ABSTRACT: While cementitious urethane technology for flooring applications has been around for quite some time now, the characteristics of these systems are not widely known by key decision makers within the food and beverage processing industry outside Europe.
This presentation is intended to provide a generic and comparative analysis of cementitious urethane topping systems, as used in food and beverage processing facilities (with a particular emphasis on meat processing facilities), versus other widely used topping systems, including epoxy, polyester, vinyl ester, methylmethacrylate (MMA), polyurethane, polyurea, and tile technologies.
This presentation is intended to provide a generic and comparative analysis of cementitious urethane topping systems, as used in food and beverage processing facilities (with a particular emphasis on meat processing facilities), versus other widely used topping systems, including epoxy, polyester, vinyl ester, methylmethacrylate (MMA), polyurethane, polyurea, and tile technologies.
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