Choosing a Food and Beverage Floor
Food and beverage flooring has many purposes. The reason for this article is to best explain how an experience food service floor contractor can walk you through the decision making process and ensure the very best epoxy floor project for your facility.
Food and Beverage Floors for your Production Area
The first factor in deciding the correct resinous flooring system is to know whether your operation entails a wet or dry process. An epoxy flooring system would be best suited for your dry process i.e.; packaging, bakery and any operation that does not involve constant washing and liquids from your production. Epoxies have a much higher compressive strength allowing for more scratch resistant flooring. A wet process must concern itself with thermal shock resistance or the ability for the new resinous flooring system to expand and contract with the varying temperature of the substrate without fracturing the glue line, and ultimately delaminating causing costly downtime and repairs. That being said, while urethane cement flooring is ideal for a wet process or one that has varying temperatures, it does not handle ultraviolet lighting well and does not retain color well. Our recommendation is to apply a topcoat of polyaspartic or an aliphatic urethane this will allow for a higher scratch resistance and sheen retention.
Cove Base In Food and Beverage Flooring
A major benefit of food service flooring is its ability to mitigate any bacteria infestation. Often, when cleaning of the floor takes place the cleanser and water tend to sit in the corners. In food processing we want to apply a radius cove in all the wall to floor jointures, creating a bird bath effect. Of course, proper slope of substrate is vital in eliminating any standing water that might foster bacteria infestation.
Listeria is the bad actor in Food Service Flooring
Listeriosis is caused by Listeria, a type of bacteria that is commonly found in water, soil, and feces. Humans are infected when they consume foods that harbor the bacteria. The most common foods to cause listeriosis outbreaks are deli meats and unpasteurized dairy products. To minimize this concern it is vital to have a food service floor that allows for proper drainage and ease of cleaning with minimal time and effort. The benefit of such a floor allows for minimal or no standing water and areas where liquids can fester and bacteria thrive.
Preparation is The Key To Success in Food and Beverage Flooring
The resinous flooring industry provides for concrete surface profiling this scale runs from 1 to 9. One being the least preparation or acid etching to a nine or an aggressive profile such as scrabbling or scarifying. The degree of profile is driven by the thickness of the system, with coatings often only requiring a 2 or 3 profile. Whereas, urethane cement floors want to cure horizontally meaning they "curl" or tighten around the substrate requiring a profile of 4 or 5 to eliminate any delaminates at any terminations
Let An Expert Help You with Your Next Food and Beverage Floor
Whether food and beverage floor may involve an industrial kitchen flooring system or an urethane cement floor system is dependent on its purpose and the nature of your process. Furthermore, longevity of your new food service floor depends largely on the right preparation for the right substrate. An expert can shortcut all those concerns by using both their experiences and the knowledge provided by the manufacturer.