Promoting Freedom for Creative Architecture
Commercial kitchen flooring must withstand heavy foot traffic, equipment and machinery use, hot spills and splashes, organic acids, washdown chemicals, high/low temperatures and more. Furthermore, it must also be slip-resistant in order to avoid injuries to staff standing for long periods. Finally, comfort must also be ensured.
Selecting an ideal floor for a commercial kitchen is an important decision, as it will determine both staff safety and facility cleanliness. Ideally, a seamless surface should prevent microbes from collecting in crevices or crevices of the floor surface and be resistant to bacteria, viruses and fungus growth. Wood should be avoided because it harbours pathogens which necessitate ongoing maintenance; vinyl provides another viable option but should be less hygienic choice due to VOC production during its manufacture process.
Concrete floors make an excellent choice for commercial kitchens as they are both hardwearing and resilient, providing superior durability. Furthermore, their seamless surface makes cleaning much simpler and hygienic as microbes do not collect between gaps, cracks or seams in their design. However, concrete can absorb bacteria and mildew growth if left without regular care and maintenance.
Sheet good/glue down floors should not be installed in commercial kitchens as they contain seams that allow bacteria and pathogens to infiltrate. Furthermore, installing these floors emits VOCs into the atmosphere that may harm staff members as well as customers.
