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An exploded-view drawing is a diagram, picture, schematic or technical drawing of an object, that shows the relationship or order of assembly of various parts. [1]It shows the components of an object slightly separated by distance, or suspended in surrounding space in the case of a three-dimensional exploded diagram.
A plumbing drawing, a type of technical drawing, shows the system of piping for fresh water going into the building and waste going out, both solid and liquid. It also includes fuel gas drawings. Mainly plumbing drawing consist of water supply system drawings, drainage system drawings, irrigation system drawings, storm water system drawings.
A drawing the intended locations of plant items and service routes in such detail as to indicate the design intent. The main features of detailed design drawings should be as follows: Plan layouts to a scale of at least 1:100. Plant areas to a scale of at least 1:50 and accompanied by cross-sections.
In plumbing, a Fixture Unit (FU) or Drain Fixture Unit (DFU) is "a unit of measure, based on the rate of discharge, time of operation and frequency of use of a fixture, that expresses the hydraulic load imposed by that fixture on the sanitary plumbing installation". [1] A Fixture Unit is not a flow rate unit but a design factor.
Common plumbing tasks and skills include: Reading drawings and specifications, to determine the layout of water supply, waste, and venting systems; Detecting faults in plumbing appliances and systems, and correctly diagnosing their causes; Installing, repairing and maintaining domestic, commercial, and industrial plumbing fixtures and systems
Installation information will need to be reviewed with electrical and plumbing trades to coordinate third-party service connections. A shop drawing is a drawing or set of drawings produced by the contractor , supplier , manufacturer, subcontractor , consultants, or fabricator .
A dishwasher containing clean dishes. A dishwasher is a machine that is used to clean dishware, cookware, and cutlery automatically. Unlike manual dishwashing, which relies on physical scrubbing to remove soiling, the mechanical dishwasher cleans by spraying hot water, typically between 45 and 75 °C (110 and 170 °F), at the dishes, with lower temperatures of water used for delicate items.
Gilbreth referred to the L-shaped layout as "circular routing" which later came to be called the kitchen work triangle. [2] A specific model was developed in the 1940s [3] to address the efficiency of the kitchen space between the major work centers: Cooking (range), Preparation (sink/dishwasher) and Food Storage