hotel SERVICES

COMMERCIAL KITCHEN
&
laundry
▪ CASESTUDY 1 - TAJ DECCAN(KITCHEN) ANURAG-13031AA009
ARSHIYA-13031AA013
▪ CASESTUDY 2 – PARK HYATT (KITCHEN & LAUNDRY) [Link]-13031AA014
POOJITHA-13031AA029
KAVYA-13031AA037
SUSHMITHA PALLADI-13031AA
SRILEKHA-13031AA103
HISTORY OF KITCHEN
▪ UNTIL THE 18TH CENTURY, FOOD
WAS COOKED OVER AN OPEN
FIRE. Kitchen of Roman Empires
▪ TECHNICAL ADVANCES IN ▪ IN THE ROMAN EMPIRE, IN CITIES
HEATING FOOD IN THE 18TH AND OFTEN HAD NO KITCHEN OF THEIR
19TH CENTURIES, CHANGED THE OWN; THEY DID THEIR COOKING IN
ARCHITECTURE OF THE KITCHEN.
LARGE PUBLIC KITCHENS.
MEDIEVAL KITCHENS
▪ EARLY MEDIEVAL EUROPEAN ▪ THE MEDIEVAL SMOKE KITCHEN (OR
LONGHOUSES HAD AN OPEN FARMHOUSE KITCHEN) REMAINED
FIRE UNDER THE HIGHEST COMMON, ESPECIALLY IN RURAL
POINT OF THE BUILDING. FARMHOUSES AND GENERALLY IN POORER
HOMES.
 Kitchen of 19th century
▪ BY THE EARLY 1900S, GAS COOKING AND ELECTRICITY WAS
INVENTED, AND CLEAN WATER HAD BECAME PREVALENT.
▪ IT WAS ALSO THE FIRST TIME PEOPLE WERE INTRODUCED TO
REFRIGERATORS, BOILERS AND OVENS.
 INTRODUCTION
▪ A kitchen is a room or part of a room used for cooking and food preparation in a dwelling or in a
commercial establishment.

▪ Main kitchen is probably located at the central part of hotel where overall sequence of food receiving,
storing, preparing, cooking, serving and clearing areas are properly designed and managed.
Technically, it is known as central kitchen having many sections. Hence, it may occupy a large space.

▪ This kitchen provides wide range of food varieties

Example: 4. MEXICAN,
1. INDIAN, 5. ITALIAN, ETC.
2. CONTINENTAL,
3. ORIENTAL,
Through its respective section with the help of skilled/semi-skilled culinary crafts persons called chef-
de-parties and commie cooks.

▪ A main kitchen is usually located

•PANTRYadjacent to these sections for efficient work flow.
STILLROOM,
• ROOM SERVICE, •BAKERY,
• SERVICE BAR, •BUTCHERY ETC.
• STORE,

• It may have both a’ la crate and table d’ hotel menu for breakfast, lunch and dinner.
• This kitchen may serve upto 3 (or) 4 line dining restaurants simultaneously.
Six Components to Commercial Kitchens
1. CLEAN/WASH
2. FOOD PREPARATION
3. COOKING
4. STORAGE
5. SERVICE
6. DELIVERY
LAYOUT
 KITCHEN LAYOUT
CLEARANCES
• 1.2 m - clearance in front of
storage areas with a sliding door.
• 1.2 m x 1.2 m - clearance in front
of other rooms with swinging or
folding doors (i.e dining
room/service doors).
• Between work surfaces - 0.9 m.
FLOWCHAT OF KITCHEN
 CLEAN/WASH

3
PRE-WASH DISHWASHERS,
COMPARTMENT
SINKS ETC
SINKS
LOCATION: Near kitchen entrance for dish drop off

 Sinks must have adequate drain boards,racks, or tables.

Food Preparation Area

DRY MIXING WASH/CHO PLATING

AREA P AREA, ETC

MEAT FISH VEGGIE

 LOCATION: Near cooking and service areas;

have easy access to storage areas.

 Cooking

GRILLING
BAKING FRYING
STATION,
AREA STATION
ETC
INCLUDES: Convection ovens, stoves, microwaves,
fryers, panini makers, grills, etc.
 LOCATION: Adjacent to food preparation area; near
storage areas.

