When it comes to fitting out a commercial kitchen, one of the most critical—but often overlooked—elements is the flooring. Beneath the tiles or vinyl lies the screed, a layer that plays a vital role in providing a durable, level, and hygienic surface.
But not all screeds are suitable for the unique demands of a commercial kitchen environment. Here’s what you need to know.
Why Screed Matters in Commercial Kitchens
Commercial kitchens are high-traffic, high-moisture areas exposed to heat, heavy equipment, oils, and frequent cleaning. The screed needs to withstand not only footfall and machinery loads but also fluctuating temperatures and regular exposure to water and cleaning chemicals. A failure in the screed can lead to cracks, uneven surfaces, or even water ingress—all of which can disrupt operations and pose safety risks
Key Requirements for Screed in Commercial Kitchens
Durability and Strength: The screed must be strong enough to support heavy kitchen equipment like ovens, fridges, and preparation units. Traditional sand and cement screeds are often reinforced with fibres or mesh for added strength. In some cases, polymer-modified screeds may be preferred for their higher flexural strength.
Moisture Resistance: Kitchens are wet zones. A damp-proof membrane (DPM) is essential underneath the screed to prevent moisture rising from the substrate. For particularly wet environments, a waterproof screed or an epoxy resin finish may be required.
Slip Resistance and Hygiene: While the screed itself may not provide the final slip resistance, it must support a finish (like anti-slip vinyl or resin) that complies with food hygiene and safety regulations. Smooth, even screed is essential to avoid cracks and crevices where bacteria could grow.
Thermal Compatibility: If underfloor heating is installed—a common requirement for new commercial kitchen builds—the screed must be compatible. Flowing screeds (like calcium sulphate or anhydrite) are often used in these cases due to their ability to wrap around heating pipes and reduce air pockets.
Fast Drying Times: In commercial settings, time is money. Fast-drying screeds (e.g., proprietary quick-set compounds) allow for quicker turnaround times and earlier installation of floor finishes, reducing downtime.
Sufficient Depth: Screed depth matters. Too thin, and it may crack under pressure. Too thick, and it could impact floor levels and drainage. A professional installer will calculate the correct depth—typically between 50–75mm for bonded screeds in kitchens.
Types of Screeds Commonly Used
Traditional Sand and Cement Screed – Durable and cost-effective, but slower to dry.
Fibre-Enhanced Screed – Improved crack resistance and strength.
Polymer-Modified Screed – High strength and faster curing; ideal for demanding environments.
Flowing Screeds – Good for large areas and underfloor heating, though sensitive to moisture.
Summary
The screed beneath a commercial kitchen floor is more than just a base—it’s the foundation of safe, durable, and hygienic operations. Selecting the right screed, properly installed and suited to the specific demands of your kitchen, will help avoid costly repairs and compliance issues down the line.
If you’re planning a project and need expert advice on the best screeding solution for your needs, get in touch with our team today.
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