For Those Considering Running A Laundromat/Commercial Laundry

[launderess]

Better laundering through chemistry:

http://www.planetlaundry.com/laundry-101/2012/better-commercial-laundering-through-chemistry

 

[launderess]

Typical Commercial Laundry Programme for Whites/Heavy Stains

Obviously on colourfast laundry:

Operation Time Temperature Chemicals
1. Flush 3-6 mins. 90-100 Alkali
2. Flush 2-4 mins. 90-100
3. Break 8-10 mins. 160+ Alkali/Detergent
4. Carryover3-5 mins. 160
5. Bleach 8-10 mins. 145-155 Chlorine Bleach
6. Rinse 2-3 mins. 140-150
7. Rinse 2-3 mins. 120-130 Anti-Chlor
8. Sour/Soft4-6 mins. 110-120 Sour and Softener

The builder in question is usually an orthosillcate mixture. Very powerful stuff.

Now you know why your shirts have such a short lifespan when sent to a commercial laundry. *LOL*

 

[peterh770]

7 water changes? Not anymore...

 

[alr2903]

Thanks Launderess

I like the part about the "hot" first rinse,  anyone familiar with removing machinery grease and oils, would never doubt this information. alr

 

[launderess]

It Is Worth Nothing Article In Linked OP

Most certianly refers to "commercial" establishments being restaurants,B&B's, small hotels, health clubs and so forth, and not the fluff and fold one normally sees in laundromats.

Large laundries that do commercial work either on their own or by the chemcial rep often have set programs on the washers for various cycles.

Mops, towels/robes *terrycloth*, blankets (cotton or wool), bed linen (white/colourfast), bed linen (coloured), table linen (same), no-iron (bed/table linen and shirts), and so it goes.

In the old days this would have been programmed manually in various ways, and or someone would simply have to monitor the machine to control the cycles. Today of course with injected chemcial feeds and microprocessor computers it's all set it and forget it.