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Month: January 2026

Whether you’re upgrading an old kitchen or looking to fit out a brand-new premises, choosing the right commercial catering equipment will be your top priority – not to mention your biggest investment.

Making smart choices in the planning stages is the best way to guarantee performance, sustainability, and compliance, as well as a happy catering team. But thinking about pricing matters, too. This is because, along with your cookers, warewashers and refrigeration systems, you’ll also need to think about ventilation, fire safety, and storage – all of which can throw up a few surprises, and at the very least stretch your budget.

JLA Inteli-Cook Gourmet Combi Oven

To help make the process a little easier, we’ve created the following commercial kitchen price guide, which offers realistic, ballpark costs for the essential equipment you’ll need, plus practical advice on how you can spread the cost of your investment with a plan like JLA Total Care, our all-inclusive equipment and support package.

Commercial catering equipment prices

Unlike domestic catering systems, catering equipment is specially designed and engineered to deliver consistent quality results, day after day, and never let you down during busy service periods. For this reason, commercial appliances tend to be more robustly made, use higher quality materials, and pack in more advanced features to simplify your kitchen team’s lives. Understandably, all of this bumps up pricing, and means you’ll also need to invest in ongoing maintenance.

So you have a realistic sense of modern catering equipment costs, let’s break things down.

Combination ovens
An increasingly vital piece of equipment for any kitchen, a new commercial combination oven does the hard work of multiple systems in a single integrated unit, and is likely to cost anywhere between £3,000 and £22,000, depending on the size and the model you choose. Top-of-the-range combi ovens offer features including preprogrammed menus, multiple fan speeds for extra precision, and energy-saving features like triple-glazed doors to prevent heat loss.

Commercial hobs
From soup-making to secret-recipe sauces, every professional kitchen is likely to need a commercial hob. Smaller, more portable cooktops are available for tighter spaces or mobile catering businesses, but heavier-duty gas hobs with six burners can cost up to £4,500. 

Rising energy costs have also seen many commercial kitchens turning to the latest generation of induction hobs, whose technology delivers exceptional performance with added safety. Multi-zone commercial induction hobs with higher outputs can exceed £4,000.

Salamander grills
Made for constant use in busy environments, cookertop or freestanding salamander grills save space without compromising on performance. Their workhorse nature makes them a key piece of kit for any kitchen, where they handle everything from quick grilling to hot-holding finished dishes. Many options are available for a couple of hundred pounds, but market-leading salamander grills are likely to cost up to £4,500.

Bratt pans
Whether you’re frying, stewing, poaching, braising or boiling, multi-functional bratt pans bring real versatility to your kitchen, allowing you to produce whole range of menu items, then clean up quickly afterwards. These feature-packed units can be pricey, with some bratt pans costing up to £7,000.

Bain maries
The perfect solution for gentle heating, cooking and holding food at safe temperatures, bain maries are an essential component in many kitchen environments and canteens. Most commercial bain maries will cost around £200, but you’ll likely need several units if you run a large commercial kitchen or servery.

Dishwashers
Robust enough to use all day (and night), commercial dishwashers will streamline your clean-up process, offering rapid turnaround times and exceptional finishing, cycle after cycle. As they’re built to handle heavy demands, even the smallest and cheapest undercounter dishwashers will come in at around £1,000.

Fridges and freezers
From roadside cafes to starred restaurants, refrigeration is a key consideration for catering operations of any size. But while the most affordable upright fridges are available for around £700, larger options can easily cost upwards of £2,000. More specialised solutions, like walk-in chillers and blast freezers, are likely to cost even more.

Totting up
When the cost of every appliance a kitchen needs is added together, the total for a new commercial kitchen can easily exceed £50,000 – and run even higher if you need larger systems or more premium options.

Other factors that can affect catering equipment pricing

Size and capacity
Generally speaking, you’re likely to invest in equipment that meets the specific demands of your kitchen, with bigger operations looking to systems that offer greater capacity. Larger pieces of equipment will usually cost more than compact semi-commercial appliances, but in some cases, it could be more cost-effective to consolidate equipment so that you have one larger piece instead of multiple smaller units.

Brand/manufacturer
As with any product, varying quality, manufacturing processes and design innovations will lead to some brands being more expensive than others. Greater expense doesn’t always mean better performance, but renowned brands, with proven service records and strong evidence of longevity, are more often than not worth the investment.

Equipment types
Depending on size, functionality and portability, every piece of equipment will have different variants, and different price points. As an example, passthrough dishwashers, which are larger and used constantly in higher-volume environments, are likely to cost more than a compact undercounter model that’s only used once or twice each shift.

Offsetting initial costs with reliability and efficiency

Another factor to consider when you’re pricing up new equipment is the opportunity to offset investment costs with the savings you could realise with more modern machines. Many systems have features designed to actively reduce your energy and water use, and in turn reduce your running costs.

On top of this, newer equipment is often more reliable, further guarding against the unexpected costs of fault repairs, new parts and additional labour, not to mention the disruption that comes with unplanned equipment downtime.

JLA Total Care

While some businesses choose to buy their equipment outright, and have it covered with a flexible service and breakdown plan, many other business owners look to rental and financing options to avoid heavy capital outlay.

At JLA, we meet this need for flexibility and predictable monthly costs with our unique, all-inclusive Total Care package. Through this plan, you pay nothing upfront for state-of-the-art kitchen equipment, and enjoy free installation as well as 24/7 emergency support, including all servicing and repairs, for a simple monthly fee.

The full range of features and benefits available with Total Care include:
• Market-leading equipment with no upfront payments, repair bills or call-out charges – ever
• Installation at no extra cost
• Guaranteed local engineer response
• 24/7/365 support from friendly advisors
• Access to myJLA, with billing, essential documents, engineer booking and support in one place

To find out more about JLA’s commercial equipment solutions, including a Total Care package that helps you avoid huge upfront catering equipment prices, please talk to one of our experts today.

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The ultimate guide to catering equipment for commercial buffets

A successful buffet depends on a lot of people – and reliable equipment – working seamlessly together front-of-house and in the kitchen. We take a closer look at of the kinds of commercial kitchen and catering equipment commonly used for buffets, and what you should consider before you invest or upgrade.

The challenge: maintain infection control with every wash

For everyone at The Royal Oldham Hospital – part of the Northern Care Alliance NHS Foundation Trust – maintaining exceptional hygiene standards is critical for patient and staff care, as well as compliance. For the Domestic Services team, this means making sure that every mop is thoroughly disinfected after use, and ready to support cleaning across the site.

With JLA OTEX Bio Detergent and OTEX ozone laundry systems at work in the hospital’s mop laundry since 2009, the team has always relied on JLA for performance laundry products that achieve full disinfection and produce consistent wash results, day after day.

Commercial washing machine - care

The challenge: maintain infection control with every wash

By pairing JLA’s specially formulated OTEX Bio detergent with the OTEX washing system, the Domestic Services team continues to achieve reliable mop disinfection at lower wash temperatures, day after day. This has helped the hospital to cut energy use while maintaining protection and peace of mind.

Beyond specialist laundry equipment and consumables, The Royal Oldham Hospital also benefits from JLA’s responsive support, with one of our 450 in-house engineers on hand to help whenever they’re needed.

Discover more about JLA’s laundry disinfection solutions.

“JLA have been our supplier since my arrival, and their service has always been of a great standard. OTEX, combined with JLA OTEX Bio detergent, gives us excellent results, making disinfecting mops both easy and efficient. JLA’s engineers are always prompt to arrive whenever issues arise, and their products are consistently high quality.”

John Paul Shaw, Domestic Service Manager, Northern Care Alliance NHS Foundation Trust

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Whether it’s a hotel banquet hall, a pub carvery, or a workplace canteen, a buffet meal offers incredible flexibility and choice for visitors to events and venues of all sizes. But what should feel effortless for your guests is still a logistical challenge behind the scenes.

That’s because a successful buffet depends on a lot of people – and reliable equipment – working seamlessly together front-of-house and in the kitchen.

School canteen

In this post, we take a closer look at of the kinds of commercial kitchen and catering equipment commonly used for buffets, and what you should consider before you invest or upgrade.

Industry challenges and considerations

For events and hospitality venues serving buffet food, there are unique needs that require careful planning to tackle.

