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Thread Number: 69098
/ Tag: Vintage Automatic Washers
Tour of Local Hospital Laundry |
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| Post# 918933 , Reply# 1 2/3/2017 at 11:34 (2,631 days old) by toploader55 (Massachusetts Sand Bar, Cape Cod) | ||
WOW...
I would think that a 100 lb Milnor would have to be a solid mount. The Link is to some Gorgeous Machines www.milnor.com/product-category/w... | ||
| Post# 918942 , Reply# 2 2/3/2017 at 12:10 (2,631 days old) by alr2903 (TN) | ||
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The classic "Diving Bell" is gone from the coin ops www.milnor.com/product-category/c... | ||
| Post# 918945 , Reply# 3 2/3/2017 at 12:27 (2,631 days old) by toploader55 (Massachusetts Sand Bar, Cape Cod) | ||
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| Post# 918971 , Reply# 4 2/3/2017 at 13:56 (2,631 days old) by DavidBlazor (Astoria Oregon) | ||
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chemical consumption I wonder what the chemical consumption would be. The lady said they do 4000 pounds of laundry a day. Does anyone have any ideas? | ||
| Post# 918983 , Reply# 5 2/3/2017 at 15:24 (2,631 days old) by norgeway (mocksville n c ) | ||
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We have 3 big Milnors at the retirement community where I work, there is a laundromat in my hometown that still has some of the old round topped Milnors as well as a few Norge front loaders. | ||
Post# 918993 , Reply# 6 2/3/2017 at 16:39 (2,631 days old) by Launderess  (Quiet Please, There´s a Lady on Stage) |
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Hygienic Barrier laundries:
UK and elsewhere have been trying to get more healthcare/hospital laundries to go with barrier machines, but places don't like them. Main objection is the increased cost of design and installation of such washers. Once you build something into a wall obviously moving it or whatever isn't going to happen easily if at all. Also the entire space must then be designed around the walls that separate "clean" from "dirty" linen. In best designed places airflow goes from the latter to former so as not to pull "dirty" air into the clean spaces. In terms of personnel you technically are supposed to keep clean and dirty away from each other. That is each pretty much stick to their own side. If someone has to go from one to the other (especially dirty to clean) they should wash, and or perhaps even change uniform. Chemicals: Commercial/industrial dosage chemicals vary but are so concentrated that often five or less ounces are good for 100/lbs. of wash. Some suppliers (Ecolab is famous for this) don't even tell the laundry proper dosage. Chemical rep arrives, sets things up and programs the machines (washer and or dispenser system), leaving workers only to press buttons for choice of cycles, weight, soil level, etc... If you manage to find or see industrial laundry chemicals often the containers do not have dosage information, that is considered "proprietary" and you are advised to contact the distributor/sales rep for information. As we have discussed previously here in the group Ecolab is famous for not giving up any information. If you purchase their stuff from another source than approved dealer don't bother calling customer service. They will only refer you to local supplier/sales rep. Obviously processing so much laundry per day/week means places want to keep supply costs under control. Hence products that are very concentrated that require relatively little per load to get the job done. Hard or soft mount machines. Read somewhere that when it comes to larger H-axis washers soft mount is the way to go. Washers that process a few hundred pounds of wash at a go would generate forces that even when bolted into several feet of concrete could cause structural damage. Remember all that bolting does is send the forces generated down into the flooring to dissipate via the building. I've stood several feet away from a SQ 50lb washer at launderette spinning a heavy and or unbalanced load; one could feel the vibrations coming from the floor. This from a machine bolted into a concrete pedestal several feet deep. | ||
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Post# 918995 , Reply# 7 2/3/2017 at 16:45 (2,631 days old) by Launderess (Quiet Please, There´s a Lady on Stage) |
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Hospitals and laundries
Years ago it was pretty much standard for most hospitals to have in-house laundries. However over the past few decades labor laws, labor costs, environmental rules and other factors have just made it too expensive, so places began sending wash out to contract laundries. There are even places that do not own their own linens, but like restaurants or hotels the stuff is provided by a "linen service".
A big push behind getting rid of in-house laundries was hospitals looking at their structure and business models. Many decided they were in the "healthcare business" and pared down and or eliminated things that didn't directly relate to their core business model. It is often far cheaper to send out laundry rather than have it done in house. Laundries are both a capital and ongoing expense. The former is due to the purchase of equipment and whatever else needed to have a laundry. The other expense comes from the day to day costs associated with running the thing such as staffing, supplies, etc... All commercial laundries from laundromats on up operate on an economy of scale principle; you want to keep all machines "turning" as much as possible. Equipment that is sitting idle not only costs money, but isn't bringing in anything either. OTOH the more wash that comes in means more work and those with largest machines/equipment can take advantage of economies of scale. For hospital laundry it looks like this: On a smaller scale: www.discovery.com/tv-shows/dirty-... | ||
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Post# 919000 , Reply# 8 2/3/2017 at 17:13 (2,631 days old) by whirlykenmore78 (Prior Lake MN (GMT-0500 CDT.)) |
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Hygenic barrier: While I have not seen such a laundry application in real life I have seen a dishroom set up this way. This was when touring the dietary department of a large hospital in suburban Minneapolis. The patient dishes came down an elevator and were scrapped on a conveyor belt as were the cafeteria dishes. The kitchen crew parked carts of dirty pans outside a side entrance to the dishroom. Dishwashers never left the dishroom cooks never went in. once the dishes had been scrapped and pans scrubbed the dish crew loaded them into a massive Hobart flight dishwasher that protruded through a wall shared with the kitchen. Dietary aides in the kitchen unloaded the dishwasher conveyor. The "Business end of the dishwasher, About 30 feet of it was in the dishroom. The blower dryer and unload end, About 20 feet were in the tray assembly area. This made sense to me to keep whatever the patients had out of the kitchen. WK78 | ||
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Post# 919045 , Reply# 10 2/3/2017 at 20:29 (2,631 days old) by goatfarmer (South Bend, home of Champions) |
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| Post# 919094 , Reply# 11 2/3/2017 at 23:25 (2,631 days old) by jkbff (Happy Rock, ND) | ||
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