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The laundry

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All information about Laundry in Hotel

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The laundry

  1. 1. The ‘Laundry’ can be defined as a place where the washing & finishing of clothes are carried out. THE LAUNDRY 1 Dr Chef Sunil Kumar
  2. 2. TYPES OF LAUNDRY Commercial laundry On-premises laundry 2 Dr Chef Sunil Kumar
  3. 3. COMMERCIAL LAUNDRIES  These are also known as off site laundry or contracted laundries.  These cater to hotel on a contract basis.  Usually the soiled linen are laundered & delivered back to the hotel within 24-48 hours. 3 Dr Chef Sunil Kumar
  4. 4. ON-PREMISES LAUNDARIES (OPL)  These are also known as on-site laundry or in- house laundry.  It is the hotel’s own laundry situated on its premises.  It may be run by the management or managed on a contract.  Services are faster (maximum of 8 hours), hence the stocks are reduced.  There is better control, better supervisor, and hence a long life for linen. 4 Dr Chef Sunil Kumar
  5. 5. PLANNING AN OPL  Location  Size  Ventilation  Equipment selection  Labour  Other cost 5 Dr Chef Sunil Kumar
  6. 6. Chemical room Steam iron sink Dry cleaning machine Laundry manager room Soiled linen area WM 1 WM 2 D 1 D 2 Wor - king tabl e Shelves Flat bed iron Calen daring machi ne LAYOUT OF AN OPL 6 Dr Chef Sunil Kumar
  7. 7. LAUNDRY EQUIPMENTS  Washing machine  Washer-cum-extracting machine  Dry cleaning tumbler/ drying machine  Flat bed pressure  Steam iron  Calendaring machine  linen trolleys  Working table  Hangers 7 Dr Chef Sunil Kumar
  8. 8. LAUNDRY PROCESS 8 Dr Chef Sunil Kumar
  9. 9. LAUNDRY PROCESS Pre-Washing Washing Rinsing Hydro- Extraction Finishing 9 Dr Chef Sunil Kumar
  10. 10. 1.PRE-WASHING 1. The soiled linen are collected from all the departments of the Hotel like F&B, Kitchen, Banquets, etc. 2. The soiled linen are then transported to the laundry in two ways, first is, the soiled linen are put in the trolley and are then taken to the laundry via elevators and the second way is that the soiled linen are dumped into the linen chute which is directly connected to the laundry. 3. The soiled linen are then sorted on three basis i.e. by the type of fabric, color of the fabric, and degree of soiling. 4. After sorting the soiled linen, the linen are weighed according to the washing machine capacity and are 10 Dr Chef Sunil Kumar
  11. 11. 2.WASHING The washing depends on 4 things which varies as per the fabric:- Fabric temperature Water level Time Less soiled Low Less less More soiled high more More 11 Dr Chef Sunil Kumar
  12. 12. This is done by using hot and cold water, which are usually recovered 7 recycled from earlier steps during the last rinse in order to save water. 3.RINSING 12 Dr Chef Sunil Kumar
  13. 13. Hydro means water & extraction to remove. Extraction removes at least 80% of the water from the linen used in the rinsing process. It also reduces the drying time. 4.HYDRO-EXTRACTION 13 Dr Chef Sunil Kumar
  14. 14. 5.FINISHING Drying Ironing Folding Storing Transferrin g 14 Dr Chef Sunil Kumar
  15. 15. WASH - CYCLE 15 Dr Chef Sunil Kumar
  16. 16. WASH CYCLE 1. Flush 2. Break 3. Suds 4. Intermediate rinse 5. Bleach 6. Rinse 7. Intermediate Extraction 8. Softener/ Sizing 9. Final Extraction 16 Dr Chef Sunil Kumar
  17. 17. In this process, the washing machine automatically sucks the high level of water in which the soiled linen are added at medium temperature to reduce the soil load for the upcoming suds flushes. FLUSH 17 Dr Chef Sunil Kumar
  18. 18. In this stage, the high alkaline product is added, which may be followed by additional flushes. The break cycle is usually carried out at a medium temperature and low water level. BREAK 18 Dr Chef Sunil Kumar
