Polyurethane flooring systems are the de facto standard for flooring in the food sector owing to their technical properties.

Polyurethane is one of a range of resin flooring types, alongside epoxy, methyl methacrylate and polyaspartic resins, and while these other types of resin flooring systems have some specialist properties which lend themselves to specific applications in the food industry, it’s the polyurethane range of systems which meet the most demanding requirements of the food industry.

Generally polyurethane floors in the foods industry are classified in the FeRFA (The Resin Flooring Association) type range from 4 to 8, ranging in thicknesses from 4 to 12mm, depending on the duty of the application. Technical requirements will vary from one application to another depending on the sector of the flooring industry. The main technical properties which enhance polyurethane’s suitability are:

• Surface finish – appropriate slip resistance to protect operators in wet, greasy and oily environments
• Cleanability – ease of cleaning and disinfection
• Durability – abrasion, loading and impact resistance
• Permeability – to protect underlying substrates and prevent environmental pollution
• Thermal shock resistance – steam, hot water, blast freezing
• Chemical resistance – to the wide range of acids used in food processing and the sterilising and disinfecting chemicals used for cleaning.
• Odour and taint free to prevent contamination during installation, use and repairs.

Darren Watkins, managing director