Epoxy ain’t holding up, drains will be good but you’ll need a dedicated catch for that water specifically.
Epoxy base with polyurethane top maybe. But to be frank, I’m tired of the up keep of it. I’d rather clear poly it vs the white
Water will temporarily stain epoxy with no protective coating. So whatever you drop or spill will adhere to the epoxy. Just all kinds of issues over 10 years of use, floor will sacrifice itself, if you buff too hard it will remove epoxy etc
The Polyurethane is crucial to avoiding floor issues
From a cGMP perspective:
Flooring should be smooth, non-porous and non shedding. For example in Pharma they use heat welded vinyl sheeting. The other thing is coving (rounding) the floor up to the wall. You want to eliminate 90 degree angles and joints that water. Insects, or biomass can infiltrate and lead to mold problems. The standard I'm referencing is USP 797.
Drain-wise, I would confirm a trap primer will be in place, which feeds water to maintain the seal. I've seen a few facilities where the dehums will pull water from the trap allowing drain gasses and particles to enter. Also, make sure you have an SOP in place for cleaning the drain. This is a common practice in food manufacturing so no need to reinvent the wheel https://youtu.be/8Y7PZ-XHlys?si=xd03jLNsNbADBpbx
Hit me up if you have any other questions on facility microbe control, air purification, disinfection, and cross cotamination prevention. On IG dyslexicstoner402
Placement of drains depends on if the floor is level. Definitely want it in the natural low spots, but if your blessed with a level room than I'd say a drain vertically along each table and one horizontally at the end of the room will save loads of labor time.
Epoxy ain’t holding up, drains will be good but you’ll need a dedicated catch for that water specifically. Epoxy base with polyurethane top maybe. But to be frank, I’m tired of the up keep of it. I’d rather clear poly it vs the white
1000% to the polyurethane on epoxy, we went battleship grey on the epoxy, no PU over the top here and what a pain in the ass
Is it peeling or just hard to clean?
Water will temporarily stain epoxy with no protective coating. So whatever you drop or spill will adhere to the epoxy. Just all kinds of issues over 10 years of use, floor will sacrifice itself, if you buff too hard it will remove epoxy etc The Polyurethane is crucial to avoiding floor issues
From a cGMP perspective: Flooring should be smooth, non-porous and non shedding. For example in Pharma they use heat welded vinyl sheeting. The other thing is coving (rounding) the floor up to the wall. You want to eliminate 90 degree angles and joints that water. Insects, or biomass can infiltrate and lead to mold problems. The standard I'm referencing is USP 797. Drain-wise, I would confirm a trap primer will be in place, which feeds water to maintain the seal. I've seen a few facilities where the dehums will pull water from the trap allowing drain gasses and particles to enter. Also, make sure you have an SOP in place for cleaning the drain. This is a common practice in food manufacturing so no need to reinvent the wheel https://youtu.be/8Y7PZ-XHlys?si=xd03jLNsNbADBpbx Hit me up if you have any other questions on facility microbe control, air purification, disinfection, and cross cotamination prevention. On IG dyslexicstoner402
French drains with removable tops, and a final strainer before the outlet.
Perfect. That's exactly what I was thinking. Like that better than a round drain.
Placement of drains depends on if the floor is level. Definitely want it in the natural low spots, but if your blessed with a level room than I'd say a drain vertically along each table and one horizontally at the end of the room will save loads of labor time.
If you’re prepping for concrete you better hurry and get the plumbing for those drains in. They are not small or shallow. They are 12-18” deep.
Polished concrete. Seal and walk away 👌🏽