In fact, an association that represents the bakers and the EPA negotiated a "voluntary partnership" that would reduce EPA enforcements and fines for bakeries if they moved from an HCFC like R-22 to an HFC. While many bakeries with leak-tight R-22 systems stayed with the HCFC, others looked to HFCs.
This brings us to a continuous production bakery in Florida. It had R-22 equipment less than 10 years old that apparently was in good working order, but the owners wanted to avoid any possibility of hefty fines from inadvertent leaks.