Is there any reason why FRP is commonly used in commercial kitchens as opposed to solid PVC paneling? Our interior designers selected a PVC paneling for a food preparation area and I dont know if I should be concerned. Is there a good resource for finding out what is generally allowed in commercial food prep areas?
We do a lot of food processing work and use FRP almost exclusively. Off the top of my head, it may be seated in USDA approval/acceptance, as much as anything else.
Ralph is correct, the FDA approval is primary. In addition since some food prep areas require or are subject to high temp. water or steam cleaning the wall covering material must be thermal shock resistant. FRP resists damage from thermal shock (expansion and contraction) better than PVC.
I have had several instances in the last year where designers (not necessarily interior designers) did not know the difference between FRP (Masonite or Kemtile) and PVC (most typically Acrovyn). It’s sheets and gets glued on the wall; must be what we want–and the Acrovyn comes in groovy colors.
I see FRP not just in food prep areas, but in service areas like janitors closet. I have to believe that the utility FRP panels (as opposed to the more decorative ones) are less expensive than the vinlys like Acrovyn.
I am not finding that there is a USDA approval process for products. I do find that the USDA Food Safety and Inspection Service publishes the Sanitation Performance Standards Compliance Guide at http://www.fsis.usda.gov/OPPDE/rdad/frpubs/SanitationGuide.htm#416.2(b) which I suspect is the basis for their inspectors’ approval or disapproval of installations.
But I’m not aware of any product approval process as such. Does anyone have different information?
As I recall, you are right that there is no “approval” process, per se. However, there is what they call “an acceptance” system wherein they permit use of some materials and exclude others. Not sure of the full extent of that program, but we do look for, and use “USDA Accepted” materials in some instances for our food processing projects.
The heat factor mentioned by Rosen may be a clue. We have found that several soft or resinous materials do not hold up well in the “hot equipment” parts of a food preparation installation. The most recent to come to my attention was degradation of epoxy-quartz flooring under equipment that developed high temperatures.
FRP sounds less likely to degrade, and I imagine tile-like materials even less likely.
This may or may not be relevant, but I learned many years ago that the process of destroying bacteria is destructive.
I worked a season in a ketchup factory. My first job was cleaning up spills (on the floor). We used steam - it cooled enough in the air to form a preciptate spewing at seemingly the speed of sound. I can’t imagine materials other than concrete, frp, epoxy and stainless steel surviving that process for long.
Randy