Urban Farm I ARC 401 Fall 2018

URBAN FARM

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Urban Farm MEF University FADA [ Faculty of Arts, Design and Architecture ] ARC 401 Fall 2018 Instructor [ Oral GÖKTAŞ ] Book Design [ Emir HACISAFFET / Nimet DEĞERTAŞ ]

2I

INTRODUCTION

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5

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8 - 109

MASTERPLAN PROPOSALS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

112 - 157

RESEARCH

PROJECTS CREDITS

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160 - 217 218

CONTENTS

CONTENTS

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Urban Farm is a farm project that is located in Levent, Buyukdere Street, right across Kanyon Mall. The whole process of the farm project consists of three main stages.

The first stage encloses the recognition of the different elements that belong to the concept of ‘farm’ and the further research of it, resulted in collecting them into a book. There are six main elements that form the farm project, which are; site, chicken coop, barn, greenhouse, slaughterhouse and storage-management-kitchen. Each term is analyzed furthermore and in all aspects to create a reliable source for the project. The site is analyzed in the matter of Levent and Buyukdere Street’s physical and demographic conditions both past and present. The history, demography, project site, environmental factors, logistics and circulation are all taken into consideration at this stage. For the chicken coop, a healthy life cycle of a chicken and the necessities for that is examined. The daily routine of chickens, life cycle, coop design criterias and maintenance are the key factors for creating a balanced life for the chickens in the farm. The barn is analyzed to provide sufficient conditions for animal breeding and to ensure the lifecycle of them. The cattle type and features, barn types, life cycle and daily necessities, and barn cycle are the main factors for understanding the barn system. As far as the greenhouse, the main factors are typology, elements, environmental control, the whole process, and species and cultivation, to ensure a regulated climatic and environmental conditions for the plants. The slaughterhouse is researched to provide an efficient place where animals are eaten and slaughtered. The slaughtering process, wastes, maintenance and clearing, and environmental effects are the main aspects. Lastly, storage-management-kitchen and the types of each one are analyzed to ensure the design and functioning process of them.

The second stage is designing a master plan according to the site after gathering all these information.

At this stage, there were possibilities and suggestions on using the underground, the verticality, a shell and etc. while designing the masterplan. But at the end, the complexity of people and the existing linear structures are the primary concerns. So, the masterplan is formed by creating spaces thar are intertwined with structures and and creating common areas for some spaces. In addition, different routes are offered to the people and they are allowed to be part of the spaces that are created. With this way, combination of linearity and complexity is provided throughout the day. The roads are built and the pedestrian circulation established within and around the structures is aimed to create different experiences between the places, strenghtening the connection with each other. Starting from the front of Kanyon Mall, passing through the barn, and next to the greenhouse, connected with the chicken coop, then through the kindergarden, to connect to the market, and allows different places to access different routes which are monitored.

The third, and the last, stage is to design every single structure according to their own characteristics and connect them all together with tubes and landscape. The structures are management and social activity area, slaughterhouse, barn, storage, greenhouse, chicken coop, recycle, children playground, shopping bazaar and restaurant. The management and public spaces, strengthens the connections inside and outside of the space by the ways connected by the tubes and the ground. The bridges and projects carried on the bridge are carried together. Barn is designed by the stables and the milking centers with an intertwined motion. The ramps around the stables and milking centers provide access to both the cows and the people. Common storage is a connection point for all elements in the farm, different materials has different needs, conditions change. Collecting all of them here by designing a building which every floor has one storage item and that shapes and creates each floor, and when they all come together it becomes a whole.

The dynamic of the building is created by the elements on each floor, and the structure is shaping around this principle. Greenhouse is in the center of the area, and as a design princible it uses bee’s honeycombs’ rigid structure. Hexagonal modulles come together and form the building, creating the building’s strong sides, which are, rigidity, easy manufacture and easy construction. The chicken coop is an open structure with different levels of flooring and units for closed areas because the biological cycle of chickens required these conditions. The ventilation problem for the chicken coop is solved by the mesh that covers facade, also serves as a railing inside and outside. Recycle area structure around it’s own raw material, which is feces. The concept is to camouflage the image of ‘pit of feces’ with a shell, and emphasize this purpose by adding green and public areas on top of it. The children playground is about connecting children with the ground and to be connected with the soil. The aim is to create an open structure which children can enjoy the natural environment all the time. The circulation and ramps are the part of a game. They create a loop, turning everything into a game, even transforming the architectural elements into a ‘playground’.

