The business of sanitation in hospitality (Part 2)

IMG_7871In my previous column, I discussed the changes in sanitation and kitchen over the past decades that I’ve been in the business. Now, let’s turn towards the laundry and housekeeping sector.

 

Linen rental is creeping into the hospitality industry. The rentable linen is either owned by the linen supplier or the laundry itself. Linen rental companies utilize their owned laundries for washing or a separate laundry service provider.

 

We’ve introduced new linen types like the duvet that is now popularly used. New fabric blends more polyester combinations. Cheaper fabrics have become alternatives to expensive cottons.

 

These linens are washed in machines that are today completely automatic. Very few laundry washer extractors use manual feeding of chemicals since automatic dosing pumps or dispensers are widely utilized. Since dosages are exact, there is no hit-or-miss and there is less labor chemical feedings. Similar to kitchen chemicals, the dusty powders are now a thing of the past. In the modern laundry, we use five to six chemicals – a better way than the past but one that is also expensive.

Also of interest:  The business of sanitation in hospitality (Part 1)

 

More washing problems came up. There are new forms of food stains because of new food preparation types and sauces. For island resorts, henna tattoos are a problem. Blood stains are always around and even newer lipstick types are harder to remove. Dyes are getting prevalent not only on the linen but on the cups and drinking glasses.

 

Boilers are now are thing of the past in most laundries since liquefied petroleum gas has been a cost-effective source of energy for drying and ironing purposes in the commercial laundries. Automatic sheet and towel folders can conform to the fold types or standards of different hotels. Don’t forget the automatic spreader feeder before the bed sheet or flat sheets are ironed, introducing the almost hands-free system. These machines have not only lowered labor cost but are also more efficient systems. Less handling means less bacteria spread for the finished laundry.

Also of interest:  Pairing wine with Filipino food

 

The low temperature wash for the laundry and dishwashing machine are the banner marketing statements of the chemical suppliers. Low temperature systems means low cost in energy use.

 

Outside the kitchen and laundry, I will not forget the emergence of the waterless urinals and new stone floors that use less floor finishing chemicals.

 

What’s in store for the future? Shorter washes, automated was formulas, lower was temperatures, and safe environmental washing systems – these are the things to come.

 

Editor: This article was fist published in Hospitality News’ December 10, 2014 Issue, with the title, “The sanitation business: Yesterday, today and tomorrow (Part 2)”.

Romeo Apolega

Romeo Apolega

Romeo Apolega is a laundry and foodservice cleaning and sanitation specialist who has been in the business for more than 40 years. A chemical engineer by profession, he worked for BASF and Diversey where he received training in the U.S., Venezuela, Mexico, Australia, Singapore, and Hong Kong. After a brief stint at Technolux and managing his own company, he became business development director of Kalinisan Steam Laundry. A member of the Association of Phillipine Chemical Engineers, American Association of Textile Chemists and Colorists, and American Oil Chemists Society, he now sits as assistant vice president of Oxychem Corp. He may be reached via rhapolega@yahoo.com.
Romeo Apolega

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Hospitality News Philippines

Hospitality News Philippines is the country’s only magazine with an in-depth focus on hotel and hospitality trade. It is published twice a month by Bucketlist Publishing Corp., a company specializing in niche print publications with at least 18 years of experience in covering the travel and hospitality industries.


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