APPLICATION IN THE FOOD INDUSTRY
Since the first floor was laid in 1962 in a dairy producing milk and cheese, MOMBRINI’ s efforts have been addressed to solving problems in the sector, more than any other, requires a floor which supplies excellent lasting resistance to chemically aggressive agents present in detergents and in process residue. Lactic acid, nitric acid and caustic soda are in fact substances which corrode the floor, penetrating through the microfissures and along to corrode the fixture of the finishing layer damaging it slowly but inexorably. It thus seems evident that in this sector, more than any other, the chemical-physical characteristics of klinker and above-all the sealing resin are determining factors. Since then the largest companies operating in this field have tried floors made of klinker and resin by MOMBRINI and have reconfirmed their trust over the years.
