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Old 12-01-2008   #13
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Default Re: Restaurant floor

Make sure you don't let that grout go off on the tiles too soon. The GT1 tends to make the grout 'set' a little quicker and can be a maul to get off quarry's. Work to a meter or so at a time and wash it all off as soon as you've done your meter.

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Old 12-01-2008   #14
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Default Re: Restaurant floor

Quote:
Originally Posted by willbones View Post
They are quarry tiles - how's best to lay these little bauties? I was gonna key the floor, prime with BAL primer, lay using BAL flexi, grout with W/J grout with GT1 admix in. Do the tiles nees sealing? If they do? Is it best to seal before I lay them, or between laying ang grouting? Will they cut on a flat bed dry cutter?

Many thanks guys, you are a fountain of knowledge as per usual

Will
Hi willbones, depending onthe make - I only have experience with Dennis Ruabon quarries - they don't need sealing. In fact the Raubon tech specs point out that they SHOULD NOT be sealed. If they are Ruabon quarries then look on to their site and look at their tech sheets or the whole tech spec manual. it gives a huge amount of info regarding specification, fixing and cleaning and the like.

You will need to register I think.

http://www.dennisruabon.co.uk/docs/tech-data-library-v1.2.pdf

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Last edited by grumpygrouter; 12-01-2008 at 01:25 PM.
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Old 15-01-2008   #15
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Default Re: Restaurant floor

dorset stone pilkingtons
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Old 15-01-2008   #16
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Default Re: Restaurant floor

just looked this one again quarry tiles are basically porcelain tiles like dorset stone but the traditional ones like plats Ruabon ect we always used to put a thin coat of boiled linseed oil mixed with white spirit but as Grumpy says they don't need sealing
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Old 17-01-2008   #17
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Default Re: Restaurant floor

if you dont know what a quarry tile is you you shouldnt even call yourself a tiler .

Last edited by Dave; 18-01-2008 at 10:00 PM. Reason: removing offensive language
 
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Old 18-01-2008   #18
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Default Re: Restaurant floor

quarry tiles are made from clay mate and the darker in colour they are the longer they have fired them for some times called burnt clays oh and don't tell me there also different in colour because of clay type yeap we all knew it. Prep for them was to seal them with boiled linseed oil, but times have moved on so advanced impregnators are used. If there not sealed they will stain end of. Now if you want me to answer the question regarding laying them i will. They used to, and may companies still lay them in a screed due the difference in thickness now before laying them they sprinkled dry cement on to the wet screed then tap the quarrys down for grouting they would use mortar non of these fancy grouts we have today. which mr unregistered already knew !!!!
Any more questions
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Old 18-01-2008   #19
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Default Re: Restaurant floor

[quote=Unregistered;49178]. if you dont know what a quarry tile is you you shouldnt even call yourself a tiler .[/quote]That will be your last word...well done..Mr you know it all...Gaz

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Last edited by Dave; 18-01-2008 at 09:58 PM.
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Old 18-01-2008   #20
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Default Re: Restaurant floor

have i missed somthing here
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Old 18-01-2008   #21
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Default Re: Restaurant floor

why the dry cement for laying ? and what is this method called ?
 
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Old 18-01-2008   #22
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Default Re: Restaurant floor

is that Mr Unreg again, because the screed is wet and when sprinkling with dry cement it absorbs the moisture out of the screed and creates a better bond
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Old 18-01-2008   #23
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Default Re: Restaurant floor

Quote:
Originally Posted by Unregistered View Post
if you dont know what a quarry tile is you you shouldnt even call yourself a tiler .
you the same unregistered ?
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Old 18-01-2008   #24
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Default Re: Restaurant floor

you seem to know alot about it . what's the method called ? proper job.

 
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