Campden Food RA in their Technical Manual No.40 page 23 recommend 1:60 but
if the floor is rarely wet 1:80 is sufficient, whilst very wet or rough
floors should go to 1:40.
Try this link for further details:
www.campden.co.uk
Richard Chivers
Seafood Audit International
www.fishonline.co.uk
----- Original Message -----
From: Dr. Noryati Ismail <noryati@usm.my>
To: <foodsafe@nal.usda.gov>
Sent: Tuesday, June 20, 2000 4:13 AM
Subject: Foodsafe: Floors
Hi,
while we are on the subject of floors, could someone please advise if 1:45
the best slope to construct when sloped floors are required. An architect
friend said it is too angled. Some references that I have looked up
recommended this ratio.
Thank you.
Noryati Ismail, PhD
Universiti Sains Malaysia
Penang, Malaysia
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