Serving Harrisburg · Mechanicsburg · York · Lancaster — I-81 / I-83 Logistics Corridor
System 02 / Food Service

Urethane cement flooring that survives the kitchen.

Standard epoxy fails in food environments. Boiling water washdowns and freezer thermal cycling crack and debond it within months. Urethane cement is the only system that genuinely belongs under hot lines, walk-ins, and processing equipment.

System Overview

Why urethane cement, not epoxy.

Urethane cement (also called polyurethane concrete or hybrid urethane) is a trowel-applied system, typically 4–9 mm thick, that thermally expands at roughly the same rate as the concrete slab beneath it. That single property is why it survives where epoxy fails: a 200°F washdown over a 40°F slab doesn't shear it loose.

PropertyUrethane CementStandard Epoxy
Thickness4–9 mm10–60 mil (0.25–1.5 mm)
Thermal shockExcellentPoor
Max service temp~250°F~140°F
Steam / hot water cleaningDaily, fineCauses failure
USDA / FDA compatibilityYesSome formulations

Integral cove base

A trowel-formed 4–6″ cove where the floor meets the wall, sealed continuously with the floor system itself. Eliminates the 90° corner seam where bacteria, water, and debris accumulate under standard tile-and-grout installations. Required by most health inspectors who've seen a few outbreak investigations.

Drainage & trench detail

Slope-to-drain pitched into the wet pour, with the same urethane system run continuously into and around stainless trench drains. No tile-edge failure points. No grout to deteriorate.

Slip rating

Aggregate is broadcast into the wet topcoat to a slip rating matched to your environment — light texture for dry prep areas, heavy texture for fryer zones and wet processing. DCOF (Dynamic Coefficient of Friction) targeted at ≥ 0.42 wet, exceeding ANSI A326.3 wet-floor recommendations.

Antimicrobial option

Silver-ion or proprietary antimicrobial additives integrated into the topcoat. Worth specifying where the floor is part of an HACCP plan; less critical where daily sanitation is rigorous.

Environment Matrix

Which thickness, which texture, which detail.

Not every food facility needs a 9 mm pour. Right-sizing the spec controls cost without undermining performance.

EnvironmentRecommended ThicknessSurface TextureNotable Detail
Front-of-house, dry prep4 mmLight broadcastDecorative pigments available
Restaurant cook line6 mmMedium broadcastIntegral cove + trench drainage
Bakery / commissary6–9 mmMedium broadcastOil & sugar resistance
Brewery / cidery9 mmHeavy broadcastAcid resistance for CIP runoff
Blast freezer (-20°F)6–9 mmN/A (no washdown)Specific low-temp formulation
USDA-inspected processing9 mmHeavy broadcastCove + drainage + antimicrobial

New build or replacing a failing floor?

Either way, we'll write a spec to your environment.

Start Project
📞 Call (717) 500-1460