{"id":9447,"date":"2026-11-02T04:15:33","date_gmt":"2026-11-02T04:15:33","guid":{"rendered":"https:\/\/www.jinyupaint.com\/?p=9447"},"modified":"2026-11-02T04:15:34","modified_gmt":"2026-11-02T04:15:34","slug":"food-processing-flooring","status":"publish","type":"post","link":"https:\/\/www.jinyupaint.com\/pt\/food-processing-flooring.html","title":{"rendered":"Food Processing Flooring: Types, Standards and How to Choose"},"content":{"rendered":"

Food processing flooring is the floor system a plant installs where food is received, processed, packed or stored. It has to carry traffic and equipment while surviving washdown chemicals, hot water, fats, sugars and cold, and it has to stay cleanable for the life of the building.<\/p>\n\n\n\n

Four decisions decide the answer: what the floor is exposed to, how wet it gets, how hot the cleaning is, and how long the area can stop. Get those four right and the product family follows.<\/p>\n\n\n\n

This guide separates the four systems in common use, sets them against the zones of a food plant, explains which standards actually apply, and ends with a five-question route you can run on any room.<\/p>\n\n\n\n

\"Plan<\/figure>\n\n\n\n

Figure 1: One building, four exposures. The floor system is chosen at zone level, not at building level.<\/p>\n\n\n\n

1. What food processing flooring has to survive<\/h2>\n\n\n\n

Five loads act on a food plant floor at once: water and cleaning chemicals, thermal shock from hot washdown, mechanical load from pallets and equipment, chemical attack from product and cleaning, and abrasion from traffic. Water is the constant. It arrives as washdown, as condensation, as spillage and as steam, and it finds every joint, crack and drain collar. A floor that resists chemical attack but not water ingress will fail at the bond line, not at the surface.<\/p>\n\n\n\n

The drainage fall decides whether water leaves or sits. Whole-floor fall is usually 1:80 to 1:100, about 1.0 to 1.25 percent, with 2 percent reserved for local wet areas, drain surrounds and thresholds. Building 2 percent across a 30 m bay drops the floor 600 mm and takes headroom, drain depth and equipment bases with it. Decide it room by room: one building can hold three food plant flooring types. Food grade resin flooring is a family of systems rather than a product you order by name, and the schedule should read that way: zone, exposure, thickness, finish.<\/p>\n\n\n\n

2. The four families: epoxy, polyurethane, cementitious urethane, MMA<\/h2>\n\n\n\n

Almost every food plant floor is one of four resin families. They differ in binder chemistry, and the chemistry sets what each one can survive.<\/p>\n\n\n\n

Table 1: The four resin families used in food plants, by binder behaviour.<\/p>\n\n\n\n

Family<\/th>Typical build<\/th>Strong at<\/th>Weak at<\/th><\/tr><\/thead>
Ep\u00f3xi<\/td>0.3-1.5 mm<\/td>Dry and light wet areas, cost, colour range<\/td>Thermal shock, UV, hot caustic, damp slabs<\/td><\/tr>
Poliuretano<\/td>2-3 mm<\/td>Flexibility, thermal cycling, cold rooms<\/td>Solvent attack, very hot washdown with fats<\/td><\/tr>
Cementitious urethane<\/td>6-9 mm<\/td>Hot washdown, lactic acid, damp concrete<\/td>Cost, minimum thickness, short pot life<\/td><\/tr>
MMA<\/td>3-4 mm<\/td>Cure at low temperature, rapid return to service<\/td>Odour during application, solvent sensitivity<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

Epoxy is the default for dry and light wet areas. It is inexpensive, available in many colours and easy to clean. Its thermal shock resistance is limited, which is why it fails around fryers, kettles and hot washdown points.<\/p>\n\n\n\n

Thickness across the four food plant flooring types spans two orders of magnitude, from 0.3 mm to 9 mm. Thermal shock resistance is the property that separates them, and an epoxy with good thermal shock resistance still cannot match a 6 mm urethane at a drain where 80 \u00b0C water lands twice a shift.<\/p>\n\n\n\n

