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07 Mar

Wrong flooring specifications = increase in production downtime

One of the things we regularly see in the food industry is the wrong specification for the wrong floor, such as the floor in the image below.

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This was a very oily floor & the previous supplier failed to allow for this in their specification. As a result, this compromises floor quality and durability meaning increased cost and downtime for the client.

Being experienced in the food & beverage industry, the Allied team identifies the perfect specification meaning we give you a perfect floor everytime!

Reach out to us using the link below to find out how to deal with an oily floor without getting the result above.

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