Flooring for food and beverage processing plants

Processing floors take hot water, steam, fats, sugars and acids every day. We install systems built for sanitation and constant washdown.

Food plants are hard on floors. Hot washdown water, steam cleaning and cold rooms cause thermal shock that cracks standard coatings. Fats, blood, sugars and organic acids attack the surface. Urethane cement is the standard choice in these areas because it handles heat, chemicals and moisture. We finish it with an anti-slip texture so wet floors remain safer to walk on.

Drainage matters as much as the coating. We correct slopes and set trench drains so water does not pond. Integral coves seal the wall line, supporting easy cleaning and sanitary design. Installs are planned around shutdowns, weekends and nights, and our crews are WHMIS and First Aid trained for work inside active plants.

What the floor has to handle

Built for how the space is used

Thermal shockHot washdown and steam crack many coatings. Urethane cement is built to resist rapid temperature changes.
Wet, slippery floorsConstant water and fats make floors slick. We broadcast aggregate into the system to give a textured, slip-resistant finish.
Sanitary designSeams and gaps hold bacteria. Seamless floors with integral coves support easy cleaning and sanitary design.
Standing waterPonding water is a sanitation problem. We slope floors to drains and install trench drains where needed.
Integral coving

Why coves matter

A cove carries the floor up the wall in one seamless piece. There's no joint at the base of the wall for water, chemicals or bacteria to get into.

DELAGA installs radius and 45° coves from 2" to 9" high, in the same resin as the floor, so floor and wall base clean as one surface.

Waterproof wall baseWith a urethane cement or polyurethane system, floor and cove form one sealed, chemical-resistant surface. Wash-down water stays out of the wall joint.
No mould at the wall lineMoisture can't seep into the floor-to-wall joint, so mould and bacteria have nowhere to grow.
Faster, cleaner wash-downRadius coves have no corner for dirt to pack into. Hoses and squeegees reach every edge.
A detail inspectors look forSealed, cleanable wall bases are expected in food, healthcare and lab spaces. Coves help your facility meet that standard.

Common in commercial kitchens, food processing, hospitals and labs, manufacturing and mechanical rooms.

Plain wall joint compared with an integral cove Without a cove Open joint traps water and dirt With an integral cove 2" to 9" One seamless, washable surface
Common cove heights
2-inch cove2"
4-inch cove4"
6-inch cove6"
9-inch cove9"
45-degree cove45°
Questions

Food & Beverage Processing: FAQ

Why urethane cement instead of epoxy?

Urethane cement handles heat, thermal shock and moisture far better than standard epoxy. That makes it a common choice for washdown and cooking areas.

Can you install in coolers and cold rooms?

Yes. We plan coolers around temperature and cure needs, and some rooms must be warmed during installation. We confirm the approach during the site assessment.

Can work be done during a production shutdown?

Yes. We often work over weekends, holidays and planned shutdowns. Large areas can be done in phases so lines restart on schedule.

How long before the floor can return to service?

Many urethane cement systems take foot traffic within a day. Full cure time depends on the product and room temperature, and we confirm it before work starts.

Related industries

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