Cementitious urethane flooring for commercial kitchens, restaurants, and food service operations — thermal shock resistant, non-slip, and built for daily steam cleaning and chemical exposure. Installed nationwide.
- Systems: cementitious urethane mortar flooring engineered for commercial kitchen and food service environments — seamless, textured, and resistant to the thermal shock and chemical attack that destroys standard coatings
- Thermal Shock Resistance: handles boiling water, hot fryer oil, dishwasher steam, and grease splashes on cold floors without cracking — temperature differentials exceeding 150°F that fracture epoxy bonds within 2–3 years
- Chemical Resistance: hot cooking oils, animal fats, food acids, citrus and tomato acids, sugars, dairy, dish detergents, caustic cleaners, and commercial sanitizing agents
- Slip Resistance: controlled-texture finish maintains traction on wet, greasy floors; coefficient of friction exceeds OSHA and ADA requirements even during active washdown
- Drainage: integral slope to floor drains troweled into the urethane cement system during installation; ensures positive drainage across the entire floor area for efficient washdown
- Sanitary Cove Base: radiused floor-to-wall transition eliminates joints that harbor yeast, bacteria, and mold; required by most health departments for commercial food service
- Health Code Compliance: seamless, non-porous, cleanable surface meets local health department requirements for commercial kitchens and food service operations
- Installation: in-house W-2 crews; experienced field leadership; nationwide mobilization from Dallas-based operations; est. 1999
- Leadership: former Fortune 500 COO; operations oversight + QA/closeout discipline
- Deliverables: slab assessment, surface prep, concrete repair, drain installation and coordination, cementitious urethane installation, slope, cove base, and closeout documentation
Phone: +1 (844) 687-1961
Commercial kitchens take more abuse than almost any other floor in a building. Boiling water and hot oil splash on slabs that may be 50°F cooler. Steam from dishwashers cycles across the floor every few minutes. Grease and food acids sit on surfaces between cleanings. Standard epoxy coatings fail in these conditions within 2–3 years — blistering, cracking, and delaminating as the repeated thermal cycling breaks the bond to concrete.
Health departments require seamless, cleanable, slip-resistant surfaces with coved transitions at every wall — conditions that epoxy can’t maintain under daily thermal shock. Craftsman Concrete installs cementitious urethane flooring in commercial kitchens, restaurants, hotels, and food service operations nationwide. Every installation is built for the thermal and chemical reality of the space — not a coating spec written for a warehouse.
Slip resistance is the single most-cited reason commercial kitchens replace flooring. The textured finish on cementitious urethane is non-slip by design — the aggregate is part of the floor itself, not a topical coating that wears off. Standard commercial kitchen flooring options like quarry tile, polished concrete, or sealed concrete lose their anti-slip rating within months as grease saturates the surface. Cementitious urethane maintains its coefficient of friction across the full life of the floor, which is why most non-slip commercial kitchen flooring specifications now require a urethane mortar system rather than a coating.
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