John Carney can always be relied upon by his many customers. We can also rely upon him for providing photographs of his outstanding work. Click below to see examples. Show them to your own customers and help make their spring more attractive and yours more profitable.
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The importance of slab preparation cannot be over emphasized. Eighty to ninety (80% - 90%) per cent of the potential for success or failure of an installation is tied to how well the surface is prepared.
Remember that the surface must be free from dust, dirt, oil, grease, and other bond breaking contaminates. A surface can be prepared and cleaned chemically or mechanically. Chemically cleaning the surface will require the use of cleaning and degreasing agents, such as Blue Nitro Cleaner or Orange Power Degreaser. A chemical etching agent may be required in some instances to give the surface a slightly rough profile in order to facilitate a stronger bond between the surface and the coating.
Mechanically preparing the surface will require the use of a sand blaster, scarifier, or shot blaster. Determining which one to use will depend on (1) what type of contaminates or surface deterioration are present on the surface, (2) how much of a profile is desired on the surface, and (3) whether the surface is indoors, outdoors, commercial or residential.
Whatever the answers may be to each of those questions, proper surface preparation is THE key to a successful installation!
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A product shipment must be thoroughly inspected for damage and correct quantity before signing the delivery receipt. Any damage or shortage must be noted on the delivery receipt at time of delivery. Any claim against QSI must be made within five (5) days of the delivery and must be accompanied by the original bill of lading signed by the carrier and noting the condition claimed. NOTE: When goods are shipped freight collect, the Dealer must file the claim directly with the carrier for any damages to the goods. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
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