Polyurethane is the flexible option. It moves with the slab, tolerates thermal cycling and is the usual choice for cold rooms and chilled process. It is not a substitute for cementitious urethane where fats and 80 \u00b0C water arrive together.<\/p>\n\n\n\n

Cementitious urethane<\/a> is the heavy wet-process system. At 6 to 9 mm it absorbs thermal shock, resists lactic acid and tolerates a damp substrate. It costs more, needs a longer window and has a short working life once mixed.<\/p>\n\n\n\n

MMA is the programme system. It cures in one to two hours and can be walked on the same shift, which matters when the alternative is a stopped line. The odour during application is the constraint, and it needs ventilation and an empty area.<\/p>\n\n\n\n

3. Wet process, dry process and cold areas need different systems<\/h2>\n\n\n\n

A wet process area is one where water or product liquid is on the floor for part of every shift: dairy, brewing, meat, vegetable washing, beverage. These areas need a monolithic system, a fall to drainage and a slip class matched to the contaminant.<\/p>\n\n\n\n

A dry process area is one where the floor stays dry in normal running: bakery, dry blending, packaging, warehouse. Here the priorities invert: dust control, abrasion resistance and a sealed, cleanable surface matter more than chemical resistance.<\/p>\n\n\n\n

Cold areas add a third variable. Below zero, standard epoxy will not cure, condensation forms on any cold surface, and freeze-thaw cycles attack the bond line. Low-temperature MMA and specialist polyurethane are the systems that work; the floor also needs a detail at insulated panel junctions so movement does not crack the resin.<\/p>\n\n\n\n

A wet room and a dry process area in the same plant will not share a system, and forcing one does damage at the boundary where washdown water reaches the dry zone. Most food plant flooring types differ in binder, not in colour, and the binder is what the boundary exposes.<\/p>\n\n\n\n

\"Trench<\/figure>\n\n\n\n

Figure 2: Water has to leave the room. A wet process area is defined by the drain, not by the equipment list.<\/p>\n\n\n\n

4. Standards that actually apply: slip, hygiene, chemical<\/h2>\n\n\n\n

No single standard certifies food processing flooring. Three families of standard apply, and each answers a different question.<\/p>\n\n\n\n

Slip resistance is measured by DIN 51130<\/a> with shoes and oil, giving R9 to R13, and by DIN 51097 barefoot with soap, giving A, B or C. In North America, ANSI A326.3 reports a DCOF value with 0.42 as the wet threshold. A wet process area with fats usually needs R12; a dry packing hall is often R9 or R10.<\/p>\n\n\n\n

Hygiene requirements come from the regulator, not from a product certificate. In the United States, FDA rules under 21 CFR 117 require cleanable surfaces; meat, poultry and egg plants fall under FSIS rules in 9 CFR 416, where the facility requirements for floors and cleanability sit in 416.2.<\/p>\n\n\n\n

Resin system selection follows from those three questions, and food plant floor systems that ignore one of them fail on another. A floor chosen only for chemical resistance, for example, will fail on slip in a greasy room before the chemistry is ever tested. Private schemes such as BRCGS, FSSC 22000 and SQF audit the condition and maintenance of the floor rather than naming a system.<\/p>\n\n\n\n

Chemical resistance is not a standard but a test result at a stated concentration and temperature. A claim without both numbers is marketing, and it will not survive a CIP regime at 1 to 2 percent caustic and 70 to 80 \u00b0C.<\/p>\n\n\n\n

5. Choosing by hazard, not by product name<\/h2>\n\n\n\n

Resin system selection starts with the hazard, not the catalogue. Write down the chemical, its concentration, its temperature, the contact time and the cleaning method; that list eliminates most of the range before price enters the conversation.<\/p>\n\n\n\n

The second filter is substrate condition. A slab at 85 percent relative humidity, or one with a failing screed, changes the build-up regardless of the chemistry you prefer. Moisture control and preparation are part of the system, not an allowance.<\/p>\n\n\n\n

