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.
The trust of some of the largest food companies, producers of products concerning more than 1 sector, towards MOMBRINI’s flooring is founded on the experience acquired in the most critical areas of the departments. Indeed taking note of the answer to the strongest stress, we became aware of the fact that having an excellent floor in every area of the factory allows any change to be made in the type of work without making any modifications whatsoever. This flexibility in the arrangement of the departments increases the value of the factory and removes a problem which at the moment may seem irrelevant but which can, over time, lead to production stoppages with serious economic consequence.
