Commercial food-service flooring

• Restaurant cook line or dish room

  Grease, drains, tile demolition and a short reopening window need a restaurant-specific plan. Use the restaurant kitchen flooring guide.

• Commissary or institutional kitchen

  Large batch cooking, rolling loads and scheduled washdown call for zoned drainage, cove details and a closure plan coordinated with meal service.

• Bakery, prep room or shared kitchen

  Flour, sugar, fats and frequent cleaning change both texture and cleaning requirements. The traffic and cleaning method decide whether a broadcast or troweled build fits.

• Food or beverage production

  Processing rooms may add chemical exposure, thermal cycling and equipment loads. Start with urethane cement and the exact sanitation process.

• Handle heat and washdown

  Hot water and steam cleaning cause thermal shock that can crack or delaminate many epoxies. Urethane cement is formulated for that cycling.

• Stay cleanable

  The FDA Food Code, which jurisdictions may adopt as a model, addresses smooth, durable and easily cleanable surfaces in food areas. Your local inspector has the final word.

• Drain properly

  Ponding water is a slip hazard and a sanitation problem. Slope to drains is checked before coating; a coating follows the slab, it does not fix slope by itself.

• Give traction when wet and greasy

  Broadcast texture is chosen for grease and water exposure, then balanced against how hard it is to clean.

Many kitchens start with failed quarry tile and broken grout. Removing tile exposes the slab, and the slab condition under it decides the repair scope. Expect:

• Tile and setting bed removal, then mechanical preparation of the slab.
• Repairs at drains and transitions to adjacent flooring.
• Integral cove base formed up the wall where equipment allows.
• Equipment moved out and reconnected by your vendors; we coordinate dates.

Urethane cement systems have defined cure times before foot traffic and before full service. Some products are lower odor than others, which matters in a building with occupied rooms nearby. We plan around the operation’s slowest days and confirm the cure schedule from the product data before the closure is booked. The downtime guide shows the questions to settle before dates are promised.