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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

Fire in Jail Laundry

DURHAM, N.C. — A fire in the laundry room at a County Jail in Durham damaged goods but required no evacuation. The fire, which originated in a dryer, damaged hundreds of uniforms. In addition to the lost goods, the jail’s laundry sustained water and smoke damage. The fire was extinguished by the sprinkler system that had been activated.