Space constraints are usually the first challenge. Buffet layouts can often change depending on the scale of your event, which means being able to reposition and adjust your equipment is essential. As a result, your buffet equipment should be compact and easily moved, without any compromise on capacity or safety.

That you’ll serve healthy, safe food is a non-negotiable. For this reason, temperature control is key. Hot food should stay hot, cold food should be properly chilled, and good hygiene and safety practices should be prioritised at all times.

As with all hospitality, catering and foodservice, equipment reliability is a major priority. In an environment where service is continuous, and your guests expect quality, you need machinery that works – and keeps working – without issue.

Extended running hours are likely to see your energy consumption rising. This is why a fourth but no less important consideration for buffet equipment is energy efficiency – any equipment choices should factor running costs and your venue’s wider sustainability goals.

Front-of-house buffet equipment

Your front-of-house buffet equipment has two main jobs: keeping food fresh and presentable throughout your serving window. JLA’s commercial food holding range includes bratt pans, bain maries and hot cupboards, all designed to make temperature control and service simple, even during peak periods.

Hot cupboards
Hot cupboards are there to hold food items or whole meals at safe serving temperatures for longer, so guests can always tuck in to something fresh-tasting. Available in plain configurations or with integrated bain maries, JLA’s hot cupboards are designed to heat up quickly and be straightforward to clean after hours.

Commercial bain maries
Portable, compact and highly flexible, bain maries have become a buffet mainstay for good reason: they maintain food at optimal serving temperatures for long periods, preserving both quality and safety. Even better, their simple design makes them easy to clean and reset in time for your next shift.

Refrigerated display counters and salad bars
Display counters and salad bars hold cold items like salads and desserts, supporting attractive presentation while ensuring guests enjoy plenty of choice. All these products feature strong thermal efficiency, keeping food well inside safe temperature ranges through long service hours.

Back-of-house buffet equipment

Unseen but no less essential, your commercial kitchen equipment is the secret ingredient to making sure buffet food is refrigerated, prepared and cooked on time.

Bratt pans
Versatile and more than capable of cooking multiple items at once, bratt pans allow your kitchen staff to prepare buffet food in bulk. JLA’s easy-to-clean, multi-functional models have been proven to reduce energy costs, and are available in gas or electric to suit different kitchen setups.

Commercial ovens
When you’re cooking at scale, predictability and consistency are everything. Most commercial kitchens in the hospitality sector will use a mix of range, combi, pizza and convection ovens to deliver their buffet menus. JLA’s models combine intuitive controls with energy efficient features to ensure both food quality and cost control.

Warewashing
Commercial dishwashers and glasswashers come in a range of different sizes and capacities, but the demands of buffets – with a high turnover of crockery and cutlery – mean you’ll want medium-to-larger warewashers to handle the load. Of these, passthrough washers are probably best, assuring speed as well as hygiene.

Refrigeration
Energy-efficient commercial fridges and freezers keep buffet items safe and fresh for smoother preparation and less waste. JLA’s energy efficient models deliver temperature control even in the hottest kitchens, allowing your catering teams to focus less on stock management and more on service.

Maintenance and servicing is key

Even the most modern buffet equipment needs regular care to ensure you can maintain smooth, safe and efficient service. On a daily basis, this will mean keeping front-of-house equipment clean and presentable, and routine cleaning for ovens and other kitchen workhorses.

Longer-term, though, you’ll also want to think about ongoing compliance and preventative maintenance. Tackling this with the support of an equipment specialist like JLA will improve kitchen performance and reduce the risks of disruptive downtime. With a service contract in place, you can also enjoy the peace of mind that comes with having responsive engineering support that’s on hand when you need it.

For more advice and support on choosing the right equipment for your buffet service, please contact our catering experts today.

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While commercial laundry equipment is built to exacting standards and will generally last much longer than domestic equivalents, a consistent maintenance schedule is key to extending its lifespan.

Join us for expert practical guidance on how to correctly maintain, service, and safeguard your on-site laundry equipment. We’ve compiled a checklist of need-to-know tips that you can use to keep your washers and dryers working at their best for longer – saving your business money while maintaining peak levels of efficiency and performance.

Engineer inspecting machine

Daily cleaning and maintenance

Interval: Daily

We understand that it’s easy to forget about daily equipment cleaning and maintenance. With a business to run and a stack of laundry to process, ensuring that machines are clean and in good working order may be the last thing on your mind.

However, neglecting to clean and maintain equipment on a daily basis is where problems can start. If you’re not paying attention, you might miss uncleanliness, build-up, and the odd vibration/noise here and there that can spell trouble for your equipment in the long term.

As such, each day, remember to:

  • Wipe down surfaces and visually inspect each appliance
  • Remove dirt, debris, and lint
  • Check the seals, door, coin facility, and detergent compartment

Filter cleaning and maintenance

Interval: Weekly

Every laundry professional knows that the condition of a machine’s filter is of the utmost importance. The minute a filter becomes blocked, that’s when you’ll see a drop in efficiency and problems start to develop; of course, there’s also the safety risk associated with a blocked lint filter to consider, too.

With that in mind, we recommend doing the following on a weekly basis:

  • Remove and clean the lint trap
  • Check other filters and clean if necessary
  • Look for blockages in the pipes, vents, and ducting

Have your commercial laundry equipment professionally serviced

Interval: Twice a year

Ideally, your on-site commercial laundry equipment should be serviced bi-annually, or in line with the manufacturer’s servicing schedule. Of course, this will also depend on usage and volume, with some equipment requiring more regular servicing.

Commercial laundry equipment servicing should be carried out by a qualified technician. They will safely dismantle each appliance to check core elements like:

  • Internal belts and hoses
  • The condition of the drum and cylinder
  • Wiring and other connections
  • Vent lines and ductwork

Of course, if you procure commercial laundry equipment from JLA, professional servicing and maintenance may come as standard. For example, our commercial laundry service contracts are perfect a standalone maintenance solution, while Total Care from JLA offers a complete procurements and maintenance plan for all your equipment needs.

Training and safe usage

Interval: Ongoing

One of the simplest and most effective ways to ensure that your commercial laundry equipment remains in a clean bill of health is to educate staff on efficient daily usage, along with your maintenance and cleaning expectations.

Generally speaking, “efficient daily usage” could be defined as:

  • Avoiding overloading the machine – weight limits must be followed
  • Using the correct detergents and cleaners, while also ensuring accurate dosing – an auto-dosing laundry dispenser can help with this
  • Choosing suitable wash/dry cycles to protect garments and linens and ensure that the equipment is used as intended

Along with these basic staff training requirements, it’s also worth reiterating the importance of day-to-day cleaning and maintenance. Make sure that your staff are aware of the tell-tale signs that a fault is developing, too. For example:

  • Understanding fault warnings and alerts on the appliance interface
  • A blocked lint trap or filter
  • Longer-than-expected drying times
  • Water pooling in the washer when the cycle is complete

Miscellaneous tips for extending the life of your commercial laundry

There are 100 and one ways that a commercial laundry appliance can go wrong, and you’d be surprised by the variety of faults and issues that our network of engineers attend to on a daily basis. This has given us unique insight into the potential issues that can arise, so here are some additional maintenance tips and advice to consider…

  • Make sure your appliance’s onboard firmware is up to date: If you have a SMART washing machine or dryer with a digital interface, make sure that the system’s firmware is kept up to date; otherwise, a fault may develop.
  • Lubricate internal components regularly: A lack of lubrication is a critical issue for laundry equipment, and is something that’s easy to overlook. Of course, parts will be lubricated as part of regular servicing, but it’s an easy maintenance task that you can carry out yourself, too.
  • Always use the correct detergent at the right volume: Some detergents are specifically developed for certain appliances, so it’s important to use the manufacturer’s recommended products at all times to safeguard the long-term health of your equipment.
  • Check the water hardness in your area: If your laundry is based in a hard-water area, your equipment may require more regular maintenance and servicing due to the risk of scale and calcium deposits.
  • Manually check cycle time and temperature: If you suspect a fault with your commercial washing machine or tumble dryer, this may have affected cycle time and operating temperature. Devise a way to check both manually, so that you can guarantee accurate cycle time and a hygiene-boosting temperature.

So, there you have it, our essential tips and guidance on how to prolong the life of your commercial laundry equipment. Should you need to update your current equipment or you would like to arrange professional servicing, contact us today and we’ll be happy to help.

