FEATURE
from surviving in the joints and cracks that are typical of alternative flooring systems such as tiles or acid bricks.
THERMAL SHOCK SURVIVOR Many food and beverage processing plants will also need to account for thermal shock conditions, whereby the ambient temperature changes significantly and almost immediately, which can lead to floor failure.
Most often thermal shock happens when facilities that usually remain at room temperature are cleaned using very hot water or steam. This immediate change will cause the floor finish to expand or contract at a different rate to the substrate, leading to cracks, bubbling, peeling or delamination.
A high level of cleanliness must be
maintained in the face of a wide variety of
challenges that flooring in large-scale industrial spaces inevitably experiences.
Flowfresh systems have a coefficient of expansion similar to that of concrete, therefore the material expands, contracts and moves with the substrate to prevent any lasting damage. A thick polyurethane system is especially advisable for cold stores, blast freezers, furnaces and the space underneath hot ovens, due to the inevitable long periods of exposure to extreme temperatures.
CUSTOMISABLE FLOORING Different facilities will need to overcome different issues – and even various parts of the same compound will likely have varying conditions and challenges to face. Flowfresh systems can be tailored to meet the specific demands of the area they are being installed within.
Many industrial plants take advantage of the fact that signage can be incorporated into a Flowfresh finish
twitter.com/TomoFlooring
to enhance on-site safety. The bright and colourful systems available in the range allow walkways to be clearly marked out, helping staff and visitors avoid getting unnecessarily close to machinery and produce.
The colourful nature of the product is also ideal for segregating different working areas. This is advantageous for locations where, for example, raw and cooked meats are in close proximity to each other, as they can be easily separated with a simple colour coded system.
A large proportion of food processing facilities have to cope with substances and workloads that could lead to slippery conditions underfoot. Broadcasting aggregates into the floor can enhance traction and reduce the risk of slips and trips. The quantity of aggregates can be adjusted depending on the needs of the area, as it is likely to be different in the main production zones to the staff breakout and amenities areas. It is also important to ensure that the floor is laid to a fall to enhance drainage and prevent the pooling of water.
By carefully considering the demands placed on the floor of a food and beverage facility, developers can ensure that they choose a product that will work with the environment. Antimicrobial flooring such as Flowfresh is a great example of this, as not only will it provide a robust and reliable surface for the equipment and staff but it will continuously work 24 hours a day to eliminate bacteria.
www.flowcrete.co.uk 37
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64