|
|
|
 |
 |
New Terrazzo Floors |
Technical Bulletin #18 (Revised 4-96)
This bulletin addresses the most frequent questions
that we hear:
“Why doesn’t my new cement Terrazzo
floor have the sheen and luster of my neighbor’s?” “Mine
looks blotchy and dull!”
There will be a significant difference in appearance
between a new floor and one that has time to age.
Chances are, the aged floor gave the same experience
when it was installed. Terrazzo, like fine wine,
gets better with age. While your Terrazzo floor
may lack the beauty you expect initially, with
natural cure and the passing of time, your floor
will have the luster and beauty that Terrazzo is
known for. To further explain why this occurs,
we offer the following information. Moisture is
added to the Terrazzo products in the composition,
curing, grinding, grouting and polishing stages.
Structurally, with this much moisture, you can
be assured of quality installation. You can also
expect the water to dissipate and escape through
the finished surface. It is necessary to regulate
the moisture evaporation. Therefore, the Terrazzo
must be sealed with a penetrating type sealer.
This further increases the time that it takes for
the system to cure. This trapped moisture will
migrate to the area adjacent to the strips, causing
this to be darker until it is completely cured.
It is not unusual, for this moisture to create
efflorescence and/or tarnish metal dividers. This
can be remedied by maintenance personnel using
an 80 grit or finer 3-M type screen mesh pad under
the scrubbing machine during normal maintenance
procedures. The building must first be climate
controlled and the floor thoroughly cured before
this will be effective. The curing time will vary
depending upon temperature, humidity and ground
water conditions. After the tarnish is removed,
the screen pad should not be used. Each passing
day, with normal maintenance, the aesthetics of
your Terrazzo floor will increase. Obviously, this
requires your patience, but rest assured that the
results will be rewarding. |
|
|
| |
|
|