Storage

COLD STORAGE DRY STORAGE

REFRIGERATORS FREEZERS
SHELVING
LOCATION: Locate near delivery area

 Adequate refrigerated storage must be available for the separation of

raw and ready-to-eat food.
 Refrigeration requirements are based on your menu. Cooling of
potentially hazardous foods will require equipment that is capable of
meeting cooling requirements for phf’s(potentionally hazardous food).
 Service
• The service area is the final section of a commercial kitchen. This is where
staff will pick up finished dishes to take to customers. If you have a self-
DROP OFF WARMERS, serve or buffet-style restaurant, this is where foods will be displayed
AREA ETC. in warmers for customers to assemble their plates.

 LOCATION:This area needs to be located at the very front of the kitchen, just after the meal cooking area, to shorten
the time and distance between completed meals and customers.

DELIVERY
LOCATION: IDEAL TO LOCATE NEAR LOADING DOCK/DELIVERY DOOR AND STORAGE
INVENTORY AREAS
DESK/COMPUTER

Support Spaces 60 M
FOOD ESTABLISHMENT TOILETS
TOILET ROOMS
 MAY BE USED JOINTLY BY PATRONS AND EMPLOYEES, PROVIDED PATRONS ACCESSING THE TOILET
ROOMS ARE EXCLUDED FROM FOOD PREPARATION AREAS AND UNPACKAGED FOOD STORAGE AREAS.
JANITOR ROOM
 A MOP/UTILITY SINK IS REQUIRED AND MUST BE LOCATED ASIDE SO FOODS ARE NOT CONTAMINATED.
 MAY INCLUDE WASHER/DRYER FOR LINEN LAUNDERING, MOP SINK, HOT WATER HEATER, CLEASER/CHEMICAL
STORAGE, ETC.
OTHER
 PROVIDE STORAGE AREA FOR EMPLOYEE’S PERSONAL ITEMS
 PROVIDE AREA FOR DISPOSAL OF GARBAGE, RECYCLING, ETC.
Additional Information
 Hand washing sinks are required in all food preparation areas, service areas and
restrooms.
 Each sink must be equipped with hot and cold running water with a mixing faucet, soap,
paper towel dispensers, and hand washing reminder signs.
Handwashing sinks must be sized to allow employee to wash hands simultaneously.
 Floor sinks required for equipment that requires indirect waste lines – three compartment
sinks, espresso machines, etc.
 Splash guards around sinks may be required to prevent contamination of foods and food
 KITCHEN EQUIPMENT REQUIRING GREASE MANAGEMENT SYSTEMS

Sizing for Above Ground Grease

Traps
SIZE OF GREASE TRAP = volume of water
discharge time
Example:

• Macerators should not discharge into the drainage system. A separate collection tank for this waste is
required.
Temperature Measuring
• A temperature measuring device needs to be readily accessible and must accurately
measure the temperature of food to +/- 1°C.
• The temperature of cold food should be maintained at 8° Celsius, or below.
• The temperature of hot food should be maintained at 63° Celsius or above.
• Dishwasher temp - 55°C - 56°C.
• Rinse temp - 82°C or above for 12 sec(min)
• Hot water must be stored at a minimum of 60ºC.

Water supply
 Water supply is required for the following:
• DRINKING.
• COOKING.
• ICE MAKING.
• CLEANING.
• SANITIZING.
• PERSONAL HYGIENE.
• FIRE SUPPRESSION SYSTEMS (fire hydrants, hose reels and sprinkler systems).
 Separate non-potable water supplies are often used for fire suppression systems e.g. recycled
rainwater.
FIRE EXTINGUISHERS
• The most common cause of serious fires in commercial kitchens is the over-heating of deep fryer oil.
• It is recommended that all extinguishers / blankets used in the kitchen are suitable for hot oil fires.
How many extinguishers?
The number of extinguishers is dependent
on the size of the kitchen.