Resin system selection also has to survive procurement. Food plant floor systems quoted against a one-line specification differ by a factor of two, because each supplier assumes a different thickness, aggregate rate and preparation allowance. Writing those three numbers into the enquiry is faster than arguing about the price later.<\/p>\n\n\n\n

Food plant floor systems also have to survive the programme. A 48-hour window rules out a seven-day chemical cure, and a night-shift install in a live plant rules out a system with strong odour unless the area can be isolated.<\/p>\n\n\n\n

6. Thickness, aggregate and coving in one table<\/h2>\n\n\n\n

Once the family is chosen, three numbers define the floor: thickness, aggregate rate and coving height. They are also the three numbers most often missing from a quotation.<\/p>\n\n\n\n

Table 2: Build-up by zone, with the numbers a quotation should state.<\/p>\n\n\n\n

Zone<\/th>System and thickness<\/th>Slip class<\/th>Coving<\/th><\/tr><\/thead>
Dry store, packaging<\/td>Epoxy 0.3-0.5 mm<\/td>R9<\/td>50 mm<\/td><\/tr>
Light wet process<\/td>Epoxy 1.0-1.5 mm, broadcast<\/td>R10-R11<\/td>75 mm<\/td><\/tr>
Wet process, fats<\/td>Cementitious urethane 6 mm<\/td>R11-R12<\/td>75-100 mm<\/td><\/tr>
Hot washdown, blood<\/td>Cementitious urethane 9 mm<\/td>R12<\/td>100 mm<\/td><\/tr>
Chilled and cold store<\/td>Polyurethane 3 mm or MMA<\/td>R10-R11<\/td>75 mm<\/td><\/tr>
Ramps and dock levellers<\/td>Any of the above, profiled<\/td>R12-R13<\/td>Not applicable<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

Coving is not decoration. A 90-degree floor-to-wall junction holds water and soil, and a 50 to 100 mm radius removes it. The radius chosen should match the cleaning method: 50 mm is common in dry areas, 75 to 100 mm where a hose and brush are used daily.<\/p>\n\n\n\n

The drainage fall and the coving height are quoted together because they interact: a 100 mm cove lifts the floor edge, and that edge is where water sits if the fall runs away from the drain. On food plant floor systems with a trench along the wall, run the fall to the trench rather than to the door. In a dry process area the same detail is often a 50 mm cove with no kerb at all.<\/p>\n\n\n\n

7. Where each system fails first<\/h2>\n\n\n\n

Failures are predictable, and they follow the chemistry rather than the brand. Knowing where each family fails first is how you write a specification that lasts.<\/p>\n\n\n\n

Epoxy fails at the bond line under thermal shock: the film cracks around drains and under equipment, water gets behind it, and the patch lifts. It also yellows under UV, which matters at loading docks and glazed areas.<\/p>\n\n\n\n

Polyurethane fails where concentrated solvents or very hot fats sit for long periods; the surface softens and loses its profile. Cementitious urethane fails when it is applied too thin, because the aggregate cannot develop the thickness the binder needs.<\/p>\n\n\n\n

MMA fails on programme, not chemistry: applied too fast, in a cold room with condensation, it traps moisture and blisters. Every one of these failures is a specification failure before it is a product failure.<\/p>\n\n\n\n

Food grade resin flooring with a surface-only failure can be ground back and recoated. Food grade resin flooring that has lost its bond has to come out. The floor acceptance tests at handover<\/a> tell you which one you have: a hollow note over a wide area is a bond failure, a dull patch is wear.<\/p>\n\n\n\n

8. A five-question selection route<\/h2>\n\n\n\n

Run these five questions on every room, in order, and write the answers into the tender. They take an hour and prevent most of the expensive mistakes.<\/p>\n\n\n\n

