Floors in the food industry are often exposed to heavy wear and tear, whether in the form of mechanical stress, aggressive chemical attack or hefty temperature fluctuations. And when all three factors come together, as in the case of KADI, a special solution is the only option. KADI’s oven roasting operation requires sunflower oil to be heated to almost 200 °C. In addition to the purely mechanical and thermal stresses affecting the floor, the acid content of the plant-based oil results in a high degree of aggressiveness. This is due to the harmful process of saponification that occurs in cement-bound building materials. With its relatively low viscosity, heated oil also penetrates particularly easily into the porous cement stone matrix.

Hybrid screed resistant to heat and aggressive acid attack

The company opted for a system structure with MC-DUR 2500, the polyurethane-cement hybrid screed from MC that is resistant to both heat and aggressive chemical attack. This had already proven successful on a trial area at the company’s premises in 2012 and is frequently used in the food and chemical industries. The industrial floor system provided by MC was supplied in an exclusive yellow shade especially developed for KADI AG. It was laid from April to May 2017 on an area of 1,000 m² by the specialist applicator Witschi AG, also from Langenthal.