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A case study: a hotel kitchen in Cuba renovated with water-based resins for maximum hygiene and safety
The requirement: maximum hygiene and safety in a commercial kitchen
The renovation of the kitchen flooring of a hotel in Cuba was carried out to perfection with Winkler products. Water-based resins and finishes ensure the most complete cleaning and maximum attention to human and environmental health. The kitchen of a hotel must always guarantee maximum hygiene and, both in new constructions and in the case of renovations, it is important to choose materials completely free of polluting solvents, which are harmful to human health not only immediately but also in the future time perspective.
Substrate preparation: the foundation for a workmanlike result
An example of a workmanlike application is the renovation of the floor of a kitchen in a hotel in Cuba where the old and worn-out tiles, which were completely removed, were replaced with a cycle of solvent-free water-based epoxy resins, thus with minimal environmental impact. Winkler technology solutions were chosen by the designers, in this case Unibar resin’s cycle, protective and anti-slip, which perfectly resist common solvents and oils, therefore truly ideal in a kitchen, where excellent resistance to trampling is also necessary. In addition to removing the tiled flooring, the first row of vertical tiles was also removed to allow for the best leveling of the substrate and shells using Unibar Formula epoxy resin as a primer, and Unibar Screed for the creation of the floor-wall shells. The same system is also ideal to remove potholes, cracks and unevenness.
The application cycle: consolidation, levelling and finishing
The next phase of the work was the consolidation of the flooring with the product Winfix Fixative, a two-component epoxy resin, also water-based, dust-proof, and reinforcing. Unibar T products were used to level the substrate, and Unibar F Colore was used as the finishing. Unibar T, a breathable two-component water-based epoxy formulation, was designed to create self-leveling and multilayer flooring on surfaces even subject to humidity without a vapor barrier. Unibar F Colore is a breathable, two-component, water-based epoxy finishing with a satin appearance. This innovative product from the Winkler range is also suitable for painting concrete floors and skirting boards.
Results and timeline: operational in under a week
Thanks to the specific exclusive features of these products, the work was completed in less than a week and the kitchen was able to resume its normal activity.
The Winkler Safe Philosophy: performance meets health and safety
All Winkler product solutions are water-based and solvent-free, true to the Winkler Safe philosophy: creating highly innovative and high-performance products, by placing a strong emphasis on human and environmental health.
FAQ
Why is a resin system like Unibar particularly suitable for a commercial kitchen?
Because it provides a seamless surface without the grout lines found in tiled floors where dirt accumulates, ensuring maximum hygiene. Furthermore, the Unibar system is specifically formulated to be anti-slip and to perfectly resist oils, solvents, and heavy foot traffic — all typical conditions in a professional kitchen environment.
How long does this type of refurbishment take? Is a long business closure required?
No, the work is carried out very quickly. Thanks to the specific features of the products, the entire project cycle — from removing the old tiles to applying the final finish — can be completed in under a week. This keeps business downtime to an absolute minimum.
The article mentions water-based and solvent-free products. What are the tangible benefits in a food service environment?
The primary benefit is health and safety. Water-based and solvent-free products, in line with the Winkler Safe philosophy, do not release harmful volatile organic compounds (VOCs). This protects the health of installers during the application, as well as the staff and customers who will use the kitchen in the future — a critical factor for the food service industry.
