Wet Area Matting for Commercial Use

Wet area mats must be: non-absorbent so they do not retain water; drainage-capable with holes or an open-grid surface that allows water to pass through; non-slip when wet (with a coefficient of friction sufficient for wet use); resistant to the cleaning chemicals used in the environment; and made from materials that do not degrade under continuous moisture exposure. Anti-bacterial compound is important in humid environments.

Open-grid rubber or PVC mats are specifically designed for poolside use. Specify mats with chlorine resistance if used around chemically treated pools. Barefoot comfort is important, look for a smooth or rounded-surface grid rather than sharp-edged open grid that can be uncomfortable on bare feet. UV stability matters for outdoor pool areas where direct sun exposure will degrade standard rubber over time.

Most wet area mats can be hosed down in place, the drainage surface allows cleaning water to pass through to the floor drain. For thorough cleaning, lift mats regularly and clean both surfaces, allowing the floor beneath to dry before replacing. Scrub with a stiff brush and appropriate cleaning chemical for the environment (food-safe cleaner in kitchens, anti-bacterial cleaner in changing rooms). Allow mats to dry fully if storing, to prevent mould on the underside.

In the UK, floor surfaces in wet areas should achieve a minimum pendulum test value (PTV) of 36 when wet, classified as moderate risk. Higher-risk wet areas such as poolside and shower rooms should target PTV 45+ (low risk). Ramp angle tests (R ratings) provide an alternative measure for non-level surfaces. Request wet slip resistance data from the mat supplier and verify it meets the standard for your specific application before specifying.

Food-safe wet area mats are available for use in food production, commercial kitchens, and food retail areas. Specify mats that are NSF-rated or carry equivalent food-safety certification, made from food-safe materials without harmful plasticisers, and easy to clean without trapping food debris. In raw food handling areas where contamination risk is high, closed-cell surface mats are easier to clean hygienically than open-grid mats.

In continuous wet use, expect a service life of 2–4 years for most commercial rubber mats, shorter under chemical exposure or heavy industrial use. Indicators for replacement include: surface cracking or hardening; visible loss of surface texture (smooth areas where the grip pattern has worn); backing degradation; persistent discolouration that does not clean out. Replace on a planned schedule, a degraded wet area mat is a slip hazard.

In areas with high water flow, during hose-down cleaning, for example, mats can be displaced by water movement. Use mats with sufficient weight to resist displacement, or use anchor clips at mat corners that attach to floor drain channels. In areas where mats are walked on but not subject to high water flow, the mat weight and surface friction are usually sufficient without anchoring.