Voids between baseplate and grout may be discovered after grouting. These voids may be the result of obstructions, trapped air, or varying grout levels during placement.

There are basic steps to addressing these voids that are meant to ensure maximum contact between base and grout so unused forces are properly transferred to the foundation.

Step 1: Identify the Void

The most common method is sounding. Tap the plate and listen for hollow areas. Mark those areas to define the void.

Step 2: Determine Injection Holes

The hole needs to be near the center of the void or the part of a larger void to ensure travel to edges of void. Remember, tighter voids require the holes to be closer together than larger voids. Drill.

Step 3: Locate Holes for Air Relief

These holes need to be close to the edges of the void. They will allow for the air to escape, so the total area of these holes needs to exceed the area of the fill hole. Drill.

Step 4: Prepare Holes for Injection

When choosing the best slip resistant flooring system, there are several things a maintenance professional must take into consideration. You want to choose the correct system, because after all, you’re spending money, time, and effort to ensure safety to the employees that will be on it. Also, you want to make sure the system you put down will be durable enough to take the abuse.

Here are a few questions to ask yourself when choosing the right flooring system for your facility:

1. What is the existing surface that is in place?
   • The most popular floor surfaces in food and beverage facilities are urethane cement, an epoxy system, or maybe you have metal plates. The current surface dictates the type of flooring you will choose. If an epoxy system is in place, you will want to select a process that involves an epoxy sealer.
2. Will there be high temperature shocks present in this area?
   • accidental (hot grease) or not (washdowns)

As you know, industrial environments can be filled with hazards just waiting for someone not paying attention. And your Food and Beverage plant even has some unique challenges of its own.

On a daily basis, your floor is exposed to hot oils, blood, sugars, food acids, animal fats and the ever-present hot water washdown. One of your most common problems maintaining a floor that is slip resistant in the mist of all those slick substances.  Production areas, coolers, locker rooms, etc., there is always the possibility of an employee slipping or falling and getting injured. Not having a slick resistant floor can cause real safety concerns for everyone involved. The 3 biggest issues that are most often with creating a slip resistant surface is labor restrictions, time, and cost. Let’s cover some common myths about applying the appropriate slip proof flooring:

Myth 1: “I don’t have the manpower to put down a flooring system”

Implementing