(Village Maid Cheese, Reading, Berkshire - Pumadur HF 9mm Thick)
As with other wet processing facilities, dairy and cheese processing facilities provide a challenging environment for unprotected concrete flooring.
Specific requirements in these environments are:
Pumadur HF can thoroughly cleaned and sanitised
Pumadur HF at 9mm thick can be cleaned with pressurised steam and/or boiling water
Pumadur HF is resistant to a wide range of cleaning chemicals
Pumadir HF has high and flexural strengths which means that it can withstand heavy loads and abrasion
Pumadur HF provides a safe working surface for pedestrian and wheeled traffic
Pumadur HF is anti-slip in both wet and dry conditions
Pumadur HF does not support the growth of bacteria
Pumadur HF can be laid on top of solid, well bonded quarry tiles
Pumadur HF is non-tainting and has been independantly tested by the Campden & Chorleywood Food Research Association
Cheese production floors are often wet or immersed in water, milk, brine, whey and other by-products.
Cleaning and sanitising operations can also subject the floor to significant thermal cycling.
Owing to their effectiveness on grease, oil, and other organic matter, strong chemical cleaners may be used.
Pressurised steam cleaning can subject the floor to thermal shock and cause surface spalling in unprotected concrete.
Because of their acidic nature, dairy fats, acids and proteins will attack unprotected concrete by reacting with the alkaline cement paste that binds the concrete together thus weakening it and making it more susceptible to damage from impact, abrasion, thermal cycling, and further chemical attack.
Dairy and cheese processing floors can present slip hazards. They are often wet or damp, and fats or oils may be present. Operatives must have secure footing, particularly when working around hazardous equipment and/or heavy moving loads.
Dairy and cheese process floors may be subjected to heavy forklift and pallet trucks. Much of the mechanical damage that occurs on the floor is adjacent to the floor joints, due mainly to impact resulting from solid wheeled vehicles.
Polyurethane resin floor systems in particular are highly recommended in dairy and cheese processing plants.
Polyurethane resin flooring technology was developed and patented by ICI in the 1960's and are ideally suited for installation into wet food environments. They are often referred to as food grade or food safe floor finishes with most of the resin flooring manufacturers having had their systems tested and verfied by independant bodies such as the Campden & Chorleywood Food Research Association.
They consist of waterborne polyurethane resins with cement and aggregates to provide fast cure, moisture tolerant systems with no strong odours or flammability issues.
They cure quickly in the cool and damp conditions typical of dairy and cheese processing plants and provide excellent chemical resistance and can withstand organic acids and common cleaning chemicals.
Polyurethane resin floors are extremely hard wearing with excellent impact and abrasion resistant properties and are impervious and non-porous.
For many years polyurethane resin flooring systems have demonstrated excellent performance in wet food processing environments and in areas subject to severe thermal cycling, especially within the harsh conditions often present in dairy and cheese processing facilities.
Polyurethane resin floor screeds can be subjected to high temperatures and steam cleaning so offer first class performance in these aggressive environments.
BS8204-6 categorises these floors as Type 8 (highest rating) suitable for use in very heavy duty environments.
Internal coved (rounded) skirtings are another feature to consider. When we install your new cheese production floor we can continue the flooring right up the walls, typically about four inches. This is referred to as an internal coved or radius skirting and eliminates the right angled hard edge where the new floor meets the wall preventing the build up of dirt and making the whole floor much easier to clean.
Cleaning and sanitising operations can subject cheese production flooring to significant thermal cycling. At 9mm in thickness Pumadur HF withstands temperatures of up to 120oC which means that it is suitable for cleaning using pressurised steam, boiling water and is unnaffected by hot water discharges from vessels.
Because of their effectiveness on protein and bacteria, strong chemical cleaners are often used in the cleaning of cheese production floors - Pumadur HF is chemically resistant to such cleaners.
Cheese production flooring can present slip hazards as it is often wet or damp - Pumadur HF provides a positive anti-slip finish in both wet and dry conditions and is highly recommended for cheese production floors owing to its physical and chemical properties.
Pumadur HF is often referred to as a 'food grade' or 'food safe' floor finish and has been tested and verified as being 'non-tainting' by the independant body the Campden & Chorleywood Food Research Association using their test method TES-S-002.
Pumadur HF resin floors are extremely hard wearing with excellent impact and abrasion resistant properties and are non-porous and impervious throughout their thickness.
For many years the Pumadur HF polyurethane resin flooring system has demonstrated excellent performance in cheese production flooring, commercial kitchens, wet food processing environments and areas subject to severe thermal cycling.
Pumadur HF is complemented with Pumadur CG for coved (rounded) skirtings and Pumadur TF sealer for application onto these skirtings.
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