The market space is focused on the re-transformation of space, after the completion of the market ritual, for the space to live. The modular surfaces that can operate in two ways, redefine the daily functions of the market area, while also providing the opportunity for the space to live 24/7. The concept of the restaurant is the combinance of a regular restaurant with visitors and creating a collaborative network. To ensure that, many different functions and activities are mixed with the restaurant concept. The whole structure follows the ‘rule’ of creating a flowing motion, resembling the pipe’ motion.

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INTRODUCTION

INTRODUCTION

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RESEARCH

7

8

SITE & SOCIAL LIFE 9

1. HISTORY 2. DEMOGRAPHY \ Büyükdere Street \ Esentepe & Levent District \ Plazas \ History of the site 3. SITE \ Topography \ Existing Structures \ Existing Trees 4. ENVIROMENTAL FACTORS \ Rain \ Wind \ Sun and Shadows \ Humidity 5. LOGISTICS A. Arrivals \ Animals \ Plant \ Animal feed \ Sead

B. Departures

\ Products \\ Egg \\ Meat \\ Milk \\ Fruit and Vegetables \ Waste

6. CIRCULATION \ Vehicle \\ Routes \\ Density

\ Pedestrian \\ Routes \\ Density

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Site and Social Life researches are about Levent’s and project site’s physical and demographic conditions on past and present for The Farm project that will located on Levent. Starting with Levent’s history: What kind of events happened in there before and how the site is used. The demographic features of Levent: How Büyükdere street become such a business center and become number one central business area when it was only a factory area and before that it was only a farm. ‘‘ With the planning of social housing project in 1955 and the development of a new industrial area in the Levent neighbourhood, low-cost lands in the surrounding area started to develop illegally on the west side, whilst along the road industrial buildings and factories started to get built. From the 1970s, the Levent-Maslak axis was developed along with new urban developments in the city. It is important due to its northerly direction towards water reserves and forests. In the 1980s, office buildings started to get constructed along the road. Besides its orientation towards the north, Büyükdere Street is today used as a prestigious business centre that is different from neighbouring areas. Since the 1990s, the functions along the street have shifted greatly towards business, residences, shopping, commerce and offices’’(Gulen, 2006). The street is now a mixed-use, high-rise axis of the city of Istanbul’’ (Ozten, 2010).

There is a comparison part between Esentepe and Levent districts which is by divided Büyükdere street. The two disticts are in the same area, only one street away from each other but the neighborhood residents are very different, Esentepe is a slum area which has huge malls and plazas turn one’s back on Esentepe, Levent is a place which was a very first examples of collective housing in İstanbul(1950’s) before and now people who is living there have very have high incomes. ‘‘While the Levent social housing development started its implementation, the west side of this location was being used for agriculture and animal farming in the 1950s. Because of the rapid migration process from rural to urban areas, at the end of the 1950s these locationswere given to immigrants by the municipality in order to cover the increased need for housing. This was followed by the development of unplanned and illegally built housing units in the area.’’

The site is positions against a mall(Kanyon), on Levent district. These is also researches about Plazas, there are a lof of plaza near to the site. Shopping malls like Kanyon Mall, Özdilek and Metrocity and business centers like Levent 199, Loft, İstanbul tower, Tekfen tower. There is a short history of the site, which was a factory before and now it is Central Bank’s property. Site is on a sloppy and green area. Levent district is generally a green area because when there was a collective housing area lot of trees are planted, so the site a lot of trees and some of them are huge trees.Envriomental Factors shows İstanbul’s monthly precipatition of rain, sunshine and humidity and how plazas and big structures effects sunshine and the wind’s speed on the area. Logistic part are divided in two sections arrivals and departures; in’s and out’s. Animals are going to come here, they come İstanbul from diffrent ways. Sometimes from other countries sometimes inside of the Turkey, sometimes with a ship and sometimes with a truck. There are sections and informations which are showing animals conditions on the roads. Other arrivals like animal feed, plants for greenhouse and sead. The Departures part is showing products conditions that are produced in the farm: egg, meat, milk and vegetables and fruits. The last part is circulation, includes vehicle roads and denisty, pedestrian routes and density, traffic density and different hours.

