food & beverage processing floors built for Westerville
Westerville's food and beverage processing space along Schrock Road and the State Street corridor runs light production, packaging, and cold-prep facilities that wash down floors with hot water and harsh sanitizers every shift. Bare concrete in those buildings etches from acids and cleaning chemicals, absorbs water, and breaks down under thermal shock. Old tile grout traps bacteria, and a floor without proper slope to drains pools water. The right system is urethane cement or a chemical-resistant epoxy with coving and proper drainage: it handles constant wetness, resists the cleaning chemicals your crew uses, and gives grip where floors stay wet. We connect Westerville food and beverage managers with a vetted local installer who phases the work so production keeps running.
Quick facts about food & beverage processing floors
- Daily hot washdowns and thermal shock break down standard epoxy — urethane cement is the right system.
- An integral cove base up the walls stops water and cleaning chemicals from pooling at the floor-wall joint.
- The surface must be seamless (no grout lines) and easy to sanitize to meet food-grade guidelines.
- Proper slope to drains matters as much as the coating — standing water is a slip and sanitation risk.
- Urethane cement cures fast enough to return a production line to service in about a day.
Typical food & beverage processing projects in Westerville
These are examples of the kinds of jobs we handle — not real client cases. Your floor gets its own free walk-through and written estimate.
Schrock Road food packaging facility
~16,000 sq ft · Day shift
- The problem
- Hot-water washdown had caused thermal shock and the slab was etching. Standing water pooled where the floor lacked slope, and the floor had no cove base.
- Recommended system
- Urethane cement with a chemical-resistant, slip-resistant topcoat and integral cove base.
- Install plan
- Grind, address drainage slope, apply urethane cement in two phases over a weekend, install cove base, return to full production Monday.
- Downtime approach
- Two phases — full production back Monday.
State Street light production facility
~10,000 sq ft · Day shift
- The problem
- Spills had stained and etched the bare slab. The floor was hard to sanitize and the grout in old tile was breaking down and trapping bacteria.
- Recommended system
- High-build epoxy with a chemical-resistant topcoat and integral cove base in the wet zones.
- Install plan
- Remove old tile and adhesive, grind and prep the slab, coat in sections, install cove base in the wash areas.
- Downtime approach
- Sectioned — one processing zone at a time, the rest stays open.
Beverage bottling facility
~12,000 sq ft · Two shifts
- The problem
- Constant wetness from bottling had slicked the slab. Acid from cleaning had etched the concrete, and the floor lacked proper drainage.
- Recommended system
- Urethane cement with a slip-resistant topcoat and drainage correction.
- Install plan
- Grind, address drainage, apply urethane cement in phases, finish with a slip-resistant topcoat.
- Downtime approach
- Phased by production area — the facility keeps running.
Planning your install in Westerville
Westerville food and beverage facilities run on sanitation schedules, so we phase the install by production area and schedule around your washdown and shift patterns. We sort which areas can go down on which days. Drainage slope and cove base get locked in during the walk-through. Winter installs are fine in a heated plant, but thermal shock is a real risk when hot washdown hits a cold slab, so we verify the slab is warm enough for a proper bond. If your facility is leased, landlord approval and any health-department requirements get sorted during the free walk-through.