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Top maintenance tips to extend the life of your commercial laundry equipment

Join us for expert practical guidance on how to correctly maintain, service, and safeguard your on-site laundry equipment. We’ve compiled a checklist of need-to-know tips that you can use to keep your washers and dryers working at their best for longer – saving your business money while maintaining peak levels of efficiency and performance.
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Starting a launderette remains a powerful business proposition, requiring low labour requirements, little upfront investment, and plenty of scope for expansion. Of course, setting up your own wash shop can also be a pretty daunting undertaking, which is why we’ve lent our extensive expertise to this step-by-step resource.

From defining your business plan to sourcing the right equipment, JLA is here to help budding go-getters achieve their goal of establishing a successful laundromat. We’ll hold your hand through the full process, offering practical tips and insights that we’ve picked up over 40+ years in the commercial laundry sector.

Ready to get started? Then let’s get to it.

What are the advantages of starting a launderette business in the UK?

Not quite ready to invest in your first coin-op washing machine just yet? That’s OK.

Starting a launderette business isn’t a decision to take lightly. There’s a lot to plan and even more to consider before you swing open the doors to your first customers.

But it’s worth it. After all, as a successful launderette owner-manager in the UK, you can expect benefits like…
• Healthy profit projection with a high margin
• On-tap demand from your local community
• Less upfront investment than you might expect – particularly if you opt for a plan like JLA Total Care
• Scope to expand your business with new sites or franchises
• A business that practically runs itself, with very few labour or maintenance-related costs

Starting a launderette business: How much does it cost?

One of your priorities coming into this guide was to find out how much it costs to set up a new launderette business. Of course, lots of factors can affect the required outlay, but we are able to give you a general ballpark of what you’re looking at – at least from the equipment procurement side of things.

With that in mind, here’s a quick breakdown of the typical equipment expenditure you’re looking at for a small-to-medium-sized laundromat, based on the following suite of appliances:

• 2 x JLA 20 – 20lbs capacity washing machines
• 1 x JLA 30 – 30lbs capacity washing machine
• 2 x JLA 40 – 40lbs capacity washing machines
• 3 x JLA 30 Stack – 4 x JLA 30lbs stacked tumble dryers

That’s a standard setup for a mid-sized wash shop in the UK. Now let’s take a look at the projected pricing:

So, while the initial cost to buy equipment outright may seem prohibitive, things become much more manageable when you switch to an equipment leasing solution – easily the most popular route for most commercial laundry services.

What other costs do you need to consider?

We know what you’re thinking: if only equipment costs were the only overheads to consider when setting up a new laundry business. But the reality is quite different, with a whole slew of other financial elements to consider when setting up and maintaining a successful laundromat.

These include:

  • Renting or purchasing suitable premises
  • Structural and infrastructural changes to your premises to accommodate a wash room
  • Ongoing commercial energy costs
  • Insurance and other business-related overheads
  • Initial purchase of stock and consumables – including bags, detergents, baskets, and associated equipment
  • Permits, taxes, and local licensing/compliance requirements
  • Marketing and branding
  • Staff, if not 100% self-service

Commercial laundry equipment you’ll need for your new launderette

While we alluded to the type of equipment you’ll need for your laundry business earlier, it’s worth taking a closer look at these appliances in detail – specifically their capacity, features, and ease of use.

Key features and considerations

Choosing the right equipment for a new laundromat business is essential; make the right decisions now, and it could pay dividends in the future. Generally, you should look to prioritise the following features/attributes when choosing suitable commercial laundry equipment for your new launderette:

  • Size, volume, and capacity: The more appliances you can safely fit into your premises, the higher your potential for profit. Of course, the capacity of each machine is also worth noting; high-volume washers and tumble dryers are generally favoured for laundromats, since they can accommodate the highest load sizes and all types of linens and garments.
  • Ease of use: Granted, you’ll want to ensure that your laundry equipment is packed with the latest features, but not at the expense of ease of use. Remember that these machines are intended for public use – not by experienced people who know their way around advanced commercial laundry equipment.
  • A range of payment options: In our experience, a lack of payment options is a considerable barrier to the long-term success of public-facing laundry businesses. That’s why we recommend sourcing “coin-operated” machines that also feature cashless payment options, so you can accommodate all customer preferences.

That’s not an exhaustive list of things to consider when sourcing equipment for a new launderette business, but it should give you an idea of the kind of features and attributes to look for. Remember that the JLA team is on hand to help with your commercial laundry equipment needs, just as we were for Blackswan Linen.

A checklist of equipment for a new laundry business

Use our checklist to plan which equipment you’re going to need for your new laundromat. Generally speaking, we would recommend the following as the basic setup for a newly-established launderette in the UK:

  • Two or more 9kg washing machines: For general wash loads, at least two or more 9kg+ commercial washers like the JLA 98 should do the trick.
  • One or more 18kg+ washers: For larger and more specialised loads (like duvets, for example), we recommend a large-capacity washer like the JLA Coin-operated SMART Wash CW.
  • Three or more 14kg+ tumble dryers: For many customers, access to a tumble dryer could be one of the main reasons why they’re visiting your launderette. As such, we recommend three or more appliances like the JLA 30.
  • High-capacity commercial tumble dryer: For larger and more specialist drying loads, invest in one or more high-capacity tumble dryers that can accommodate heavy items like duvets.

That’s a basic starting point on which to base the equipment requirements of your new launderette business. Note, too, that you may need other types of appliances depending on the services you’re looking to offer – be it commercial finishing equipment or air filtration systems.

Remember, also, that lots of JLA commercial laundry equipment is stackable, helping you maximise space in your launderette. Our experts can help you configure the best setup and configuration for your equipment, based on the size and layout of your premises.

Launderette business FAQs: Get your questions answered

We recognise that there’s a lot to consider when setting up a new laundry business. That’s why we’ve done our best to answer key FAQs that relate to launderettes and wash rooms, providing useful insights and practical guidance.

How much does a launderette make a year in the UK?

According to the latest industry figures, the average small-to-medium-sized laundromat in the UK generates an average of £60,000 to £180,000 per annum. Of course, that varies based on a range of factors, including location, price point, equipment capacity, competing brands, and the availability of additional services.

How can you improve the customer experience in a launderette?

There are several ways to improve the experience that customers have when visiting your new launderette. For example:

Offer free Wi-Fi to all visitors so that they can browse while they wait for a cycle to finish.

  • Provide adequate, comfortable seating
  • Make sure you support a range of payment options – including cash and card
  • Consider installing a vending machine or similar to provide refreshments and snacks
  • Provide air conditioning and air filtration to ensure a pleasant environment
Do I need staff, or can a laundrette run unattended?

No, you don’t necessarily need staff to run your laundrette; with coin-operated and cashless commercial laundry equipment, running an unattended and self-service wash room is feasible.

However, be mindful that while a staff-free laundromat is certainly the cheapest option, it may not be the safest or the easiest to manage. Vandalism, theft, or even accidental damage are much more likely if your laundromat is unsupervised for long periods.

We hope this guide on how to set up a laundrette in the UK offers some practical tips and guidance that you can take away and apply to your own business. Our experts are only a phone call away, so contact us for on-the-ground help in setting up your new commercial laundry venture.

Free download
  • 20 mins

FREE Download: Starting A Launderette

If you’re thinking of setting up a laundry business, read our overview of all the things you need to consider.

Get our expert advice on:

  • Customers
  • Location
  • Parking
  • Services to offer
  • Planning Permission
  • Equipment

For more expert insights, visit the JLA Knowledge Hub.

Helen Buchan

Equine disease outbreaks can cause huge disruption to stables, sporting events and breeding programmes – and ultimately have a damaging impact on your overall yard investment.

Horse flu, Strangles and Ringworm are all particularly harmful, which makes good laundry protocols as vital as your biosecurity and vaccination measures.

Stables and equestrians

At JLA, we’ve been setting the standards in human infection control for the past two decades with a range of ozone disinfection solutions – which means we can offer unrivalled expertise and technology when it comes to equine health too. Here, our in-house chemists offer an overview of how ozone washing can level-up overall protection against some of the biggest threats to equine health.

Vaccination, strict hygiene measures and effective laundering of equine blankets, numnahs and other garments are critical to controlling and managing potential equine disease outbreaks.  

Equine Influenza

What’s the threat?

