Ripping up a floor dilemma

[MikeW]

Cheers

 

[MikeW]

It might be worth mentioning that the part of the floor which wasn't tiled was the bit round the outside where the old kitchen/sink units sat. Obviously this wasn't strictly "not completed" as I put it but done deliberately to save money as that part of the floor wouldn't be seen which is perfectly understandable.

My problem is that I am doing away with normal kitchen units in favour of stainless and/or wooden work benches which is partly a matter of style but also as the kitchen is intended partly for commercial catering use, a practical one as well.

Bearing in mind the bare bits of floor would be quite visible under the benches, what would be the option for laying something else there and leaving the main floor as it is? Could I use a different tile or would that look daft? Or what about a different materiel altogether? (I'm open to any suggestion here with the exception of laminate flooring!!)

The more I think about it the more I'd like to avoid ripping up the old floor plus the time/stress/expense of laying a new one.

Sorry to throw another spanner in the works just as you thought the thread had been wrapped up!

A couple more questions to follow...

Mike

 

[widler]

You could use some tiles which are lookalikes and the same size , but only you know what's going to be pleasing to the eye Mike, of coarse you will have to take the cut tiles up to put full ones back in where they have cut around the units .
But like I said, you could get some tiles but it's your decision what will look ok 🙂

 

[Old Mod]

Why don't you take a couple of pictures of the whole space involved, add to that a diagram of your new kitchen layout and upload it here. Who knows some of the budding designer types here may see a solution you can't at the moment. Fresh eyes and all that! 🙂

 

[MikeW]

You could use some tiles which are lookalikes and the same size , but only you know what's going to be pleasing to the eye Mike, of coarse you will have to take the cut tiles up to put full ones back in where they have cut around the units .
But like I said, you could get some tiles but it's your decision what will look ok 🙂

The trouble is I can't seem to find any lookalikes. The size 195mm x 95mm seems to be quite unusual for a tile based on the google searches I've done so may be difficult to find a size that can be tied in with the existing and look half decent.

 

[MikeW]

Why don't you take a couple of pictures of the whole space involved, add to that a diagram of your new kitchen layout and upload it here. Who knows some of the budding designer types here may see a solution you can't at the moment. Fresh eyes and all that! 🙂

At the moment the kitchen units are still in situ so you wouldn't benefit from the photos but it's definitely a good idea and will probably do it once I'm at that stage. There are 101 other jobs to do in the meantime but I'm thinking well ahead with the floor as I know it will become a major snag if I'm not ready by the time I'm ready to get moving on it.

 

[Dan]

Note that for kitchens to be used commercially they need to use epoxy grout on walls and floors. Because bacteria can't settle in it. Tile choice becomes limited too usually.

I suppose it depends on what it's actually being used for to class it as commercial use but worth checking maybe.

 

[MikeW]

Note that for kitchens to be used commercially they need to use epoxy grout on walls and floors. Because bacteria can't settle in it. Tile choice becomes limited too usually.

I suppose it depends on what it's actually being used for to class it as commercial use but worth checking maybe.

I spoke to the local EHO a while ago and he said the requirements for home commercial kitchens are a bit more relaxed than say if it was a restaurant or pub so I doubt they would be that bothered but I will by all means look into it. Thanks

 

[Dan]

I spoke to the local EHO a while ago and he said the requirements for home commercial kitchens are a bit more relaxed than say if it was a restaurant or pub so I doubt they would be that bothered but I will by all means look into it. Thanks

If you're selling a product to the public, you need to comply with food standards. Just the same as a 5 star restraunte.

And if the council get a phone call to ask what your food standards rating is, they will inspect and give it one.

A lady got clocked not long ago for selling battery chicken eggs as free range via a honest box. The food never even entered the kitchen but her kitchen got inspected.

 

[MikeW]

Sounds a bit extreme regarding the egg lady. I think by all accounts different local authorities have different views. I'd heard things like, you can't have a washing machine in a commercial kitchen...You must have two sinks, one for food prep, one for hand washing...You must have seperate fridges. One for catering, one for your own use...

When I asked the EHO, his opinion was that they understood that such demands were a bit unreasonable for small, occasional home caterers and so long as cleanliness was up to scratch and records i.e. fridge temperatures etc being kept they would be happy. Those were his words but I will certainly double check regarding grout and tiles.