What Are the Best Mats for Each Area of a Commercial Kitchen?
Related Product: Herongripa Slip Resistant Matting Roll 2 x 33 ft Roll
The Best Mats for Commercial Kitchen Areas
Restaurant kitchens consist of five common areas: food prep, cooking station, washing-up station, refrigerated area, and service area. Each of these areas requires a slightly different type of flooring to keep staff safe and to withstand the demands of the space.Food Prep Areas

Food prep areas are high-traffic spaces, meaning the flooring used must withstand frequent mopping and cleaning to keep the space hygienic. Spills are frequent in these areas, so the flooring used has to be non-slip and durable.
Herongripa Slip Resistant Matting is ideal for food prep areas. The diamond-cut texture pattern helps maximize traction while allowing liquids to flow through. The mats are resistant to chemicals, oil, animal fats, and acid, so they can withstand the rigorous food prep areas. Additionally, they have antibacterial and antifungal properties to help ensure a hygienic environment.
The mats can be easily rolled up, allowing for thorough cleaning.
Cooking Station Areas

Cooking station areas can quickly become slippery, and grease and oil spills are common because of the stoves and fryers present in the spaces. The mats need to be able to withstand frequent exposure to cleaning chemicals to remove the grease and oil, and traction is essential to help keep staff safe while they’re working near stoves and other hot equipment.
Vynagrip Heavy Duty Industrial Matting is a certified slip-resistant material designed to withstand the toughest kitchen environments. This heavy-duty matting quickly drains liquids away, and it’s also resistant to chemicals, oils, and acids. The mat offers anti-fatigue properties to help maximize staff comfort, ideal for staff who spend long hours on their feet while cooking.
Washing Up Station Areas

In commercial kitchens, dishes need to be washed in large volumes. That means that large amounts of water can end up on the floor, posing slip hazards. The mats used in this area need to be slip-resistant and should be able to quickly drain liquids away to maximize staff safety.
Floorline Non Slip Floor Matting is ideal for the needs of a washing-up station area. This matting is crafted from non-porous PVC, and its open grid design allows for effective liquid drainage to keep staff up and out of liquids. The flooring has anti-microbial and anti-fungal properties for hygiene, and it provides cushioned support to help prevent fatigue for staff. It can be loose-laid, which allows for easy removal for cleaning.
Refrigerated Areas

Refrigerated areas pose particular challenges. Condensation can pool on the floor, leading to puddles and icy areas. Lack of airflow can cause foods stored on the ground to spoil, and any matting chosen also needs to be able to withstand freezing temperatures without being damaged.
Vynagrip Heavy Duty Industrial Matting can withstand all of those challenges. This matting features a hollow, cushioned surface to maximize comfort, and it’s certified slip-resistant for staff safety. The flooring can effectively drain liquids to help prevent standing water or ice from forming, and that same structure also creates air circulation to help prevent food spoilage. The mats are easy to install, too.
Food Service Areas

Food service areas are busy, fast-paced spaces where staff frequently travel, meaning slip resistance is essential. It’s likely that staff will drop items and spill beverages and liquids, so the flooring needs to be resistant to these substances while also being easy to clean.
Heronair Non Slip Floor Matting is an excellent choice, since the open grid system provides effective drainage while also helping to maximize slip resistance for safety. The matting is highly comfortable underfoot, so it’s a great choice for a high-traffic area where staff spend lots of time. Additionally, the matting can be removed for thorough cleaning, and its anti-microbial and anti-fungal properties make it a hygienic choice for this area where foods spend time.