Flooring in the Commercial Bakery & Dry Goods sector

From pasta to pastry manufacturing, the Commercial Bakery & Dry Goods sector covers a wide range of food manufacturing. Using common ingredients (flours, sugars & oils), similar cleaning chemicals and a comparable volume of traffic, many of the challenges faced are very similar.

Challenges

When it comes to flooring in the Commercial Bakery & Dry Goods sector, there are three main challenges to consider:

  1. Fats & Oil
    Throughout main processing areas, butter, oils, water and grease make for not only a slippery floor, but one that is more susceptible to corrosion. As well as this, a highly slip-resistant floor also increases the risk of bacteria growth, creating another challenge.
  2. Cleanability
    As mentioned above, a high non-slip profile increases the risk of bacteria growth but is needed to eliminate slips and trips. As commercial bakery production involves a lot of heat and moisture, bacteria and other unwanted microbes can thrive on cracks in the floor and around drainage.
  3. Downtime
    As the commercial bakery sector produces fresh goods with short expiry dates, production schedules are tightly planned with minimal maintenance shutdowns or planned downtime. Flooring installation needs to be fast, but not compromising on durability or longevity.
Slip Resistant Floor #1, Bakers Maison :: Allied Finishes, Commercial Flooring Solutions

Recommended SteriFloor Solution

A flooring solution with high adhesion, resistance to chemicals and acids, and is cleanable is the basic requirements for this sector. Our SteriFloor Sauber solution is ideal for commercial bakeries and dry goods facilities. It provides a hard-wearing surface, with good cleaning properties and an excellent appearance.
Slip Resistant Floor #5, Bakers Maison :: Allied Finishes, Commercial Flooring Solutions
Flooring at Allied Pinnacle

Project Case Studies

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