Hygienic Resin Floors for Bakeries & Confectionaries | Sherwin-Williams
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Food and Beverage > Bakeries and Confectionaries

Our Sherwin-Williams range of heavy duty, hygienic resin floor systems for the Bakery and Confectionary industry are slip resistant, and so reduce the risk of slips, trips and falls caused by loose materials and powders such as flour, grains, sugar or water on the floor.

Easy to keep clean and chemical resistant
Our FasTop smooth profile system is a popular choice for areas that require powder spillages to be swept clean in-between more intensive cleaning, because it achieves a good balance between non-slip performance and cleanability of a floor.

Our durable resin floors can stand up to aggressive cleaning regimes that are often found in bakery and confectionary facilities. Our FasTop range of seamless Polyurethane floor systems offer a profiled surface in both wet and dry conditions, and can resist particularly harmful chemicals used as part of the Clean-In-Place (CIP) process such as Caustic Soda, nitric and phosphoric acid.

Hard wearing and impervious Many ingredients used in bakeries and confectionary facilities have the potential to corrode and contaminate floors and wall surfaces. These include oil, sugars and syrups, and natural food acids such as lactic, citric and acetic acids - all of these can eat away at inferior surfaces such as concrete, grouting in tiles or joins in vinyl floors. It’s this kind of corrosion and contamination that can harbour growth of bacteria and put your facility at risk of hygiene infringements. Our systems provide a monolithic floor structure so that there’s no ingress of water, dust or fluids, and nothing gets trapped between the substrate and the floor surface. Our Sherwin-Williams systems are seamless and impervious; spills stay on the surface and can be easily cleaned and hygiene maintained. Our systems can stand the heat Our seamless resin floor systems for bakeries and confectionaries can withstand high temperatures, for example, thermal exposure to reflective heat from ovens, as well as heavy impact, heavy machinery and equipment, and a high volume of footfall. 

Anti-static to reduce explosive dust risk
Where needed our range of Resustat static dissipative systems can control spontaneous transfer of electrostatic charge in areas in bakeries that are susceptible to risk of explosive dust. According to the health and safety Executive (UK), examples of explosible dusts in the bakery industry include: flour, custard powder, sugar, dried milk and potato powder. Processes commonly generating explosible dusts include flour and provender milling, sugar grinding, spray drying of milk, and conveyance/storage of whole grains and finely divided materials.

Whatever the resin flooring system you choose, you’ll have peace of mind that you’ve got support from Sherwin-Williams. From spec to protect, talk to us about how we can help you through every stage of your flooring journey. Why not call us today?
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