Commercial Kitchen Flooring in PU Concrete
A commercial kitchen floor takes hot water, grease, cleaning chemicals and dropped pans every shift, then gets hosed down. The system we specify for that duty is polyurethane concrete, with a coved junction where the floor meets the wall so the room can be cleaned without a seam to fail.
Where this works
- Restaurant and hotel kitchens
- Café, deli and takeaway prep areas
- School, care home and staff canteen kitchens
- Bakery and food prep rooms with wash-down
- Walk-in chillers and cold prep areas
How we install it
- 1Survey the kitchen as it is used
We record where the hot water goes, which cleaning products are used, where trolleys turn and which zones can close and when. Any strip-out of the existing floor and the extent of coving are confirmed at this stage, so the quote reflects the real scope rather than an assumption.
- 2Test and prepare the slab
Pull-off strength and moisture readings come before the specification. Weak areas, spalled edges and damaged joints are cut back and repaired, and the slab is mechanically prepared to the profile a 6 to 9 mm PU concrete build needs.
- 3Pour the floor and the coves together
Where the floor is hosed, a PU concrete cove is formed with the floor so the wall junction is continuous and cleanable, not reliant on a sealant bead. Drains and gullies are detailed so the resin meets them cleanly.
- 4Set the slip grade by zone
Aggregate is chosen for each area: the wet wash-up and prep lines usually need more grip than a dry store. The aim is a floor that is safe under grease and still practical to clean.
Best anti-slip commercial kitchen flooring
The best anti slip commercial kitchen flooring is the one graded for each zone. R12 is the rating most commercial kitchens use, while R13 is kept for wet food-processing areas that are hosed down, and drier stores can sit lower. Coarser aggregate gives more grip but makes mopping harder, so the grade is matched to the contamination and the cleaning method. Our anti-slip floor coating page explains the ratings in more detail.
Is epoxy flooring right for a commercial kitchen?
Epoxy is often the first thing people search for, and it is the economical system for many floors. In a busy commercial kitchen with hot water, steam cleaning and wash-down, it is usually under-specified, and PU concrete is the build we recommend instead. Where a site can only close overnight, acrylic MMA cures fast enough to reopen the next morning. Commercial kitchen epoxy flooring cost and PU concrete cost both depend on area, slab condition, strip-out and coving, which is why we survey and test before quoting rather than give a figure per square foot. See our epoxy flooring and PU concrete flooring pages for each system.
Common pitfalls we prevent
Frequently asked
What is the best flooring for a commercial kitchen?+
For a kitchen with hot water, grease and wash-down, a PU concrete floor with poured coves is the system we specify. It takes steam cleaning, resists cleaning chemistry and leaves no seam at the wall.
Do you remove the old floor and install coving?+
Strip-out and coving scope are confirmed at survey for each kitchen. We record what is there, what has to come up and where coves are needed before we quote.
How long is the kitchen out of use?+
PU concrete is ready for heavy traffic around 72 hours after installation. Where that is too long, we can phase the work by zone or discuss a fast-cure acrylic MMA build.
Can you work around our opening hours?+
Phased installs and out-of-hours working are normal for us on commercial sites. The plan is set around which zones can close and when.
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