I have noticed that whenever a food and beverage industry floor is specified the focus is on slip resistance and hygienic properties. Both of these factors are incredibly important, however another key factor is often overlooked.
Excessive water in a facility can create hazardous conditions even when the floor is built with slip resistant properties. The pooling of water in kitchens, processing zones, storage rooms or corridors and walkways can create a dangerous hazard and a breeding ground for bacteria.
It is important that effective drainage is factored into the design of these environments. This is achieved through incorporating a combination of drains and gradients into the floor height. Floors should be gradually angled towards the drain to provide the best overall drainage solution.
