Food-safe flooring can be found in any facility that handles food. Butchers, delis, meatworks, and abattoirs are examples of food preparation areas, as are chillers, freezers, and produce departments in supermarkets. Trolleys, high foot traffic, forklifts, hot oil spills, acids, and fats all wreak havoc on food grade flooring on a daily basis. These requirements are met by special epoxy and urethane cement flooring, which are impervious to liquid and unable to develop bacteria. Urethane cement is by far one of the most modern flooring solutions when it comes to food safety.
Urethane cement flooring is made specifically for the food business, and it's only utilized to keep food safe. Urethane cement is a mixture made by combining polymer urethane with cement and aggregate concretes. Urethane and concrete are both robust on their own, but when combined, they provide one of the most durable flooring materials available. It was created to inhibit bacteria growth, withstand high temperatures, be non-slip, chemical resistant for cleaning, and much more. When it comes to food safety in your commercial kitchen, a urethane cement floor is the way to go.
What is the definition of coving? Coving is the half-round that runs around the circumference of the floor-to-wall juncture. The standard distance between the wall and the floor is 4 inches. Epoxy coving is used around the perimeter to make cleaning easier and to keep fluids out of the corners, where bacteria grow.
In the majority of circumstances, you have two options. Epoxy coving or prefabricated aluminum coving are both possibilities. Epoxy coving is recommended because it is made on the spot and hardens up to the wall/floor junction, making it solid and preventing liquid from getting behind it. There is a gap between the aluminum coving and the floor-to-wall junction when it is glued on after the floor has been set. Over time, this space will collect water and other unclean substances, causing germs to multiply and a stink to emerge.
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