Detroit Food-Grade Epoxy Flooring Built for Wash-Down
Production facilities in Detroit need flooring that survives hot caustic spray, acidic product residue, standing moisture, and regulatory inspection. We install urethane cement and food-rated epoxy systems engineered to handle those demands, with seamless cove base detail that passes USDA and CFIA audits. Every project includes a free written estimate and firm schedule.
How Food-Grade Epoxy Differs from Standard Industrial Flooring
A food production floor is not just a floor. It is a regulated surface that must be seamless, easily sanitized, resistant to hot caustic wash-down cycles, and built with cove base that eliminates corners where bacteria hide. Standard industrial epoxy fails on all counts. The right food-grade system meets every requirement.
Urethane cement is the material of choice because it absorbs thermal shock (hot water on cold slab) without cracking, resists the acid-caustic chemistry mix that food production creates, and bonds to cove base in a monolithic pour. The result is a floor that cleans faster, passes swab tests, and survives inspection.
How We Pour Food-Grade Epoxy in Detroit Facilities
Verify compliance standard and chemistry
We identify the applicable regulation (USDA, CFIA, or facility-specific), the wash-down agents in use, the product exposures (fats, sugars, acids), and the cove base height mandated by the spec.
Grind and prep the slab
The production zone slab is diamond-ground to the system profile, old coatings stripped, cracks filled with food-compatible repair material, and the surface left clean and ready for urethane cement.
Pour urethane cement with cove
Urethane cement is hand-applied at the engineered thickness across the floor and up the walls as integrated cove base to the required height, creating one seamless surface with no seams or gaps.
Seal, document, and hand off
The food-rated topcoat seals the system, material specs and as-built dimensions are documented for the compliance file, and the maintenance protocol (approved cleaning chemicals) is provided to operations.
Inspection readiness
Your Compliance File Is Ready on Day One
Federal inspectors audit the flooring system against documented specs. Material certifications, installation method, cove base dimensions, and approved maintenance chemicals all must be on file. We deliver the complete compliance package with every food-grade epoxy install, so your facility passes inspection without delays.
Compliance, wash-down chemistry, cove base and inspection documentation.
Urethane cement handles the thermal shock of hot wash-down better than standard epoxy and resists the organic acid and caustic combinations common in food production. For most federally-inspected food zones, urethane cement is the standard answer.
Spec varies by facility type and inspection jurisdiction; typically several inches up the wall. We confirm the required height with the compliance officer or food safety lead before installing.
Yes, by phasing around production zones. Each zone is offline during install and cure, with production routed around the work zone. The phasing plan is built into the project plan from quote stage.
Typically a week per zone including cure before food contact, with the specific timeline depending on zone size and complexity. We work with operations to time the install around scheduled cleaning days where possible.
Yes. Material specs, install method, cove base dimensions, and maintenance protocol are documented and delivered with the project. Your compliance file is ready for inspection from day one of operations.
Client reviews
What Detroit Operations Say About Their Food-Grade Floors
Urethane cement install across our production zones, USDA inspection passed first time with the documentation we had ready. The compliance side mattered as much as the install quality.
Z. F5
Plant Manager, Detroit Food Processor
★★★★★
Cove base at every wall transition, seamless surface across the production floor. Disinfection takes less time, swab tests came back cleaner than before. Worth the right spec.
Y. F5
QA Director, Warren
★★★★★
Phased install across our cells, production continued in the rest of the facility throughout. Each cell back to food contact on the cure schedule. Real coordination.
Q. G5
Food Production Operations, Ann Arbor
★★★★★
They knew the CFIA spec cold, installed accordingly, documentation supports our annual inspection. The expertise was specific to food, not generic industrial.
X. F5
Bakery Director, Sterling Heights
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Tell us the compliance standard, the production zones, and your scheduled cleaning windows, and we will spec and quote the food-grade system in writing.
