Commercial Kitchen Flooring
If you have ever worked in a commercial kitchen, then you will know first hand just how much strain is put on the floor. It may not be first apparent, but over the weeks, months and years, heavy foot traffic, large steel tins, hot oil, dropped knives, animal fat and washing will all take a toll on the floor. Unfortunately, this often makes the floor unsafe and unhygenic.
Safety risks of worn floors
Needless to say, if you work in a commercial kitchen, flooring throughout the kitchen needs to be safe. If you operate in a kitchen which has a floor which is delaminating or which has spots where the top surface has worn away then you will know just how slippery that surface can become or how easy it is to catch your boot on an upturned surface. Combine this with chef's and staff moving around with hot food, sharp knives and breakable glassware and you have the recipe for a potential work place incident.
Worn floors are unhygenic
It may not at first be apparent, however, when you combine a worn or delaminated flooring surface with food stuff's and washing, you have all the ingredients for an unhygenic work environment. What many people don't realise is that when washing the floors you may be eliminating all the visible signs of waste, however, the time the food has been on the floor it has been a breeding ground for bacteria. As you wash this away, the bacteria is given a free ride up and under the floor. This sheltered environment is perfect for bacteria to breed and spread.
Over the years, Remedial Building Services have been called into a number of restaurants, cafe's and bars to rectify the kitchen and bar floors urgently as the proprietor has been given notice by the health authorities that their kitchen is not up to the health standards required for a restaurant to be operational.
Robust and Hygenic Commercial Flooring Solutions
Remedial Building Services have extensive experience in the application of suitable flooring surfaces for commercial kitchen environments. With technicians well versed in HACCP requirements we have developed procedures which not only provide you with a quailty flooring surface, but will do so in a timeframe that works to your requirements, and around your business.
Our team know that a commercial kitchen floor needs to be robust, easy to clean, be a non-slip floor in all conditions and be able to stand up to the rigours of hot oil, heavy traffic and caustic animal blood and fat. We recommend epoxy or MMA floors over the more widely used vinyl. Whilst vinyl is cheaper, this is a short term gain. Long term, studies show that maintenance of vinyl flooring surfaces costs more than the outlay of epoxy.
For further information on our commercial floors and our experience, please contact our offices today and ask for Russell.