How to Repair Varied Flooring Surfaces in Kitchen and Food Production Environments

“We recently acquired a number of restaurants that have varied flooring surfaces in the kitchen. Some have tile. Others have sand‑epoxy coating, and a few have epoxy surfaces that are coming up and slippery in spots. We are looking for a standard approach to all our kitchen floors. What do you recommend?”

A cementitious urethane in a commercial kitchen environment is always recommended. It has better impact resistance. It has a better ability to fight lactic acid and bacterial growth from foodstuffs.

It’s not hydrophobic, however. It is a monolithic system and can be installed in damp environments and has a quick installation turnaround time.

So even with these varying substrates, the preparation may change based on what your substrate is, but after the floor is prepared properly, urethane cement will always outperform any other epoxy system.

The other thing the urethane cement allows you to do, if you had to do the kitchen in phases, it works very well in this environment.

Often you have to cut a cold joint and install 300 or 400 square feet and the next day you’ve got to come back and do another 300 or 400 square feet. When you do these tie-ins together, the urethane systems tie in together very nicely. It’s another important feature of the urethane cements.