    \n
  1. What liquid is on the floor, at what concentration and temperature?<\/li>\n\n\n\n
  2. How is the area cleaned, and how often is it washed down?<\/li>\n\n\n\n
  3. What load and traffic does the floor carry, including racking and forklifts?<\/li>\n\n\n\n
  4. How long can the area be out of service, and can it be isolated?<\/li>\n\n\n\n
  5. What is the substrate: age, moisture, contamination, existing coating?<\/li>\n<\/ol>\n\n\n\n

    The answers fix the family, the thickness, the slip class and the programme. Those five answers also exclude most food plant flooring types before price is discussed. If the answer to question four is 48 hours, the slow-cure options are out, and the drainage fall still has to be built into the programme.<\/p>\n\n\n\n

    What is left is price, and for food processing flooring a price against a defined build-up is a number you can compare. A dry process area can often be handed back in one phase, while a wet line needs two. Where the drainage fall has to be rebuilt, add a phase for that work alone. On food plant floor systems that means a separate mobilisation, and it belongs in the programme before the tender.<\/p>\n\n\n\n

    Table 3: The five answers mapped to a first system choice.<\/p>\n\n\n\n

    Answer pattern<\/th>First choice<\/th>Watch for<\/th><\/tr><\/thead>
    Dry, light traffic, fast turnaround<\/td>Epoxy 0.3-0.5 mm<\/td>Dust and abrasion, not chemicals<\/td><\/tr>
    Wet daily, caustic 1-2 percent at 70 \u00b0C<\/td>Cementitious urethane 6 mm<\/td>Falls, coving, drain collars<\/td><\/tr>
    Wet, fats, blood, 80 \u00b0C washdown<\/td>Cementitious urethane 9 mm<\/td>Slip class and cleaning method<\/td><\/tr>
    Chilled or frozen, live store<\/td>Low-temperature MMA or PU<\/td>Cure temperature, condensation<\/td><\/tr>
    48-hour window in a live plant<\/td>MMA or fast-cure PU<\/td>Odour, ventilation, isolation<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

    Frequently asked questions<\/h2>\n\n\n\n

    What is the most common food processing flooring?<\/h3>\n\n\n\n

    Epoxy, by area, because most of a plant is dry storage, packaging and corridors. In wet process rooms cementitious urethane dominates, and in cold stores polyurethane or MMA.<\/p>\n\n\n\n

    Is epoxy suitable for a wet process area?<\/h3>\n\n\n\n

    Only for light wetting with water and mild detergent. Where caustic at 70 \u00b0C or fats are present, epoxy fails at the bond line within two to three years, and the repair cost exceeds the difference in first cost. In a wet process area the same epoxy is the wrong purchase, whatever the data sheet says about chemical resistance. That is the most useful test of any claim made for food processing flooring.<\/p>\n\n\n\n

    How thick should a food plant floor be?<\/h3>\n\n\n\n

    Dry areas: 0.3 to 0.5 mm. Light wet: 1.0 to 1.5 mm with broadcast. Wet process with fats: 6 mm. Hot washdown with blood or sugar: 9 mm. Thickness follows the thermal and chemical load, not the traffic alone.<\/p>\n\n\n\n

    Which slip class does a food plant need?<\/h3>\n\n\n\n

    Match the class to the contaminant: R9 in dry areas, R10 to R11 where water is present, R12 where fats or blood are on the floor, R12 to R13 on ramps. Barefoot areas use DIN 51097 classes A, B or C instead.<\/p>\n\n\n\n

    Does a food plant floor need a certificate to be food grade?<\/h3>\n\n\n\n

    No single certificate makes a floor food grade. What you need is a documented set of test results for cleanability, chemical resistance, mechanical performance and slip, plus an SDS and a contact statement from the supplier.<\/p>\n\n\n\n

    How much fall does the floor need?<\/h3>\n\n\n\n

    A bay with no measurable drainage fall under a 2 m straightedge fails, whatever the drain size. Measure it at 1:80 to 1:100 across the room and at 2 percent around drain surrounds.<\/p>\n\n\n\n

