Commercial bakeries combine continuous flour-dust accumulation, oil and shortening contamination, and water-and-steam exposure in proving rooms — producing a distinctive combined dry-and-wet PTV brief that generic food-manufacturing protocols can miss.
Tier 2 · Food Beverage
Every commercial bakeries site has a distinct surface vocabulary that drives the testing protocol. We test the actual surfaces present, not a generic baseline.
Cementitious polyurethane in mixing and dough-handling zonesspecified for thermal-shock resistance
Resin coatings in ovens and proving-room areastested under hot-and-humid conditions
Anti-slip aggregate finishes around oil-handling equipmentwhere shortening drips accumulate
Tile-on-screed in heritage bakery zonestested with grout-line PTV variability
Generic slip testing misses the zones that actually generate incidents. Commercial Bakeries sites have distinct high-risk zones that warrant independent testing.
Fine particulate drives dry-PTV variability that wet-only testing misses.
Hydrocarbon contamination defeats wet-PTV management.
High-humidity transition zones see cumulative condensation.
Commercial bakery slip testing supports HSE INDG225, Workplace Regulations 1992 Reg 12, BRC Global Standard for Food Safety, and HACCP documentation requirements. UKAS ISO/IEC 17025 reports include both wet and dry PTV measurements where sector-specific.
Whether you operate a single industrial site, a multi-site portfolio, or an FM contractor brief covering multiple operators, we'll return a fully-costed, no-obligation quotation within one working day.
Mon–Fri, 8am–6pm office hours.
23:00–05:00 attendance for production-floor sites by arrangement.