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Removing food grease, oil, etc. from white and colored table linens

Question: We're having a problem removing food grease, oil, etc. from white and colored table linens. What are appropriate procedures and products to eliminate these stains?



Answer: Formulas and chemistry can vary depending on the type of fabric the table linen is made of. Using conventional chemistry, the linens should be flushed one or two times in warm water, between 90°F and 110°F. There should be a Break cycle with temperatures between 140°F and 170°F, depending on fabric, at 10-12 minutes in length and pH ranges from 11.5-12.0. Additionally, use of a suds operation at similar temperatures for 8-10 minutes in length and a pH range from 11.2 to 11.8. Flush after this suds and then bleach the whites. For good stain removal the chlorine should be between 125-150 PPM for cottons.

Thorough rinses followed by an anti-chlor and a souring step should leave the fabric with a final pH of 4.5-6.5, depending on the type of fabric and whether or not the linens are going to be starched.

Quick Rinse - News From Around The World

Inmate Crushed By Laundry Equipment

GOOCHLAND, Va. — An inmate at the Virginia Correctional Center died when a shuttle that carried hundreds of pounds of wet laundry from washers to dryers fell upon her. The inmates were conducting repairs on the equipment when it fell and she was trapped underneath. The inmate died from her injuries at the VCU Medical Center