Flooring: The Future of Flooring in the Food and Beverage Industry
One element in construction that the
food and beverage industry has often overlooked is their flooring.
But one must realize that how one lays his floor is crucial on
two aspects - safety and hygiene. While many leading players like
Stouffer's, Nestle', Kraft, Parmalat, Heinz, Nabisco, Cargill,
Coca-Cola have gone ahead with polyurethane flooring, it is yet
to become the benchmark for many smaller players. And this is
because many are still not aware of the product.
But it is not a technology that has been developed recently.
In fact, it has been over two decades that ICI Chemicals, the
leaders in polymer technology, who developed this new kind of
flooring. Their innovative team came up with a flawless technology
that provided impact, chemical and thermal shock resistance
for industrial floors. Moreover, they were non-toxic, odorless
and could be installed quickly. While epoxy flooring, which
was developed much before this particular flooring, is porous,
polyurethane flooring is completely non-porous. In addition
to that, the polyurethane flooring structure has been matched
so closely with the structure of concrete, that their coefficient
of expansion is almost the same. All these make polyurethane
flooring much better than any other kind of flooring available
Bacteriological issues are something of very important concern
to the food safety decision makers today. Since bacteria is
not something visible to the naked eye and only a microscopic
study will reveal their presence, any kind of flooring may look
clean when we undertake a rudimentary and visual examination.
But a close inspection would reveal that in other floorings,
the minute pores and fissures are literally the breeding grounds
of bacteria. Polyurethane flooring, without any pores have no
But polyurethane flooring has one problem which stops it from
getting widespread acceptance. And that is the extreme levels
of skill and perfection that is required in laying the floor.
It is only professionals who are highly skilled who can handle
this particular kind of flooring. As their numbers are limited,
and consequently their price is higher. So many smaller firms
are not sure about installing polyurethane flooring.
The other problem is that many floor contractors do not want
to lose out on their regular income of routinely recoating their
client's premises. Since the polyurethane flooring is supposed
to last for years without any repair or replacement, they of
course in a way harm the floor contractor's commercial interests.
About the author:
Thomas MacIntosh writes about on Polyurethane Flooring: The
Future of Flooring in the Food and Beverage Industry to visit
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