Dough Recipe: Walk-in with and w/o floor

I have a couple of restaurants and have one that has a walk in with a floor and one with a walkin that does not have a floor. My question is do I need to make any changes in the dough recipe based on whether or not my walk-in has a floor? by floor I mean floor paneling for energy efficiency.



is there a difference in temp control between the floor and the floorless? if not then keep recipe as is what is matter the temp inside these 2 different walk in