DeKalb IL Epoxy Flooring installs commercial kitchen flooring in DeKalb, IL, serving surrounding cities including Cortland, Sycamore, Genoa, Elburn and Rochelle. Kitchens are the hardest floors we coat, and in more than 20 years of floor work, we have learned that a restaurant floor has to satisfy two masters: the health inspector reviewing the plans and the dish crew hosing it down at closing time.
A commercial kitchen floor takes hot water, steam, grease, food acids, dropped pans and heavy equipment every day. It also has to slope to drains, meet the wall without a dirt-trapping corner and stay grippy when wet. Ordinary coatings fail in those conditions, often within a year.
We specify kitchen floors for health department plan review before the permit is issued, so the floor is approved before installation rather than questioned after. Every proposal names the system, the cove details, the drain work and the closure schedule.
Health Code and Plan Review
DeKalb County Health Department Food Plan Review
A new or remodeled food establishment in DeKalb County goes through DeKalb County Health Department food plan review before it opens. The review looks at finishes in food preparation, storage and wash areas, including floors. A floor that does not meet the food code can hold up an opening.
We provide the product data and specifications for the floor system so they can be included in your plan submittal. That puts the floor in front of reviewers early, when changes are easy.
Smooth, Durable and Easily Cleanable Floors
FDA Food Code 6-201.11 calls for floors in food areas to be smooth, durable and easily cleanable. It also allows slip-resistant surfaces where safety requires them, which is the antislip exception kitchens rely on. A seamless resin floor with the right texture meets both needs.
The texture has to be enough to grip under wet, greasy shoes without becoming impossible to clean. We show texture samples and explain the trade-off for each area of the kitchen.
Coved Floor and Wall Junctures
FDA Food Code 6-201.13 calls for coved junctures between floors and walls in areas cleaned by water flushing. A cove removes the corner where grease, water and debris collect and bacteria grow. It also makes mopping and squeegeeing far more effective.
We form integral coved bases from the same material as the floor, so there is no seam between floor and wall. The top edge of the cove is sealed to the wall.
Why Urethane Cement Suits Kitchens
Hot Water, Steam and Thermal Shock
Kitchen floors see boiling water, steam from dish machines and hot oil, often right next to cold spills from coolers. That rapid temperature change, called thermal shock, can crack or debond a standard epoxy floor. Urethane cement is formulated to flex and tolerate those swings.
That is why urethane cement is the usual choice around cooking lines, kettles and dish rooms. Areas such as dry storage may use a lighter system.
Grease, Fats and Food Acids
Animal fats, cooking oils, vinegar, citrus and dairy all reach a kitchen floor. Over time, they attack many coatings and soften the surface. Urethane cement resists that chemical exposure better than standard epoxy.
Regular cleaning still matters, since even the best floor lasts longer when grease is not left to sit. We provide cleaning guidance suited to the system installed.
Tolerance for Moisture in the Slab
Kitchen slabs are often wet and may have been for years. Some urethane cement systems tolerate more moisture in the concrete than typical epoxies, which helps in older restaurant buildings. We still test the slab with ASTM F2170 probes or ASTM F1869 kits before choosing the system.
The test result decides whether additional moisture mitigation is needed. That keeps the floor from blistering after reopening.
Building a Kitchen Floor That Drains
Slope to Floor Drains and Trench Drains
Kitchen floors have to slope toward floor drains, floor sinks and trench drains so water does not pool. We check the existing slope and correct low spots with trowel-applied material where needed. The floor is then built to carry water to the drains.
The coating is detailed tightly at every drain body so water cannot get under the floor. Grinding dust is collected at the grinder and never washed into the drains.
Slip-Resistant Texture Zone by Zone
The cooking line, dish area and prep tables each see different spills and traffic. We can vary the texture by zone, with heavier texture where grease and water are worst and lighter texture where cleaning is a priority. Quartz aggregate broadcast is a common way to build that texture.
Coolers, Dish Rooms and Food Production
Walk-In Coolers and Freezers
Walk-in coolers and freezers need floors that tolerate cold temperatures and frequent cleaning. Installing them usually requires emptying the unit and warming it enough for the material to cure. We coordinate timing with your refrigeration contractor.
Dish Rooms, Breweries and Food Production
Dish rooms, breweries, bakeries and food production spaces face constant water, heat and chemicals. Urethane cement with integral coves and good drainage suits these spaces well. We tailor the system to each operation’s cleaning routine.
Scheduling Around Service
Short Closures and Overnight Work
Every day a kitchen is closed is lost revenue, so we plan the installation around your service hours. Fast-curing systems allow many kitchens to reopen after a short closure. Some areas can be phased so part of the operation keeps running.
- 20+ Years of Floor Work
- Moisture Testing in Every Scope
- Written Proposals and Contracts