Each owner knows: the high-quality cellar is the key to long storage of vegetables and fruits during the winter. However, here you can store not only vegetables and fruits. The cellar is erected as the main vintage storage facilities, they hold potatoes, wheat, canned food, home production alcohol and much more. That is, it should stand in it that will not be as in severe frosts and in a hot season. The cellar as a "stable" refrigerator, under any conditions, maintains a temperature at the level of 5-10 degrees Celsius, regardless of the season. Such stability and temperature are ideal conditions for storing food and everything else.
How to build a cellar
The cellar is reduced by certain rules. Time for construction is selected relative to the accommodation point, since the soil will have the desired properties at different times in different latitudes. Usually, the best time is the summer period: the period from the second half of June to mid-August. At this time, the soil dries after a wet spring, and the groundwater is lowered into depth.
The place on the land plot is also not easy. On land area should determine the highest point. It is at this point that the cellar will be reduced, which later will not wash underground water. The height of the structure should be in the range of 2 m, only not from the level of land, but on the floor level of the cellar itself.
The form is selected solely individually, because the role is not playing. However, this does not mean that you can come up with some kind of amend, the severity of construction will manifest. It is better to build a rectangular or square cellar, it will facilitate not only the basic information, but also the covering process.
After determining all the formalities, you can start construction. I will not pay at once that whatever area you have chosen, the ultimate useful area will be less than several square meters less - the wall will take this area. Seam your own sizes on the site and retreat from this markup half the meter on each side, the retreat of half the meter is the walls of your cellar. Recovering you can dig a pit. Its depth should be within two meters (plus-minus 20-30 cm).
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As soon as you dug the pit, the floor of the cellars should level and tamper 4 layers of yellow clay. Do not spare forces on the dump - this will provide a cellar with tightness and stability, so that the bottom does not rose with time. Dummy bottom, you need to make a formwork that will be answered by the external walls.
Now it is necessary to pour the bottom of the cement screed. It is made on the basis of cement grade 200 or higher with the addition of sand. The sand should be small, and if you have a rough sand, it should be pre-saming through the sieve with the sizes of the cells is not larger than 5x5 mm. The cement mixture is prepared in a ratio of 1: 3.5, that is, one and a half sand bucket goes to one cement bucket.
Bending the mixture, it should be put on the floor of the cellar with a thickness of 5 cm and, of course, the level of water level. It is advisable to advance. For a few hours, after drying the first layer, three layers of waterproofing should be applied on fresh concrete - "Tolya", after which it all fill over another layer of 5 cm cement mortar. Keep the floor must not less than three days.
After complete drying, you can proceed to the construction of the formwork under the wall, and then under the ceiling. Paul is preferably noted with paper or other coating, only leave the interval of 10 cm around the edges. The formwork is reduced to the walls in such a way that the wall spoke to the floor is 10 cm and deepened to the outer edge of the thickness of at least 15 cm, that is, you again We will have to dig. As a result, the thickness of the walls should be within 25-30 cm.
Formwork in the height is desirable to build completely to the maximum mark to make solid walls. Yes, and she must be solid - such a move, how to pour each wall in turn will not pass - over time it will give not only a crack, but will start passing water. For fortifications, the walls can be strengthened with a steel wire with a thickness of 8 mm. Also, for a better effect, you can throw a thick cable throughout the perimeter of the walls in the lower layer and in the upper layer - "link" walls into a solid construction. The height of the walls at any point should be the same relative to the floor and be within two meters.
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Walls will dry, too, for 3-4 days. After this time, the formwork should be made under the ceiling. It follows it with the same mixture of cement and sand, only need to be increased by a metal frame. On the formwork board, the plexus (grid) from the reinforcement or wire with a cell size of 15-20 cm is spilled. The cross sections are associated with wire. Do not forget to prepare a pit under the entrance. Its sizes should be within 1x1 m, and the hole should be placed near the edge of the narrow wall. Also provide a small hole for the ventilation pipe somewhere in the corner of the wall.
Bay cement mortar You will have to wait somewhere around two weeks until it freezes. And only then you can move the staircase down into the basement, the hole is closed with a wooden lid, preferably with a solid tree of wood - oak, acacia, beech. Also, the lid should be impregnated with liquids that will protect the tree from rotting and sinking.
The flooding of the cellar should be insulated with a mineral wool, and then fall asleep clay with peat, wooden sawdust, slag to a height of half. The inner walls are placed, to predelve, wipe to a smooth surface, to grogrinting and give dry during the week. And everything seems to be ready. You stay there racks, containers and substrates for various products. Wood is better not to use, take plastic or metal, well, in extremely wood, just preload and treat with rotting and fungus. Walls for protection can be covered with lime mortar - it will not give a multiply fungus.
