Behind the scenes ………….. The kitchen runs all 24/7 catering to the individual taste bud of each discerning customer A completely sanitized environment is difficult to achieve due to a steady stream of foot-traffic,trolleys & hand –carts Spillage of fluids,accumulation of refuse from input ingredients ( vegetables,meats,spices etc) in the vicinity of the work space can be a source of contamination for gourmet meals! Personal hygiene although a stricture, is difficult to monitor on a continuous basis Sweeping,scrubbing dis-infecting are not effective for areas such as tile-joints,wall cracks and pores invisible to the naked eye –these offer safe heaven for germs which breed multiply - having the potential of finally ending up on the plate of the unsuspecting customer! Behind the scenes ………….. The kitchen runs all 24/7 catering to the individual taste bud of each discerning customer A completely sanitized environment is difficult to achieve due to a steady stream of foot-traffic,trolleys & hand –carts Spillage of fluids,accumulation of refuse from input ingredients ( vegetables,meats,spices etc) in the vicinity of the work space can be a source of contamination for gourmet meals! Personal hygiene although a stricture, is difficult to monitor on a continuous basis Sweeping,scrubbing dis-infecting are not effective for areas such as tile-joints,wall cracks and pores invisible to the naked eye –these offer safe heaven for germs which breed multiply - having the potential of finally ending up on the plate of the unsuspecting customer!

Food facts ……..inedible!!! 76 million people suffer from food borne disease,32500 get hospitalized and about 5000 people die every year in the US alone A single bacterium given the right conditions could produce a colony of billions in just a day,hiding in sponges, dish towels sinks,cutting boards and knives and of course ….floors which provide the maximum surface area for their colonization. Floors also provide an easy means of transition to different locations by foot,wheels and other moving devices New and more potent strains of pathogens such as Salmonella Entertidis,E Colin 0157:H7 Shigella Sonnei are being detected Food contaminated by these pathogens tends to look,smell and taste normal and they can even survive in traditional heating and cooling techniques in vogue Food facts ……..inedible!!! 76 million people suffer from food borne disease,32500 get hospitalized and about 5000 people die every year in the US alone A single bacterium given the right conditions could produce a colony of billions in just a day,hiding in sponges, dish towels sinks,cutting boards and knives and of course ….floors which provide the maximum surface area for their colonization. Floors also provide an easy means of transition to different locations by foot,wheels and other moving devices New and more potent strains of pathogens such as Salmonella Entertidis,E Colin 0157:H7 Shigella Sonnei are being detected Food contaminated by these pathogens tends to look,smell and taste normal and they can even survive in traditional heating and cooling techniques in vogue

JOINTS

While the importance of hygiene and strict surveillance is paramount sanitizing areas such as kitchen floors is important because of their inherent propensity to harbour harmful pathogens STP has an array of customized solutions which helps address this concern to a great extent Specialized floor coatings form a joint less monolithic cover over the parent substrate free from pores & cracks which is an effective means of warding off the growth of micro-organisms While the importance of hygiene and strict surveillance is paramount sanitizing areas such as kitchen floors is important because of their inherent propensity to harbour harmful pathogens STP has an array of customized solutions which helps address this concern to a great extent Specialized floor coatings form a joint less monolithic cover over the parent substrate free from pores & cracks which is an effective means of warding off the growth of micro-organisms PREVENTION IS PRIMARY!

Epoxy floorings are essentially 2-3 component resin formulations modified with appropriate fillers and additives which can be applied as a film on the parent floor Their unique features : Joint less Monolithic Chemically resistant Hygienic Abrasion resistant Inhibits microbial colonization

Shalideck SL : Three component,self -levelling epoxy flooring Seamless, joint less and monolithic Good gloss and abrasion resistance Non –porous,hygienic,chemically resistant Does not support fungal or bacterial growth Can withstand traffic with nylon/rubber wheels Available in attractive colours Hygienic and easy to clean Finishes to a thickness of microns

Shalideck SL AS : Three component,seamless epoxy resin based flooring system providing an anti-static surface Provides excellent bond to new as well as existing concrete surfaces Has good chemical resistance to common acids and alkalis present in fruit juices, saturated sugar, vinegar (acetic acid) and also weak bleaching agents Seamless dense surface –easily cleaned and hygienic

Does not support fungal or bacterial growth Resists build up of static charge that might be generated from electronic kitchen equipment.LPG leakages coupled with static charge could ignite and damage life and property. This additional feature of static charge dissipation makes it an ideal choice for big kitchen areas Available in different colours Hygienic and easy to clean Finishes to a thickness of microns

Kitchen walls are susceptible to spillage of fluids sauces/syrups batters thrown up by blenders and other kitchen equipment This is aesthetically undesirable and could corrode walls to provide regions of microbial infestation Shalipoxy FC wall coatings are resistant to common kitchen acids (citric and acetic acids) and form a monolithic layer which acts as a barrier for the parent substrate. Is easy to apply and has a fast drying characteristic with a film coating of 200 microns over 2 coats

Due to smooth and glossy characteristics, it is easy to clean and maintain without loss of aesthetics Chances of bacterial colonization are reduced substantially because of the lack of coves and pores for germs to breed and multiply

For new floors,the concrete should be minimum 28 days old and properly finished The moisture content should be less than 4% For proper adherence,the floor surface is thoroughly cleaned by grinding,scarifying and acid-etching Tiles have joints which makes them an unsuitable substrate for laying epoxy floors a Marble surfaces would need to be thoroughly ground before application of the coating

SURFCE PREPARATION Removal of dust,oil and other contaminants. Bone dry textured concrete surface desirable PRIMER COATING Brush application of 2 component epoxy primer Allow 4-6 hrs drying time(touch dry) EPOXY COATING Blended coatings laid immediately after mixing using steel trowel with notches Spike rollers used to ensure smooth finish free from entrapped air.Curing : 3-7 days

In case of spillage of food and raw ingredients cleaning should be done immediately with detergent and luke- warm water Regular maintenance of trolleys to prevent locking of wheels Use of polyurethane /pneumatic wheels on trolleys Handle sharp kitchen equipment carefully : denting and even deep scratches can occur due to impact of falling objects Use mats to drag heavy objects on the floor Plug leaks in water pipes/air ducts beneath the surface to prevent blistering

KITECHEN HYGIENE SAFE FOOD SATISFIED CUSTOMER

STP has a vast array of flooring solutions backed by years of expertise which has helped us to perfect this technology Call us to discuss your specific needs We shall be happy to assist you in your endeavour towards a clean and aesthetically pleasing kitchen.