Equine influenza, caused by the orthomyxovirus equine influenza A type 2 H3N8 subtype, is oneof the most common infectious diseases of the respiratory tract of horses (1). Influenza is an airborne virus
and can spread quickly and easily through a yard – under favourable weather conditions it can spread up to 5km. It can be transmitted by direct horse-to-horse contact and also via people, tack, feed and equipment (2).

How can ozone laundry disinfection help?

In tests carried out with JLA’s OTEX ozone laundry disinfection system four different virus phages were exposed to the ozone process. These viruses comprised of both single strand RNA/DNA and were non-pathogenic.

The results demonstrated that no viral particles of any generic RNA/DNA type were recoverable. This was considered an extremely successful outcome.

Strangles

What’s the threat?

Strangles is one of the most common diseases diagnosed in horses worldwide. It is a highly contagious and debilitating disease that can affect any horse, on any yard, at any time. Strangles is a disease caused by a bacteria called Streptococcus equi (S. equi)(3). The bacteria often infect the lymph nodes around the jaw, causing them to become swollen. 

In severe cases they can become so swollen that horses struggle to breathe properly, hence the name ‘Strangles’ (4). It can be easily spread directly through horse to horse contact and indirectly through contaminated equipment, handler clothing and boots etc. 

Whilst Strangles is not spread through the air (airborne), the bacteria can spread when a horse with Strangles coughs or snorts (5).

How can ozone laundry disinfection help?

JLA’s OTEX system was subjected to a laboratory test based on an EN suspension test methodology with a range of micro-organisms including Streptococcus faecalis which is part of the same family of bacterial infection. Samples were taken at specific intervals and analysed to determine any residual organism. With Streptococcus faecalis there were no survivors after 3 minutes exposure to ozone dissolved in cold water at a concentration of 0.5ppm and in the absence of any other chemicals. 

This work in addition to the above virus test was part of a submission to the Department of Health’s Rapid Review Panel in 2009 in which the OTEX system was awarded a recommendation 1.

JLA’s OTEX laundry system is proven to remove 99.999% of harmful bacteria and while specific tests have not been conducted in relation to Strangles, the above evidence highlights the benefits of using an ozone laundry disinfection system for minimising the risk of this damaging disease.

Ringworm

What’s the threat?

Ringworm, otherwise known as dermatophytosis, is a fungal skin infection caused by a dermatophyte fungus. The fungus infects dead tissue in the superficial layers of the skin, spreading quickly.

The spores of the fungus eat away at the hair, causing the slowly widening bald patches that are typical of the skin disease (6). In horses, Trichophyton equinum (T. equinum) and Trichophyton mentagrophytes (T. mentagrophytes), are the primary causes of ringworm, although other fungi have also been found in ringworm infections.

These fungi live in the soil and cause disease in animals that are exposed while digging, rolling, and lying down. They can also spread by contact with infected individuals and contaminated objects such as stalls or grooming tools. Broken hairs with associated spores are important sources for spread of the disease (7).

How can ozone laundry disinfection help?

T. equinum and T. mentagrophytes have a similar morphology (8). Whilst there is no direct research on killing strains of T. equinum, there has been research carried out on the effect of ozone gas on T. mentagrophytes.

It was found in a study conducted in 2012, looking at strains of T. mentagrophytes and T. rubrum, that ozone, created by a commercial ozone gas generation device, was effective in killing >99% of viable fungi present in various experimental systems (9). This study, and the fact that the morphological qualities of T. mentagrophytes and T. equinum are so similar, indicate that it could be possible to successfully kill strains of T. equinum with ozone.

The effective disinfection performance of OTEX has obvious benefits in reassuring stables users that all laundry is being conducted to the highest standards of hygiene.

A further key factor in supporting a stables’ disinfection practices is the ability of ozone to perform at low temperatures. Manufacturers’ wash instructions for fabrics such as horse rugs commonly state that items should be laundered at 40 degrees or lower. As this is not sufficient to provide any form of thermal disinfection, owners and riders are often caught in a catch 22 situation whereby they sacrifice either hygiene or wash quality and performance. 

By adding OTEX to a wash cycle, stable owners can be confident laundry is being disinfected appropriately at the optimum temperatures for the fabrics whilst maintaining their condition.

Sources

1. https://aaep.org/guidelines/vaccination-guidelines/risk-based-vaccination-guidelines/equine-influenza
2. https://www.msd-animal-health-hub.co.uk/Healthy-Horses/Health/EquineInfluenza
3. https://aaep.org/sites/default/files/Guidelines/Streptococcus%20equi%20var.pdf
4. https://www.msd-animal-health-hub.co.uk/Healthy-Horses/Health/AboutStrangles
5. https://www.bhs.org.uk/advice-and-information/horse-health-and-sickness/strangles
6. https://towcester-vets.co.uk/2017/02/all-you-need-to-know-about-ringworm/
7. https://www.msdvetmanual.com/horse-owners/skin-disorders-of-horses/ringworm-dermatophytosis-in-horses
8. https://mycology.adelaide.edu.au/descriptions/dermatophytes/trichophyton/
9. https://www.tandfonline.com/doi/full/10.3109/09546634.2012.714456
Note the RRP reports can be accessed via the following link www.jla.com/pasa

For more expert insights, visit the JLA Knowledge Hub.

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Reliable disinfection for The Royal Oldham Hospital’s mop laundry

Discover how the team at the Royal Oldham Hospital achieve full disinfection and produce consistent mop laundry results with JLA OTEX Bio Detergent and OTEX ozone laundry systems.
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Top maintenance tips to extend the life of your commercial laundry equipment

Join us for expert practical guidance on how to correctly maintain, service, and safeguard your on-site laundry equipment. We’ve compiled a checklist of need-to-know tips that you can use to keep your washers and dryers working at their best for longer – saving your business money while maintaining peak levels of efficiency and performance.
Kathryn Glover

Whilst not at the top of any business owners’ list of priorities, being aware of the refrigerant used
in your commercial air conditioning unit is important.

This ensures you avoid expensive, disruptive and unexpected system replacements and also help you minimise your businesses impact on the environment.

Commercial air conditioning

Air conditioners have become subject to increasingly strict regulation in order to lower their contribution to climate change.

What is a refrigerant?

A refrigerant is a crucial element within an air conditioning system, and is usually in a gas or liquid form. It absorbs the heat from the surrounding environment and with the help of the other key elements within the system, converts it into cool air.

A number of refrigerant types have been used in air conditioners historically. They have become subject to increasingly strict regulation in order to lower their contribution to climate change, due to their damaging effect on the ozone layer. The two main ones are:

R22

This hydroclorofluorocarbon (HCFC) was commonly used in air conditioning systems pre-2004,
after which it was banned for use in new equipment due to the identification of HCFCs as a major
contributor to the greenhouse effect.

If your business operates an old system pre-dating the R22 ban, it is likely it uses R22. Legislation
brought in in 2015 introduced the phase-down of HFC refrigerants and banned R22 from being used
to service and maintain equipment which means when issues arise, a sudden and unplanned full
replacement of the system could be the only option.

R410A

Manufacturers initially responded by replacing R22 with R410A due to its lower environmental
burden as well as being far more efficient to run. However, R410A is also a HFC and as such whilst
at a lower level, still has a damaging effect on the ozone layer.

F-Gas Regulations

From 1st January 2020, the EU fluorinated Greenhouse Gases Regulation (known as the EU F-Gas Regulation) banned the use of refrigerants with a Global Warming Potential (GWP) of 2,500 or more.

Every refrigerant has a GWP, with carbon as the base (which has a GWP of 1). R410A has a GWP of 2,088 meaning that if one kilogram is released into the atmosphere it would have 2,088 times the harmful effect of one kilogram of carbon.

This doesn’t currently impact the use of R410A. However, it may be reasonable to expect that future revisions to the F-Gas regulations, which were first introduced in 2015, may bring the threshold closer to the GWP of R410A having clear implications for systems using this refrigerant.

R32 – the modern alternative

Many manufacturers are now transitioning to a relatively modern and far less environmentally damaging refrigerant, which has been widely used in Australia, Japan and China, known as R32. R32 has a GWP of just 675, two thirds lower than that of R410A and also has zero ‘Ozone Depleting Potential’ (ODP). R32 offers a range of benefits for the environment, but there are also a range of additional benefits for business owners operating air conditioning systems, including:

  • High efficiency
  • F-Gas Phase Down compliant
  • Easy to handle, use and recycle
  • Less refrigerant volume required
  • Affordable and readily available

JLA supports R32

In line with JLA’s commitment to ensuring our product ranges are the most efficient and sustainable they can be, all of our air conditioning solutions use R32 refrigerant – meaning our customers benefit from all of these factors.

