Commercial kitchen flooring from a family three generations deep in the trade.
Grease, hot oil, dropped pans, and a scalding hose down every night. The cook line, dish pit, and walk-in usually get urethane cement, the one system rated for a boiling water washdown. Epoxy handles prep rooms and dry storage. Seamless either way, and ready for the health inspector.
★★★★★ 5.0 on GoogleLicensed PA HIC #128520 · InsuredCOI on Request
Seamless floors built for what the inspector looks for.
Restaurant kitchens, grill lines, prep rooms, commissaries, cafeterias, and bar service areas across greater Philadelphia.
Seamless surface with integral cove base: no grout lines, nowhere for grease and bacteria to hide
Urethane cement on the hot line where thermal shock kills ordinary coatings
Optional non-slip broadcast for wet areas, around fryers, dish pits, and walk-ins
Floor drains and slopes detailed properly, so water goes where the plumber intended
Installed overnight between close and open, or over a dark day; you serve on schedule
We build to your health inspector's or architect's requirements and say so in writing
Systems we install here
Which floor goes where in your kitchen.
A cook line and a dry storage room take different floors. We spec each area on what happens in it, and any of our systems can go in any part of the kitchen.
Urethane CementThe cook line, dish pit, and walk-in, where the washdown runs hot.
Solid Color EpoxyPrep rooms, dry storage, and the back hall, at a lower build.
PolyasparticFront of house and sunlit rooms, and it cures fast on a short close.
Flake EpoxyDining rooms and bar areas, with a polyaspartic topcoat over the chips.
Our installs
Kitchen floors on the job.
Wet area, quartz broadcastCommercial facility, solid color with cove base
Drag the handle
Before and after.
BeforeAfter
Commercial kitchen, grill line
Straight answers
What kitchen operators ask first.
Can you install without closing the restaurant?
Yes, in most kitchens. We work overnight between close and open, or across your dark day, and phase larger kitchens by section. The schedule is agreed in writing before anyone mixes a bucket.
Will the floor pass a health inspection?
A seamless, coved, non-porous floor is exactly what inspectors want to see in food service. Tell us the requirements your inspector or architect has flagged and we spec the system to them.
What about slip resistance around the fryers?
Non-slip broadcast is available and rated for wet work areas. We match the texture to the zone: aggressive around fryers and dish pits, smoother where carts roll.
LIBERTY EPOXYPHILADELPHIA
