Hot washdowns
Hot water on a cool slab, over and over. That thermal shock cracks and lifts standard epoxy. Urethane cement is built to take it.
Food & beverage · Kitchens · Texas Floors for kitchens that never dry out.
Hot-water washdowns, fats, sugars, acids and standing water. Standard epoxy isn’t built for thermal shock or a floor that’s always wet. Urethane cement is.
Where it fails
Why kitchen floors fail early.
Wet, hot and acidic is the hardest combination a floor can face. Here’s where it shows up first.
Fats, sugars and acids
Food acids, sugars and fats slowly break down coatings that aren’t made for them.
Drains and wall edges
Water gets under a floor at drains and where it meets the wall. We key the edges into the slab and can run a cove base up the wall.
Slips
Wet floors need texture. Urethane cement can be finished with a slip-resistant texture that still cleans up.
The system
Urethane cement where it’s wet. Standard where it’s dry.
Wet areas get the heavy system. Dry storage and offices don’t need it, so we don’t charge for it there.
- Wet areas
- System 06 · Urethane cement, about 1/4"
- Fast turnaround
- Fast-cure MMA when the area has to be back in service quickly
- Dry storage
- System 02 · Standard for dry storage and packaging
- Line items
- Crack repair, drain detailing, cove base, moisture barrier if the slab tests wet
- Timing
- Overnight, weekends, or planned around production and sanitation schedules
How it runs
Planned around service and sanitation.
A kitchen can’t close for a week. We plan the install around your hours and your sanitation schedule.
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Walkthrough + moisture test
We note washdown temperatures, cleaning chemicals, drains and traffic, and moisture-test the slab.
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Schedule
We plan overnight, weekend or phased work around service, production and sanitation.
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Prep and keyed edges
Diamond grind or shot-blast with HEPA dust collection, then cut keyed edges at walls and drains so the floor locks into the slab.
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Install, logged
Urethane cement or MMA, cove base where it’s specified, and texture for grip. Every stage logged and photographed.
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Walkthrough + warranty
We walk the floor with you, hand over the record and tell you when the area can go back in service.
Photo record
Real jobs only.
These frames fill with photos from our own Texas jobs as they finish. No stock photos.
Job photo
Job photo
Job photo
FAQ
Kitchen and food plant questions.
Something else? Call (000) 000-0000.
Food & beverage
Why not regular epoxy in a kitchen?
Standard epoxy isn’t built for repeated hot-water washdowns or a floor that never dries. Thermal shock cracks it and water gets underneath. Urethane cement is made for those conditions.
How long does the kitchen have to close?
We install overnight and on weekends, and fast-cure MMA can put an area back in service quickly. The schedule goes in the bid.
Is it slip-resistant?
It can be. We finish wet areas with a slip-resistant texture and match how rough it is to how the area gets cleaned.
What will our health inspector want to see?
We’ll give you the manufacturer’s product data and compliance documents for the system we install, so you have them on file for inspections.