Module 9 Week 9 HPC3

TOPIC TITLE : LAUNDRY ROOM MANAGEMENT
Planning the Laundry

Most large lodging properties process their linens in an on-premise laundry (OPL). There are reasons why laundries are built
within the property over having the products processed by an outside company.
Advantages of an On-premise Laundry:
 Reduction of cost
 Control over linen quality
 Better product availability
Design of the Laundry Room
 Build a faculty that has enough capacity to process the maximum amount of linen that the property can generate
per day
 Ample space should be allocated to install all equipment required
 Provide an area large enough for clean and dirty linen to be easily separated
 Equip the laundry room with enough washers and dryers to process all the items that the room and beverage
division will require at 100 percent occupancy without incurring over time or running the laundry operation round
the clock.
 Design should anticipate all mechanical, electrical, and ventilation installation connections for the equipment
 Identify the optimal location of drains for washers and soak sinks
 If waster costs are high a system for recycling washer rinse water can be installed
 Sufficient exhaust capacity should be provided to draw out the moist air because laundry operations are conducted
on a hot, humid environment
 Floor of laundry rooms should be waterproofed and consist of a non- slippery material because of frequent liquid
spills
 Adequate drainage should be provided to dispose of runoffs caused by water soaked linen and possible washer
overflows
 Laundry rooms must be well lighted so that stains, spots and shades in linens can be easily detected. A minimum of
two feet of space between all machines and walls should be allowed to facilitate cleaning and repairs
Selection and Layout of Equipment
Selection of Equipment
The selection and specifications of equipment depend on the type of linens to be laundered. For instance, lodging property
with restaurant and banquet department should have extra washers to process food and beverage napkins and table cloths.
A property offering in-house dry cleaning service will need to install dry cleaning equipment. An establishment that uses
no-iron sheets may not require a mangle to iron these items.
Layout of Equipment
Once the equipment has been selected it should be installed to allow for the best possible layout. An adequate work-flow
pattern should be designed to provide an efficient distribution of space and avoid worker cross-traffic. Ideally, the workflow
pattern should be designed to provide an efficient distribution of space and avoid worker cross-traffic. It should follow a
circular pattern in the following order:
1. Laundry room entrance
2. Soak sinks
3. Washers
4. Dryers
5. Mangles
6. Sheet folder
7. Folding table
8. Shelves
9. Mobile racks
10. Laundry room exit
Laundry Equipment
Washers
 Types of washers:
o Manual washers
Ordinary washers where detergent is loaded manually by hand and water temperatures and time cycles
are done by hand as well.
o Microprocessor controlled washers
Washers where the functions of washing are done automatically by programmed processors that regulate
the amount of soap to be injected in the machine activate thermostat and control the machine timers
o Washer-extractors
Features a single pivot tilts to facilitate loading and unloading, high-speed extract to reduce drying and
ironing time, and thermal cool down to eliminate wrinkles. The tilt feature minimizes operator’s fatigue
and back stress, helping the establishment keep its people by making the job easier.
o Tunnel washers
Have several chambers that enable the machine to process multiple loads simultaneously up to 2,000
pounds of linen per hour
o Washers with G-force
Washers with high spinning power which can result in as much as 30 percent savings in time and energy.
The lower the water retention of the fabric is, the less time and energy consumption that will be needed
during drying and ironing.
 Estimating the number size of washers to be installed in a property depends on the following:
 The type of linen to be processed
 The desired number of hours within which the linen must be finished
 The linen poundage of the establishment
Linen poundage is the weight of one par of linen, that is the maximum number of output for peak business period or the
weight of all items that need to be processed at 100 percent occupancy.
Dryers
Most commercial dryers are computer programmed so that cycle times and temperatures can be automatically controlled.
As with washers, the number of dryers needed to process one par of linen in a given number of hours depends on the
poundage and type of fabrics to be dried.
Mangles
Linens can be ironed by feeding it to rollers or by placing it on presses. When done by hand, ironing linen is a labor-intensive,
item consuming process.
Linen Poundage Determination
Sheet Poundage
Room Beds Per Room Total Beds Total Sheets Weight Per Total Weight
Structure Item (lb.)
100 King 1 100 200 2.05 410
200 Queen 2 400 800 1.55 1,240
100 Twin- 2 200 400 1.10 440
Bedded
400 (Total) 700 1,400 2,090
Pillowcase Poundage
Type of Bed Type of Pillow Pillows per Total Pillows Weight Per Item Total Weight
Bed (lb.)
King Large 4 400 0.40 160
Queen Large 3 1200 0.40 480
Twin Standard 1 200 0.30 60
Total 700
Towel Poundage
Type of Room People Per Towels Per Person Weight Per Item Total Weight
Category (lb.)
King 200 2BT, 2HT, 2WC 0.70,0.25,0.06 404
Queen 800 2BT, 2HT, 2WC 0.70, 0.25,0.06 1,616
Twin 400 2BT, 2HT, 2WC 0.70, 0.25,0.06 808
Total 2,828
Bathmat Poundage
Number of Rooms Mats Per Room Total Mats Weight Per Item Total Weight
(lb.)
400 1 400 0.56 224
Sheets 2,090
Pillowcase 700
Towels 2,828
Bathmats 224
POUNDAGE 5,842

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TOPIC TITLE : LAUNDRY ROOM MANAGEMENT

Planning the Laundry

Linen Poundage Determination

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