Food & Beverage Floor Coatings

Commercial kitchen, food processing, and brewery floors are among the most exposed to damage from chemical attack and thermal shock. In addition, these floors are subject to heavy foot-traffic as well as relentless exposure to moisture, oils, and other contaminants. Proper specification of flooring systems for these applications must account for a facility's unique environmental requirements, maintenance program, and life-cycle expectations.

Thermal Shock in Food & Beverage Flooring

Thermal shock occurs when floors are cleaned with hot water or steam to help eliminate bacteria. When this happens, the floors sustain rapid temperature changes that can range hundreds of degrees in mere seconds. If the flooring system in place does not dissipate heat properly, it will expand and contract at rates different than the underlying substrate. This constant expansion and contraction begins to manifest in small cracks in the floor coating or tile grout. These cracks become contaminated and eventually lead to a flooring failure. 

Enzymatic Cleaner & Oleic Acid 

Food service flooring maintenance often incorporates the use of enzymatic cleaners. Used daily, these cleaners contain tiny enzymes that consume oils, grease, and other contaminants. The byproduct of these enzymes is a highly corrosive material called oleic acid. Oleic acid significantly degrades tile grout as well as resinous floor coatings lacking adequate chemical resistance. 

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