RECIPE FOR When it comes to specifying a floor for a food and beverage facility, both MMA and PU
McVities installed two polyurethane finishes in its Glasgow facility in order to tailor the floors texture to different operational demands
Choosing the right floor for a food and beverage (F&B) facility is a tricky task, as it will have to withstand challenging onsite conditions while consistently maintaining a clean and hygienic environment.
There are a number of flooring options that have become popular in the F&B world for being able to provide this combination of properties two of the most common being methyl methacrylate quartz (MMA) and polyurethane (PU).
SPOT THE DIFFERENCE While both are resin materials, the specific chemistry of each is very different and will provide different functionalities. Knowing when to apply an MMA quartz or PU requires understanding the floor’s properties as well as what chemicals, impacts, traffic, temperatures and cleaning it will encounter, in order to ascertain if the system in question is up to the task at hand.
The difference between these two types of materials stems in large from their molecular structure, which affects how it fuses together during the curing process and how it will react to substances.
PUs are typically two-component systems (a resin and a hardener) that when brought together undergo a process of stoichiometric curing to form a solid layer. In contrast, MMAs work by using a catalyst to trigger a reaction that creates a single monolithic mass fused to the substrate. Quartz aggregates are often broadcast into an MMA system in order to add strength, texture and decoration.
HARD-WIRED TO BE HARD-WEARING One of the biggest differences is that once a PU has cured it will have a very high cross-linked density that makes it exceptionally hardwearing. In fact, PUs are so robust that they
are one of the most failure-resistant types of floors and are capable of providing a high-performance surface for up to a decade if properly maintained, even despite the abuse that a busy, complex F&B plant will subject it to.
Alternative materials struggle to provide this life-span when faced with operational challenges such as steam cleaning at up to 120°C, point loading from heavy production equipment, exposure to corrosive industrial chemicals such as sodium hydroxide and nitric acid as well as the intensive cleaning and long hours inherent to the sector.
An MMA quartz system derives strength from its monolithic structure. However, with this type of system a thin wearing coat is required to stop the aggregates and finish from getting scratched or abraded. This final layer, which isn’t required for PU floors, will usually need to be recoated every couple of years.
THE CURE FOR CURING The key advantage of an MMA system is that it is able to fully cure in a matter of hours, regardless of onsite conditions and ambient temperatures. Thanks to the way that it fuses to the substrate it is also very useful for refurbishments, as it can be applied directly on top of the existing coating and therefore avoids the cost and time required to take up the old floor.
PUs have historically been less versatile when it comes to being applied in extreme temperatures, in wet locations or within tight turnarounds. Recent advances in PU technology though has closed this gap, with systems such as Flowfresh HF LT being much easier to apply than traditional PU products in cold and wet settings.
The main downside to how an MMA cures is that it releases a powerful odour that can taint nearby food produce. This problem can be avoided with proper ventilation, as MMA
30 | COMMERCIAL KITCHENS & FOOD PREPARATION
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