If you think you may need support with your air conditioning system, get in touch now. We can scope your exact needs, then install and maintain best-in-class R32 A/C units that will achieve optimum climate control across your premises.

Talk to our experts

22,000 organisations trust JLA to supply and look after their laundry, catering, heating, and fire safety
equipment.

Contact us today, and see how we can take care of it for you.

For more expert insights, visit the JLA Knowledge Hub.

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The hidden costs of outdated HVAC systems in hospitality settings

With the hospitality sector looking to stay compliant with changing regulations, and growing pressure to reduce running costs as well as carbon footprints, it becomes clearer that replacing older, less reliable HVAC systems could be the best move for your business.
Helen Buchan

Protect your residents and microfibre investments

Hospitals and healthcare are increasingly employing microfibre mops and cloths for cleaning and infection control.

Doing so is a significant investment and should be encouraged, but switching without due regard to maintenance will put that investment at risk and so utilising the right wash process is imperative.

Contract cleaners

Traditional microfibre laundering - thermal disinfection

Microfibre suppliers generally recommend that a wash temperature of between 60°C and 95°C is needed to launder their products after each use and maintain efficacy. Due to the high effectiveness of microfibre in picking up micro-organisms from surfaces it should always be considered as infected linen and therefore thermal disinfection is often seen as the only means of decontamination – whether processing laundry inhouse or outsourcing it to a third party.

Wherever it is laundered though, thermal disinfection should not be seen as the only go-to solution to decontamination. Disinfection cannot be guaranteed (spore-forming such as C. Difficile and some heat-resistant bacteria E.Coli for example, cannot be fully eradicated using this method) and as for the impact, too much heat during laundering can destroy microfibres.

Microfibres are essentially plastics, blends of polyamide and polyester; heat is not good news for plastics and can reduce their effectiveness. Shrinkage occurs, with fibres becoming damaged and twisted, trapping bacteria and reducing the effectiveness of the decontamination process and ongoing performance of the material.

New microfibre versus thermally processed

Healthcare professionals have questioned the use of microfibres in the past due to concerns over the inability to decontaminate them effectively.

In an article published in Journal of Hospital Infections in 20091 it was stated that “Microfibre products cannot tolerate repeated exposure to chlorine based products. This complicates decontamination, since Clostridium difficile spores become embedded within microfibre and cannot be removed by routine laundering. “This has led to an increased focus on the use of disposables with higher costs to maintain buildings and also a heavy reliance on land fill.

Whilst microfibre manufacturers have provided guarantees of up to 500 washes – published work from the Department of Health in conjunction with Campden BRI2 concluded that microfibre performance following thermal disinfection wash process affected the long term performance. The report concluded that “After repeated washing, re-usable cloth performance improved at 75 washes, and reduced after 150 washes.”

The future of microfibre laundry - low temperature ozone disinfection

OTEX

OTEX ozone laundry disinfection system. In contrast to traditional thermal processes, low temperature ozone laundering offers the dual benefit of being tough on bacteria while being gentle on fibres. In a peer reviewed report published in the Journal of Infection Prevention3 in 2012 by P.N. Humphreys et al at Huddersfield University stated:

“The data supports the position that JLA’s OTEX system is an effective approach for the re-cycling of MF cloths without any detrimental impacts on MF performance up to 350 OTEX cycles”. 

OTEX was developed at JLA in 2004 and was acknowledged under the Department of Health/NHS Rapid Review panel in 20094. End users can access the reports submitted to the RRP via: www.jla.com/pasa

After considerable development work a unique wash process was developed and trialled with the support of the NHS and ISS Mediclean at the QE2 Hospital, Welwyn Garden City. After microbiological analysis of mops and cloths over a six month period, no pathogenic bacteria was found to be present in any of the post wash mops and cloths, demonstrating an extremely effective disinfection process even in cold water. As there is no need for hot water both water and electricity is reduced significantly.
The energy to heat to thermal temperatures and provide the necessary hold time is also not required. As such, ozone decreases the overall carbon footprint of the wash process and maintains the integrity of the microfibre.

In the most green-focused commercial environments, cold is the new hot – and OTEX is therefore (almost literally) a breath of fresh air. Those seeking to meet Government targets by cutting running costs and meeting environmental standards are becoming open to a new order in disinfection, realising that investment in microfibre and investment in the best way to wash them should not be mutually exclusive.

The latest study for OTEX has taken place with De Montfort University5 and following in depth testing, it has been proven that the OTEX laundry system removes all traces of Coronavirus. For any site where infection control is vital, understanding that microfibres, as well as textiles such as bedding, linen and even uniforms can be washed using a low temperature yet completely removes all traces of the virus is a reassurance more important than ever. Find out more at:
www.jla.com/blog/hygiene/ozone-vs-coronavirus

Out with outsourcing

Few commercial laundries can offer the ultra hygienic ozone process, which means outsourcing laundry and your valuable microfibre assets is always a risk. Every time you send a load off-site, you relinquish quality control and cannot be sure that the bundle you receive days later has been disinfected. That bundle may also be short, damaged or late – and all of the above in the worst cases.

It should also be understood that any running costs you might escape by outsourcing will be off-set by those incurred in administering purchase orders, complaints, deliveries and storage – and you’ll also have to invest in more mops and cloths in order to have enough cleaning items on-site while a dirty load is being worked on.

The logistics of transporting infectious mops and cloths shouldn’t be taken lightly. Are systems in place to ensure that clean and dirty linen are not stored together? What decontamination procedures are in place, if any for the vehicle transporting your items and those from other establishments?

Compliance

The introduction of the Department of Health HTM01-04 Decontamination Guidelines or Healthcare Linen has heightened the focus on hospital laundry procedures where disinfection is essential. In addition, as antibiotic availability (due to growing resistance) becomes more restricted, infection control and NHS Trusts are taking a different direction.

The role of the laundry is increasingly becoming the focus of attention and rightly so. This is seen as part of the infection control process potentially elevating the status close to medical devices.
HTM01-04 places considerable responsibility on the end user of the laundry to carry out regular checks on the equipment and process. 

OTEX ozone commercial washing machine

A laundry policy should be in place and all staff operating the equipment should be suitably trained and competent. The disinfection process can include chemical disinfection as well as thermal. It’s important that any chemical disinfection process is validated prior to introduction on site and should be able to prove that the disinfection efficacy is equal to or better than thermal disinfection.

Part of this protocol is the annual disinfection tests which should be carried out if you are adopting chemical disinfection. With this in mind together with the validation exercise which was conducted during the submission to the DOH/NHS Rapid Review Panel – JLA has contracted an NHS

Authorising Engineer (Decontamination) to assess the OTEX system in relation to compliance to HTM01-04 where it was found to fully meet the requirements. A full report demonstrating compliance to the guideline was issued in 2018. Copy available on request.

Prevention is better than cure

Making the wrong laundry choices could have financial implications, in that failing to protect your investment may force you to buy replacement stock more regularly than you might have hoped. And of course, in healthcare settings, leaving wards open to cross-infection can have more severe consequences where patient outcomes are concerned.

Making the right call now can spare you these headaches later. As is the case when choosing microfibre products themselves – which should be proven as effective in cleaning all environments – the commercial laundry system you intend to use should come with solid credentials, of which OTEX carries plenty.

As for documented savings versus traditional thermal laundry, The DoH went on to calculate that the annual water and energy cost savings of £2,916.69 were confirmed (a utility savings of 36%), during tests carried out at Southampton Showcase Hospital in 20116. 

Of course, as energy prices continue to rise, savings will increase. A greater emphasis on reducing the impact on the environment is growing with increased focus from potential clients during the tender processes. Whilst utility savings with OTEX are recognised the impact on the environment from the waste stream might not be top of the list.

But ozone quickly degrades back to oxygen so whilst other chemical disinfectants may persist and impact on aquatic life, ozone doesn’t scavenge oxygen and doesn’t require additional water treatment. The reduction in the amount of detergent needed for the process is also significantly reduced with additional environmental benefits.

