Ucrete

Where no other system holds

In a food plant everything comes together: hot rinse water, steam cleaning, aggressive cleaning agents, fat, acids from products, heavy trolleys and the route between freezer and production area. An epoxy floor lets go there because it does not tolerate thermal shock. Polyurethane cement does.

The versions

• BC4 DP10 at 4 mm with a defined slip-resistant profile in class R11, temperature-resistant up to plus 70 °C and suitable down to minus 15 °C.
• MF in 4 to 6 mm with a smooth, dense surface and slip resistance R10, for process areas, cleanrooms, packaging lines and warehouses.

What you can demonstrate at an audit

Both systems are suitable for the food and beverage industry in line with the HACCP guideline, certified by Halal Certification Europe and awarded Indoor Air Comfort Gold according to EN 16516. Reaction to fire is class Bfl-s1 according to EN 13501-1. These are documents you can present, not claims.

Planning in a running plant

The systems are back in use 24 hours after application and can be applied to concrete only 7 days old. For a producer that can only stop for a weekend, or a new build that cannot wait weeks for drying, that makes the sums add up.

Which thickness and which slip resistance

The choice depends on the cleaning method, the temperatures, what ends up on the floor and what traffic drives over it. That often differs per zone within the same hall, so we choose per zone as well.