URETHANE MORTAR
Urethane mortar: the floor that shrugs off boiling water.
The thermal-shock-rated system for breweries, kitchens, and processing floors that get hot wash-down every single day.
The thermal-shock-rated system for breweries, kitchens, and processing floors that get hot wash-down every single day.
Standard epoxy is tough, but pour 180 degree wash-down water on it daily, or roll a steam cleaner over it, and thermal shock will find its edge. Urethane mortar (urethane cement) is the system built for that abuse.
Repeated rapid temperature swings expand and contract a coating faster than the slab beneath it.
A cementitious urethane troweled on thick, moving with the slab through temperature swings.
This is the floor under most of the food and beverage industry for a reason.
Urethane mortar costs more than epoxy, and plenty of commercial floors do not need it. If your floor never sees hot wash-down or thermal cycling, Jack will say so and quote the epoxy system instead.
When you do need it - fryer lines, kettle rooms, dish pits, freezer thresholds - nothing else lasts, and we install it with the same integral cove base and phased scheduling as the rest of our commercial work.
Jack walks your facility personally, meters the slab, and writes an itemized proposal with a phased plan that works around your operation. Spec sheets, references, and proof of insurance come with it.