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  • Jeffrey Smedley

Are Epoxy Kitchen Flooring Systems Good?

Updated: Mar 21


There are two broad types of commercial kitchen floor systems. The main factor in deciding which commercial kitchen flooring system is whether it is a wet or dry process, as urethane cement is ideal for varying temperatures making its thermal shock value critical. Whereas, the epoxy system has a higher compressive strength allowing for more impact. While impact exceeding the 5,000 pound limit of urethane cement versus the typical 12,000 pounds of an epoxy flooring system. Thermal shock refers to how a new resinous floor system expands and contracts in varying temperature and humidity long term.


Epoxy Kitchen Floors Involving Packaging or a Dry Process


concrete resurfacing

These types of commercial kitchen floors are best suited for an epoxy system since wildly varying temperatures are not a major concern so we want to take advantage of the high impact characteristic. It also allows for more working time making installation a bit easier. Keep in mind, an urethane cement floor system will also work, but if it is at no extra cost we suggest taking advantage of the added impact resistance where possible.


Urethane Cement Flooring For "Wet" Kitchens


Resurface Concrete

Urethane cement flooring is ideal for a wet process whether a wash down area or simply a food production space that involves a lot of hot and cold water cleaning. The reason urethane cement is the chemistry of choice is its thermal shock value in that it retains the same expansion coefficient rating of concrete. This is important because it eliminates the possibility of fracturing at the glue line. The lesser compressive strength, which is still harder than ordinary concrete, at worse may result in "dinging" of the floor were something with a heavy point load dropped on the floor. Repairs on an urethane cement floor are also much easier not only in application but downtime.


epoxy kitchen floor

The Common Considerations for all Commercial Kitchen Floors

To comply with a typical board of health standard or to earn a higher SQF score from a third party auditor all commercial kitchen floors should not have much if any standing water, although often the existing substrate sometimes requires some sweeping liquids to the drain. Additionally, ideally installing a rounded cove base at all wall-to-floor joints is vital in eliminating cavities for bacteria to live and allowing them to fester.


Nothing Replaces Experience in Food Floor Systems


While reading and understanding product data sheets are always valuable in determining your scope and specification of action on your next food service floor. Nothing replaces good old experience, knowing from past projects where sloping of the , the substrate, coving or thickness will create the commercial kitchen floor that meets if not exceeds your operations' goals. We here at HPS have been specializing in food process for over three decades, let us discuss with you the ideal floor for your circumstance.



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