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(b) The surface of the walls shall be smooth and impervious
throughout so that the underground bakehouse is free from damp.
Every wall of the bakehouse to be constructed with a proper damp
course, and if in contact with the soil, must be effectually secured
against dampness from that soil.
Tiles are best for the portions of the wall, or walls immediately
adjacent to the ovens, cement being liable to crack or flake with the
heat.
(c) The ceiling shall be properly constructed with smooth, even,
and impervious material, so as to be impermeable to dust and damp,
and durable, e.g., with (a) granite plaster, (b) parian cement, or (c)
some other equally efficient material.
Any opening into the floor above must be so covered as to prevent
the entrance of dust.
The floors shall be composed of Portland cement concrete, mixed
in the proportion of 1 part of Portland cement to 6 parts of clean
Thames ballast, at least 6 inches thick over the entire surface. The
surface to be finished with a ¾ths inch layer of Portland cement
and granite chippings to pass a ¼th inch gauge mixed in equal
proportions, or with other jointless, hard, smooth and impervious
paving to the satisfaction of the Authority, so that the underground
bakehouse is free from damp.
(d) Where possible floors of bakehouses should be laid to proper
falls, and be drained by means of a suitable channel to a gulley over
which, if practicable, a draw-off tap should be fixed, the gulley being
properly dished and placed outside the bakehouse. No gulley shall
be within the bakehouse.
(e) Any drain or sewer under the bakehouse shall be constructed
of gas and watertight pipes (with sound joints). No certificate will
be granted for any bakehouse which is subject to floodings from
drains or sewers.