OTEX was developed at JLA in 2004 and is acknowledged under the Department of Health/ NHS Rapid Review Panel (R1)

Maximising compliance

The validated OTEX system meets this requirement with real time monitoring after every cycle, printed receipts providing an audit trail to prove that full decontamination has been achieved. It also now includes the facility to store the data with ease of access for historical disinfection cycles.

This has also been extended to include health and safety data on ambient ozone levels within the laundry room for staff reassurance. Outsourcing or using thermal methods cannot always offer this real-time reassurance, and may leave wards open to higher risks of cross-contamination. In addition, OTEX programmes all ensure disinfection takes place, whereas thermal alternatives are open to user error – specific customised programmes would need to be created to prevent staff using ‘standard’ cycles, which could be costly in both financial and hygienic terms.

On this particular front, outsourcing carries the biggest risk. Once laundry leaves your site, will your laundry adhere to Department of Health Guidelines – or prove that they do so? Regardless, opting for on-premise puts you in control, and allows you to watch over your microfibre for the years it will serve you thanks to ozone disinfection.

Technology’s role in professional cleaning should not be underestimated. Even though more managers are indeed turning to microfibre, there’s a danger that they might overlook the decontamination process needed to ensure hygienic laundering.
Since the main route for outbreaks of E.Coli, C.Difficile, Norovirus, MRSA and other infections is hand-to-mouth, it clearly becomes a problem if surfaces are being cleaned by unclean cloths and mops. This can be made worse through the transmission of germs from the cleaner’s hand onto clean surfaces or materials after they have handled inadequately laundered items.

Lucy Cripwell, JLA Chemist

For more expert insights, visit the JLA Knowledge Hub.

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Top maintenance tips to extend the life of your commercial laundry equipment

Join us for expert practical guidance on how to correctly maintain, service, and safeguard your on-site laundry equipment. We’ve compiled a checklist of need-to-know tips that you can use to keep your washers and dryers working at their best for longer – saving your business money while maintaining peak levels of efficiency and performance.
Helen Buchan

Good laundry hygiene is a vital pillar of any care home’s infection control strategy. The careful handling, processing, disinfection and storage of linens will all help to prevent the spread of potentially dangerous illnesses, protecting residents, staff and visitors.

Poor laundry management, meanwhile, creates unnecessary risk. Care home residents are often more vulnerable to infection, and many reports have detailed how inadequate laundering in care settings has led to serious outbreaks.

Care home visitors

Thankfully, these risks can be significantly reduced with two simple hygiene principles:

  • Correct handling of linen to prevent the spread of infection
  • Proper decontamination

Helping you implement Government guidance

The reputation of your care home and the safety of your residents are essential, which means laundry hygiene is everyone’s responsibility.

Health Technical Memorandum 01-04 (HTM01-04) sets out the requirements for all healthcare laundries, including those in social care, and recommends compliance with guidance establishing Essential Quality Requirement (EQR) and best practice.

We’ve created this handbook to introduce you to these guidelines. Please read it carefully and put its recommendations into practice. If you don’t understand something or see anything that put your laundry at risk of infection, please tell your manager.

Understanding chain of infection

Identifying a chain of infection helps us see how a resident acquires an infection. A solid infection control strategy will look to break these transmission links between virus and host. In a care home, however, prevention is often complicated by the likelihood of a host’s immune system being more vulnerable.

Source of infection

Blood or other body fluids
Human or animal waste
Coughs and sneezes
Direct skin contact

Four main sources of infection

To infect a host, a microorganism must move from a source. The human body offers several infection routes, including:

  • Touching our nose, mouth, and eyes with contaminated hands
  • Breathing in infectious aerosols/droplets from coughs, sneezes or sprays
  • Getting blood or other body fluids in our eyes or mucous membranes
  • Microorganisms coming into contact with broken skin
  • Skin-penetrating injuries from contaminated needles or insect/animal bites

Microorganisms will always multiply in a favourable environment. Temperature, moisture, and the presence of nutrients will support their survival. This is why laundry disinfection matters.

Traditionally, thermal laundry disinfection has been the most reliable way to disinfect infected loads. But some bacteria (particularly spores) remain resistant to heat, while certain fabrics can be damaged by high temperatures.

Alternative methods include chemical disinfection with OTEX processing, which doesn’t require temperature to disinfect and protects delicates. In fact, according to the 2009 Department of Health/NHS Rapid Review Panel 2009, ozone (OTEX) has been found to be more effective than traditional thermal disinfection.

Minimising infection in your laundry

Your laundry’s cleanliness, layout and equipment – including hand hygiene resources – can all impact and help you to mitigate infection risk. Run through our best-practice list, and see how your facility compares.

Invest in fit-for purpose equipment

Industrial/commercial washing machines with thermal disinfection or chemical disinfection (OTEX) are recommended. Domestic machines might be more economical in the short term, but they won’t last as long and can’t reliably maintain the temperatures needed for disinfection.

If your machines drain into these, cover and seal them to reduce the chances of bacterial spread from splashing or spray.

Suitable PPE including single-use plastic aprons and gloves should be on hand for handling dirty or contaminated linen.

Only the staff who look after processing should be in your laundry – don’t let it become a thoroughfare for everyone else.

Make sure you can verify that all elements for disinfection are met. For thermal disinfection, this will mean checking for the right temperature and wash duration. For chemical disinfection (OTEX), this might mean checking for the right amount of chemical as well as the correct duration.

Pedal-operated waste bins are always more hygienic.

You should provide a hand basin, liquid soap, and disposable hand towels.

Easily separate clean and dirty linen.

All floor and wall surfaces should be impermeable and easy to clean.

A well-maintained First Aid kit should always be available.

Keeping clean and dirty linen separate can be procedural (staff observing good routines) or physical (different areas). Make sure there’s a good workflow from dirty to clean linen.

Washing machine drains should be trapped to prevent bacteria re-entering your washer (known as backflow), which can re-contaminate linen.

Implement a thorough routine that includes cleaning machine fascias, door handles, and laundry baskets/trolleys.

Sound laundry management

At a minimum, it’s worth maintaining an up-to-date laundry policy that includes instructions for the safe operation of all your laundry equipment.

All staff operating laundry equipment and working in the laundry should also be given training on safe machine operation and infection control, and infection risk reduction should be part of every staff induction.

It’s vital that you have plans in place for all relevant equipment servicing and maintenance, with records kept of all commissioning and service visit reports. This way, you can demonstrate that your equipment is in good working order. If your laundry disinfection process is verified, you should also keep proof of disinfection records.

The Department of Health appreciates that not all laundries will meet the best practice, But there should still be a plan for progressing to this level.

A guide to safe laundry procedures

Your staff are most at risk when they’re dealing with fresh blood or other bodily fluids. Direct contact between broken skin or the eye can lead to infection by certain blood-borne pathogens and viruses, which makes the following procedures so important.

Core hygiene principles
  • Food and drink should never be consumed in the laundry
  • Disposable protective aprons and gloves should be worn for handling dirty laundry
  • Laundry trucks should be thoroughly cleaned before clean items are inserted
  • Machines should be cleaned regularly, at least at the end of each shift, with close attention paid to door handles and fascias
  • Separate cleaning equipment (mops and cloths) should be available for laundry use only, and kept separate from other equipment
Pointers on detergents
  • Always use the right amount of detergent. Too much, and the detergent and dirt won’t be rinsed away; too little will fails to penetrate, lift, emulsify, and suspend the dirt from the fabric.
  • Consider water hardness when you’re working out how much detergent to use (auto dosers can help!)
  • Carry out daily visual checks to make sure detergent containers are full enough (and delivery hoses aren’t kinked)
Collection procedures
  • Remove solids from all fouled items in a separate sluice room, then place items into sealable red bags
  • Place potentially fouled or infected items containing bodily fluids (e.g., urine, blood, faeces, vomit) in a red bag and secure
  • Place sheets, towels, and personal clothing in appropriate bags
  • Make sure there’s enough room in the “dirty” side of the laundry for collection
  • Coordinate collection times with kitchen food delivery times to minimise the risk of cross-contamination.
  • Clearly label personal items to ensure they’re returned to the right resident
  • Take extra care to remove foreign objects from pockets

Laundry disinfection temperatures

Above 65°C bacteria start to die
Between 65ºC and 5ºC bacteria are multiplying
Below 5ºC bacteria are sleeping
Laundry thermal disinfection criteria: 71°C for 11 minutes or 65°C for 18 minutes