Location
• They should be in a main
thoroughfare, preferably along the exit
route.
• They need to be easy to access in a
hurry.
• Height from floor = 1m
• For electrical fires the extinguisher
must be closer than 40m from the
appliances.
• For cooking oils and fats the
extinguishers must be placed between
2 and 10m from the risk.
Materials
FLOORING
 Non-slip
 Cove base
 Smooth, easily cleanable, non-absorbent, and durable
 Examples: quarry tile, non-slip sheet vinyl

WALLS
 Easy to clean
 Provide stainless steel finish behind ovens, grills, fryers and any other equipment that emits
high levels of heat.
 Provide ceramic tile/stainless steel/frp (fiberglass reinforced panels – most cost effective)
throughout kitchen if budget allows.
 If budget is a consideration, provide frp in wet areas and semi-gloss paint
 Use semi-gloss paint throughout
CEILINGS
 Easy to clean
 Gypsm wallboard w/ semi-gloss paint or mylar suspended ceiling

COUNTERTOPS
 Smooth, easy to clean, anti-microbial
 Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections
 Free of sharp internal angles, corners, and crevices
 Finished to have smooth welds and joints
 Example: stainless steel
 Not to be used: copper, galvanized metal, wood

LIGHTING
 Light fixtures in food preparation areas to have protective covering over lamp.
 If menu boards are used and are not electronic, provide adequate light to
illuminate boards.
 Provide adequate light levels for the activities of the space.
Indian Kitchen layout
CASESTUDY-1

TAJ DECCAN -KITCHEN

 • 5 STAR HOTEL.
LOCATION
• LOCATED IN HYDERABAD’S ELITE BANJARA
HILLS, THIS ELEGANT HOTEL OFFERS A
WELCOME RESPITE FOR BOTH LEISURE AND
BUSINESS TRAVELLERS ALIKE.

• SPREAD OVER 6 ACRES OF LANDSCAPED

GARDENS, IT IS CONVENIENTLY LOCATED
30KMS AWAY FROM THE RAJIV GANDHI
INTERNATIONAL AIRPORT AND 5
KILOMETRES AWAY FROM THE RAILWAY
STATION. TAJ DECCAN IS MINUTES AWAY
FROM THE CITY CENTRE, MAKING IT AN
IDEAL AND CONVENIENT LOCATION FOR
THE TRAVELLERS.

• AT TAJ DECCAN, HAS 151 ROOMS

INCLUDING 10 SUITES, 9 CONFERENCE
ROOMS, INCLUDING ONE BOARDROOM.
MEETING VENUES CAN ACCOMMODATE
FROM 15 TO 400 GUESTS. THE LUSH
LAWNS THAT SURROUND THE HOTEL ARE
AN INVITING VENUE FOR COCKTAILS AND
RECEPTIONS FOR UP TO 1,500 PEOPLE.
KITCHEN

• KITCHEN IS LOCATED ON GROUND FLOOR ALONG WITH ARENA AND BANQUET HALL.
• AREA:
▪ The cooking sections in

▪ The cooking sections in taj are

• The bulk cooking section

• A la carta cooking

• Tandoor cooking

• Chinese
Work tables are located in zones with respect to the operations performed in the kitchen
(cleaning, cutting, mixing, etc..) Tables in these zones are equipped with appliances and
equipment that is necessary for the most effective performance of operations (garbage
bins, mixers, knives, etc.. )
Create working zone The actions that will take place in the kitchen and create working
zones: zone for food cleaning, cutting, baking, frying, cooking and others. Each employee
working in his zone. In this way, unnecessary collision, tension, and chaos in the kitchen
has been avoided.
• The kitchen has been divided into 3 zones
• Red, yellow, and blue zones.
• Red zone or the main cooking area
• Yellow zone for the maneuvering of trolleys and picking up of the food
RED ZONE YELLOW ZONE BLUE ZONE
• The total area of the kitchen PIE CHART
around 303 s q meters. 15%
• The main cooking area around 40%
121 s q meters. 25%
• The corridor area of 60 s q 20%
meters.
• Storage area of 75 s q meters.
KITCHEN
• Other services of 45 s q meters. CIRCULATION
STORE
OTHER
 P.P c.s

0.8m
P.P
RBM Storage racks + 0.8m ht
BURNERS
S.T 0.3m
0.7m 0.9m

Service table
c.s
0.8m

RBM
c.
• The banquet or the bulk kitchen is only used for bulk cooking , as that of marriages, parties.
• The area of the bulk cooking 35 sq meters.
• The cooking here in done on the gas stove mostly Indian cuisine prepared.

• Ala carte cooking the order is taken with a separate price for each item
on the menu.
• The cooking area consisting of 36 sq meters.

• The cooking of 20 sq meters.

