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Polyurethane sealants

Tools and Equipment

Substrate and joint Preparation

  • All joints to be sealed must be clean, dry and free from any laitance, wax, grease, dirt and oil or any contaminations such as release agents, curing compounds, laitance, dust, dirt, cavities, projecting nibs, etc.
  • Excess laitance, old coating or surface treatments are best removed by mechanical grinding, light sand/grit blasting followed by vacuum cleaning to remove dust debris. All preparation equipment should be of a type approved by DCP.


  • Install polyethylene joint backing rod to control the sealant depth
  • Apply the masking tape
  • Cut the seal at the top of the sausage
  • Apply the sealant with steady pressure
  • Tooling and finishing should be carried out immediately after the application
  • Remove the masking tape

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