  19. 19. This is the actual wash cycle in which acid part of the hoppers is sucked by the machine. It takes place in hot water at low water level. SUDS 19 Dr Chef Sunil Kumar
  20. 20. This rinse cycle removes soils and alkaline to help the bleach work more effectively later. In this process 50-60% water is removed from the linen. INTERMEDIATE-RINSE 20 Dr Chef Sunil Kumar
  21. 21. In this stage, the washing machine sucks the bleach automatically from the hoppers in the hot water at a low water level. Bleach kills bacteria, whitens fabrics and removes stains. BLEACH 21 Dr Chef Sunil Kumar
  22. 22. The washing machine sucks the high level of water and remove detergent and soils from the linen. RINSE 22 Dr Chef Sunil Kumar
  23. 23. This high speed spin removes left over detergent and soil from the linen, usually after the first rinse step. It removes 70% of water from the linen. The washing machine spins at 200 RPM. INTERMEDIATE-EXTRACT 23 Dr Chef Sunil Kumar
  24. 24. Softener and sours are added to condition fabric. This cycle is run at a medium temperature and at low water level. Starches are added to stiffen cotton fabrics. Sizing may also replace the sour/softener step. SOFTENER/SIZING 24 Dr Chef Sunil Kumar
  25. 25. A high speed spin removes most of the moisture from the linen. The length of the spin depends on the fabric type, extractor capacity, and extractor spend. Around 95% of water is removed in this stage. FINAL EXTRACT 25 Dr Chef Sunil Kumar
  26. 26. WASH CYCLE TABLE Sr. No. Stage Water Level Temperature Time 1 flush High Medium 1½-3 min 2 Breaks Low Medium 4-5 min 3 Suds Low High 3-8 min 4 Intermediate-Rinse Less Less 1-2 min 5 Bleach Less High 5-7 min 6 Rinse High Medium 2-8 min 7 Intermediate-Extraction Less Medium 5 min 8 Softener/Sizing Less Medium 2-8 min 9 Final Extraction - - 8 min 26 Dr Chef Sunil Kumar
  27. 27. DRY CLEANING 27 Dr Chef Sunil Kumar
  28. 28. DRY CLEANING  This is the cleaning of fabrics in substantially non- aqueous liquid medium.  Dry cleaning removes oils as well as many water soluble & some insoluble materials with the help of detergents & various other agents.  It is done by using dry powder, liquid such as petrol, benzene, & so on.  Unlike laundry, dry cleaning does not cause swelling of the fibers, & so does not lead to shrinkage , wrinkle, & bleeding of color of the fabric and thus it is a safe method for cleaning delicate textiles.  It was earlier known as ‘French Cleaning’ or ‘Chemical Cleaning’. 28 Dr Chef Sunil Kumar
  29. 29. ADVANTAGES OF DRY CLEANING  Dry cleaning cleans clothes for which laundering is not suitable.  It causes no shrinkage to the fabric.  It does not flatten the pile of fabrics such as velvet.  Finishes such as moireing are retained even after dry-cleaning.  Colors do not bleed on dry-cleaning.  Stains are more readily removed by dry-cleaning. 29 Dr Chef Sunil Kumar
  30. 30. DISADVANTAGES OF DRY- CLEANING  Dry-cleaning is expensive as compare to the laundering.  Many dry-cleaning solvents are harmful to health if inhaled for long duration.  After cleaning with solvents, a certain unpleasant smell tends to be retained by the articles. 30 Dr Chef Sunil Kumar
  31. 31. PROCESS OF DRY- CLEANING Marking Sorting Application of absorbents Per-spotting Per-spotting Cleaning Extraction Drying Filtering & distillation of the solvent Inspection Finishing Packing 31 Dr Chef Sunil Kumar
  32. 32. When soiled linen garments are delivered for dry- cleaning, they are first sent to the marking areas. Here, a piece of white fabric with a number or some other code stamped on it with indelible marking ink is securely attached to the garments. Every article is marked individually to facilitate identification. MARKING 32 Dr Chef Sunil Kumar