• FOR ROOM SERVICE THERE IS A SEPARATE SPACE TO TAKE THE ORDER AND
THEN THE ITEMS ARE TAKEN TO THE RESPECTIVE ROOMS THROUGH THE
SERVICE LIFT.
• THERE ARE 2 SERVICE LIFTS PROVIDED FOR TRANSPORTING VEGETABLES AND
FOOD THROUGH THE DIFFERENT LEVELS.

• The total area of 75 sq meters .

• More space used for cold storage.
• Separate cold storage space for meat.
• The cold is within the cooking area in the bulk ,the main
kitchen and garde manager area.
• The temperature of cold storage maintained at -13
degree Celsius.
• Kitchen platform : the platform at the height of 0.7 meters.
• Made of stainless.
• The chimneys operated manually
coated of aluminum.
• Glass windows in order to provide proper light and
ventilation.
• Store cabinets at the height of 1.5m also made of stainless
steel.
• WALL CLADING : the tile cladding done to the walls up to the ceiling height.
• Railing provided at the height of 0.6m from the finished floor level for the ease
Supporting the maneuvering of the trolleys and heavy machines.

Verified stone flooring done

They have long durability,
Do not get cracks due to
movement of heavy machines.
Kitchen ventilation is that specializes in the treatment of air from kitchens..
Kitchen ventilation presents the problems of grease ,smoke and odour
not usually found in other ventilation systems.
Restaurant kitchens often use large extractor hoods
Equipment used in kitchen ventilation uses an extractor hood
or canopy and a filtering system.
The fan for the ventilation system may be located
within the kitchen or in the duct system nearby.
An adequate kitchen ventilation system should achieve the following objectives:
remove cooking fumes at the source, i.e. as close to the cooking equipment as possible
remove excess hot air and introduce incoming cool clean air so that a comfortable environment is
achieved. Inadequate ventilation can cause stress, contributing to unsafe systems of work and high staff
turnover.
ensure that the air movement in the kitchen does not cause discomfort
provide sufficient air for complete combustion at fired appliances, and prevent the risk of carbon
monoxide accumulating
be easy to clean, avoiding the build-up of fat residues and blocked air inlets which lead to loss of
efficiency and increase risk of fire
be quiet and vibration free.

Comfort
The general parameters of what is considered comfortable in a kitchen are:
Temperature: 20 °C in the winter and 28 °C in the summer, with a maximum difference with the outside
temperature of 6 °C
Relative humidity: approximately 70%
Air velocity: less than 0.5 m/s (0.3 m/s in refrigerated areas)
• There are two
fire exits been
provided. Fire
• The gas pipes
are manually exits
operated they
can be shutoff
when not in use.
• The distance
Between two fire exits
• Around 7m.
• Fire sprinklers are not been
provided in the cooking area
cause the temperature is
nearly 40 degrees.
• No running of electrical lines
around the cooking area ,
hence it reduces the chances
of short circuits.
• Fire safety and emergency evacuation
plans provided at regular intervals.
For the easy evacuation during an
emergency.
PARK HYATT (HYD ): casestudy 2`
BY
JOHN PORTMAN & associates

• Park hyatt hyderabad is one of the most luxurious 5 star hotels in

hyderabad, with opulent archiiteCture and unparalleled services.

Hotel Features • AREA:32,256 SQ MTS.

•185 stylishly designed Rooms & Suites • OWNED BY:GAYATRI
•42 luxurious, ready to move in apartments – AGENCIES
The Residence
 JUBLIEE HILLS ROAD NO:2 BESIDE
LOCATION: L.V. PRASAD HOSPITAL,
HYDERABAD.

Nestled between the prime residential

neighborhoods of Jubilee Hills and Banjara
Hills,

▪ Park Hyatt Hyderabad is only a 40

minutes drive from the airport & 10
minutes from the CBD.(conventional
biological diversity.)

▪ , 20 minutes from HICC, Hi- Tech City,

and 5 minutes from the city's largest park
KBR

▪ . The hotel is also located 17 kilometers

from one of the finest Golf courses in
town; Boulder Hills Golf Course BAD,
TELANGANA.
Plan:
Veg preparation

Baking area
Cold
Non veg
storage
preparation

Dry storage Wash

area

GUEST KITCHEN
AREA:250 sq mts
LAY OUT: THIS IS HOW THE KITCHN
WORKS:

counter

Preparatio
n area Store of
wine

corridor

lift
The loading of vegetables
WASTE HANDLING AREA:
COOKING:

• here most probably they serve ala-carta because it gives services to the guests in the hotel.
• The quantity of cooking depends on the orders by the people.
• Approximate cooking capacity was 50 kgs per day.
• The timings for the service was up to 3:30 pm.

