Tiling an uneven restaurant kitchen floor

[mikedavey]

Hi, I've looked at this chinese restaruant that wants the floor tiling. It's about 6m x 13m sq & is very uneven throughout. It's already tiled & extremely greasy & dirty. I know that all the grease will need to be cleaned thoroughly before any work is carried out. I will tile ontop of the existing tiles as they are solid, but i'm not happy about my tiling looking as bad as the old tiling. The level of the floor varies alot (I'd say some of the high points are 30-40mm high in places). Being as it's such a large area self levelling is probably the best & easiest option (I'm assuming). They want the job done cheap & i have explained to them that it won't look very flat.
Can anyone come up with a super plan or idea.
I've tried to find out whether building regulations state that kitchen floors need to be in a certain way. Also, i'm to choose the tiles. Do i need to use a certain colour or special non slip tiles.

Any feedback would be greatly appreciated....

Mike

 

[White Room]

Have never done a kitchen floor with tiles but you will need non slip and epoxy grout for the food stuffs, I'm sure gaztech will be along and give you a more solid answer on the grouting

 

[LM Ceramics]

i think a porcelain tile would be ideal easier to clean maybe but non slip would be alright but i would definetly use epoxy grout on any resturant kitchen

 

[pjtiler]

i think a porcelain tile would be ideal easier to clean maybe but non slip would be alright but i would definetly use epoxy grout on any resturant kitchen

ist job is to degrease the floor there a few good degreasers in the market
i would run an angle grinder over the tiles just to be sure you have a good key
set your levels
screed or self level
acid wash porciane are non slip
and flexi grouts ok for industial kitchens

 

[GazTech]

For health and safety reasons, the floor grout needs to be epoxy resin. If grouted in any other type, there is a chance the license could be 'taken away'....if you pardon the pun....Gaz
BAL Floor Epoxy

Hygienic, Grey, hard-wearing, impervious, epoxide resin based ceramic floor tile grout with a high degree of resistance to chemical attack, abrasion and impact. Suitable for use in interior, exterior, dry and wet locations. The cured grout does not transfer taints to foodstuffs, does not permit entry of bacteria or dirt and is easily maintained in a sterile condition. It is also suitable as high performance epoxy adhesive for fixing ceramic tiles. BAL Floor Epoxy meets the requirements of BS 5980:1980 for resistance to mould growth. It also conforms to BS 5385art 4:1992:section 9, for use in sterile conditions.

The product additionally meets the requirements of “The Materials and Articles in Contact with Food Regulations 1987”, “The Food Safety (General Food Hygiene) Regulations 1995” and the EC Directive 93/43 on the Hygiene of Foodstuffs 1993. Ideal for use in abattoirs, breweries, chemical plants, dairies, food/drink processing plants, hospitals, industrial plant rooms, kitchens, shopping malls/supermarkets, sports/leisure centres. Conforms to BS EN 13888, Type R, Class G1.

 

[Deleted member 1779]

Legally the floor has to be free from defects to allow effective cleaning to take place. Make sure that whatever you intend to leave them with is capable of being mopped and disinfected on a regular basis.

This snapshot report (below) should give you an idea of what an inspector will seek from their food serving clients during an inspection

Legal Status Standard Inspection Report On Page-3 Under shedule2 the second comment (2) refers to flooring.

However the report refers to broken or missing tiles rather than a bowed or undulating floor.

At some point they will be inspected. Just make sure that any floor you leave them with is defect free. You can bet that any inspection report making comments about their new floor will be referred back to you for corrective work..

 

[top tiler]

i would remove the existing tiles because the greese would have gone underneath the tiles and screed the floor use an R11=R13 slip rating and keep your joints small grout in epoxy how long is the kitchen shut for?

 

[Alberta Stone]

What is the existing grout?
If it is standard then it will be saturated with grease and that will have to go too. Dirty job then.
Has the grease penetrated under the tiles?
Lift one to see.
If it has it would be best to remove the old tiles.
(Rent a big removal machine and include that price in the quote. Unless they pop up nice)
If not then use a diamond grinder to scarify the floor.
Use a wet grinder so that you don't dust them out.
Epoxy grout is the only safe choice for food handling areas.
Listen to Gaz.
Self leveler to get rid of the waves.
Use a full bodied porcelain not glazed.
Use an anti-skid product to lower the friction coefficient:
Anti Slip Treatments provided by Grip On International Ltd

SA Protective Coatings P/L :: ANTI-SKID Tile & Concrete Treatment

Link removed

http://www.noskid.com/catalog/produc...022aa4d4ed534c

 

[Fekin]

If the original floors as bad as it sounds then I wouldn't touch it unless I was to remove the old tiles, then level then retile.

Why level over an old shoddy tiled floor :huh2:

 

[andy-p]

in the past ive tiled a few chinese restaurants and lets just say they dont like parting with cash , so when you go back and hit them with lifting tiles and epoxy grout my guess is they will get some joker in to do a cut price job..

 

[Spud]

all the old kitchen floors i have tiled i primed with epoxy resin primer and then blinded this with sand spf adhesive dorset stone tiles then epoxy grout i would reccommend coves