As the world is finally returning to a new normal after the Covid pandemic, I feel it’s time to get back to the basics of processes that often get overlooked or forgotten. So, to help On-Premise Laundry (OPL), I want to review a basic 8-step flow chart that every laundry department must follow.
Whether it is the hospitality industry, health care, or athletic departments, numerous industries know the financial and convenience benefits of having OPL. And this department, no matter where it gets located, should have a basic flow chart of operations. But unfortunately, these procedures are often left out or taken for granted, which can considerably affect the finished product.
The finished product must be clean, dry, and ready to use in your business. So, refresh your memory and skills by learning the 8-step process to keep your product clean and sanitized for the consumer!
1. Collection
Believe it or not but there is a correct way to collect linens. Linens should not be left to sit around or used to clean up spills or aid in cleaning. This is a typical mistake that workers make. As a result, they become dirtier and harder to clean.
When collecting dirty or contaminated linens, it is essential to remember not to touch your face, nose, and mouth. Package the dirty linen correctly in preparation for storage. Keep in mind that some linens will need to be collected separately to avoid cross-contamination, for example, chef or butcher aprons or surgical ward linens.
2. Transport
When transporting linens, avoid letting them fall or drag on the floor. There are various ways to transport linens, including:
- In drawstring canvas bags lined with polyvinyl
- Metal carts
- Down a laundry shoot – the linens that go down the shoot must still get placed in a canvas bag to ensure they don’t contaminate the walls of the shoot.
If you are using a metal cart, ensure no rust or sharp objects can tear or damage the linen. When the cart or barrel empties, remove debris on the bottom. Next, clean the vessel and sanitize it with a Quat Sanitizer so it is ready for the following collection. Avoid using bleach.
3. Sort
All sorting should get done in the laundry area, away from clean linen. Sort all items by type, fabric, and color first, then remove heavily soiled items that need to be treated with a pre-spotter. Also, some linens need to get dry cleaned, and others are washed at a different degree of temperature. Your staff must use proper personal protective equipment (PPE) throughout this step.
4. Wash
The proper wash cycle on the machine and dispenser is paramount. Employees should never shorten cycles to make their jobs easier. It will prevent good cleaning and sanitization from occurring. Washing involves removing the soil from the linens, suspending it in chemical solutions, and drying appropriately to get a clean and sanitized finish.
Load the washing machine according to the recommended weight. Exceeding the weight recommendation will prevent the linens from being cleaned properly. In addition, running half loads will add extra water, thus diluting the chemicals and reducing the mechanical action causing poor results.
Check your chemical levels in advance so there is no shortage later in the day. If you plan to change chemicals, possibly ask for assistance.
5. Drying
Drying is just as important as appropriate wash cycles. Each linen type needs to get dried at a specific time and temperature. One size does not fit all when drying linen, and you need to get it right to prevent over-drying, wasting energy, and creating wrinkles.
Use the proper temperature control first. Each fabric needs to dry at a particular time and temperature. One size does not fit all in terms of drying, and you need to get it right; otherwise, you will over-dry, waste energy, set wrinkles, and shorten the life of the fabric. All cycles should have a gradual cool-down process to aid in the reduction of wrinkles.
6. Fold
Immediately after removing the linens from the dryer, the folding process must begin. Sometimes it is automated, but it will help if more than one person folds if done by hand. During the folding process, you should look for stains that weren’t noticed before or tears in the linen.
All rejects should get set aside for review by the supervisor. Folding by hand allows for quality control and achieving the desired fold.
7. Store
Linens should be stored in well-designed storage spaces, and there must be a resting period to prevent wrinkles. When linens get properly rotated, it will increase their lifespan. The general rule when washing and storing linen is as follows:
- 50% of the linen inventory should be on the shelves, neatly stored away.
- 25% of linen inventory should be in use.
- 25% of linen should be going through the cleaning cycle.
All the clean, sanitized linen stored must always get isolated from dirty linen to prevent contamination.
8. Clean Up
At the end of every shift, employees must clean all equipment, carts, tables, and floors. In addition, the lint traps must get emptied periodically, and chemicals must be checked before every shift.
Final Thoughts
Having an on-premises laundry is one of the best ways to meet the client or employee’s demand for clean linens. However, cutting corners in either area could reduce the quality of the pure, so it is essential to follow appropriate cleaning processes to ensure that all items are effectively washed and sanitized.
Read more about the cost of cleaning and gain insight into the importance of appropriate chemical usage!
Thanks for reading the Hospitality Cleaning Laundry Flow Chart of Operation. Contact me for a consultation and for assistance with your chemical processes! Also, check out my newest podcast Cleaning Processing with Jerry
