The internal works
the outlay for the construction and the surface, we focused on the internal
structure. A real challenge was the construction of the split between the hot
area and the cold area. As said, we wanted our cafeteria to be +70 cm higher
than the surface of the ice. But without having a full concrete foundation, we
had to fork out a way to support the split wall.
beneath gives a good insight in how we did it:
And some pictures (more can be found on our Facebook-page: https://www.facebook.com/pg/curlingzemst/photos/?tab=album&album_id=1353970694641811)