Dry Cleaning

Before you move further, here is a quick video from business insider showing dry cleaning process in a commercial laundry:-



Dry Cleaning is a process by which textiles are cleaned using a solvent other than water. This solvent is usually an organic liquid that acts first to remove the layer of grease which bonds most grease particles to the surface and then to carry this dirt away.
The solvents used are

1. Perchloroethylene
2. Tri-chloro-tri-fluoro-ethane

The solvent is removed first by centrifugal action and finally by evaporation. The solvent being expensive is filtered and recycled.

Darker coloured articles are dry-cleaned after the lighter coloured ones. All articles require being aired after the dry-cleaning process.

Where Perchloroethylene is not suitable, a system called Aquatex from Iowa Techniques is used. It involves the use of bio-degradable chemicals and water and a controlled stage-by-stage drying temperature that restores the article to its original condition.

As technology vendors strive to automate every face of operations, some might think that laundry service have been left behind. Computerized laundry systems have been in use since the mid-eighties and today as hoteliers realize the potential benefits of cleaning up the laundry operations, more and more streamlining processes are starting to filter into the industry. Some hotels are experimenting with Windows-based laundry software and ozone washing.

Ozone washing is an energy efficient system that can cut laundry costs by 50%. Ozone is a powerful oxidizer formed when an electric current is passes through oxygen. Ozone washing became popular in the US in the mid-eighties. It is carried out by mass injecting ozone into the laundry system via the cold water lines. The resulting ozonated water facilitates the breakdown of insoluble soils leading to a whole host of benefits. Ozone washing, the brainchild of GuestCare inc., cuts detergent use by 60%.

It reduces the need for hot water and can cut energy costs by 80%. The returns on investment could be as little as two years. Little hot water, reduced chemicals and shorter wash cycles greatly extends the life of linen and also the life of the laundry staff.

Amit Kumar
Amit Kumarhttp:////hmhelp.in
Hii! Welcome to My digital home, I am Amit – an almost no-code generalist, helping businesses with their online presence using WordPress and other tools and simplifying some of their operations with ideas and automation. A psychology and philosophy geek by interest and a graduate in Hospitality Management. I founded hmhelp during college, which got me into WordPress. I am a highly motivated and results-oriented professional with a proven track record of success in the hospitality industry. I’m also a Digital Marketing Enthusiast with significant academic and practical experience managing digital content across multiple platforms. Skilled at SEO optimization, developing digital content for social media platforms, I offer extensive knowledge of multiple software programs, strong attention to detail, and extraordinary communication skills. If you are interested in talking about any of the topics I have mentioned on my website, you are in the right place. You can contact me or learn more about what I do. You can also connect with me on social networks.

Latest Articles

ENERGY AND WATER CONSERVATION IN HOUSEKEEPING OPERATIONS

Energy conservation measures for Hotel Industry DO’S AND DONT’S FOOD &...

Organization of Banquet Department

Banquet organization structure             ...

Types of Meringues

There are three types of meringue; their differences lie...

Additives and preservatives used in Ice-cream manufacture

 As ice creams move down the scale from premium,...

Ice Sculptures

Ice Sculptures The Ice sculpture is the highlight of any...

Function of menu

Menu is a very important tool for the operation...

Related Articles

ENERGY AND WATER CONSERVATION IN HOUSEKEEPING OPERATIONS

Energy conservation measures for Hotel Industry DO’S AND DONT’S FOOD & BEVERAGE DEPARTMENT This department consumes approximately 25% of the total energy cost so the opportunities to...

Organization of Banquet Department

Banquet organization structure             ...

Types of Meringues

There are three types of meringue; their differences lie in when and how the sugar is added: French Meringue This uncooked meringue is the one most...