22
biasanya berbahan dasar kuat dan dipilih dengan pertimbangan mudah dibersihkan
dan tahan lama. Berbeda dengan di front of the house, penampilan akan menjadi
prioritas utama dalam menentukan bahan sebagai hasilnya seringkali ditemukan
banyak masalah dalam melakukan pembersihan pada ruang makan. Ada beberapa
jenis bahan pelapis lantai yang sering dipakai dalam pembangunan foodservice
facility dan masing –
masing mempunyai tantangan yang berbeda dalam
membersihkannya.
Tabel 2.2 Description, Advantages, Disadvantages of common flooring materials
Material
Description
Advantages
Disadvantages
Asphalt Tile
Mixture of asbestos fibers,
inert fillers (sand) and
mineral coloring pigments,
with an asphaltum or resin
binder.
Resilient, inexpensive,
resistant to water and
acids, nonslippery, easy
to clean
Buckles or
cracks under
heavy weight
or extreme
temperatures,
does not wear
well when
exposed to
grease or soap
Carpeting
Fabric covering
Resilient, absorbs sound
and shock, good
appearance
Cannot be
used in food
preparation,
storage,dishro
om or
restroom
areas. Has
shorter life
cycle than
other
coverings.
Ceramic Tile
Clay mixed with water and
fired
Nonresilient, useful for
walls, nonabsorbent
Too slippery
for use on
floors, may
crack with
impact
Concrete
Mixture of portland
cement, sand, and gravel
Nonresilient,
inexpensive
Porous, not
recommended
for use in food
preparation
areas, slippery
when wet
Linoleum
Mixture of linseed oil,
gums, fillers, resins, and
cork pressed on burlap
Resilient, nonabsorbent,
easily cleaned
Dents easily
from dropped
objects or
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