December 2025 . Hospitality . Commercial Kitchens
Commercial Kitchens: Grease, Water and the Floors That Have to Handle Both
By Daniels Slip Testing
Kitchen floors face contamination no entry mat can catch. Choosing and maintaining the right surface keeps staff upright through a full service.
Few environments are harder on a floor than a commercial kitchen. Oil aerosol settles across the room, water is constantly present, and staff move quickly carrying loads in a confined space.
Slip resistance is only half the answer
A heavily textured floor can deliver an excellent wet test result and still become slippery when grease fills the profile. Cleanability has to be considered alongside the classification, because a surface that cannot be cleaned will not keep performing.
Practical measures that work
- Degrease on a schedule that matches the menu, not a generic contract cleaning plan.
- Keep the fry and pass areas on a tighter cycle than the rest of the kitchen.
- Provide compliant footwear and check it as part of induction.
- Re-test after any floor coating or resurfacing work.
Back-of-house walkways
Coolroom doorways, dish areas and the path to the bin store see the same contamination without the same attention. These are worth including in any testing scope.
A documented test across the kitchen, dish area and delivery path gives an operator a clear picture of where to spend maintenance effort first.