ChefTalk.com › ChefTalk Cooking Forums › Professional Food Service › Professional Chefs › Ultra slick floor, liability & hazard, Solid Advice?
New Posts  All Forums:Forum Nav:

Ultra slick floor, liability & hazard, Solid Advice?

post #1 of 4
Thread Starter 
Does anyone have some solid advice on the best options for kitchen floors? Should I try & sand, chip, strip the floor back to concrete? Or lay sand on top of the current situation, or are there better options?

The company I work for purchased an establishment. While they did an excellent job revamping the dining room, it's my first time transitioning from Sous to Chef... Needless to say, I was blindsided by several things. The KITCHEN FLOOR: I spent a week degreasing every wall, surface, nook, cranny, pulling cakes of grease off everything. I was told the floor was being acid washed, b4 painting. I wanted a textured floor, but what I got was a yellow enamel garage coating, I had degreased the bare cconcrete floor with ridiculous amounts of chemicals, daily prior to the painting, but I did not power wash. Pretty sure that was my first mistake. My dishwasher says grease bubbles up from underneath a second coating I put down while we were closed fOr a day that included silicon sand. This layer helPed immensely for 3 days until the degreaser I have them use ate away enough of the enamel for the silicon sand to dissipate. I want to lay down a large amount of larger industrial sand, and then double paint over it, but I doubt there's enough time between close @10:30 on a week night until the opener shows up @ 9 am... The fatigue mats slide like banana peels across this floor that is a problem I'd like to nip in the butt so I can focus less on avoiding employee scull fracture & more on the FOOD

Does anyone have some solid advice on the best options for kitchen floors? Should I try & sand, chip, strip the floor back to concrete? Or lay sand on top of the current situation, or are there better options? Thanks.
post #2 of 4

Anti-skid/slip tape, lay it down in stripes and put your mats on that. Tape lifts off, just add another strip once the floor is dry before service. Relatively cheap and should stop your mats from doing the mambo when it gets wet.

Apprentichef - Six stitches to go home early and you can't die until your shift is over.

 

Reply

Apprentichef - Six stitches to go home early and you can't die until your shift is over.

 

Reply
post #3 of 4

until you have a down time where the floors can be properly fixed, you may try what we did in an oil changing area...

we had a similar problem with an oil bay in a semi truck repair bay... we actually put spikes in the floor that we could hook rubber mats into.

 

obviously the spikes needed to be placed strategically, to hold the mats tight, and prevent tripping hazard. hopefully your mats can be stretched under counters and work areas and kept tight that way.

 

hope that helps

post #4 of 4

Nothing beats ceramic tile floor, I had similar concrete floor problems, over time concrete can absorb a lot of grease, and it seems to come out forever after trying to paint, treating with acid takes off the top layer but doesn't go deep enough, you dont have to have expensive tile, but it does cost to have it installed, in the long run it will cost much less than trying anything else, because you will end doing it over and over again, and live with a floor that hard to clean, and slick to work on.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Professional Chefs
ChefTalk.com › ChefTalk Cooking Forums › Professional Food Service › Professional Chefs › Ultra slick floor, liability & hazard, Solid Advice?