The food sector includes different types of floors either for the processing of solid foods (meats, cheeses, pasta, bread, fish, etc.) and for the processing of liquid food (canned food, milk, oil, sauces, juices, wines, etc.).
The fundamental characteristics of the floor surface layer are hardness, hygiene, resistance to chemical residues, non-slip in the presence of water or moisture, the continuity of the masonry floor.

Performance flooring reference:

REFERENCE STANDARDS:
The UNI 11146 (General) Standard refers to the structural design in the event of a new workshop or factory.
The UNI 10996 (General) Standard refers to the restructuring of an existing workshop or factory.

SOLITEC DESIGN RULES:
A new building requires a structural design that includes both the substrate, the concrete plate and the wear surface layer in question.
An existing building will require the concrete plate, on which the new surface layer is to be place, to be checked.

NOTES ON OUR FLOORING:
All the floors of the CHEMIDUR range are suitable for wear resistant coatings in synthetic epoxy type resins, polyurethane, acrylic, for food use. The differences in the choice of resin-based systems will depend on wear, constructive factors for the setting time and the requirements for complying with anticipated works.
DURSIL S flooring is exclusively used in warehouses for ready to sell products.