Device cellar

Large stocks of food conveniently stored in special rooms - storerooms or cellars. Their sizes are different. Cellars can be indoors or outside. Dry foods stored in storerooms with floor raised above ground level not less than 50 cm is better if the height of the floors above ground level exceeds this. Pantry must arrange with ventilation, providing fresh air, which contributes to long-term preservation of food. The walls, ceiling, floor must be free of cracks, but it is recommended to arrange them in the vents, back mesh and tight closing doors. On the walls of the storerooms arrange shelves or chests, boxes in which to store products. Spence, as well as the area around it must be clean. To the pantry is not infested with granary pests, it is necessary only once or twice a year and cleaned with a disinfectant solution to air. Not all products can be stored in the vaults. For example, for potatoes, sauerkraut, pickles, marinades have to arrange the cellar, and for perishable products - the glacier. Cellars and ice should be built only in the high places. In the lowlands they do not recommended, as there often are located close to groundwater. Cellars and glaciers may be square, rectangular or other shapes. Their height should be not less than 2 m. The walls of the cellars and the glaciers are built of different materials, but preferably such as solid as stone, brick, concrete. Wooden walls in the cellars and the glaciers are long. They also quickly become infected wood mushrooms. Spores of these fungi can be transported legs, hands and utensils, the same struggle with mushrooms - timber is very heavy and prolonged. Therefore, the cellar or ice is best constructed from materials that serve many decades without any kind of repair. Used wooden floors often can not withstand long periods of service and must be changed. In connection with this overlap is best done in concrete or reinforced concrete, using, or monolithic concrete slab. For masonry walls use rubble stone, brick of good quality, better iron ore, concrete, stones or arrange the formwork and pour it with concrete. If you insert the rebar in concrete, you get concrete, more durable than concrete. Cement for mortar and concrete is better to use grade 200 or 300. All concrete and mortar with the cement content must be used within one hour after cooking. For stone or masonry is better to use cement mortars strength above 5 MPa (50 kgf/cm2). For the preparation of such a solution can be used different brands of cement. For example, using cement mark 200 for 1 hour of cement (by volume) takes 3.5 hours, sand with the use of cement grade 300 for 1 h. The cement - 5 hours of sand. A solution should be prepared strictly following the technology. To do this, first sand is sifted through a sieve with an aperture of not more than 5x5 mm, measure the right amount of sand and cement, all mixed together. Sand and cement poured layers, as in this form are easier to mix. After stirring the mixture should be more time to sift through a sieve. From this it becomes quite smooth. This mixture was then poured water to get the solution right consistency. If the sand is completely dry, the mixture can be prepared for two or three hours if wet - only for one hour. If the mixture is prepared on the damp sand and lots of it, the cement is mixed for a long time, loses its binding properties and strength. Depending on the state of the soil thickness cellar can be half a brick, ie, 12.5 cm, but it is better to run as thick as a brick. Stone walls should not exceed 25-30 cm concrete walls can be thickness of 10 cm and more. If you make a concrete wall, then knit mesh reinforcement with a mesh 10x10 cm Valves take thickness from 5 to 7 mm. Grid must be in the middle column of concrete. Order to get 1 m3 concrete takes on average 300 kg of cement, sand - from 0,37 to 0,5 m3 of gravel or crushed stone - from 0.88 to 0.9 m3. Density of concrete depends on the amount of pouring water. To get a good concrete mix, you need to correctly pick up large aggregate (gravel or crushed stone). Consider the selection of aggregates with the largest fraction of grains of 20 mm. First, gravel or rubble is sifted through a sieve with holes 20x20 mm. What has passed through a sieve, sift again through a sieve with an aperture of 10x10 mm. The remainder is called the first fraction with grain size ranging from 11 to 20 mm. Then that passed through a sieve 10x10 mm, sieved through a sieve with an aperture of 5x5 mm: a second fraction with a grain size from 6 to 10 mm. Finally, something that has passed through a sieve with an aperture of 5x5 mm, sieved through a sieve with an aperture of 3x3 mm and obtain the third fraction with grains of 4 to 5 mm, ie balance on this sieve. A mixture of concrete can be made from the rubble of the three factions: the first - 60%, the second - 30-35% and the third - or 10-15% of its two fractions: the first - 30-35%, the second - 60-40%. Sand first sifted through a sieve with an aperture of 2,5 x2, 5 mm. What has passed through it, sift through a sieve with an aperture of 1,2 x1, 2 mm. The balance of this sieve is the first fraction of sand. Sand, who has passed through a sieve, sifted through a sieve with an aperture of 0,3 x0, 3 mm. The remainder is called the second fraction. To prepare the mixture take 20-50% sand, the first fraction, 80-50% - the second one. Selection of the aggregate of the specified composition and quantity makes it possible to obtain a dense, durable concrete with the lowest demand for cement. For the preparation of concrete aggregates all of the major pre-recommended mix together until completely homogeneous. Separately, stir together small aggregates, ie, cement and sand, and then the mixture of large and small aggregate mixed together until completely homogeneous. Formwork dismantled no earlier than 2-3 weeks after placement of concrete. In the overlapping arrange hatch and the door dimensions 1x1 m, and the holes for the ventilation pipe, wooden box, mounted asbestos or ceramic pipes with valves. Wall surfaces on the outer and inner sides of the best plastered with cement mortar, well smoothed and overwrite or make amends, to allow to dry for a week. However, it would be correct if the very walls before plastering the well dry for a month and then plastered, as under the plaster walls to dry very slowly. Then cover the walls from outside the mastic, but it is better to pre-Primary coated, then cover the two or three times compound. Very good okleit wall roofing paper or roofing material. If the soil moist, it is recommended to additionally put on the walls of a clay layer of