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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => Discussion => Topic started by: Back 2 The Frotture on June 25, 2013, 07:00:30 PM

Title: Slippery floors
Post by: Back 2 The Frotture on June 25, 2013, 07:00:30 PM
I have recently came into the problem of having especially slippery floors.  I think it has to do with the tiles.  After scrubbing and a new set of dunlops (blue soles), I thought that this problem would be averted.  Unfortunately not as well as I thought.  Anyone have any input on easing whey and alkaline induced slips?
Title: Re: Slippery floors
Post by: linuxboy on June 25, 2013, 08:58:58 PM
Raise the floor friction coefficient (COF) by treating the tile with a product that will microscopically rough it up, such as hydroxyacetic acid. Should double the COF or better, which will help.
Title: Re: Slippery floors
Post by: Back 2 The Frotture on June 26, 2013, 12:02:16 PM
I have found this product at 33% purity, but fifty pounds seems a bit of an overkill.  From what I can see, it is essentially a peeling for the floor? 
Title: Re: Slippery floors
Post by: linuxboy on June 26, 2013, 01:59:14 PM
It's a type of etching. An acid that eats away a tiny layer and roughs up the surface. There are a few trade names. If you call a tile supplier and ask them for a product to help with preventing tile slipping, they will help you out.
Title: Re: Slippery floors
Post by: Back 2 The Frotture on June 26, 2013, 06:53:57 PM
good advice, add another cheese to your buckle