Tag Archives: construction

DataSV: Value Reduction Of Construction Defects And Structural Damage

Opinions require special expertise on the construction mistakes are made we know that often, which lead to poor construction work. Not infrequently must then experts assess the defects or damage after the impairment occurred and determine value. But also there is incorrect assessments again and again to determine, which continued even up in the construction processes before the courts. To give the experts working in the construction sector and real estate evaluation, as well as the lawyers dealing with deficiency – and claims assistance, two more practice-related documents on this topic were set to the value problem at, the online database for experts and practitioners on the Internet. The first document (DokNr. 1-09-0100) gives a summary overview of incorrect depreciation investigations by construction experts and courts. Be named in leaked recent misguided evaluation approaches”and essential points of criticism are shown. Some notes are complementary given by the lawyers for the practice of experts, as well as for the review of experts designated revaluation.

The second, 15seitige document (DokNr. 1-09-0050) deals with the question comprehensively, whether and if necessary what repair cost (construction), defects or (building) damages for the determination of Minderwerten may have. The legal reference value investigation represented as well as the expert practice (review sample). On the basis of an analysis of the case-law (with numerous references of judicial decisions) and representation of real estate professional references, it is clear that deficient or damage costs are professionally and legally evidence consistently inappropriate as the basis for a qualified and compelling value determination. The weaknesses of evaluation approaches which build on the repair cost (such as for example the so-called threshold method of Oswald), are shown. Both documents available in the database at Ausbildung.html to the download available.

Planner Areas

The enterprises are obliged to operate an effective hygiene management as well as document the carried out their own checks with the EU hygiene directive. This policy, of course, have influence on the construction project. There are also the own special requirements for any business who know especially the specialists in the company itself. A good Planner analyzes the requirements for the specific project first with the company and later it aligns its individual planning”, explains Markus Dosch by FREYLER. “Avoiding intersections between the black is very important in the construction planning” and the white “areas.

“” For example, in the meat processing: there are in the black “area provided the animals later in the white” processed area. Here come the employees only about hygiene sluices, partly with a mandatory hand washing”, in other words, the doors open only after a disinfection of the hands. Also boots, soles and aprons are cleaned, lockers with the work and street clothes must be separated. “Therefore all procedures and ways to define, to intersections of white are already in construction planning” and black “areas to avoid. The choice of suitable materials of course varies from project to project and must take into account the individual requirements. We emphasize that the requirements are met, that but each operation later really economically can work in practice at FREYLER”, explains Markus Dosch. In the white”areas there are different requirements, depending on whether predominantly wet or dry cleaning.

In areas with wet cleaning the wall surfaces must trained be, depending on the height of the room also the ceiling surfaces. The installations, such as for example the floor drains should be in stainless steel. Ceramic floors, epoxy resin suitable for floors or general resin floors, trained with a downward slope to ensure a proper water flow should be out rounded corners, so that no dirt can settle up. Cavities and surfaces should be avoided, they otherwise exhibit a slight incline, and window sills will be dropped. The temperature of the goods is important in the food industry. So, the chain must not be interrupted for many products. Freezing products involves below-18 C, with other chilled goods to a temperature range between 0 and 4 C, temperatures of course individually depending on the product. A quick overview of the FREYLER group get on.