Commercial kitchen and hospitality flooring
A commercial kitchen floor has to stay slip-resistant under grease and water, take hot fats and cleaning chemicals, and go down around trading hours. Specify a polyurethane cement topping such as Hychem Hycrete Food Grade (6–9 mm), or a fast-cure novolac epoxy such as TL2 Flash, which cures in 4 hours.
What the floor has to handle
- Fats
- hot animal and vegetable fats at fryers, grills and rotisseries
- Water
- constant mopping and hose-down
- Slip
- wet, greasy floors need a high slip rating
- Downtime
- overnight or weekend installation around trading
- Hygiene
- seamless, coved and easy to clean
- Heavy Duty Industrial SolutionsHychem Hycrete PU-SLPolyurethane concrete flooring systemView system Data sheetFast cureFood safeSlip resistant
- Heavy Duty Industrial SolutionsHychem Hycrete TCTopcoat for polyurethane concreteView system Data sheetChemical resistantLow temperature cureLow VOC
Also suits every industry
Standards that apply
| Standard | Title | What it means for the floor |
|---|---|---|
| FSANZ Standard 3.2.3 | Food Premises and Equipment (Food Standards Code) | Floors must be able to be effectively cleaned, must not absorb grease, food particles or water, and must be laid so water does not pool. |
| AS 4674-2004 | Design, construction and fit-out of food premises | Withdrawn, but still referenced by councils: impervious, cleanable floors and coved junctions where floor meets wall. |
| AS 4586-2013 | Slip resistance classification of new pedestrian surface materials | Classes a new floor: P0–P5 on the wet pendulum, R9–R13 on the oil-wet ramp, A–C for wet barefoot areas. Ask for the class the area needs, not just "non-slip". |
| SA HB 198:2014 | Guide to the specification and testing of slip resistance of pedestrian surfaces | The handbook that recommends a class for each kind of area — wet entries, kitchens, ramps, pool concourses. |
Which product holds which certificate: certifications and approvals.
FAQs about commercial kitchen and hospitality flooring
What is the best floor for a commercial kitchen?
A seamless, coved, slip-rated resin floor that resists hot fats: polyurethane cement (Hycrete) for heavy-use kitchens, a novolac epoxy (TL2 Flash, SF12) where the kitchen must reopen fast.
Can a kitchen floor be done overnight?
Often, yes. TL2 Flash cures in 4 hours; SF12 takes light traffic within 5 hours at 25 °C; Polyac MMA is walkable after 1 hour at 20 °C. We match the system to the time you have.
What slip rating does a kitchen need?
SA HB 198 recommends classes by area; wet, greasy commercial kitchens sit at the high end of the R-scale. SF12 is available from R9 to R13.
Does the floor need coving?
Yes. Food-premises fit-out rules call for coved, sealed junctions between floor and wall so there is nowhere for food waste to collect.
Guides to read next
A quick turnaround for a $10 million kitchen
When a global furniture retailer needed to refurbish the kitchen floor at one of its stores, a key consideration when selecting a solution was minimal downtime.
Serving up a flooring solution for hospitality
New cafés, bars and restaurants keep opening across Australia, and each needs a floor that meets the hygiene standards and the way the venue works.
Keeping kitchen floors bacteria free
Commercial kitchens in Australia have strict food safety requirements to ensure floor finishes are clean, serviceable, slip resistant and most importantly free of harmful bacteria.
Specification service
Specifying for this environment?
Tell us the traffic, the cooking oils and the washdown regime.
or call 1300 HYCHEM