The food-plant flooring problem
Food and beverage facilities are among the harshest environments for any floor: hot washdowns, organic acids, constant moisture, thermal shock, and strict sanitation requirements. Standard epoxy often fails here, cracking under thermal cycling or breaking down under organic acids.
Why cementitious urethane wins
Urethane cement, also called cementitious urethane, is engineered for exactly these conditions. It tolerates steam and hot-water washdown that would shock an epoxy floor, resists the lactic and other organic acids found in food production, and can be installed at thicknesses that handle heavy thermal cycling without delaminating.
Compliance and safety
These systems can be specified to support facility sanitation programs, install as a seamless, non-porous surface that cleans easily and resists bacterial harborage, and accept aggregate broadcasts for slip resistance in wet processing areas. Integral cove base at wall junctions eliminates the seams where contamination hides.
Specifying it right
Thickness, aggregate, and chemical package all need to match your specific process. A dairy is not a bakery is not a meat plant. We spec the system to your actual production environment and sanitation chemistry, not a generic catalog cut sheet.