Polyurethane Flooring for Kitchens and Cold Areas
Where epoxy softens, yellows or debonds, polyurethane survives — steam cleaning, thermal shock and permanent wet.
When polyurethane is the right answer and epoxy is not
- Hot water and steam washdown. Epoxy debonds under repeated thermal shock, polyurethane screed absorbs it.
- Organic and lactic acids in dairies, bakeries and beverage plants, which attack standard epoxy.
- Cold stores and blast freezers, where the system has to be laid and cured at low temperature.
- Floors with falls to drains, where a trowel applied screed can be graded and an epoxy coating cannot.
Build-ups
- Three millimetre self levelling polyurethane for light to medium duty kitchens and production areas.
- Six millimetre screed for wet process areas and wheeled traffic.
- Nine millimetre heavy duty screed where thermal shock and impact are both present.
- Coved skirting at every wall junction, formed in the same material so there is no joint to fail.
The details that decide the result
A polyurethane floor rarely fails in the middle. It fails at the edges: at the drain, at the door threshold, at the wall junction and at the anchor cut. We cut anchor grooves at every termination, form the coving in one pass with the floor, and set the falls before laying rather than hoping the slab is already graded.
Sectors
Central kitchens, dairies, bakeries, beverage plants, meat and poultry processing, cold stores, hospital and hotel kitchens. Madinah, Jeddah and the Makkah region as standard, Riyadh and Dammam on request.
Preparation
Polyurethane screed needs a sound, mechanically opened slab exactly as epoxy does. See concrete shot blasting, and epoxy flooring for the systems we apply elsewhere in the same plant.
Tell us about the area
Send the area, the process running in it, the wash regime and the temperatures, and we will specify the build-up.