In conclusion Büyükdere Street as the Levent-Maslak axis, where the farm site is located, one of the biggest central business area in İstanbul right now. Facing with traffic, parking problems.The site is surrounded by this business centres and Levent neighbourhood. These facts are positioning the site on a day time chaos area. ‘‘From 1940s until today, development of the LeventMaslak axis has created an urban contest due to global dynamics reflected in the site.’’ (Catalani,2018.)

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SITE & SOCIAL LIFE

INTRODUCTION

SITE & SOCIAL LIFE

1. HISTORY Levent Farm Located on Büyükdere Street, just across the Zincirlikuyu Cemetery and extending to Maslak and Belgrad Forests, the region was a deserted area without settlement in the 1700s. The area was given to the Kaptanıderya Hasan Pasha

by Sultan Abdülhamit I. Pasha built gardens, barns, buildings, in the region. A group of its own placed the levent here to provide security.

Due to these levents, the region starts to be called Levent Farm.

From the Farm to the Barracks Sultan Selim III. would established a new army to modernize the army and chose this area as barracks because it was far from Istanbul. The farm was reorganized as barracks fort he army of Nizamıcedit in 1972. Rifle and slaughter factories were established to supply the soldiers need for weapons.

In 1807, after the Kabakçı Mustafa Insurgency, the janissaries demolished Sultan Selim III. and slaughtered him a year later. And Nizamıcedit belonging to the army whatever they burned in Istanbul. Therefore the Levent Barracks was also destroyed.Until the 1940s, the area where the barracks was located, turned into an empty land, where there was agriculture.

Transforming the Barracks Area into an Exemplary Urbanization Model

Today’s Levent Levent had to live as a museum-town.

Because it was born as a sample of example urbanization in Istanbul. Especially after the 1990s, the great change in the region determined the fate of the Levent.

The passage of the Fatih Sultan Mehmet Bridge connecting road and the Maslak route that reached the important business centers and the construction of the skyscrapers made the area a rant zone. The district was greatly affected by this and 210 of the 700 Levent houses were converted into business.

Emlak Bank laid the foundations for a total of 400 residances in a single section, double deck and garden on the barracks site in 1947. The aim was to create a living space with modern infrastructure for middle-income people in Istanbul. In the continuation of the houses, buildings and areas such as bazaar, school, mosque, and health center were established.

At the beginning of the 1950s, when the demand increased, the 2nd, 3rd and 4th Levent buildings were started to be built towards Maslak side. Althought the 2nd and 3rd Levent buildings were more villa type, they were targeting the middle income group.

In addition to the villas with swimming pools, the 4th Levent buildings attracted attention with their multi-storey apartment buildings began to be used in 1960. Since its designed as a living space, it has a bazaar with two storey shops. The bazaar street, which has acces from the Büyükdere Street to the Levent, take its name from this use.

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With the housing project in the 1950s, the Levent area became the preferred choice for factories due to its cheap parcels and distance from the city. Currently, many shopping malls and plazas in the area are built on the land of the factories at that time. Roche, Philips, Tekfen and Eczacıbaşı factories are just a few of them.

Büyükdere industry density in 1965 in İstanbul.

mixed use

With the progress of Istanbul and the increasing population in the 1990s, the Karaköy region, where Central Business Areas was located at the time, was not enough for Istanbul. Central Business Area was established around Karaköy in the 1900s, due to the increase in traffic and parking problems on the historic island and the lack of infrastructure. New business centers, consisting of high office blocks, are focused on the places where the transportation is easier and new infrastructures. For many reasons such as the construction of the Bosphorus Bridge and the increase of areas that can be reached in Istanbul, the Central Business Areas started to move towards the Zincirlikuyu-Levent line. In this way, business centers have been established in the closed areas.

low dense office and housing industry high rise office tower

2014

2012

2010

Büyükdere Street located in Levent district, has become the most important trade area in the last 5 years since it is connected to M4 metro line and close to both strait bridges.

