Commercial Kitchen Flooring Has To Pass A Health Inspection
Health inspectors and federal food safety rules look for kitchen and food plant floors that are smooth, non absorbent, impervious to moisture, durable and able to stand up to repeated cleaning and sanitizing. Cracked quarry tile, broken grout and worn concrete all hold water and grease, which is exactly what an inspector writes up.
Urethane cement commercial kitchen flooring seals the slab completely, with no grout lines for bacteria to sit in. We run the coating up the wall as a cove base, so there is no corner where the floor meets the wall for grease to collect.
Why Commercial Kitchen Flooring Is Usually Urethane Cement
Standard epoxy can crack and lift when boiling water, steam or a hot fryer spill hits it, because the coating and the concrete expand at different rates. Urethane cement moves much more like concrete, so it handles hot washdowns, walk in freezers and steam cleaning without letting go.
Urethane cement also stands up well to cooking oil, blood, sugars and the acids in sauces and cleaners. A textured finish keeps commercial kitchen flooring from turning slippery when grease and water are on it.
Commercial Kitchen Flooring Usually Fails At The Drains
Water has to run to the floor drains with nothing left pooling after the nightly clean. We correct low spots and slope the floor toward the drains before the coating goes down.
Drains are where kitchen floors usually fail, so we key the coating into the concrete around every drain body and trench. Restaurant work is booked overnight or on your closed days, and plant work is planned around production and sanitation shifts.