Commercial and production bakeries typically operate long hours, with routine exposure to wetness, strict cleaning & disinfectant regimens, hot rack ovens, as well as heavy use of wheeled racks and equipment. Water mixing with fats and oils on the floor areas can create potentially hazardous conditions requiring greater non-slip resistance. These flooring areas also need to provide exceptional chemical and corrosive by-product protection against vegetable oils, dairy products, salts, sodas, and sugars. Bakery flooring requires a hard-wearing, seamless and non-porous floor resurfacing finish with added microbial protection against pathogens, as well as various non-skid texture options to prevent slip & fall accidents when surfaces are wet.