Hyde Taxi Rank

The Site

Having become one of the “famous Mill towns of the North West” during the Industrial Revolution, Hyde has also hosted the first ever floodlit football match between Manchester City and Manchester United (although in 1889 when the match was played they were known as Ardwick AFC and Newton Heath). This particular match was a charity match for the families of the Hyde Colliery, after 23 men died in an explosion at the coal mine.

The Challenge

With the area being constantly trafficked by the ‘Hackney Carriages’, the major concern for Tameside MBC was the potential for paver destabilisation caused by the erosion of sand joints. Furthermore, with part of the area being used by pedestrians as a waiting area, the minimalization of food and drink stains was a requirement of the council.

The Solution

Resiblock ‘22’ was selected as the sealer for use, due to its long-term reputation and, referred to by pavingexpert.com as the “Legendary” Resiblock ‘22’, regarded as the best paving sealer/stabiliser in the world. With previous success in preventing paving destabilisation due to sand loss caused by heavy trafficking, most notably at Heathrow Airport (the 5th busiest International Airport in the World), Resiblock were more than confident that the Resiblock ‘22’ would be able to stand up to the weight of the daily traffic from the Taxi’s at Hyde Taxi Rank.

Benefits at a Glance:

  • One pack material
  • Easy application
  • Prevents sand erosion from paver joint
  • Prevents the ingress of water and fuel infiltration to the sand laying course
  • Maintains structural stability under heavy duty trafficking
  • Elastomeric bond works in tandem with paver system
  • Gives resistance to food and drink stains
  • Case Study
  • Project name: Hyde Taxi Rank
  • Client: Tameside Metropolitan Borough Council (MBC)
  • Contractor: Tameside MBC Engineering Division
  • Site: Hyde Taxi Rank
  • Project: Hyde Taxi Rank
  • Area: Taxi Rank & Turning Area
  • Paver type: CBP
  • Product/s: Resiblock '22'
  • Date: June 2018
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