Here are two tips for bakery owners who've hired commercial painters.

They should consider which of their bakery's equipment and supplies need to be temporarily removed

When commercial painters paint most types of retail premises, they can usually do this without the premises' occupants having to remove much of their stock or equipment. However, a bakery owner may need to consider which of their supplies they might need to temporarily remove from their premises. Whilst commercial painters will always use drop cloths to cover their clients' business equipment and protect it from paint and will take precautions to avoid splashing paint on uncovered surfaces, there is still a chance that the paint they use could damage certain types of items in a bakery.

For example, the odours paint produces when it is first applied to walls can travel and linger on nearby surfaces. In retail spaces that don't sell food or drink, the presence of these short-lived odours might not matter. However, in a bakery, they could have a detrimental effect if they linger on, for example, packets of flour or bakery equipment like rolling pins and cookie cutters. In this situation, these odours might get transferred from the bakery supplies to the food the baker uses these items to prepare. This could make these baked goods inedible, which could cost the bakery owner a lot of money. As such, a bakery owner might need to remove their ingredients, their baking tools and any mobile tables that they prepare dough or other food items on, while the painters are doing their work. Although this might be inconvenient, it could save the owner the stress of having to throw away their baked products, and the cost of having to replace their expensive business supplies after their premises have been painted.

They should consult with the commercial painters regarding the preparation of the walls that will be painted

Most commercial painters will wash the walls they've been hired to paint before they start painting them. However, the bakery owner should still have a discussion with their commercial painters about whether any additional prep work will need to be done to their premises' walls before any paint is applied to them. In a bakery, where food is prepared and sold, it is extremely important for the owner to ensure their premises are sanitary. If the walls are not properly sanitised before they're painted, any mould spores or other pathogens that are on them might gradually seep through the paint and make the walls unsanitary (as whilst paint does function as a barrier, most interior paint is not completely impermeable).

Furthermore, the bakery owner may not be able to disinfect the walls for a few days after they've been painted, as applying cleaning chemicals to them when the paint is still wet could affect the paint's finish and adhesion levels. As such, if there are microbes on the walls when they're painted, these microbes could continue to proliferate during the drying process. Given this, the painters might not only need to clean the walls with a detergent like sugar soap (which will physically remove debris from the walls) but might also need to apply a disinfectant to them, to ensure these surfaces are sanitary before they're painted. 

For more info, contact a local commercial painter. 

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