Mountain Hay
A piece of the Tyrolean mountains for your home.
Advantages
Mountain Hay
NATURAL PRODUCT
The raw material for the HEU floor covering grows on the sunny slopes of Fließer, in the Tyrolean Oberland. They offer the best conditions for the species-rich and fragrant alpine grass. So that it can dry into fragrant and loose hay, you need the knowledge about wind and weather that has been passed on from several generations, a “good cut” of the scythe and good physical condition for working on steep terrain.
THERMAL INSULATION AND FOOT WARM
Mountain hay has a high level of thermal insulation. In addition, mountain hay is pleasantly warm to the feet all year round – even in winter.
EASY TO CARE
Thanks to the simple cleaning and care, dust and dirt can be removed easily and efficiently, which makes mountain hay the perfect floor for many areas of application; from the office to the doctor’s office or the designer boutique.
Structure
Mountain Hay
HDF Hay Comfort 11,0 mm
- HotCoating
- real tied mountain hay
- Moisture-retardant natural fiberboard
- Pressed cork counterbalance
Technical data sheet
Mountain Hay
HDF Hay Comfort Hot Coating | |||
Dimensions & thickness | EN 427 & EN 428 | 915 × 305 × 10,5 mm | |
Classification | EN 16511 | domestic 23 | |
Total weight | EN 430 | ca. 9.200 g/m² | |
Abrasion resistance | EN 14354 & EN 13329 | AC4 | |
Impact sound reduction | EN ISO 717-2 | 17 dB | |
Effect of castro chair | EN 425 | type W suitable | |
Reaction of fire | EN ISO 9239-1 | Cfl s1 | |
Thermal resistance | EN 12524 | 0,088 m² K/W | |
Dimensional stability | EN 434 | < 0,05 % | |
Residual inentation | EN 433 | max. 0,1 mm | |
Resistance to chemicals | EN 423 | very good resistance | |
Emissions value | in conformity with AgBB | ||
Swellness value 24h | EN 317 | < 8% | |
Locking strenght | ISO 24334 | HDF > 500 kg/lfm – kg/m | |
Reaction to static electricity | EN 1815 | < 2 kV | |
Effect of a forniture leg | EN 424 | no damage shall be visible | |
Effect of stains | EN 438-2:2016 | no damage shall be visible |