Traffic and movement
Record routes, turns and stopping points.
02 / APPLICATION AREA
Food Industry
Non-porous coating systems that jointly meet HACCP hygiene, thermal-shock resistance, chemical resistance and R11–R12 slip resistance.
Load and contact
Identify wheels, supports and fixed-load zones.
Operating conditions
Locate impact, spills, cleaning and sensitive areas.
Installation schedule
Clarify access, work phases and the available shutdown window.
Application context
Assess hygiene and process conditions together.
Non-porous coating systems that jointly meet HACCP hygiene, thermal-shock resistance, chemical resistance and R11–R12 slip resistance.
Selection criteria
Four site inputs guide the decision.
In food production the floor is a hygiene barrier; it must handle hot wash-down, steam, fats and organic acids together with hygiene and slip resistance.
Record this item with the existing condition and target in the project brief.
Review it together with actual site and operating conditions.
Clarify its limits before selecting the detail solution.
Verify it against the technical documents and installation plan.
System alternatives
Related products for this area.
Products selected for this application area according to project conditions.
Project brief
What should be recorded before system selection?
In food production the floor is a hygiene barrier: bacteria-harbouring pores, cracks or sharp wall-to-floor junctions are unacceptable. Hot-water and steam cleaning create thermal shock, while fats and organic acids impose a chemical load. Scientific Floor sets the slip class (R11–R12) alongside hygiene and thermal-shock resistance to build a surface that passes food-safety audits.
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Existing substrate
Record the slab, surface and existing-detail conditions.
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Use scenario
Define traffic, exposure, cleaning and maintenance routines.
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Installation sequence
Clarify work phases, access and the available shutdown window.
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Acceptance scope
Identify the required technical documents and acceptance method.
