Why is linoleum not ideal for a commercial kitchen?

Linoleum is not ideal for a commercial kitchen primarily because it can be porous and difficult to sanitize. In a setting where food safety is paramount, having a floor material that is capable of absorbing liquids can create a breeding ground for bacteria and pathogens. This porosity means that spills, which are common in kitchens due to the nature of food preparation, can penetrate the surface, making it challenging to thoroughly clean and sanitize the area.

In addition, the difficulty in sanitizing porous materials can lead to cross-contamination, which is a major concern when dealing with food. When a surface cannot be properly sanitized, it risks the safety of food being prepared in that environment.

While factors such as being inexpensive or prone to scratching can be relevant, they do not pose the same significant health risks as the issues related to porosity and sanitation. For commercial kitchens, maintaining a high standard of hygiene is critical, and flooring that cannot withstand rigorous cleaning protocols is not suitable.