Content about Staining

CONCORD, N.C. — I am sure you have seen this stain. By its location and texture, you are certain that the stain is blood. But the color is all wrong. Instead of being a shade of bright red, this stain is dark “brick” reddish-brown and could even be called black.

Old blood is an extremely tough stain to remove. The procedure can be made easier with a digester. This month, I will present a straightforward approach to using an enzyme digester to your advantage, both in a soaking bath and at the spotting board.

Digesting is often ignored as being slow and time-consuming. Digesting is often overlooked, due to the highly effective pre-mixed protein stain removers available from the various chemical providers. Sadly, by not considering a digester in the removal of protein stains, the task is at times made less effective, more difficult, and riskier.

Digesters are available in both powder and liquid forms. The powder variety is most often used in a soaking bath while the liquid variety is most often found at the spotting board. The one additional item the stain-removal specialist must have is patience.

CONCORD, N.C. — It seems to me that cleaners are looking for a remedy to tannin stains, but few are willing to make the commitment to gain the working knowledge and experience to solve the problem.

Stain removal requires a basic knowledge of fibers, fabrics and dyes. In an industry that is dominated by business models that proclaim “I can do it cheaper than you,” we fail to realize that we are stating to the consumer that there is little or no difference in service and quality.

Look around and you will see a difference in the marketplace. The “me too” cleaners that never bothered to set themselves apart are quietly fading away.

With the perception of a flat economy, the consumer is becoming more demanding about the quality of products and services. Start setting yourself apart from the competitors left in your area. This is the way to “steal” 5-10% from each competitor by acquiring the knowledge and techniques to remove the stains those competitors won’t or can’t get out of the customers’ garments.

CHICAGO — The New Year is a perfect time to modify practices that no longer contribute to the bottom line. And today, getting stains out is no longer something you can leave to the “old pro” up the street. You can’t afford to return or turn away a single garment due to a lack of knowledge or a lack of the proper chemical tools.

Once the holidays are over, there will be plenty of chances to set yourself apart from the competition through quality stain removal. And common holiday stains will help you exceed customer expectations.

The Clothing Care Council (CCC) offers every drycleaner an opportunity to distinguish himself or herself with the voluntary Award of Excellence (AOE) certification program. This month, I’ll cover the second half of AOE’s stain-removal test, which features egg, red wine and spaghetti-sauce stains on swatches of plain white silk.

EGG

Not all stains come out in the machine. That statement may be contrary to what you’ve been told by equipment salesmen, or what you’ve convinced yourself to be true.

Stains fall into four distinct categories: solvent-soluble (drycleaning), chemical-soluble (using additives), water-soluble (steam spotting, wetcleaning, laundry), and insoluble (lubrication and mechanical action). Stains that originate from a living thing are usually water-soluble.

She went through her incoming bundle with a purpose. Then she found it: a beige silk blouse with a harsh red stain on the right cuff and sleeve.

The stain was dry and starting to darken on the edges. She said it was two days old, but it was probably closer to 10. She said it was a 1998 California burgundy. Red wine on silk — a challenge for any cleaner.

This is a classic tannin stain. Tannin stains come from plants; coffee, tea, mustard and wine are good examples. It takes an acidic spotter to break down a tannin stain.