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