Food & Dairy Plants: Flat Roof Repair & Replacement
Central Wisconsin is cheese and dairy country, and food-processing roofs have their own set of problems. Exhaust carries steam, fats and cleaning chemicals onto the roof. Warm, wet air inside meets a cold roof deck in winter, so condensation can soak insulation from below even when the membrane is fine. And any roof work over processing areas has to respect sanitation rules: no debris falling into production, careful control of materials and access. We identify whether wet insulation is coming from leaks or condensation, use resistant membranes where exhaust lands, and plan work with your plant and food-safety staff.
What matters on these roofs
Steam and fat exhaust
Fats and cleaning chemicals soften many membranes. PVC or another resistant membrane goes where exhaust lands.
Condensation from inside
Warm, humid process air can wet insulation from below. A moisture survey tells whether the problem is a leak or condensation, because the fixes differ.
Sanitation
Work over production areas is planned with your food-safety team so nothing falls into the process.
Cold storage sections
Freezer and cooler areas have their own insulation and vapor-control needs.
The services these buildings use most
Food & Dairy Plants roofing — FAQs
Often condensation: warm, moist air from processing reaching the cold underside of the roof. The fix is vapor control and ventilation, not just roofing. A moisture survey tells which it is.
Yes, with the work planned with your food-safety staff and debris kept out of the process.
Where fats, oils or cleaning chemicals reach the roof, usually PVC. Elsewhere, EPDM or TPO may be the better value.