The John Lord Specialist Flooring installation teams have been working in 17 different Asda stores recently and have laid in excess of 8,000 square metres of resin flooring. With one of the largest in-house installation teams in the UK, complete resin floors are often installed over a single shift and, with the correct product selection, can be fully cured and back in operational use just two hours after final seal.
For example, 300 square metres of Acrigard QB was installed recently in the bakery area of the Portsmouth store during a single shift.
On another project in East Sussex the refurbishment project included converting part of an old warehouse area in a sales floor: Decorative Acrigard FK resin floor finish was used to extend the bakery floor in to the warehouse area to match its existing terrazzo floor.
The Acrigard range of acrylic/MMA resin based floor products available from John Lord offers increased wear resistance against some of the other MMA based resin floor products in the market; this gives John Lord clients’ greater life expectancy from their resin floors.
Graham Fenton, Head of Sales & Marketing at John Lord summed up the relationship; “The Asda technical team set us the challenge to formulate decorative, anti-slip resin flooring that could be used to upgrade their bakery areas without disrupting daily bread baking operations. Acrigard QB with its fine coloured quartz aggregate and very fast cure was perfect, allowing flooring refurbishments to be completed overnight or whenever the store was closed for a short period.
“This success led to further opportunities for John Lord: Many of the bakery refurbishments required the new resin flooring to match areas of existing terrazzo tiles; our ability to colour match using our Acrigard FK proved to be the solution.
“We are extremely proud to be working with Asda; we are committed to working with them to maintain the high hygiene standards of their bakery floors. We also understand the demands of a 24 hour retail business and have the flexibility to work through the night or weekends to ensure they can bake fresh bread every day.”
