Abstract
This chapter provides a comprehensive description of construction and finishing techniques employed in food factories. The first topic covered is the ground floor slab, which should be capable of withstanding all structural, thermal and mechanical stresses and loads that will be imposed on it during service. Superstructure designs are then considered. Most (but not all) food factories are accommodated in single-storey widespan buildings based on a steel framework fabricated in advance off-site and erected on prepared foundations. This and alternative techniques are described. Roofing requirements are then considered, followed by a description of the construction of external and internal walls and commonly applied finishes. The specifications for floors, ceilings and lighting are then addressed as are those for internal drainage systems. The chapter concludes with sections describing doors and windows, hand-wash facilities, and fire detection and protection.
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Sutton, K.P. (2013). Construction: Techniques and Finishes. In: Baker, C. (eds) Handbook of Food Factory Design. Springer, New York, NY. https://doi.org/10.1007/978-1-4614-7450-0_13
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DOI: https://doi.org/10.1007/978-1-4614-7450-0_13
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