  33. 33. The garments then pass on to the sorting areas.it is done on the basis of soil level,colour and in this case the fabric/cloth pouches are checked for the valuables of the guests. SORTING 33 Dr Chef Sunil Kumar
  34. 34. Absorbents are applied to remove grease spots from all kind of materials like french chalk,bran or flour etc/ APPLICATION OF ABSORBENTS 34 Dr Chef Sunil Kumar
  35. 35. Heavily soiled areas of the garments are treated with solvents. Volatile dry solvents such as amyl acetate to remove oil-borne stains, while non-volatile solvents are used on paint and varnish stains. PRE-SPOTTING 35 Dr Chef Sunil Kumar
  36. 36. A load of approximately 45kg is transferred to the dry-cleaning cylinder. Very delicate cloths are placed in a net bags first. An appropriate solvent is circulated through the clothes. CLEANING 36 Dr Chef Sunil Kumar
  37. 37. Excess solvent is removed from the garments by centrafugal action in a revolving perforated cylinder contained in a tumbler. EXTRACTION 37 Dr Chef Sunil Kumar
  38. 38. After extraction, the garments are dried in a dryer that has a perforated drum enclosed in a tumbler.The temperature for the same should not exceed 70 degree as otherwise it may catch fire. DRYING 38 Dr Chef Sunil Kumar
  39. 39. Solvents are expensive and therefore filtered out, distilled, and reused, they are not allowed to evaporate after use. But used in recycled manner FILTERING & DISTILLATION OF THE SOLVENT 39 Dr Chef Sunil Kumar
  40. 40. Dried garments are inspected to check that they are perfectly clean. If necessary, they are spot-cleaned a second time. INSPECTION 40 Dr Chef Sunil Kumar
  41. 41. In this process, the garments are restored as nearly as possible to its original size, shape, feel, and appearance. FINISHING 41 Dr Chef Sunil Kumar
  42. 42. Buttons and buckles that had been removed are stitched back on. Finally the garments are packed in a paper or suspended from clothes hangers covered with polythene bags. They are now ready for delivery PACKING 42 Dr Chef Sunil Kumar
  43. 43. DRY-CLEANING MATERIALS 1. Dry-cleaning detergents 2. Absorbents 3. Solvents 4. Petroleum solvents 5. Halogenated hydrocarbons 43 Dr Chef Sunil Kumar
  44. 44. STAIN REMOVAL 44 Dr Chef Sunil Kumar
  45. 45. A stain is a spot or localized discolouration left on fabric by reaction of a foreign substance or absorption or adsorption of any unwanted colour,liquid etc STAIN 45 Dr Chef Sunil Kumar
  46. 46. Stain removal or spot cleaning is a skill that demands special attraction, special techniques, and long experience. STAIN REMOVAL 46 Dr Chef Sunil Kumar
  47. 47. TYPES OF STAINS  Animal stains  Vegetable stains  Grease  Mineral stains  Metalloid stains  Acidic stains  Basic/alkaline stains  Natural dyes & pigments  Synthetic dyes &pigments  Sugar solution with colouring matter  miscellaneous 47 Dr Chef Sunil Kumar
  48. 48. RECOGNISATION OF STAINS COLOUR TEXTURE SMELL 48 Dr Chef Sunil Kumar
  49. 49. PROCEDURE FOR STAIN REMOVAL  Soak in cold water  Soak in warm water  Allow it to get open air bleach.  Apply cold alkaline solution.  Apply hot alkaline solution  Apply cold acidic solution.  Apply an oxidizing bleach.  Treat with reducing bleach.  Repeat the procedure if stain is still there.  Soak it in the glycerin for ½ an hour. 49 Dr Chef Sunil Kumar
  50. 50. VALET SERVICE  It is the service given by housekeeping to guests in which the guest clothes are taken and returned back from the room. It is chargeable service. 50 Dr Chef Sunil Kumar
  51. 51. SERVICE Guest Valet/GRA Marking/tagging Laundry list Examining & sorting Tailor Wet cleaning Dry-cleaning Pressing Sorting according to room numbers Pressing Valet/GRA Guest Bill sent to front office 51 Dr Chef Sunil Kumar
  52. 52. 52 Dr Chef Sunil Kumar

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