On Büyükdere Street, from both directions; Office buildings, economically more advantageous buildings, including housing, office, trade, entertainment, such as structures

2008

2006

2004

2002

2000 05

13

10

15

SITE & SOCIAL LIFE

2. DEMOGRAPHY

Office

%34

Plazas The concentration of the business areas on the Büyükdere corridor increased the popularity of the Maslak and Levent districts. The eastern part of Buyukdere Street is located under the municipality of Besiktas and the western region is under the authority of Sisli Municipality. Büyükdere Caddesi divides the region into two as Esentepe and Levent neighborhoods. Today, Istanbul 3 most important shopping centers; Kanyon, Metrocity and Cevahir are located on this street. The industrial zones in the city and the need for increasing labor force caused population growth in the city and caused unplanned urbanization and slum areas.

Therefore, the factories established along the Büyükdere Street revealed the shanty districts such as Gülhane, Kuştepe, Güzeltepe, Çeliktepe and Sanayi.

Residence

%43

Shopping mall

Residence

%43

Shopping mall

%23 Office

%14

Kanyon

Metrocity

Levent Dİstrict

Büyükdere Street

Plazas function rates of sample structures

Esentepe District

SITE & SOCIAL LIFE

2. DEMOGRAPHY

Levent District is an area where all of the houses which have been converted into residential and business places have at least one garden. These spaces are designed with the aim of ensuring the transition between the public space and the private area through these gardens. The housing is in the upper income group at the socio-economic level of the users.

Buyukdere Street and Esentepe District It consists of multi-use buildings including shopping center, office and housing functions, and buildings that have only one function housing and are used only as offices. The spatial structure of the region in the city skyline produces different images in different contexts. Esentepe region is an area where the city's changing economic, political, social, ecological and psychological dynamics, contradictions and contradictions, transformations and reproductions are centered.

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Squibb Factory

Site

Site

Levent Street

Levent Housing

Site

Metrocity

Esentepe & Levent District In 1950-1953, when Levent public housing construction began, Esentepe was in Kagithane village and generally hired for agriculture. In 1957, squatter's houses in this area were destroyed for road construction work.

Kagithane village allocated planned areas for demolished slum holders in places like, Çeliktepe, Gültepe and Esentepe neighborhood. Most of the people settled by migration.

With the development of transportation systems in İstanbul, highways have been increased and the trade axis has been extended to Zincirlikuyu-Maslak in 1980's. With the the second bridge's passing trough the Levent area efficiency of the area in the terms of transportation has increased. It trigged changing functions, increasing house values in Levent. Levent houses, which lose their social housing feature and become a luxury residence, started to be used with non-residential functions and their physical structure started to transform in this sense.

Büyükdere Street

Population

History of the site In the 1950s, factories preferred Levent because of their cheap parcels and being far from the city. Squibb, the American Pharmaceutical Company, was established in 1954 in Istanbul and the factory was established in this project area. The factory, which was found here until the 1980s, was destroyed in 1987 when the Central Bank purchased the land to open a large and single branch of Istanbul. However, since the Central Bank did not open a branch here, this land has been empty since 1987.

Area (m²)

Kanyon

2,700

18,700

Metrocity

3,600

14,300

Loft

300

2,810

Yapı Kredi Bank

1,000

5,190

Levent Plaza

1,100

5,180

Levent Neighborhood

1,895

841,733

Emniyet Neighborhood

9,148

148,793

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SITE & SOCIAL LIFE

2. DEMOGRAPHY

Ecz a

Str

ret

Kanyon

Özdilek

Site Plan

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Büyükdere Street

SITE & SOCIAL LIFE

3. SITE

Levent Street

10m

17

20m

30m

40m

SITE & SOCIAL LIFE

3. SITE

rain/mm

İstanbul’s climate is under the influence of Mediterranean, Black Sea, Balkan and Anatolia climate. The average annual temperature is 13.5 ° C, Annual rainfall is 720-788 mm. In general, summers are hot and dry, winters are rainy and warm. The temperature is between -14 ° C and + 41.5 ° C for one year. The number of snowy days does not normally exceed 10 days.