    Can I install a new floor without stopping production?<\/h3>\n\n\n\n

    Yes, in phases. Divide by hygiene zone, isolate with temporary walls, and use a fast-cure system so each phase is back in service within 24 to 48 hours. The cost premium is real, and it is usually smaller than the downtime it avoids.<\/p>\n\n\n\n

    Why food plants work with Kaida Paint<\/h2>\n\n\n\n

    Kaida Paint manufactures epoxy, polyurethane, cementitious urethane and MMA systems for food and beverage plants, and supplies them as finished systems or as OEM and private-label production for distributors. Each batch ships with a certificate of analysis and a batch record, and TDS and SDS documents are issued in the buyer’s language.<\/p>\n\n\n\n

    We also review food processing flooring schedules against the same five questions and mark the gaps before tender. Our technical team reviews the zone plan and the washdown regime before recommending a build-up, so the thickness and aggregate rate are stated per area rather than as a single rate. Send a floor plan with the area schedule and the cleaning chemicals, and we will return a system table by zone.<\/p>\n\n\n\n

    Send a floor plan with the area schedule and the cleaning chemicals, and the reply is a system table by zone, not a price per square metre.<\/p>","protected":false},"excerpt":{"rendered":"

    Food processing flooring is the floor system a plant installs where food is received, processed, […]<\/p>\n","protected":false},"author":1,"featured_media":9389,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[1],"tags":[2077,2076,272,2079,2078],"class_list":["post-9447","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-faq","tag-food-grade-resin-flooring","tag-food-plant-flooring-types","tag-food-processing-flooring","tag-resin-system-selection","tag-wet-process-area"],"yoast_head":"\nFood Processing Flooring: Types, Standards, Selection<\/title>\n<meta name=\"description\" content=\"Food processing flooring explained: four resin families, zone selection, the standards that apply and five questions that fix thickness and slip class.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.jinyupaint.com\/pt\/food-processing-flooring.html\/\" \/>\n<meta property=\"og:locale\" content=\"pt_PT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Food Processing Flooring: Types, Standards and How to Choose\" \/>\n<meta property=\"og:description\" content=\"Food processing flooring explained: four resin families, zone selection, the standards that apply and five questions that fix thickness and slip class.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.jinyupaint.com\/pt\/food-processing-flooring.html\/\" \/>\n<meta property=\"og:site_name\" content=\"KAIDA PAINT\u00ae\" \/>\n<meta property=\"article:published_time\" content=\"2026-11-02T04:15:33+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-11-02T04:15:34+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.jinyupaint.com\/wp-content\/uploads\/2026\/11\/food-processing-flooring-cover.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"800\" \/>\n\t<meta property=\"og:image:height\" content=\"600\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"jinyupaint\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Escrito por\" \/>\n\t<meta name=\"twitter:data1\" content=\"jinyupaint\" \/>\n\t<meta name=\"twitter:label2\" content=\"Tempo estimado de leitura\" \/>\n\t<meta name=\"twitter:data2\" content=\"12 minutos\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.jinyupaint.com\/food-processing-flooring.html\",\"url\":\"https:\/\/www.jinyupaint.com\/food-processing-flooring.html\",\"name\":\"Food Processing Flooring: Types, Standards, Selection\",\"isPartOf\":{\"@id\":\"https:\/\/www.jinyupaint.com\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/www.jinyupaint.com\/food-processing-flooring.html#primaryimage\"},\"image\":{\"@id\":\"https:\/\/www.jinyupaint.com\/food-processing-flooring.html#primaryimage\"},\"thumbnailUrl\":\"https:\/\/www.jinyupaint.com\/wp-content\/uploads\/2026\/11\/food-processing-flooring-cover.jpg\",\"datePublished\":\"2026-11-02T04:15:33+00:00\",\"dateModified\":\"2026-11-02T04:15:34+00:00\",\"author\":{\"@id\":\"https:\/\/www.jinyupaint.com\/#\/schema\/person\/c180feaa2102b492d985efe62f9cb01b\"},\"description\":\"Food processing flooring explained: four resin families, zone selection, the standards that apply and five questions that fix thickness and slip class.