Services

These are some of the services we offer. To see a short description of the service click on the link
FIBERS
CARPET
AREA RUGS
UPHOLSTERY and DRAPERIES
LEATHER
STAINS
CARPET REPAIR and REINSTALLATION
PET and ODOR CONTROL
WATER DAMAGE RESTORATION
MOLD CONTROL
EXHAUST HOOD CLEANING
FIRE SUPPRESSION INSTALLATION SERVICE AND MAINTENANCE
FIRE EXTINGUISHERS
PRESSURE WASHING
BEERLINE CLEANING

FIBRES
Natural – natural fibers are produced from living organisms (plants & animals).
Examples of natural fibers are: wool, silk and cotton.
Synthetic – combination of two or more chemicals to produce a 3rd compound.
Examples of synthetic fibers are: rayon, nylon, polyester, acrylic and olefin.
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CARPETS
Most soil that accumulates on carpet consists of sand and dry particulate matter. They contribute to the wearing of a carpet. The remainder of the soil in carpets is composed of oils, greases, starches, etc… Residue in carpets is a major problem to the wear ability and appearance of carpet.
Tools used for carpet cleaning are:
residential – wand (easy to use in confined areas)
commercial – multiple headed rotary extraction powerhead (most effective on heavily soiled carpets)
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AREA RUGS
The type and number of knots will affect the cost of the rug as well as the labor cost of the country where the rug was made. The quality and type of material will affect the cost and the quality of the rug.
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UPHOLSTERY and DRAPERIES
A complete inspection and extensive testing should be performed and the results clarified with the customer.
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LEATHER
Leather is a natural product, it comes from animal skins which have been chemically processed to preserve them. A certified professional will determine what type of leather it is and clean accordingly.
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STAINS
Determine if the fabric can accept the attempts you make in your cleaning procedure. Not all fabrics can accept aggressive cleaning and chemistry.
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CARPET REPAIR and REINSTALLATION
Failure to power stretch a carpet may result in: wrinkling and buckling over time; localized damage to the carpet and delamination.
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PET and ODOR CONTROL
Most odors are dissolved by humidity or water, and become airborne (volatile) through the process of evaporation. Therefore odor is most apparent when air temperature and humidity are high. Temperature causes increased evaporation of odor, while it promotes the growth of odor.
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WATER DAMAGE RESTORATION
• the act of restoring and bringing back to a pre-damaged state
• prevent or stop growth of biological contamination
• recuperate valuable property
• protect public health
Category 1 – Clean Water
Defined as water which has originated directly from a source that does not pose substantial harm to humans.
Clean water that remains untreated
for longer than 48 – 72 hours may
change to gray water
Category 2 – Gray Water
Defined as water with bacteria present but no solid waste, carrying microorganisms and nutrients for microorganisms.
Gray water that remains untreated
for longer than 48 hours may
change to black water
Category 3 – Black Water
Defined as water that contains pathogenic agents and is grossly unsanitary. It includes raw sewage and other contaminated water sources.
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MOLD CONTROL
The presence of mold growth and/or mold spores whose identity, location and quantity are not reflective of a normal fugal ecology for similar indoor environments and which may produce adverse health effects, cause damage to materials and/or adversely affect the operation of function of building systems.
Condition 1
Normal Fungal Ecology
Indoor environment that may have settled spores, fungal fragments whose identity, location and quantity are reflective of a normal fungal ecology for a similar indoor environment. Normal or typical of uncontaminated items or buildings.
Condition 2
Settled Spores
Indoor environment which is primarily contaminated with settled spores that were dispersed directly or indirectly from a condition 3 area. Spores landed on indoor surfaces but are not actively growing.
Condition 3
Actual Growth
Indoor environment contaminated with the presence of actual mold growth and associated spores. Actual growth includes growth that is active or dormant, visible or hidden.
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EXHAUST HOOD CLEANING
To understand our role better as an exhaust hood cleaner we are removing the fuel score source (grease) from the fire triangle. By removing this element from the fire triangle a fire cannot exist.
As an exhaust hood cleaner our focus is on cleaning the residue in the hood and duct system from the exhaust air.
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FIRE SUPPRESSION INSTALLATION – SERVICE and MAINTENANCE
Restaurant fire suppression systems must be serviced every 6 months by a professional fire protection service company. Inside the hood in the restaurant there is a fire suppression system. In most cases these fire suppression systems work both automatically when heat reaches a certain level and manually which involves pulling a handle or pressing a button depending on the type and model of the fire suppression system. All persons working in a kitchen should know how to activate the fire suppression system.
Once activated a liquid is pushed out of nozzles by Nitrogen or CO2 gas which is contained in the restaurant fire suppression system tank. The liquid system works by creating a foam layer over the fire, cutting off oxygen to the fire and smothering it out. The wet fire suppression system works by covering the fire and depleting oxygen and putting the fire out. In addition to the restaurant fire suppression system kitchens, kitchens with fryers or any kitchen where there is a potential for foods to be cooled with grease or oil, must have a K-Class fire extinguisher located within 30 feet of the cooking appliance. A K-Class fire extinguisher contains a liquid under pressure that is specifically developed for grease type fires.
We service the following brands: Ansul, Pyro Chem, Amerex, Protex II, Badger, Kidde and Range Guard.
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FIRE EXTINGUISHERS
Equipment – Sales and Service
ABC – for offices, warehouses, woodworking areas, farms and homes.
STANDARD DRY – for kitchens, garages, boats and vehicles.
PURPLE K – for garages, service bays, boats, vehicles, fuel storage and transfer areas.
HALOTRON – for computer rooms, telephone switch rooms, data storage areas, boats and flight lines.
CARBON DIOXIDE – for refineries, shipboard, labs, construction sites and chemical plants.
CLASS K – for restaurant equipment and appliances.
WATER – for schools, theaters and retail storerooms.
WATER MIST – for hospitals and telecom facilities.
CLASS D – for combustible metal fires.
Maintenance on fire extinguishers should be done every 6 years and Hydro Testing should be performed every 12 years.
The NFPA 10 Standard for Portable Extinguishers now includes requirements to remove and replace outdated extinguishers. NFPA 10, 2007 edition states ‘Dry Chemical stored pressure extinguishers manufactured prior to October 1984 shall be removed from service at the next 6 year maintenance or the next hydro test interval, whichever comes first’.
Extinguishers not considered stored pressure are: carbon dioxide, cartridge operated, clean agent, foam or anything other than stored pressure dry chemical extinguishers.
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PRESSURE WASHING
Regular pressure washing is done with cold water. Pressure washing with hot water can reach up to 3,000 PSI.
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BEERLINE CLEANING
Beerlines can be flushed out and cleaned. The spigots are taken apart, removed and cleaned
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