120 110 100 90 80 70 60 50 40

jan

%76

feb

%75

march

%74

apr

%72

may

%72

june

%68

july

%68

aug

%66

sep

%70

oct

%74

nov

%77

dec

%78

average humidity

%78

30 20 10 jan

feb

mar

apr

may

jun

jly

aug

spt

oct

nov

dec

months

ho

ur

s

Rain Monthly precipitation rainfall in İstanbul.

2.9

3.6

b fe

jan

h

4.6

h

.5 h

6

rch ma il apr

8.8

h

10.6 h

may

june

11.5 h

july

august

10.6 h

septem

ber

c2

de

nov

octo ber

em b

h

er

4h

8.2 h

5.7 h

Humidity Monthly precipitation humidity in İstanbul.

Ecz a

Str ret

Sun Monthly precipitation sunlight in İstanbul. Çayır Çimen Street

tre Ka ra nfi lS Hacı Ad

il Street

Kanyon

et

Büyükdere Street

SITE & SOCIAL LIFE

4. ENVIROMENTAL FACTORS

Morning hours

Afternoon

Özdilek

Levent Street

Sun Shadow diagram

Wind intesity diagram

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Weak

Strong

strong wind

weak wind

Logistics contains the arrivals and departures parts. Arrivals are animals (cattles and chickens), and animal feed, plants for greenhouse and seed. There are diagrams about animals conditions during the travel to İstanbul and vehicle sizes. With informations in other sections, for example: traffic part, it willbe possible to figure out the best times for bringing animals into farm. There is informations about loading and unloading animals. And in the departures, there are guides for carrying farms product like meat, milk, egg, fruit and vegetables.

Site Amasya

Balıkesir

Afyon

Konya

Animal İstanbul's animal resources. People consumes 1 million 200 thousand tons meat in Turkey for a year. 25 percent of it is imported meat from all over the world, about 300 thousand tons. The average annual meat consumption per person in Turkey to 13 kilograms.

Uruguay %35 Brazil %20 France %11 Hungary %8 Czech Republic %6 Slovakia %5.3 Australia %5.3 Chile %3 Austria %1.3 Italy %1.2 Estonia %1.2 Belgium %1 Bulgaria %0.5

Animal Imported cattle rate of Turkey in 2016

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SITE & SOCIAL LIFE

5. LOGISTICS

SITE & SOCIAL LIFE

5. LOGISTICS A. ARRIVALS adequate ventilation

must allow to animals stand naturally

sidegates minimum height 1.3

internal partition minimum height 1.27m

maximum inclination 29

Loading ramp

Category Small calves Medium calves Heavy calves Medium cattle Heavy cattle Very heavy cattle

Weight (kg) 55 110 200 325 550 >700

Animals Cattle the size, weight guide for transportation.

Unloading Cattle: ‘’Keep the slope of the ramp to a minimum; make use of a natural slope or use an unloading bay whenever possible. Particular care needs to be taken when unloading multi-deck vehicles. At no stage should any animals, even sheep, feel compelled to jump from a ramp. If they do, it indicates that the gradient is too steep.

There should be a clear route from the lorry to the lairage, yard or field. Animals may be tired and unsteady after the journey; allow them time to move off the lorry at their own pace.’’

Area per animal (m2) 0.30-0.40 0.40-0.70 0.70-0.95 0.95-1.30 1.30-1.60 >1.60

4.3m

Animals Cattle the size, weight guide for transportation.

Unloading chickens: "Should occur quickly so the chicks/ poults are in the outside weather as little as possible. To avoid chilling the birds, keep truck and barn doors open only as much as necessary. Keep the birds out of drafts or direct sunlight as much as possible. Plan ahead for unloading into multi-storey barns to minimize the birds’ exposure to weather. Boxes of chicks/poults may be unloaded into the barn by forklift. No matter how they are unloaded, the boxes must not be stacked so high that they become unsteady. Avoid jarring movements Boxes of chicks/poults may be unladed into the barn by forklift, dollies or by carrying boxes by hand. No matter how they are unloaded, the boxes must not be stacked so high that they become unsteady. Avoid jarring movements. When emptying boxes, lower the box close to the floor and tip it so chicks/ poults are unloaded onto the barn floor. Do not drop chicks and poults from heights exceeding 15 cm (5.9 in) onto a hard surface or 30 cm (11.8 in) onto a soft surface."

