Cafe kitchen

[beanz]

I have a cafe kitchen pencilled in Sometime in July, and was wondering where to find all the rules with regards to tiling in an eating establishment!?! I'm assuming i HAVE to use Epoxy for the place to pass food hygene etc?

I've never used Epoxy grout before, and have no idea what's best to use, or what other things i should be thinking about when pricing this one, so any tips etc would be much appreciated.

Cheers
Scott

[nybor62]

years ago used to do franky & benny,s never had to use epoxy, not sure what the rules are now, regarding epoxy , did some star bucks last year ,we had to use epoxy, mapei kerrapoxy, to be honest i hate the stuff & stay well clear if i can

[Sir Ramic]

Every food area I have done its specified that Epoxy grout to areas where food is prepared but only if the food touches the area. So never used it and that was the architects instructions.

[faithhealer]

heres a link fron the tta What considerations are there when tiling in food preparation areas?

[merlecollins]

Once did a Malmaison hotel kitchen floor with a specially formulated black rapid setting epoxy by BAL

Now there's something to keep you awake at night

[beanz]

Thanks for the info guy's, as always, you're a godsend!

[dock]

If you have the correct kit epoxy grouting is easy these days;

1 Apply grout to joints with a hard rubber squeegee (blue).
2 Remove as much of the excess grout as possible by using the sueegee diagonally
across the tiling.
3 Emulsify the residual film with a white scotchbrite pad dampened with water. If
there is too much epoxy on the surface it will clog up the scotchbrite pad.
4 Draw a damp sponge diagonally accross the tiling to remove the film.
5 Remove any small streaks with a scotchbrite pad and water after 24 hours. If left
longer then Nitromors paint stripper will be required!!!

Easier than using ready mixed grout!!

[mikethetile]

it is epoxy grout in commercial kitchens

[nybor62]

im sorry but it aint as simple as that and if he gets it wrong,night mare
simple in theory maybe just my opinion

[mikethetile]

ive done several kitchens and its always been epoxy, the reason being that cement based grouts hold bacteria, any surface that food may come into contact with has to be cleanable, this also includes any surface that may be touched and bacteria transfered from that surface to a food prep area

[beanz]

3 Emulsify the residual film with a white scotchbrite pad dampened with water.!

I've seen these white pads recommended loads of times, but as yet, have been unable to find any!?!?! Where do you guys get em? Coz none of my local supermarkets stock em....

[mikethetile]

I've seen these white pads recommended loads of times, but as yet, have been unable to find any!?!?! Where do you guys get em? Coz none of my local supermarkets stock em....

topps sell them

tg probably do too but I havent looked

[turnip]

big black pads from tradetiler, more coarse than the white= job done quicker

[dock]

Black coarse pads tend to break up and leave "bits" in the joints and also tend to pull non emulsified grout out of the joint making it much more difficult................use the white ones with the "gripper" to hold it flat against the tile surface

dock

[Dave]

Trade tiler does sell the white scotch pads..

Emulsifying Pad - Medium White


Excellent for epoxy grouting.

Size: 115 x 250mm



Price: £1.39 £1.63 Including VAT at 17.5%



warm to medium hot water is best for washing off and unclogging the scotch pads with epoxy grout.