Ashbourne Meats

A Sterile, Hygienic, Easy-To-Clean flooring for Ireland’s Leading Beef Processor

Client: Ashbourne Meats
Project Locations: Naas, Co. Kildare

An extremely hygienic flooring meeting HSE, HSA, BRC and HACCP standards

Ashbourne Meat Processors is one of Ireland’s leading beef processors, exporting premium chilled Irish Beef internationally for over 35 years.

As part of an expansion plan to meet demands, an extension was built to their boning hall facility in 2018. This project required a super hygienic, sterile and highly durable flooring to the new extension.

After careful consideration, Ashbourne Meats opted for FloorTech’s® Décor SL system as it exceeds all hygiene and health and safety standards and performs in harsh environments such as abattoirs, slaughterhouses, boning halls and packing plants. The fact that Ashbourne meats had worked with FloorTech® on previous projects meant they were confident that FloorTech® could deliver the project within a tight deadline due to the unique one hour cure time of the Trazcon® system

FloorTech® understands the potential danger caused by the presence of blood, fats, oils and salts in boning halls having worked within the industry for over 25 years. This resin flooring system has been designed to withstand the pressure caused by power hosing, scrubbing, chemicals and salts used in meat processing facilities.

We firstly applied Trazcon® EP4 to act as a DPM and we then installed 432 square meters of the Trazcon Décor SL system.

The whole installation was completed in 6 days and the flooring was fully cured in just an hour – the fastest available cure time on the market.

The result is an extremely sterile, hygienic and easy to clean flooring for Ashbourne Meats extended boning hall facility. The floor exceeds health and safety standards and will continue to perform for the lifetime of the structure with a regular cleaning and maintenance schedule.

If you would like to discuss flooring options or see a demo please request a callback or call 021 435 1560.

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