Where? : Public House/Restaurant Kitchen

 

When? : January 2015

 

Timescale : Over-Night Works

 

Scope of Work: To install a resin flooring finish to pub kitchen over the top of existing worn floor. The aim is to create an anti-slip surface that is hygienic and easy to maintain and clean down. 

The Project: 

The Process: 

Step 1: The first step when installing our resin flooring is to ensure that existing floors are level and clean

 

Step 2: We ensure all flooring tiles (if existing) are free from grease/latex etc. prior to resin flooring installation

 

Step 3: We clean and prepare the floor ready for our resin flooring to be poured

 

Step 4: We scatter the floor with an even layer of aggregate/stone for adhesion purposes

 

Step 5: We ensure that the scatter includes the corners of the room for a completely smooth finish

 

Step 6We then lay the body coat using the prescribed manufacturers methods with a curing time of just 2 hours

 

Step 7: We always ensure that even distribution is acheived across the entire floor for a completely seam-free                           surface

 

Step 8: Close examination will identify any pit marks or open areas

 

Step 9: The next step is to lay the coving on top of the floor

 

Step 10: We always ensure that the coving is sealed evenly around the pipework

 

Step 11: We then apply the seal coat to complete the installation - The whole process can be completed within just 2                 hours!

The Outcome: 

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Our team were able to create a completely seam-free surface within this commercial kitchen. This enabled the floor to be far more hygeinic and easy to clean down compared to other flooring surfaces used in these environments. 

 

The resin flooring is compliant with Anti-Slip regulations and we can also provide on-site Pendulum Testing complete with certification to prove this. 

 

Should you have a commercial project similar to this, please complete our Free Enquiry Form which shall put you in touch with a qualified Surveyor to advise you further: