Have you ever wondered how dishes were cleaned and linen were washed 40 years ago?
Four decades ago when I began in the industry, there were already very few big-sized hotels, fine dining restaurants, and commercial laundries. Things were so simple for the kitchen and laundry side of the hospitality business.
The hotels and restaurants utilized good silverwares – the real silver cutlery and flatware with burnishing equipment on hand to maintain the silver’s shine and spotless standards. Of course, chemical detarnishers were very helpful too.
The smorgasbord? Hotels and restaurants used liquid alcohol as warmers for the chafing dishes.
Dishwashing machines were rare and, if they were even present, their only function was for rinsing after the dishes have gone through manual washing by the dishwashers.
Meanwhile, hotels used ordinary detergent powders for laundry. They used liquid chlorine for bleaching whites. The washers were manually-operated, belly washer type, or commonly called conventional washers, with a separate machine for extracting the water called hydro extractor.
Commercial laundry was called steam laundry since they had boilers that would produce steam for washing, drying, and flatwork ironing. They were the true steam laundries. For hotels, boilers functioned to heat water too.
Technology has changed the roles of man, machine, and chemicals. Cleaning and sanitation processes evolved dramatically.
Plastic water glasses that stain fast, combi ovens, electric chafing dish, and soft ice cream machines are just few modern machines that came into the kitchen scenery.
More dishes to be cleaned and sanitized means better dishwashing machine for faster production of clean dishes per rack per minute. The standards have gone up too with the hot-wash, hot-rinse sterile dishes that need to be dried automatically after less than a minute out of the dishwashing machine. Wiping glasses to clean them is today a no-no. The cleaning process now is strictly hands-free wash to the storage until it reaches the guests’ dining tables.
The manual dishwashing cleaning and sanitizing chemicals before came in powder forms, almost all of them are now liquid, pre-measured sachet or used with the liquid chemical dosing pumps. For manual sink dishwashing, all-purpose chemicals for manual washing have to be dispensed by a proportioner that delivers the desired concentration with water.
Food safety is now the lingo for the foodservice industry, and HACCP is not anymore for the food but also into the modern laundering. These are the new technologies we now see in the kitchen. These are the new technologies we now see in the kitchen. The second part will tackle laundering.
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.
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.
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 water-less 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.
This is a modified version of my column for Hospitality News Philippines that appeared in two parts.