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Fire & Water - Cleanup & Restoration

Exploring Fire Damage Restoration Techniques in Roslyn

1/15/2022 (Permalink)

Fires can happen very quickly in residential kitchens. Contact SERVPRO 24/7 to assess and remediate the fire damage situation in your home.

SERVPRO Can Help with House Fire Clean Ups in Roslyn

Most experienced home cooks know that it is essential to pay attention while cooking and not leave the kitchen. However, since not everyone is perfect, we have probably all not followed the basic rules of home cooking from time to time and got distracted. One minute you could be cooking your dinner, and then the next thing you know, your phone rings, and whatever you were cooking starts to burn.

In some cases, conducting fire damage restoration in Roslyn comes about after a cooking mishap results in a kitchen blaze. And even if the fire did not grow to where it was huge, the smoke coming from it could still cause you problems with your house. 

For example, say you put a chicken breast or a pork chop in the oven and then forgot about it. The meat will eventually be set on fire, but the flames will likely stay confined in the oven. However, the smoke coming from the burnt protein could get excessive. The smoke might become too much for your kitchen hoods to suck up, causing the smoke to travel throughout your home. 

Smoke damage can cause soot residues to build up on surfaces in your home when the smoke touches cooler surfaces. The smoke can also cause foul, burnt aromas to linger when it penetrates porous material deeply. Luckily, our SERVPRO IICRC-certified technicians can provide fast 24/7 service. Our highly trained team can utilize the industry's most advanced technology to assist you with the following:

  • House Fire Clean Ups
  • Water and Fire Damage Restorations
  • Fire Debris Removal
  • Smoke Remediation
  • Structural Deodorization

If you ever make a mistake while cooking your dinner and your house gets smoked out by burnt meat, call SERVPRO of Great Neck / Port Washington at (516) 767-9600.

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