Commercial kitchens are hard on sealant. Heat, steam, grease, strong cleaning chemicals and constant washing down all take their toll. Once a joint splits or grows mould, it traps food debris and moisture where cloths can’t reach. For restaurant operators, catering managers and FMs, keeping joints sound is part of keeping the kitchen clean. This guide covers where joints matter, which products suit and how to fit the work around service.
Why sealed joints matter for hygiene
Smooth, cleanable, sealed joints help kitchens keep surfaces easy to clean. A gap behind a worktop or around a sink collects grease and water. A split floor-to-wall joint lets cleaning water run underneath units. Environmental health officers look at how easy surfaces are to clean, so open or dirty joints are worth fixing before an inspection rather than after.
Joints to check
- worktop upstands and splashbacks
- around sinks, pot wash and hand wash basins
- joints between stainless steel panels and wall cladding
- floor-to-wall junctions and coving
- around drains and floor gullies
- gaps where services pass through walls
- joints in cold rooms and around door frames
Choosing the sealant
Use food-safe or hygienic sealants where food contact is possible. Elsewhere, a sanitary silicone with anti-mould additives is common for wet joints. Floors that take trolley traffic and washing down may need a tougher trafficable product. Check the manufacturer’s data for resistance to the cleaning chemicals and temperatures in use. Acetoxy silicone can attack some metals, so neutral-cure products are often chosen near stainless steel and other metals. Our guide to silicone, PU and MS polymer explains the main differences.
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Preparation in a greasy environment
Sealant will not bond to grease. In a working kitchen, preparation takes more time than in an office washroom. The old sealant is cut out in full, and the joint is degreased and cleaned back to sound, dry faces. Mould that has grown into the old bead goes with it, because it can’t be cleaned out of the sealant body. Joints must be dry before sealing, which can mean switching off nearby equipment that produces steam.
Working around service
Kitchens rarely close for long. Sealant work is often planned between services, on closed days or during planned shutdowns. Areas can be phased so part of the kitchen stays usable. New sealant needs to cure before it is washed down or exposed to heavy use, so build that time into the plan and brief the cleaning team. Tell us your site hours and access windows and we’ll plan around them. More on hospitality kitchens is on our restaurants and commercial kitchens page.
Keeping joints in good order
Add joint checks to the kitchen’s cleaning schedule. Staff who wipe down every day are best placed to spot a split or black bead early. Use the cleaning products the sealant can tolerate, and avoid scraping joints with metal tools. Our washroom and wet-area sealing covers kitchens as well as toilets and showers.
Many operators book a joint check ahead of a planned inspection, a deep clean or a menu change that brings in new equipment. When new equipment is fitted, gaps often open up between units and walls. Seal these once the equipment is in its final position. If a refit is planned, agree where sealant sits in the sequence so joints are not damaged by later trades.
Quick answers
What is a food-safe sealant?
A sealant the manufacturer states is suitable for use where food contact is possible. Check the data sheet for the exact claim and any conditions.
Can mould be cleaned out of kitchen sealant?
Surface staining sometimes cleans off, but mould that has grown into the sealant usually can’t be removed. The bead is replaced with an anti-mould or hygienic product.
How long before the kitchen can be used again?
It depends on the product and the conditions. We’ll confirm the cure time for the specified product so you can plan cleaning and service around it.
Related services
More advice
- Hotel Sealant Programmes: Room by Room
- Silicone, Polyurethane or MS Polymer Sealant?
- Adhesive, Cohesive and Substrate Sealant Failure
- Planned Sealant Maintenance for FMs
- All advice
This guide is general information about sealant work. It isn’t legal, fire-safety or structural advice; for those, speak to a qualified professional.