Is my washer-extractor’s loading capacity set in stone? I mean, can I fudge a little and load heavier to get more work through when we’re under the gun? What’ll happen to my wash quality if I overload (or underload) a machine? Is overloading worse than underloading, or vice versa?
My hotel has upgraded its guest-room linens and bedding package, as well as its restaurant linens. It’s made a sizable investment, so the pressure’s on to clean, handle and store these goods carefully for the longest useful life possible. What advice can you give me?
If a laundry manager is asked to participate in the design of a new laundry or redesign of an existing facility, what factors must he or she consider to balance workflow, equipment and space? What pitfalls are to be avoided?
What measures can a laundry manager take to reduce the percentage of stain rewash found in their operation? How can they differentiate stains from soils? What do you consider an acceptable reject/rewash rate to be?
I want to set up a preventive-maintenance program in my laundry. What kind of resources will I need in place to keep my equipment operating well? How much time should I allow for routine maintenance? Can I get any help from manufacturers or distributors?
