You get a seamless surface that doesn’t crack when you dump hot water on it after frying all day. No more grout lines collecting grease. No more tiles popping up because someone dropped a stock pot.
The floor stays intact when your dishwasher floods it with 180-degree water, then your walk-in leaks cold air across the same spot an hour later. That’s thermal shock, and most floors can’t handle it. This one can—up to 250 degrees without delaminating.
You also get a floor that actually meets FDA Food Code requirements. Smooth, non-absorbent, cleanable, durable. The health inspector won’t flag it. Your staff can mop it down in minutes, and it dries fast enough that nobody’s slipping during the dinner rush.
It’s built to handle the organic acids from food prep, the caustic cleaners you use at close, and the daily punishment of a working kitchen in Huntington Station, NY. You’re not replacing this floor in two years.
We’ve been doing this since before most flooring companies in Huntington Station, NY even existed. Our CEO, Danny Harmer, has over 40 years installing epoxy floors—including one in the White House kitchen back in 1996.
We’ve worked in restaurants, hotels, institutional kitchens, and food processing facilities across the country. Our installers are OSHA 40 certified, and most have been with us for over a decade. They know what works and what fails.
Long Island kitchens deal with humidity, temperature swings, and heavy use. We account for that. We don’t just slap down a coating and leave—we test for moisture, prep the concrete properly, and install systems designed specifically for your kitchen’s traffic level and conditions.
First, we test your concrete for moisture. If there’s a problem, we handle it before anything else happens. Skipping this step is why other floors fail early.
Next, we prep the surface. That means grinding, repairing cracks, and making sure the substrate is sound. If your existing floor is damaged, we fix it. The coating only works if what’s underneath is solid.
Then we install the system. For heavy-duty commercial kitchens in Huntington Station, NY, we typically recommend a ¼-inch mortar trowel system. It’s built for high traffic and lasts. For lighter use, a 1/8-inch color quartz or vinyl chip system works well and costs less.
We add a slip-resistant topcoat that meets National Flooring Safety Institute standards. You can walk on it within two hours. It’s ready for equipment after 12 hours. You’re not shut down for days.
The whole process is designed to get you back to work fast, with a floor that won’t need replacing anytime soon.
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You get full moisture testing before we start. Huntington Station’s humidity and proximity to water means this step matters. We catch problems early.
You get complete concrete prep and repair. We don’t coat over damage. If there are cracks, spalling, or weak spots, we address them first so the floor actually bonds and stays bonded.
You get a customized system based on your kitchen’s needs. A hotel kitchen running three meals a day needs different flooring than a café open for breakfast and lunch. We match the system to your traffic, your cleaning routine, and your budget.
You also get hygienic cove base installation in Huntington Station, NY if your kitchen requires it. That’s the seamless transition from floor to wall that health codes often require in food prep areas. It eliminates the corner where debris hides and bacteria grows.
The topcoat we apply resists grease, chemicals, and water. It’s also slip-resistant, which matters when your crew is moving fast on a wet floor during service. This isn’t decorative—it’s functional.
With proper care, you’re looking at 10 to 15 years. That’s significantly longer than tile or vinyl, which often start failing within a few years in a commercial kitchen environment.
The lifespan depends on your traffic and how you maintain it. A busy restaurant kitchen that cleans aggressively every night will see wear faster than a hotel kitchen with lighter use. But even in high-traffic situations, these systems outlast traditional flooring by a wide margin.
We’ve installed floors that are still performing well after a decade. The key is proper installation—moisture testing, surface prep, and using the right system for your specific conditions. Cutting corners on any of those steps is what causes early failure.
No. That’s exactly what thermal shock resistant coatings in Huntington Station, NY are designed to handle. These systems tolerate rapid temperature changes from below freezing to over 250 degrees Fahrenheit without cracking or delaminating.
Regular epoxy can’t do this. That’s why you see floors in commercial kitchens develop spider-web cracks after a few months of normal use. The constant cycle of hot water cleaning, cold storage leaks, and temperature swings breaks down standard coatings.
We use urethane cement systems for commercial kitchens specifically because they’re built for this. You can go from a hot spill to a cold rinse without damaging the floor. It’s one of the main reasons these floors last as long as they do in real working kitchens.
In most cases, you can walk on the floor within two hours. It’s ready for equipment and normal use after 12 hours. You’re not shut down for days like you would be with tile installation.
The actual installation time depends on your kitchen’s size and the system we’re installing. A ¼-inch mortar system takes longer than a thinner coating, but even the thicker systems cure fast compared to traditional flooring.
We schedule installations to minimize disruption. Many restaurants and commercial kitchens in Huntington Station, NY have us come in during off-hours or slow periods. We work efficiently, and because the curing time is short, you’re back to full operation quickly. That’s a huge advantage when every day of downtime costs you money.
Yes. These systems create the seamless, non-absorbent, easily cleanable surface that health codes require. The FDA Food Code specifically requires floors in food preparation areas to be smooth, durable, and resistant to the conditions found in commercial kitchens.
Health inspectors in Huntington Station, NY look for floors that won’t harbor bacteria, can be cleaned effectively, and won’t break down from chemicals and moisture. A properly installed epoxy or urethane system checks all those boxes.
We can also install hygienic cove base in Huntington Station, NY, which is the seamless transition from floor to wall that many jurisdictions require. This eliminates the 90-degree corner where debris accumulates and creates sanitation issues. The entire surface becomes one continuous, cleanable plane that meets or exceeds code requirements.
We actually test for moisture before we start. Most contractors skip this step, and it’s the number one reason floors fail early. Huntington Station’s climate means moisture issues are common, and if you don’t address them, the coating won’t bond properly.
We also do real concrete prep and repair work. If your slab has cracks, spalling, or weak spots, we fix them first. Coating over damage doesn’t make it go away—it just hides it until the floor fails a few months later.
Our installers have been doing this for years, most over a decade with our company. They’re OSHA 40 certified and know commercial kitchen environments. We’ve installed floors across the country, including high-profile projects like the White House kitchen. You’re getting experience that matters, not a crew learning on your job.
If you want to avoid injuries and potential liability, yes. Commercial kitchens are wet environments, and your staff is moving fast during service. A slippery floor is a safety hazard and a lawsuit waiting to happen.
We apply a non-slip topcoat that meets National Flooring Safety Institute requirements. It provides traction even when wet, which is the condition your floor is in most of the time. This isn’t just about compliance—it’s about keeping your team safe.
The slip resistance doesn’t compromise cleanability. You can still mop and sanitize the floor effectively. The texture is enough to provide grip without creating a surface that traps dirt or makes cleaning harder. It’s a balance, and when done right, you get both safety and hygiene in one floor.
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