Food & Beverage Facilities

Common challenges

• Thermal shock from hot water and steam cleaning
• Organic acids and fats degrading standard epoxies
• Hygiene audits requiring seamless, coved, cleanable floors
• Wet-zone slip management

How Rayson approaches it

1. Map hot, wet and dry zones — one floor rarely fits all
2. Use polyurethane-cement screeds in thermal-shock and high-spill zones
3. Cove floor-wall junctions and detail drains properly
4. Balance surface texture between slip resistance and cleanability