Source: HTM01-04 Management and provision Disinfection by heat 5.50
Washing machine guidance
  • Commercial washing machines offer better temperature control, which is required for disinfection. Domestic washers may not be WRAS-approved, and their use within a nursing home laundry may well void a manufacturer’s guarantee
  • Dirty laundry should be sorted before loading to ensure the right program is used for the right load
  • Load the washing machine correctly to ensure a good ‘lift and fall’ action – a 3/4 full drum provides good mechanical action
  • Never advance the wash cycle.
  • Choose the correct wash cycle and detergent options to match the load
  • Always process red bags and Kylies on a thermal disinfection cycle or OTEX Foul & Infected program
  • Traditional thermal disinfection cycle can be 71ºC for 11 minutes or 65ºC for 18 minutes, including the obligatory mixing time for heat penetration throughout the load, as detailed in the Department of Health’s HTM01-04 Decontamination of Linen for Health & Social Care
  • Avoid leaving machines with full loads overnight
Tumble dryer guidance
  • Extra segregation of laundry may be required (towels/sheets, etc.) to achieve optimum drying times
  • When dryers are unloaded, make sure items unfolded and spread to assist the finishing process
  • Auto-dry cycles are recommended to prevent overdrying
  • Overloading or underloading a dryers isn’t just unacceptable from a health and safety perspective – it can badly impact energy efficiency, too
  • Tumble dryers should never be left unattended while in use

OTEX - the future of disinfection

OTEX laundry is a validated ozone disinfection system recognised by the Department of Health as being more effective than traditional methods of disinfection, such as thermal washing.
In 2020, OTEX was tested as part of an in-depth study with De Montfort University in Leicester. Results showed that OTEX completely removes traces of coronavirus from laundry, even in large loads, and proved that the virus was not transferred to other textiles in the wash.

  • Always choose the appropriate program for the load
  • Make sure detergent containers are sufficiently full and that there are no air-locks in the delivery pipework
  • Daily check filters on the OTEX units, ozone generator and oxygen concentrator – these should be kept clear at all times
  • Do not obstruct the OTEX units
  • Ensure green power lights on the OTEX unit are on at all times
  • Observe the OTEX validation unit and room monitor – these provide assurance that the system is working correctly, along with realtime monitoring of the disinfection process
  • Report any faults or damaged pipe work as soon as possible to JLA on: 0800 591 903 or 01422 824 688

Laundry process checklist

Laundry process checklist

For more expert insights, visit the JLA Knowledge Hub.

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Fire safety essentials for care homes

Whether you’re running a small local care home or a nationwide group, the safety of your residents, staff and visitors will be paramount. Legal compliance is part of the picture, with regulation like the Regulatory Reform (Fire Safety) Order 2005 needing to inform your fire safety strategy.
Frazer Reeves, Fire extinguisher expert

Myth

All foam extinguishers should have been removed by 4th July 2025.

Fact

Only foam extinguishers containing C8 (PFOA) were banned on 4th July 2025.

What is being banned and why?

The use of C8 Perfluorooctanoic Acid (PFOA) in AFFF fire extinguishers was banned in the UK on 4th July 2025. Given the ban on these extinguishers has already passed, organisations should replace them with alternative solutions as soon as possible.

The reason for the ban is that C8 extinguishers contain ‘forever chemicals’, known for their persistence in the environment and links to significant health risks.

Does this mean all foam fire extinguishers are banned?

No. Only extinguishers with C8 (PFOA) are banned. Newer extinguishers which do not contain C8 and include alternative chemicals like C6 are therefore still permitted under current regulations.

What is the myth?

The fire safety team at JLA has observed confusion amongst customers about the type of extinguishers banned and would like clarity on those which are still permitted.

The ban does not include all foam fire extinguishers and only applies to those containing C8. We would recommend checking your extinguishers before replacing them.

What is the future of fire extinguishers containing C6?

Fire extinguishers containing C6 are still permitted in the UK, but experts predict they may be phased out over time. There has been no announcement and the period of phasing out is normally 10 years, which means you will have plenty of time to replace them if a ban is enacted.

What is being banned and why?

As of 4th July 2025, the use of C8 Perfluorooctanoic Acid (PFOA) in AFFF (Aqueous Film Forming Foam) fire extinguishers has been prohibited in the UK. Given the regulation came into effect on 4th July 2025, organisations are advised to replace any affected extinguishers with compliant alternatives as a soon as possible.

The ban was introduced due to the presence of what are known as ‘forever chemicals’ in C8-based extinguishers. These substances are highly persistent in the environment and have been linked to health risks.

Does this mean all foam fire extinguishers are banned?

No. The ban applies only to extinguishers containing C8 (PFOA). Modern foam extinguishers that do not contain C8 remain compliant and are permitted under current legislation.

What is the myth?

The fire safety team at JLA has noted some confusion among customers regarding which extinguishers are affected by the ban. Not all foam fire extinguishers are prohibited—only those containing C8. We strongly recommend checking the specifications of your extinguishers before proceeding with replacements.

What is the future of fire extinguishers containing C6?

While there is potential for C6-based extinguishers to be phased out in the future, no formal announcement has been made. Typically, such phase-outs are implemented over a 10-year period.

Please feel free to get in touch with our fire safety experts if you have any questions.

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Why data is now key to fire safety compliance

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Scope 3 emissions – what should FMs know?

As JLA’s sustainability strategy lead, I take accountability for driving down emissions across our entire value chain. This means I’ve seen first-hand how much influence FMs can have – not just in managing day-to-day operations, but in shaping the long-term environmental impact of their organisations.
Mark Bone headshot

Fire safety is not just a legal requirement; it is a vital responsibility that protects lives, property and business continuity. Yet many organisations unknowingly make mistakes that leave them exposed to unnecessary risk. 

Below are some of the most common oversights and why they matter.

Fire safety - fire in building

Falling behind on compliance

It’s vital that you adhere to the Regulatory Reform (fire safety) Order 2005 and carry out a Fire Risk Assessment for your site, document risks, and follow through with any works or procedures the Fire Risk Assessment highlights. This should be done ideally every 12 months.

Failure to meet legal standards can result in fines, reputational damage and, most importantly, increased danger during an emergency.

Neglecting alarm system maintenance

Your fire alarm system is critical for safely evacuating customers, residents, employees or contractors in the event of a fire. If it is not properly maintained, it may fail when you need it most.

Common issues include outdated systems, faulty sensors and poor connectivity. We recommend routine inspections and timely upgrades are critical to keeping alarms reliable.

Lack of equipment servicing

Fire extinguishers, sprinklers and other safety equipment require regular servicing. A neglected extinguisher could fail during a fire, turning a manageable situation into a a more serious situation. Ensure all fire safety equipment is inspected and serviced according to manufacturer and regulatory guidelines.

Infrequent alarm tests

Testing alarms is not optional. Regular tests confirm that your system works and familiarise staff with the alarm sound.

A weekly test of the fire alarm should be carried out using a different call point each time as best practice. Setting a specific time and day to carry out the test, for example at 10am every Wednesday morning, would be an effective way to make sure everyone is comfortable with processes, and avoid any panic if a real emergency hits.

Skipping these tests can lead to confusion and delays during an actual emergency.

Lack of frequent fire drills

Fire drills are essential for preparedness. Without practice, employees may panic or make dangerous mistakes during an evacuation. Schedule drills at least twice a year and review performance to improve response times.

You should carry out a fire alarm drill at least every 12 months, however, depending on your fire risk assessment this may be required every three months. Allowances should also be made for shift work, as every employee should know the procedures and where the fire assembly points are.

Poor log book management

Fire safety log books provide proof of compliance and a record of maintenance. Missing or incomplete logs can lead to legal issues and make it harder to track safety performance.

Your Responsible Person for fire safety should keep a record of every weekly test, false alarm activation and fire alarm activation, as well as documenting when fire protection equipment was last serviced and maintained.

Blocked or unclear escape routes

Blocked corridors and escape routes can have disastrous consequences. Not only does clutter pose a fire risk in itself, but it also puts people in danger as they evacuate – and of course can prevent evacuation altogether in an emergency.

It’s also extremely important to check all final fire doors are functional and unlocked in case of emergency (while keeping internal fire doors closed in order for them to serve their compartmentation purpose).

