread. If the majority of the damage is in the kitchen area, we can decide to set up a containment zone around the cooking area with heavy plastic sheeting and a negative pressure air scrubber system that prevents more residues from escaping into the spaces where your customers enjoy their meals. We use the walls and doors in place, but augment as needed to keep the spaces separated.
SERVPRO then matches the type of sooty residue with suitable cleaning tools and products. Kitchen fires are frequently protein based, laying down a thin but tenacious lacquer-like film that can require solvents to dislodge. We get to work in the containment chamber on the surfaces close to the fire center using techniques that minimize smearing and are appropriate for the damaged materials.
Meanwhile, in the parts of your restaurant further from the burning, we evaluate the type of soot and other residues that invaded before the establishment of the containment perimeter. SERVPRO technicians can vary the products, techniques, and tools if we encounter different types of residues. Lighter, ashy residues respond well to vacuums, dusting, and dry sponging. Stickier residues need the addition of cleaners with wetting agents and surfactants to loosen for wiping or scrubbing.
All spaces are likely to need deodorization, and SERVPRO employs cutting-edge technology to eliminate smells through chemical neutralization. Cover-ups like candles or air fresheners fail while our resources are broad and eventually remove the odors when our trained employees monitor the process, adjusting the methods until we achieve success.