• FOOD SERVICE:
• The food was taken through the staff lift to the rooms.

• FLOORING:
• Slate flooring.
EXHAUSTER HOOD :

▪ The air is then pushed outside

through the ductwork.
Recirculating kitchen exhaust
fans work almost the same as
vented fans
▪ After the grease particles are
filtered out, the air then goes
through charcoal filters that absorb
any cooking odors. One advantage
of the venting exhaust fan is that it
vents steam from the ducts and
gives fresh air from the other side.
BURNERS :

TWO Burner With Hotplate :

• wide range of 2 Burner with

Hotplate is Fabricated using
quality tested raw material .
• These are available in
various sizes with low &
high pressure burners, it
has other internal fittings for
the supply of gas.
• The gas they use here was
Size – 48” x 24” x 30”
L.P.G.
Deep Fat Fryer Table Top :

• It is used for the deep frying of the food items

and is easy to operater
owing to the following features:

•High flame
•High thermal efficiency gas stove
•Stainless steel body
Titing Boiling Pan:

• Boiling Pan manufactured by us is widely used

in industry and canteen kitchens.
• These are used for steaming and boiling a
variety of food items and are available with`
various capacities.
• Here in the kitchen they use it for cooking rice.
• It has the capacity of 20 kgs.
SPIRAL FLOUR MIXER: Gas/Diesel/Electr
ic Rotary Rack
Ovens :
• Reverse, Forward direction function. The machine
work on Fully Automatic panel with Slow Speed and
High Speed Timer Control, Emergency Stop and • These ovens are widely used
Safety Grill, Bowl and Arm in Stainless Steel. in bakeries and are known for
cost effectiveness and energy
saving properties.
• They use ovens at different
temperatures for different
purpose. The temperature
which they used was120 c.
WorkTable With Sink ::

• it helps in washing the vegetables or utensils.

Moreover, these are available in various shapes &
sizes and number of shelves for the easy storage of
the utensils.
• The height from the floor level was 34 inch.
CEILING HANGING RackS :
• stainless steel procured from reliable vendors.
These are available with number of shelves for
bulk storage.
• Features:
•Available in various dimensions
•High strength
•Fine finish
•These are 2 mts high from the FFL.
 FLOOR DRIAN OUTLET:

• Volume capacity sized to cope with

appliance discharge
• Debris filter at outlet
• Easily removable non-slip gratings
• Easily removable foul air trap
• Ladder gratings for the high point
loads that might be imposed in these
areas
STONE FLOOR DRAIN:

• THESE are mostly

used and hard are
easy to maintain.
• The size of the
stone drain was
3x3mts.
4DoorVertical Refrigerator /
Freeze :

These refrigerators are widely used in

commercial kitchens due to their extensive
storage capacity. For better freeing and
refrigeration.
• they have overall 17 refrigerators among
them

12 -1 to 4 c
5 - 17 c
LAUNDRY SERVICES
 Laundry Developments:
•1600s: The first “drier”/”iron”? Mangles and wringers consisted of rollers
to squeeze water out of laundry, and to “iron” the fabric smooth.

•1800s: The earliest washing "machine"? The scrub board was invented,
possibly in Scandinavia.

•1851: The first motorised washing machine was built in the USA.

•1855: The first rotary clothes line? The USA Journal Scientific reports an
American patent for a rotary washing line in this year. Australian models were
made in 1912 by Gilbert Toyne and 1946 by Lance Hill.

•1920s: The first electric washing [Link] were manually

controlled and used an agitator or rocking action. Spin dryers were also
developed during this decade in the USA.

