ON-PREMISE LAUNDRY EQUIPMENTS

Laundry equipments helps make the work of the laundy

personnel easier. It speeds up their work and minimizes the dangers of
repetitive movements and prolong laundry activities.

The equipments are as follows:

 WASHERS/EXTRACTORS – equipment that washes linens in

large amount. Water is then extracted from the fabric after
washing.

 DRYERS – equipment that dries up the linens in less time than the
traditional drying method.
 FLATWORK IRONERS – equipment used to automatically press
sheets, pillow cases and table linens among others. It’s primary
purpose is to remove wrinkles, and dry the linens at the same time.
 STANDARD OPERATING
PROCEDURE IN SORTING OF
UNIFORMS AND LINENS
Before the laundry process, it is a must to sort uniforms
particularly linens according to their uses and functions. During
sorting, hand gloves are worn to avoid accidental cuts from any
broken glass in restaurant linens.
1. Remove unwanted items from the soiled linens and uniforms
during sorting.

a. Remove unwanted items from soiled uniforms such as

pens, bottle openers, coins, cork screw, etc…

b. Remove food scraps, cutleries, wine cork and broken

glass, etc… from linens before sending it for washing

2. Sort linens according to:

a. Types of stain
- heavily stained requires strong detergents.
- more time required during the washing process.
- look for greasy/oiled stained cloths.
 - special cleaning treatment required according to the
type of stain.
b. Use and Type

Pillow cases Bath linens (bath

towels, face towels,
hand towels.)s

Bed sheets Duvet

Bed spread Bath robes
Beach towel Shower curtains
Chef’s aprons Tray liners
Housekeeping cleaning cloths
Kitchen stewarding cleaning cloths
Table cloths and Napkins
(White, dark colored and light colored)
3. Soiled linens received from different outlast must be checked
for stains and tears.
4. Linens with tears must be repaired prior to washing.
5. Uniforms must be sorted out according to department and by
the following:
a. for dry cleaning
b. for washing
6. For off-premise laundry service, all must be counted and
recording prior to pick up for laundry.
7. Sorted laundry must be labeled or placed in the correct color-
coded laundry bin for further washing/dry cleaning.