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Cleaning Guides:
Odor Control

Odors can be one of the most difficult complaints to deal with. Handled properly, odor control can be a great profit center, mishandled it can create unhappy consumers and cause costly callbacks.

There are four key rules to odor control:

  1. Physically remove as much of the source as possible (charred wood, dead animal, burned spots, contaminated carpet pad)
  2. Clean the source (following step one, the remaining materials become the source of the odor)
  3. Contact the source with an odor counteractant (spray, inject, fog, flood)
  4. Seal in the source of the odor (if a deodorizer cannot contact the source, then seal the odor in)

There are several categories of odor counteractants. The chart below can guide you to the right HydraMaster product.

Masking Agents
OdorMate SCENT
Tropical Breeze

These products replace the bad smell with a pleasant fragrance. Although masking agents don't eliminate the bad smell, they do perform two very important tasks. First, applying a pleasing smell over the bad odor gives the technician time to effectively eliminate the odor source. Secondly, having a consumer choose the fragrance they like will help deal with psychological odors, odors people think or expect to smell. After treatment the customer will smell only the fragrance, eliminating the psychological odor.

Odor Neutralizers
OdorMate BASE
MultiPhase
Urine Pre-Spray

Upon contact, odor neutralizers alter the malodor source eliminating the further generation of malodors. Neutralizer may or may not contain fragrances. The HydraMaster and SafeClean deodorizers use a blend of chemicals that are effective, yet safe on advance generation carpets. These products can be injected, mixed with detergents, fogged, mopped, sprayed etc.

Digesters
Enzyme 5

When bacteria feeds on protein contamination, the odor can become very strong. The more protein there is for the bacteria to feed on the quicker and stronger the odor. Enzyme digesters work to break down the protein and make it easier to remove. Without complete digestion or removal the protein source continues to grow more odor-producing bacteria.