- Written by Rich Fitzmorris
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
Got Bedbugs? Help Is Here
ST. PAUL, Minn. — Ecolab Inc. and the American Hotel & Lodging Educational Institute (AHLEI) launched the www.bedbugtoolkit.com, a free online resource to help hotel owners and operators stop bed bugs before they spread. The kit features downloadable materials on how to train staff to detect bed bugs early and actions to take when they suspect a guest room is infested. The digital toolkit includes a fact sheet about how bed bugs spread, their life-cycle and where they like to hide; a poster on bed bug detection; an instructional video showing where to inspect for bed bugs and what signs to look for; and a convenient pocket card for housekeeping staff with directions on how to inspect a room and what to do if bed bugs are found.