\",\"breadcrumb\":{\"@id\":\"https:\/\/www.jinyupaint.com\/food-processing-flooring.html#breadcrumb\"},\"inLanguage\":\"pt-PT\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.jinyupaint.com\/food-processing-flooring.html\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"pt-PT\",\"@id\":\"https:\/\/www.jinyupaint.com\/food-processing-flooring.html#primaryimage\",\"url\":\"https:\/\/www.jinyupaint.com\/wp-content\/uploads\/2026\/11\/food-processing-flooring-cover.jpg\",\"contentUrl\":\"https:\/\/www.jinyupaint.com\/wp-content\/uploads\/2026\/11\/food-processing-flooring-cover.jpg\",\"width\":800,\"height\":600,\"caption\":\"Wet process room in a food factory with a resin floor falling to a stainless trench drain\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/www.jinyupaint.com\/food-processing-flooring.html#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/www.jinyupaint.com\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Food Processing Flooring: Types, Standards and How to Choose\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.jinyupaint.com\/#website\",\"url\":\"https:\/\/www.jinyupaint.com\/\",\"name\":\"KAIDA PAINT\u00ae\",\"description\":\"Industrial Coatings Manufacturer & Global Flooring Solutions Contractor\",\"alternateName\":\"JINYU PAINT\u00ae\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/www.jinyupaint.com\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"pt-PT\"},{\"@type\":\"Person\",\"@id\":\"https:\/\/www.jinyupaint.com\/#\/schema\/person\/c180feaa2102b492d985efe62f9cb01b\",\"name\":\"jinyupaint\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"pt-PT\",\"@id\":\"https:\/\/www.jinyupaint.com\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/www.jinyupaint.com\/wp-content\/litespeed\/avatar\/b702e163685e9eae5ab604489f61127a.jpg?ver=1793337387\",\"contentUrl\":\"https:\/\/www.jinyupaint.com\/wp-content\/litespeed\/avatar\/b702e163685e9eae5ab604489f61127a.jpg?ver=1793337387\",\"caption\":\"jinyupaint\"},\"sameAs\":[\"https:\/\/www.jinyupaint.com\"],\"url\":\"https:\/\/www.jinyupaint.com\/pt\/author\/jinyupaint\"}]}<\/script>\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Food Processing Flooring: Types, Standards, Selection","description":"Food processing flooring explained: four resin families, zone selection, the standards that apply and five questions that fix thickness and slip class.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.jinyupaint.com\/pt\/food-processing-flooring.html\/","og_locale":"pt_PT","og_type":"article","og_title":"Food Processing Flooring: Types, Standards and How to Choose","og_description":"Food processing flooring explained: four resin families, zone selection, the standards that apply and five questions that fix thickness and slip class.","og_url":"https:\/\/www.jinyupaint.com\/pt\/food-processing-flooring.html\/","og_site_name":"KAIDA PAINT\u00ae","article_published_time":"2026-11-02T04:15:33+00:00","article_modified_time":"2026-11-02T04:15:34+00:00","og_image":[{"width":800,"height":600,"url":"https:\/\/www.jinyupaint.com\/wp-content\/uploads\/2026\/11\/food-processing-flooring-cover.jpg","type":"image\/jpeg"}],"author":"jinyupaint","twitter_card":"summary_large_image","twitter_misc":{"Escrito por":"jinyupaint","Tempo estimado de leitura":"12 minutos"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/www.jinyupaint.com\/food-processing-flooring.html","url":"https:\/\/www.jinyupaint.com\/food-processing-flooring.html","name":"Food