In the aviation industry, airline placemats are an important auxiliary tool for passengers when dining. The cleaning method is not only related to the passengers' dining experience, but also directly affects the hygiene standards of the flight and the health and safety of passengers.

1. Collection and classification
After the flight, ground service staff will quickly and orderly collect the used airline placemats. These placemats are first distinguished and classified according to the material (such as paper, plastic, degradable, etc.) so that different cleaning or disposal methods can be adopted later. Paper placemats are usually collected directly and sent to the garbage disposal area because they are disposable and do not require further cleaning and disinfection.

2. Pretreatment
For reusable airline placemats, pretreatment is an important step in the cleaning process. Service staff will first check whether there are large pieces of food residues or serious oil stains on the placemats, which need to be initially cleaned before cleaning. This can be done by gently patting or using tools (such as a small shovel) to reduce the difficulty and water consumption of subsequent cleaning work.

3. Cleaning
Cleaning is the core part of the cleaning process of reusable airline placemats. This process is usually carried out in a dedicated cleaning area or equipment to ensure efficiency and hygiene. Cleaning equipment may include high-pressure water guns, automatic dishwashers, or special placemat cleaning machines.

High-pressure water gun cleaning: Use high-pressure water flow to flush the surface of the placemat to remove residual food residues and grease stains. This method is simple and direct, but may require manual assistance to ensure that all areas are fully cleaned.
Automatic dishwasher cleaning: Place the airline placemats in an automatic dishwasher and clean them with hot water and detergent sprayed by the spray arm. This method is efficient and can automatically complete multiple steps such as cleaning, rinsing and drying.
Professional cleaning machines: Some airlines may use cleaning machines designed specifically for placemats. These machines can adjust the cleaning parameters according to the material and degree of contamination of the placemats to achieve the best cleaning effect.
4. Disinfection
After cleaning, airline placemats need to be thoroughly disinfected to kill any bacteria and viruses that may remain. There are many ways to disinfect, including but not limited to the following:

Chemical disinfectants: Soak or spray the placemats with disinfectants containing ingredients such as chlorine or hydrogen peroxide to achieve the purpose of sterilization. This method requires attention to the concentration and use time of the disinfectant to ensure the disinfection effect while avoiding damage to the placemats.
Ultraviolet disinfection: Use ultraviolet light to irradiate the surface of the placemats to destroy the DNA structure of bacteria and viruses, thereby achieving the purpose of disinfection. This method does not require the use of chemical disinfectants, is environmentally friendly and efficient.
High-temperature steam disinfection: Heat the placemats with high-temperature steam to kill bacteria and viruses. This method is suitable for high-temperature resistant placemat materials and can ensure thorough disinfection.
V. Storage and reuse
After cleaning and disinfection, airline placemats will be properly stored for use on the next flight. The storage environment should be kept dry, ventilated and dust-free to prevent the placemats from getting damp, moldy or re-contaminated. Before re-use, the service staff will check the cleanliness and integrity of the placemats to ensure that they meet hygiene standards and safety requirements.

The cleaning method of airline placemats is a complex and rigorous process involving collection, sorting, pretreatment, cleaning, disinfection and storage. Through the implementation of these measures, airlines can ensure that they provide passengers with a clean, hygienic and safe dining environment.