Seed can be provided from in Turkey(Yalova) or from other countries like USA or England. In Turkey it can be provided in 1-2 days but in other options it can be 20-30 days..

Animal Feed can be provided Balıkesir, Kayseri, Konya, they offers refined seed. There is also an organic feed fabric in Dicle University, Diyarbakır.

2.5m

20

Plant transportation

B. PRODUCTS

Milk truck can load 500 lt to 5000 lt.

Fruit and vegetables ''Trucks transporting perishable goods have different cold systems, which may or may not be mechanized (ice or dry ice is often used).''

4.3m

4m

2.5m

Meat ''Before transported meat should be kept at temperatures below 4 degrees.

If refrigerated trucks does not have rails to transship carcasses, all meat should be packed separately in packages and then placed in containers or crates.''

It should be applied municipality for medical waste in the farm. They have special system and special trucks for this.

2.5m

site

Egg truck. Standard egg tray carries 36 eggs. Therefore, if a box holds five trays, for example, the box has a total of 180 eggs (36 x 5 = 180) Max 26,000 egg can transport in one time.

Waste medical waste collecting points in Ä°stanbul

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SITE & SOCIAL LIFE

5. LOGISTICS

SITE & SOCIAL LIFE

6. CIRCULATION

Vehicle routes diagram

Pedestrian routes diagram

Transportation diagram

Existing trees diagram

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Sidewalk Subway Underpass

7am - 9am traffic diagram

5 pm - 7 pm traffic diagram

9 pm - 11 pm traffic diagram

3 am - 5 am traffic diagram

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SITE & SOCIAL LIFE

6. CIRCULATION

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CHICKEN COOP 25

1. DAILY ROUTINE

3. COOP DESIGN CITERIAS

A. Sleeping \ Chickens Sleep on Branches \ Roosting Bar

A. Coop \ Coop Types \ Run Types

B. Defecation \ Defecation Process \ Dropping Placement In The Coop Plan \ Dropping Boards and Tents

B. Daylight \ Artificial Lighting \ Natural Lighting

C. Nesting \ Nesting Boxes \ Coop Plan Nesting Box Placement \ Egg Incubator

C. Climatization \ Heat Lamp \ Natural Ways \ Deep Litter Method D. Ventilation

D. Care \ Dustbathing \ Dusting Boxes \ Sun Bathing

E. Safety \ Fence \ Floor Protection \ Lock

E. Nutrition \ Feeding by People \ Forage \ Industrial Feeders

4. MAINTENANCE A. Cleaning B. Maintenance of the Machines

2. LIFE CYCLE A. Cock and Chicken \ Hierarchy \ Chicken \ Cock B. Fertilization Method \ Unfertilized \ Fertilized \ Control C. Nest and Conditions \ Nest Conditions \ General Coop Conditions \ Artificial Ä°ncubator D. The Actions of the Chicken in Coop \ Chicken Circulation \ Broodines \ Example Coop Plan E. Egg Production \ Phases \ Types \ Cycle

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Chickens are creatures of habbit they have a routine and they tend to keep it, living in a flock they need some basic features like; sleeping(roosting) nesting(egg laying), dust bathing, sun bathing, eating foraging... They need places for these actions, we mainly call it a “coop”. Coop defines the life quality of the chickens, the number of chickens defines the size of the coop and neccesities. Different coop sizes has different needs and different life cycles.In some conditions chickens may be living in a cage with 10 other chickens, and in another scenario a chicken may have 10m2 free range.All of these are options and defines the coop in different ways.

With chickens, it’s all about family. They prefer acting with the flock. But chickens have very special and firm rules for all family or flock members. There is a strict rule of a pecking order a social hierarchy within chicken flocks.Ranking begins from the moment chicks hatch or whenever chickens are put together. Hens have their own ranking system, separate from the roosters. Every member of the flock soon knows its place, although some squabbling and downright battles may ensue during the ranking process. Small flocks make chicken life easier. In large flocks of 25 or more chickens and more than one rooster, fighting may periodically resume as both hens and roosters try to maintain the “pecking order.” Domestic chickens feel very comfortable in a community. The cock is a lot of animals in terms of its structure and life style and needs a community to survive in nature. The cock protects her from dangers and gives her a sense of social trust. But the chicken must pay a price to take advantage of this community. Adaptation to this group and even in some cases is obligatory. Adoption of a certain hierarchical structure for a well-functioning shared life is a prerequisite. This structure is precisely defined in the cock of chickens with a so-called class or pecking order. From then on it protects mostly unchanged.

