Floors in commercial kitchens undergo some of the harshest treatment. When installed in commercial kitchens, flooring is exposed to thermal shock from high temperatures and damage from corrosive chemicals. Frequent washing, constant exposure to hot oil, grease and moisture make kitchen floors extremely vulnerable to degradation and cracks.
The best type of coating for a commercial kitchen is a urethane-cement. This coating can be applied by a gauge rake if in slurry form or a trowel if thicker. The floor is keyed in areas to provide anchor points for the coating. Troweled floors can be put down thicker than a slurry floor but it depends on the manufacturers spec sheets. Below are some considerations the coating must be able to withstand in order to provide long lasting performance.
An appropriate flooring system for a commercial kitchen must ensure maximum sanitation. More than being food-grade flooring, the best flooring system should be seamless to avoid mold, germs and bacteria from growing in cracks and seams.
Ovens, fryers, broilers and the like require floors to withstand high temperatures. Floors not designed to withstand high temperatures often disintegrate easily and require frequent replacement.
Kitchens with coolers, sub-freezers and meat lockers require floors that can withstand thermal shock from regular steam cleaning and hot oil from fryers and stoves. These extreme conditions can easily cause damage typical floors over time. Replacement or repair of the floor will be costly both in time and money.
Commercial kitchens operate long hours and are often spray washed or power-washed on a daily basis. An anti-microbial moisture-resistant floor coating is necessary to prevent mold, and microbes from building up.
Grease, oil and water pose a constant slip hazard in commercial kitchens. A flooring system that offers customizable slip-resistance is important for the safety of your employees.