•1937: The first automatic electric washing machine. This was a front-
loader that automatically washed, drained, rinsed, and spun. This development
was soon followed by automatic clothes dryers.
▪ 1950s: Auto dishwash powder, liquid laundry detergent, all-purpose
cleaning products, rinse-cycle fabric softeners, detergent with
oxygen bleach.
▪ 1960s: Prewash soil and stain removers, laundry powders with
enzymes, enzyme presoaks.
▪ 1970s: Liquid hand soaps, in-wash fabric softeners, combined
wash/fabric softener.
▪ 1980s: Detergents for cooler water washing, auto-dishwash liquids,
concentrated laundry powders.
▪ 1990s: Ultraconcentrated powder and liquid detergents, product
refills.
LAUNDRY PROCESS

Drying Ironing Folding Storing Transferring

FLOOR PLAN OF LAUNDRY

Area - 750 sq.m (approx)

54% - laundry

31% - dry cleaning

15% - pressing

ironing
Wash and extractors
pressing
Storage area
dryers
 L D
E R
N Y

STAIN REMOVING AREA

I
N

W
A
SEGREGATION BASKETS S
H

N
L
E
N
I
N

P
R
E
S
S
G
U
E
S
T

L
A
U
N
D
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U
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I
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D
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 PRESSING AND IRONING MACHINES

▪
LAUNDRY EQUIPMENTS. NO. OF MACHINES.
Washer extractors 60 kgs (3 no.)+45kgs (2no.) +
10kgs (1no.)
Tumbler dryers 55kgs (3 no.)+45kgs
(2no.)+10kgs(1no.)
Dry clean machine 25kgs (1 no.)
Steam utility legger Form finisher
Flat work iron 3m x 4m x 2m (1no.)

Steam utility legger 2 no.

Cotton utility legger 2 no.

Form finisher 2no.

Spotting board 1 no.

Marking machine 1 no.

Spotting board Marking machine
MACHINES AND USAGE:
▪ Soil segregation.
▪ No. of wash and extract machines – 6
▪ Quantity of each machine - 60kg.
▪ Each cycle takes 45 - 50 mins, no. of cyles per day – 9.

Total no. of rooms x load generation/room = total washing capacity

▪ . 250 Rooms x 10 kgs = 2500 kgs

▪ Machines are provided with steam hot water and cool water.
▪ The water can be recycled and used for different puposes.
LENIN COLLECTION

• All the Lenin from the floors is

collected
through a chute .
• Which is connected to all the floors.
• The Lenin is then segregated, this
segregation follows:
• Lenin segregation
• Soil segregation
• f&b
 PROCESS OF DRY-CLEANING
Extraction Drying
Marking

Filtering &
Sorting Cleaning distillation of the
solvent
Packing

Application of
absorbents Per-spotting Inspection Finishing
Per-spotting
DRY-CLEANING MATERIALS
1. Dry-cleaning detergents
2. Absorbents
3. Solvents
4. Petroleum solvents/Stoddard solvent
5. Halogenated hydrocarbons
VALET SERVICE
 It is the service given by housekeeping to
guests in which the guest clothes are taken
and returned back from the room. It is
chargeable service.
WASH AND EXTRACTOR :

• Segregated Lenin is then dumped into the

wash and extractor.
• No. of machines – 3
• Quantity of each machine – 60kg

Total load per day = 2500 kgs

Average wash cycle = 60 mins
Actual washing hours =24/60 = 24
Washing capacity required per hour =2500/24
= 104 kgs
 DRYERS:

• The Lenin is then shifted to

the dryers.
• Quantity of each dryer – 50
• Steam is induced through
aluminum pipes @ tem – 75
degree Celsius.
• The waste water drained out
is recycled and reused for
other purposes.
The drying capacity required per hour (60% of washing capacity )= 62 kgs
The pressing capacity required per hour (205%of washing capacity)= 20 pcs/hr
The ironing capacity required per hour (40% of washing capacity)= 41 pcs/hr
 PRESSING MACHINES

• Bed sheets and hankies are pressed

in flat iron machine.
• Temperature – 160 degrees Celsius..
• The bed sheets are pressed, dried
and folded automatically.
 IRONING SECTION

• Automatic iron and folding machines are

used
• Steam iron is mostly preferred to steel iron
to avoid burns
• After the clothes are ironed they are
displayed in a room where staff come and
take their requirements
 SHIRT PRESSING:
All the clothes are stored
•The shirt pressing process was done by first in a store area where they
by pressing the cuffs and the shoulder, later arranged an automatic
it is taken to the shirt presser where the system. By the token given
shirt is put on the presser and ironed and to the customers they can
later stored through hangers. automatically collect their
clothes .
CUFFS AND SHOULDER
PRESSING.

SHIRT PRESSING
DRY CLEAN :
:GRACIOUS: