Explore our articles below in order to discover product reviews, as well as insights, advice and inspiration from all things Flowcrete floors.
In this article, we discuss the different types of screeds and key considerations to ensuring professional application over underfloor heating.
The severe consequences mean food and beverage producers need to understand the role each part of a facility plays in maintaining a clean and effective working space. The floor in particular can have a significant impact on a site’s hygienic integrity, as not only is it the largest surface in a building but gravity means most contaminants will end up on the ground. In addition, dirt or grime can be walked in on shoes or wheeled equipment while spilled substances can quickly become problems if they can’t be easily removed.
But what is it about this flooring solution that makes it so well suited for the world’s most demanding food production facilities? In this article, we’ve taken an in-depth look at Flowfresh to help you understand exactly what this system is and how it works.
Combining high strength, rapid installation, and the latest cementitious technology, Isocrete Flowing K Screed can be used with a range of bolt-on subfloor systems, such as underfloor heating and acoustic insulation, whilst maintaining a lower thickness profile compared to a standard screed build up.
The basic chemistry is the same for both, concrete and screed. The cement and water form a paste and coat the surface of the sand or the aggregates, and the cement paste hardens by a process called hydration, forming a hardened mass of high strength and durability.
Over time, semi dry screeds have evolved to include specialist proprietary screeds with predictable properties including higher compressive strength values and shorter drying times. Sand and cement-based screeds still represent the overwhelming majority of screeds installed in buildings today.