Processing Flooring: Types, Standards, Selection","isPartOf":{"@id":"https:\/\/www.jinyupaint.com\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.jinyupaint.com\/food-processing-flooring.html#primaryimage"},"image":{"@id":"https:\/\/www.jinyupaint.com\/food-processing-flooring.html#primaryimage"},"thumbnailUrl":"https:\/\/www.jinyupaint.com\/wp-content\/uploads\/2026\/11\/food-processing-flooring-cover.jpg","datePublished":"2026-11-02T04:15:33+00:00","dateModified":"2026-11-02T04:15:34+00:00","author":{"@id":"https:\/\/www.jinyupaint.com\/#\/schema\/person\/c180feaa2102b492d985efe62f9cb01b"},"description":"Food processing flooring explained: four resin families, zone selection, the standards that apply and five questions that fix thickness and slip class.","breadcrumb":{"@id":"https:\/\/www.jinyupaint.com\/food-processing-flooring.html#breadcrumb"},"inLanguage":"pt-PT","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.jinyupaint.com\/food-processing-flooring.html"]}]},{"@type":"ImageObject","inLanguage":"pt-PT","@id":"https:\/\/www.jinyupaint.com\/food-processing-flooring.html#primaryimage","url":"https:\/\/www.jinyupaint.com\/wp-content\/uploads\/2026\/11\/food-processing-flooring-cover.jpg","contentUrl":"https:\/\/www.jinyupaint.com\/wp-content\/uploads\/2026\/11\/food-processing-flooring-cover.jpg","width":800,"height":600,"caption":"Wet process room in a food factory with a resin floor falling to a stainless trench drain"},{"@type":"BreadcrumbList","@id":"https:\/\/www.jinyupaint.com\/food-processing-flooring.html#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/www.jinyupaint.com\/"},{"@type":"ListItem","position":2,"name":"Food Processing Flooring: Types, Standards and How to Choose"}]},{"@type":"WebSite","@id":"https:\/\/www.jinyupaint.com\/#website","url":"https:\/\/www.jinyupaint.com\/","name":"KAIDA PAINT\u00ae","description":"Fabricante de revestimentos industriais e empreiteiro global de solu\u00e7\u00f5es para pavimentos","alternateName":"JINYU PAINT\u00ae","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.jinyupaint.com\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"pt-PT"},{"@type":"Person","@id":"https:\/\/www.jinyupaint.com\/#\/schema\/person\/c180feaa2102b492d985efe62f9cb01b","name":"jinyupaint","image":{"@type":"ImageObject","inLanguage":"pt-PT","@id":"https:\/\/www.jinyupaint.com\/#\/schema\/person\/image\/","url":"https:\/\/www.jinyupaint.com\/wp-content\/litespeed\/avatar\/b702e163685e9eae5ab604489f61127a.jpg?ver=1793337387","contentUrl":"https:\/\/www.jinyupaint.com\/wp-content\/litespeed\/avatar\/b702e163685e9eae5ab604489f61127a.jpg?ver=1793337387","caption":"jinyupaint"},"sameAs":["https:\/\/www.jinyupaint.com"],"url":"https:\/\/www.jinyupaint.com\/pt\/author\/jinyupaint"}]}},"_links":{"self":[{"href":"https:\/\/www.jinyupaint.com\/pt\/wp-json\/wp\/v2\/posts\/9447","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.jinyupaint.com\/pt\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.jinyupaint.com\/pt\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.jinyupaint.com\/pt\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.jinyupaint.com\/pt\/wp-json\/wp\/v2\/comments?post=9447"}],"version-history":[{"count":3,"href":"https:\/\/www.jinyupaint.com\/pt\/wp-json\/wp\/v2\/posts\/9447\/revisions"}],"predecessor-version":[{"id":9509,"href":"https:\/\/www.jinyupaint.com\/pt\/wp-json\/wp\/v2\/posts\/9447\/revisions\/9509"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.jinyupaint.com\/pt\/wp-json\/wp\/v2\/media\/9389"}],"wp:attachment":[{"href":"https:\/\/www.jinyupaint.com\/pt\/wp-json\/wp\/v2\/media?parent=9447"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.jinyupaint.com\/pt\/wp-json\/wp\/v2\/categories?post=9447"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.jinyupaint.com\/pt\/wp-json\/wp\/v2\/tags?post=9447"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}