Floors for bakeries and butcheries

Strict requirements are placed on floors in bakeries and butcheries. Rightfully so, because a damaged floor can quickly become a breeding ground for bacteria and various pathogens. These are precisely what we want to keep out of the food industry. Floors installed in the food industry are inspected according to HACCP guidelines. These guidelines are established to ensure the safety and hygiene of food products. A floor must be hygienic, liquid-tight, heat-resistant, and easy to clean.

Hygienic floors according to HACCP guidelines

Whether a floor complies with HACCP guidelines depends on the type of floor, but also on the installation method. A professional floor installer must ensure that the floor is properly installed, has sufficient slope, and contains no cracks, joints, or expansion gaps. Due to the strict requirements, coating floors, epoxy cast floors, or screed floors are recommended in the food industry. These flooring systems are suitable for preparation and processing rooms, bakeries, packaging areas, as well as cooling and freezing cells.

Suitable flooring systems for the food industry

C1: Coloured Quartz

A wear-resistant epoxy flooring system for heavy-duty applications where hygiene and safety are central.

G1: EpoFlow 1-2

A self-leveling epoxy cast floor (2K) suitable for medium to heavily loaded industrial applications.

C6: EpoRol antislip 1,5 mm layer thickness

A highly wear-resistant epoxy system (2K) with anti-slip (1.5 mm), suitable for medium to heavy-duty applications.

C7: EpoRol antislip 2,5 mm layer thickness

An epoxy system (2K) with anti-slip (2.5 mm layer thickness), suitable for extremely heavy-duty applications.

I2: Trowel floor

An epoxy trowel floor (3K) with mineral fillers, suitable for mechanically and chemically heavily loaded applications.

Want to extend your flooring range with Romar-Voss floors?

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