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ShieldClad cladding only from Advanced.

Rigid Sheet panelling suitable for uneven surface mounting or concealing services to provide any building a sealed hygienic environment. It is a very versatile system which can be easily installed in almost any building.

 

Installation

Building Wall Preparation

Walls should be reasonably level and flat. If not, then the trims may be set onto battens to ‘float’ over high sections.

Cutting PVC Sheeting

A jigsaw is the best method of cutting the pvc sheeting. A fine toothed hand saw can also be used.

Jointing

2 part H and J Trims are used

Internal / external corners

Advanced PVC is normally routed, so window and door reveals are neatly clad without an edge joint.

Fixing

Panels are held with PVC trim system.

 

Fitting

This rigid solid panel is ideal for walls that are unsuitable for Advanced single skin claddings e.g. uneven, damp, or services may be required to run behind the panels. It provides a hygienic solid sealed finish ideal for food, catering, pharmaceutical, kitchens and laboratories.

 

NBS Classification K13/ 160 Proprietary

Typical applications

Food manufacturing areas, commercial kitchens, pharmaceutical areas, laboratories, showers, W.C.’s and wet hygienic areas.

Suitable Substrates

  • Damp or uneven surface (subject to survey by Advanced engineer)
  • Suitable frame e.g. timber battens or metal sub frame

Advanced 10mm Rigid PVC Panel

  • Manufacturer:Advanced Hygienic Contracting Ltd.
    • Web:www.cladding.co.uk
    • Tel:0330 100 0313
    • Product reference:Advanced 10mm Rigid PVC Panel
  • Size(w x h ): [1220 x 2400 mm] [1220 x 3000 mm]
  • Thickness:[10 mm] Manufacturer’s Standard

Fire rating to CS 476-7:1971:

Class 1

Colour:

White

Method of fixing:

Mechanically fixed to support system or bonded fitting system.

Components:

Preformed and on site thermoformed/routed angle sections internal/external corners, UPVC cill details, joints and edge trims. As specifies BS “food safe” complying with EEC regulations for hygiene in production areas. Directive No 64/483 and the requirement as outlined in statutory instrument 454 and 805 (food hygiene).

 

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