What are the demands on commercial kitchen floors?
As concerns over prepared food safety and security grow, commercial kitchen operators must consistently and cost-effectively produce higher quality products.
While it may not be obvious at first, the demands on commercial kitchen floors are great. These basic demands are due to constant foot traffic, contamination by hot oil and organic fats and the action of harsh cleaning chemicals. These can soon lead to floors that are unhygienic and unsafe. This process occurs over years, months or even weeks depending upon the durability of the floor surface itself.
This process can quickly result in an unhygienic floor, one that may not meet the strict industry OH&S standards. Commercial kitchen operators must recognize how strict these particular standards are.
According to the Australia New Zealand Food Standards Code, floors must:
• demonstrate inherent food safety
• meet WHS requirements & HAACP concepts
• be able to be effectively cleaned
• be resistant to grease, food particles and water
• be laid so that there is no ponding of water
There should still be an aesthetic appeal to the overall facility.
EpiMax has a range of products that look good and present commercial kitchens with a hygienic, chemically inert and slip resistant floor surface.