Floors - It is a good idea to make sure the
floor will support the weight of
the appliances when they are functioning (dynamic load) and
that it has been
waterproofed and above all that floors below will be safe.
The floor can be
surfaced with light coloured stone tiles “corindone”,
which should be non-slip
and resistant to breaking (from falling objects).
For a rational layout, it is advisable to use small sized
tiles (150 mm x 75
mm maximum). Gaps between tiles should be avoided to prevent
possible
dirt traps.
The joint between the floor and the walls is best achieved
using the appro
priately designed tiles with radiused corners.
Walls - In the area dedicated to preparation, it is advisable
to make the
dividing walls 1400 - 1600 mm in height in order to:
• Favour the diffusion of natural light.
• Help greater visibility of all the different areas
and to increase contact
between personnel.
• Avoid the creation of small places which will
be difficult to air. It is closed areas it is possible
to have a
build-up of gas.
If these walls are to be flanked by taller appliances,
it is advisable to erect
walls 2000mm in height.
In the areas dedicated to preparation, cooking, dishwashing
and those
where washing with water jets will occur, it is a good idea
to panel the
walls with tiles to a height of 2000 mm from the floor to
allow a rapid
and rational cleaning of the area. Also in this case, it
is advisable to use
clear coloured tiles (not white because they are psychologically
unsuit-
able) so that dirt can be easily seen.
Ceiling - If the ceiling is high enough to allow for it,
it is a good idea to
install a false ceiling using heat resistant washable panels.
These panels
should be designed so that the gaps between them do not
allow too much
circulation of air that can put the hygiene of the kitchen
at risk.
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