Failing to review AOVs

Automatic Opening Vents (AOVs) help control smoke during a fire, making evacuation safer and allowing the fire brigade with a safer entry. If they are not tested and maintained, they may fail when needed. Include AOV checks in your fire safety maintenance schedule.

Faulty fire doors

Commercial fire doors play a critical role in containing fire and smoke. Wear and tear, damaged intumescent seals and compromised glazing can reduce their effectiveness.

Interference with closing mechanisms, often caused by people trying to keep doors open, is another common issue. Regular servicing and maintenance are essential to ensure fire doors perform as intended.

Poor kitchen training

Many workplace fires start in kitchens across a variety of sectors like care home, school, hotel or restaurant. Unattended pans and hobs, incorrect use of appliances and poor awareness of fire risks can lead to incidents. Providing proper training and clear guidelines for kitchen safety is vital to prevent fires before they start.

How JLA can help

At JLA, we understand that fire safety is about more than compliance. It is about protecting people and property with solutions you can trust. Our experts provide comprehensive services, including alarm system installation and maintenance, equipment servicing, compliance audits and tailored fire safety strategies.

With JLA, you can be confident that your premises meet all legal requirements and that your people are prepared for any emergency.

Contact us today for more information.

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How to avoid key mistakes with fire safety

Fire safety is not just a legal requirement; it is a vital responsibility that protects lives, property and business continuity. Yet many organisations unknowingly make mistakes that leave them exposed to unnecessary risk. Discover some of the most common oversights and why they matter.

Many commercial kitchens across the UK rely on gas-powered equipment and appliances, which introduce safety responsibilities if they are not managed or maintained effectively.

Gas-related hazards can lead to severe accidents, property damage, and even fatalities if not properly managed. Understanding these risks and implementing preventative measures is essential for any business operating a commercial kitchen.

Commercial gas cooker

Ensuring compliance with regulations

In the UK, commercial kitchens must comply with the Gas Safety (Installation and Use) Regulations 1998 and the Health and Safety at Work Act 1974. These regulations require that all gas appliances, pipework and flues are installed and maintained safely. Annual inspections must be carried out by a Gas Safe registered engineer.

Businesses should obtain and retain a valid CP42 certificate after each inspection and keep detailed records of servicing and testing in order to ensure compliance

Failure to meet these requirements can lead to significant fines, legal action, closure of the premises. Beyond legal obligations, adhering to these standards is a vital part of risk management, ensuring the safety of staff and customers while protecting the reputation and continuity of the business.

Gas leaks

Gas leaks are among the most serious hazards in a commercial kitchen. They can occur due to faulty connections, damaged pipes, or worn seals. A gas leak not only increases the risk of fire and explosion but also poses a threat of carbon monoxide poisoning.

Preventing leaks requires regular inspection of gas pipes and connections. Ensuring that emergency shut-off valves are accessible and staff are trained to operate them quickly in an emergency.

Poor ventilation

Adequate ventilation is critical in any commercial kitchen. Without it, harmful gases such as carbon monoxide can accumulate, creating a dangerous environment for staff. Kitchens should be equipped with properly installed and maintained ventilation systems, including extractor fans and hoods that function effectively. Routine airflow checks are essential to ensure compliance with safety standards and to maintain a healthy working environment.

Poorly maintained equipment

Equipment that is not serviced regularly can develop faults, increasing the likelihood of leaks or inefficient combustion. Businesses should follow manufacturer guidelines for maintenance and arrange annual inspections by certified gas engineers.

Prompt replacement of worn or damaged parts is vital to prevent breakdowns and maintain safe operation.

We recommend service contracts on all of your kitchen equipment to help ensure they are well maintained and any errors or faults are rectified.

Canopies and hoods

Flues and canopies play a vital role in removing fumes and excess heat from the kitchen. If they become blocked or damaged, dangerous gases can build up.

Regular canopy cleaning and inspection ensure both safety and compliance with HVAC TR19 and fire safety standards. Specialists like JLA inspect, clean and service all parts of your canopy system. Following a visual inspection of the extractor, access panels and filters the engineer will complete a deep clean and service your unit to remove grease and other blockages.

Staff training

Human error remains one of the most common causes of accidents in commercial kitchens. Even with the best equipment and systems, staff who are not properly trained can make mistakes that lead to incidents.

Comprehensive gas safety training should be provided to all kitchen staff, along with regular emergency drills. Clear safety instructions should be displayed near your kitchen equipment to reinforce best practices.

Improper installation

Gas-powered kitchen equipment installed by unqualified personnel can lead to non-compliance, therefore it is essential to use certified gas engineers for all installations and repairs. Before using any contractors, we recommend checking the Gas Safe register number, name and the signature of the engineer.

Fire safety integration

Fire safety should be closely aligned to gas safety in a commercial kitchen environment. Gas appliances introduce an ignition risk, and when combined with flammable materials and high cooking temperatures, have potential to become a risk.

Installing fire suppression systems in extraction hoods, keeping appropriate extinguishers accessible, and training staff to respond quickly are essential measures. Clear evacuation routes and the ability to shut off the gas supply in an emergency further reduce the risk of a small incident escalating into a major fire.

Trust the experts

By addressing gas safety risks proactively, businesses can protect their staff, customers, and reputation. Regular maintenance, proper ventilation, compliance with regulations, and thorough staff training are crucial for a safe kitchen environment.

If you need any assistance with commercial gas safety checks, kitchen canopy cleaning or fire safety in your commercial kitchen, get in touch with the experts at JLA today.

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How to ensure gas safety in commercial kitchens

Many commercial kitchens rely on gas-powered equipment and appliances, which introduce safety responsibilities if they are not managed or maintained effectively. Understanding these risks and implementing preventative measures is essential for any business operating a commercial kitchen.
George Barclay

George Barclay

Laundry Expert

Head of Installations George joined JLA as an apprentice service engineer in 2011. With years of experience in plumbing, engineering, electrical and mechanical engineering, he oversees the delivery of safe, compliant installations.

George is Gas qualified for both laundry and COMCAT 1, 2, 3, 5, and holds IOSH Managing Safety and 17th edition accreditation.

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Helen Buchan

Helen Buchan

Infection control expert

JLAs infection control expert, Helen is always seeking ways to bring new solutions to infection control challenges, and is also passionate about sourcing the best range of products to help customers stay compliant, reduce energy consumption and costs.

Learning, research and development are central to Helen’s role – having led extensive testing of our products, she has an unrivalled understanding of what works best for our customers, as well as the ever-shifting regulations that impact them.

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Kathryn Glover

Kathryn Glover

HVAC expert
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Kathryn Glover is the Managing Director for JLA’s HVAC division, responsible for the end-to-end functions, service, and performance. She has extensive experience in Continuous Improvement where she worked on a variety of projects adopting and enhancing processes whilst improving service to customers.

Her background at JLA includes service delivery, implementation of scheduling platforms, digital projects, contracts management, billing functions and customer services.

Kathryn has worked across multiple departments, including laundry, catering, fire safety and now is responsible for JLA’s HVAC division, which includes commercial boilers and air conditioning. 

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Frazer Reeves, Fire extinguisher expert

Frazer Reeves

Fire extinguishers expert

Frazer is as an Area Extinguisher Manager and is responsible for overseeing operational teams, commercial project execution, compliance frameworks, and the coordination of specialist engineers.

A BAFE-accredited fire safety professional with over eight years of industry experience, Frazer brings in-depth knowledge and a strong track record in conducting surveys and managing contracts.

He is highly knowledgeable at driving regulatory compliance, ensuring safety assurance, and delivering operational excellence across a broad range of fire safety projects.

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Mark Bone headshot

Mark Bone

Fire safety expert

With an extensive technical background, Mark advises customers with his wealth of fire safety and security knowledge. His experience spans technical, commercial, customer service and operational roles delivering a well-rounded service for JLA clients.

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Giovanna Eaton

Compliance expert

Giovanna has worked at JLA for six years and has a wide range of experience working with our laundry and catering customers to help them keep compliant.

Her day-to-day role includes advising customers what action is required to maintain compliance with current legislation and regulations.

Whether it is commercial canopy maintenance in accordance with TR19 standards or gas-safety checks to keep your boiler rooms, kitchens and equipment safe, Giovanna has a wealth of expertise, advice and tips for businesses across the UK.

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