|Product Name||Tilelab Surfacegard Sealer|
|Short Description||16 fl oz|
|Amazon.com||Buy on Amazon ~ B000BQK5UI|
|Long Description||- SurfaceGardÃ‚Â® with TeflonÃ‚Â® Surface Protector provides unsurpassed, invisible protection for marble, stone, porcelain, quarry and Saltillo tile, grout, concrete, and masonry - Long-lasting, water-based sealer actually repels dirt, oil, and stains allowing easy clean up - Use when maximum protection is required such as in food preparation areas, floors, and other high traffic areas - Can also be used in place of a grout release prior to grouting to prevent grout staining and facilitate grout clean up - Low odor, pH neutral, and non-abrasive - Allows moisture vapor transmission - For interior and exterior use - Use as a sealer or grout release for all stone surfaces, unglazed tile, porcelain, clay pavers, concrete, brick, masonry, and grout - 100 to 150 square foot coverage per pint on polished or dense surfaces - 25 to 50 square foot coverage per pint on porous surfaces - 1 pint|
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Article of interest
For a couple months, we have been working on a major revamp of the database. All the existing data will be saved of course but many new data elements will be created.
People have been asking for the ability to track nutritional information, ingredients and other data items related to various products.
To this point, we have not been able to track that information because of a limit imposed by the database layout. Adding these new fields would be very hard.
We have finally gotten the database into the correct shape for the new fields and many many more in the future. We will be able to track just about any type of data item for any given product type.
It may be a few more months before the input screens catch up to the database changes. We want the user interface to be smooth and easy to use. Using feedback we have already received about the current site we will be making changes to the input process.
We also need to take into account the existing applications that are using the existing data feed and we will also need to create a new updated data feed for people moving forward.
In short, big changes are coming now that the database has been revamped but all the existing functions will continue to work without interuption.