1. Sort, always
Sort by color family (white, ivory, dark) and by weight (linens, towels, aprons). Cross-color contamination is the number one reason hospitality linens fail early — not the wash cycle itself.
2. Pre-rinse heavy soil
Any item with food, sauce, or oil should be pre-rinsed cold within four hours of soiling. Heat sets stains; cold dissolves them. This is the single most impactful change most operators can make.
3. Wash temperatures by fabric
| Fabric | Wash temp | Detergent | Bleach |
|---|---|---|---|
| 100% linen (Studio Linen) | 140°F max | pH neutral 7–8 | Oxygen bleach only |
| Half-linen napkins | 165°F | pH 8–10 | Oxygen or low chlorine |
| Cotton chef wear | 165°F | pH 9–11 | Chlorine on whites only |
| Bar mops & side towels | 180°F | pH 10–12 | Chlorine OK |
| Hotel sheets (percale, sateen) | 160°F | pH 9–10 | Oxygen bleach |
| Waffle blankets | 140°F | pH 8 | Oxygen bleach only |
4. Drying & ironing
Linen drapes best when removed from the dryer slightly damp (15–20% moisture) and finished on a flatwork ironer. Over-drying is the second-largest cause of premature fiber wear. Set ironer temperatures at 320–360°F for linens; lower for sateen.
5. Rotation
We recommend three full rotations per active textile — one in service, one in the laundry, one resting on the shelf. Resting prolongs fiber life by allowing fibers to re-equilibrate moisture.
6. Repair before replace
Small hem failures and missing buttons are usually fixable. Sburq accounts can return items for free re-hem within the first 18 months of normal commercial use. Email manage@sburq.com for a return label.