Food-Grade Cove Former

Food safety standards and HACCP plans require a cleanable radius at the wall-floor junction instead of a 90° corner. A square corner traps food debris, water and bacteria that no brush reaches; a continuous cove lets cleaning staff wash the joint in one pass and lets water drain instead of pooling.

Yes. The cove former is welded to the floor sheet with a PVC welding rod and then trimmed flush, so the joint is sealed rather than butted. That matters in a wash-down area: a mechanical joint would open under thermal movement and pressure washing, and the gap would become a harbour for bacteria.

Typically 60 mm to 120 mm of coved height, chosen to match what the local food safety rules and your cleaning method require. Higher coving protects more of the wall in wash-down areas; lower coving is used where the wall covering carries the protection instead. We confirm the height against your project specification.