For a long time, a tool has been known that allows cleaning the cellar from pests and molds simultaneously. It is a smoke bomb that emits toxic substances during combustion. It contains either didecyldimethylammonium bromide or sulfurous anhydride. These substances quickly and effectively destroy the fungus on the walls of a cellar or a greenhouse . In this article we will get acquainted with the rules of disinfection and disinsection using a smoke bomb for the cellar.
Features of processing a cellar smoke stack
As a rule, a smoke sulfur checker for a cellar is used to destroy dangerous to human health fungi and bacteria that grow in the dark and often humid conditions of the underground room. Smoke from the draft also drives out other undesirable "guests" of the cellar - moles, rats and mice, basement flies, slugs, etc.
The obvious advantages of using a smoke bomb for a cellar are:
- low price;
- high efficiency;
- the possibility of processing in hard-to-reach places;
- ease of use.
At the same time, smoke chips have their drawbacks:
- the need to leave the premises for the duration of the smoke treatment;
- risk of poisoning for humans and animals.
The processing of the cellar with a smoke bomb is usually done 2 weeks before the new crop is laid for storage. During this time, the toxic smoke and the smell of sulfur are completely weathered, and the new fungal organisms do not yet have time to settle on the walls and wooden shelves of the cellar.
How to use a smoke bomb in the cellar?
The principle of the smoke bomb is very simple. It consists in warming up the air and simultaneously saturating it with poisonous smoke. So, here's how to correctly use a smoke bomb for a cellar:
- Read the manufacturer's instructions, which always come with a smoke bomb.
- Prepare the room: take out of the cellar all the provisions, including billets in glass jars. It is necessary to remove and metal objects, which in contact with sulfur can be corroded. Slots in the cellar door must be sealed so that the toxic smoke does not penetrate outside. The treatment should be carried out only in a sealed room. This is especially important for the basement rooms, which are connected with the living quarters of the house.
- Install the checker on a flat and non-flammable surface. It can be brick, tile, stone, etc.
- Pour water into the jar from the checker to the mark marked on the inside.
- Set fire to the wick and make sure it burns and does not go out. Sometimes it is found out that the checker you bought has no wick, and then a natural question arises how to light a smoke bomb in the cellar. The answer is simple: these checkers do not even need to be set on fire: they start to smoke from contact with water.
- Exit the cellar and carefully close the door behind you.
Particular attention is paid to safety: the fact is that sulfur dioxide is very poisonous to humans and animals. During the drying of the cellar smoke smoke it is advisable to leave the house altogether or at least not to approach the cellar doors within 4-5 hours. Do not let children and pets get in there.
After this time, you need to ventilate the room well, until the characteristic smell of sulfur disappears, and then clean. After using the smoke bomb for the cellar, the mold becomes soft and rotten, and can easily be removed from wooden surfaces with a stiff brush.
Keep in mind: light a smoke bomb designed for a cellar in a residential area, especially in a block of flats. Especially popular among the owners of the cellars use smoke bombs of trade marks "FAS", "Climate", "CITY", "Vist", "Vulcan".