insulation not less than 10 cm are used clay is crushed, it is well compacted and then around the walls of the cellar from the outside to sleep on the soil layers of 20 cm, densely utrambovyvaya it. In dry soil insulation can not hold. The clutch operates on a clay solution, but it will then be less robust. If the soil sand or gravel, then | he is a good filter water. Arranging the lower part of the cellar (ie, one that is in the ground), it should be well dried, and then inside the lime, which is much more practical than whitewash the Cretaceous and also disinfects the surface. At the bottom of the warm season is cool and in winter a lot warmer than the outdoors. The upper part of the cellar - pogrebnitsu - make 1 m wider than its exterior dimensions. It is situated on the ground, protecting the lower part of the snow in the winter and cooling or heating in summer. If the cellar is located in the barn, then pogrebnitsu can not hold. Pogrebnitsa large comfortable and well so that it can be stored barrels, crates and other containers that are exempt from food. It should not be blown by the wind, which sometimes leads to a lowering of the temperature in the cellar, and freezing vegetables. The doorway should be done on the north side of the door - from thick (4-5 cm) tight-fitting planks roof - from malonagrevayuschihsya materials. From the walls in grebnitsy make blind area not less than 1,5 m wide with a slope for drainage of atmospheric waters. Canopy roof over the walls pogrebnitsy must be at least 40 cm Pogrebnitsu perform a variety of materials: stone, brick, concrete, wood. Joists for insulation should fill the slag, peat, sawdust, dry earth, slag pave the desired thickness. Backfill is recommended to do not only overlap but also throughout pogrebnitse. As already mentioned, the overlap makes manhole, but you can additionally be done and the door size of 1x1 m. The installation of ventilation ducts leave holes ranging in size from 20x20 up to 30x30 cm with locked gates. Ventilation cellar requires both winter and summer. Ventilation tubes in insulated pogrebnitse any material, and on top of the grid is closed from rodents. Manhole cover and boot lid hatches, and then some insulating material. For this purpose, it is best to sew a special quilt. Combustible materials used for backfilling to avoid fire cover from the top layer of soil or slag thickness of not less than 5 cm This complies with fire safety. Inside the cellar arrange shelves and bins for food storage. They can be placed at their discretion, but always subject to free space between them, to all products had access to fresh air. Under the hatch, manhole arrange a solid staircase with steps embedded in the string, which are further nailed. Steps to strengthen nails just dangerous: it can lead to accidents. On a concrete floor in the cellar can lay wood, lifting it above the concrete not less than 10 cm and it should stand bins. This enables a well ventilated bottom of the cellar for a long time to keep fresh foods such as potatoes, beets, carrots, etc. The wood used in the cellar should be oshkurennoy, dry and treated with antiseptic substances, or at least copper sulfate solution (for 1 h. The sulfate 9 am-water). Antiseptirovanny material is well dried and then used for construction. Considered the cellar is the simplest design (Fig. 205, a). It can be significantly improved by arranging a ventilation ducts with two opposite sides. One channel is for admission of fresh air. It starts from the floor and out through the overlap in pogrebnitsu 50 cm It can be deduced out. The upper portion of the channel must close the grid cells with 0,5 x0, 5 cm in another channel - the exhaust begins to overlap and is expelled through pogrebnitsu so that he appeared on skates is not less than 50 cm It is made with a deflector, which promotes better ventilation cellar. The channel also needs to be closed grid. Channels do with clasps, by which govern the cellar ventilation, and well insulated. Ventilation ducts is recommended to paint with both internal and external to the oil paint. In addition, should notify getting into the cellar of precipitation (Fig. 205, b). The cellar can be arranged with the vestibule, which dig into the ground and well insulated. In the vestibule make the stage, and in the wall of the cellar, adjacent to the vestibule - the door. Tambour doors and cellars should be tightly closed and if necessary heat insulation. During the summer, be sure to ventilate the cellar, lime, dried and thus prepare for food storage. Properly prepared cellar provides secure storage for all kinds of products. In the damp cellar products quickly become useless. Glacier suit as well as the cellar, but you can not overlap. Packed ice or snow is filled with sawdust, straw or reed mats. Inside the glacier, the walls, arrange the bins that fill with snow or ice, go put the dishes of food. In the center of the glacier is left free space. If the soil damp, the floor of the glacier should be made concrete, well-insulated and isolated pit to collect water from thawed snow or ice. If the soil is dry, sand or gravel, well water filter, then do not be a concrete floor. In glaciers always provide good thermal insulation, protective snow and ice from fast melting. In conclusion, we would remind you - the drier the cellar, the better it retained products. Therefore, regardless of soil conditions, even if it is dry, it is advisable to arrange additional waterproofing the walls from the outside and the inside (under the condition that the floor is made very well). The most accessible waterproofing - plastering with cement mortar of 1:3 to 1:5 (cement: sand in parts by volume). Sand pre-screened through a sieve with a mesh not less than 5x5 mm. Cooked dry mixture should be very well mixed. It is also necessary to recall that less sand, the solution is plastic. Apply rigid solutions, ie solutions with a high content of sand, it is difficult, since they do not stick to the surface (slide). Apply such solutions should be thin layers. The hard solution is more permeable. Good cement mortars ended 1:3 for tserezitovoy emulsion. This is a creamy mass of white with the smell of ammonia, sometimes with yellowish tinge. To prepare the solution for 1 hour tserezita (by volume), take 10 parts of water, and all are thoroughly mixed until a homogeneous turbid liquid, which closes and cement mixture. To the second layer solution does not pull away from the previously adhered, applied layers should be thin. Redress the plaster spatula, trowel or rubbed in the usual way - float. After plastering the inside of the cellar should be well dried.