Start with the basics: Don't give bacteria a chance

Bacteria are everywhere but often unwanted. Especially in environments such as laboratories and food plants, they should not be given a chance. So how can you prevent bacterial growth? With high-quality antibacterial walls and hygienic floors as a solid foundation. 

Flooring specialist Ruys Group and renovation specialist Jackit together provide an antibacterial base as a total solution for new construction and renovations at food companies, laboratories and commercial kitchens, among others. An intensive collaboration that started in 2020, after the two parties had met on the factory floor for many years. Jack Pluim, director Jackit explains logically: "We deliver quality together and quality always wins. Hendrik Ruys, director Ruys Group agrees: "We have found each other in completely making the customer's life easier." 

Antibacterial walls and floors

Jack explains that Jackit is an exclusive partner of Sealwise, a solution of sustainable recycled PVC wall panels that are 100% waterproof and, according to scientific tests on the top layer, kills 99.8% viruses such as Sars CoV-2 and MERS CoV. 

Ruys Group is an expert in efficient and sustainable flooring and, according to Jack, the biggest in good slope flooring. "Indeed, that just has to be right, in the sectors we work in, no water should remain," explains Hendrik. "To determine which floor best suits the space, we engage in discussions with our customers and architects. This way, we get a good picture of the (production) process and the corresponding wishes and requirements. In our plan of action, we describe the optimal floor per room and details such as the locations of drains, gutters, plinths, bumpers and seamless floor transitions."

The orders for this team are obtained through their network. Hendrik: "We have years of experience, 90% of companies in the food sector know us." Jack can also rely on his knowledge and expertise: "Customers from over 30 years ago come back because we do more than is desired and solve problems." Together, they offer a total package that meets the standards and requirements per industry.

Precise renovation

Through a well-known architect, Ruys Groep and Jackit with Sealwise recently received a great new assignment: the renovation of a six-floor office building with a laboratory on each floor. Intended as an extension of the laboratory at the UMC/AMC hospital in Amsterdam. The request was to install all floors and the inner walls of the outer walls. As a permanent hygienic base. 'Floor doctor' Herman Schrage was involved in this assignment from Ruys. With 50 years of experience, he tells about the assignment: "Together with the architect, we looked at what was needed for the renovation, and the use of the rooms, to ensure that the right floor would be in the right place. Jack adds: "On top of that, the client wanted everything in a single line. For example, the walls have to be the same height as the windows, and the panels have to continue in one line. This requires very precise work."

The client chose a plain, light-coloured cast floor. The floor is seamless, vapour-proof, liquid-proof, chemical-resistant and easy to clean. Together with a seamless hollow corner with skirting board, this ensures hygiene. The walls are antibacterial through and through, sealed with sealant of certified brand Innotec: "The only brand with a multi-year guarantee against mould," says Jack.

Renovating in different sectors

"You only renovate once, so you have to get it right the first time. The time you are given for this varies per sector," says Jack. "For the assignment in Amsterdam, we have three weeks per floor. In food, that is often only on Saturdays and Sundays, because production continues after that." Herman: "Another difference is that in food companies you have to build 'foolproof', because electric trolleys get broken a lot. A non-slip floor is also important for safety there."

Furthermore, the gentlemen mention the differences in standards and hygiene requirements. In a laboratory, standards are higher than in food factories. Hendrik: "So what is good for the former sector is actually optimal for the latter." Those requirements are getting closer together, though. Jack: "Inspections of, for example, HACCP, IFS or BCR are becoming more stringent and announced without a date: 'we will come in November'." Hendrik continues: "We therefore always make sure the functionality is perfect first, followed by the looks. Specifications sometimes include conditions that do not comply with this. Then you have to dare to propose something else. Or don't do it. We have learned that over the years. After all, the customer must be satisfied on day one, but also remain so on day 5,000 or 10,000."

www.ruysgroep.nl
www.jackit/sealwise.nl

Photos: ©Cor Salverius Fotografie