Chickens are one of the most studied animal species, and researchers observed chicken behavior extensively.The term behavior can be defined as “the way in which an animal or person acts in response to a particular situation or stimulus. Chickens love to keep their routines and stick with their flock. They are birds which can not fly but they still tend to jump and prefer high spots in the environment. For example they sleep on the highest spot in the coop.

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CHICKEN COOP

INTRODUCTION

A. Sleeping Chickens are creatures of habbit they track a routine, and they have tendancy to keep their daily routine. Which is basically sleeping,defecation(while sleeping), nesting, dustbathing, sunbathing and eating. They usually sleep when there is no light and wakes up with the sun rising, and then they lay eggs most of the time early in the morning. During the day they wander around, or take a nap while taking a sunbath. And they take dustbathes chickens do not take regular baths with water instead they take dustbathe which is part of their daily routine. Up to their feeding type if they have space they forage or eat from the nutrition which is given by people. Either way they usually spend their day eating something the smaller the food is the better because they will be spending more time consuming therefore they will not have extra time to behave unlikely. Chickens tend to keep this daily routine.

Chickens sleep on branches in nature. They sleep during night and wakes up with the suns rising, their sleeping order is based on the light and the absence of light, which is affecting the afficiency of the products and chickens life quality. Chickens are tend to sleep with a group and their instinct is based on sleepin on higher levels than the ground which keeps them safe from the preditors.

In the nature they usually sleep on tree branches which are suitable for their gripping.

cm

m 0c

3

30

cm

m

c 30

30

110cm .

Roosting bar types can be in various typologies it could be like a ladder with different levels or all the bars could be on the same level, it is a design choice, it needs to be kept in mind that whatever choice is made the space between chickens needs to be arrenged according to their nature.

.

60cm

.

30cm

.

30cm

.

30cm

Roosting bars are where chickens sleep in the coop, this part is designed according to their requirements such as sleeping with the flock. The other thing important while designing a roost is chickens poop while they are sleeping, since they are sleeping together roosting bar distances needs to be set according to this fact. They sleep on foot, they do not lay down like most of the animals, for this reason the roosting bar sections needs to fit so that they have a comfortable sleep.

3cm.

60cm .

CHICKEN COOP

1. DAILY ROUTINE

.

4cm

28

Roosting bar detail sections should be suitable for their grasping neither round nor square sections are the right choices, 3 cm heigh , 4 cm width slightly rounded from the corners are what they will be looking for.

B.Defecation Dropping board material types are can be various. There are several types of dropping boards that can be suitable for chicken coops, from plastic or wooden trays to repurposed countertops or tabletops, smooth doors or scrap wood.

Adding a vinyl or scrap linoleum top to the board will make cleaning even easier, so long as the surface is smooth and there are no loose bits that curious chickens could peck at or accidentally ingest. The board material should be relatively stiff and sturdy for easy cleaning without absorbing too much moisture. Individual boards should be small enough for easy handling, but the overall arrangement should be large enough to completely cover the necessary area beneath roosts, even if multiple boards must be used to do so.

Defecation process is an important output of sleeping process, chickens poop during their sleep. Chicken manure is the feces of chickens used as an organic fertilizer, especially for soil low in nitrogen. Of all animal manures, it has the highest amount of nitrogen, phosphorus, and potassium.

How to collect their defecaiton is optional, dropping boards either place a board or a tent to the lover level, deep litter, and dropping pits are the other options.

Dropping pit is one of the options of collecting defecation,a metal grille is placed to keep chickens seperate from stool.

Dropping placement in the coop plan needs to be under the roost to prevent the coop from getting dirty.

Board

Tent

Dropping boards and tents can be in different types, but the main idea is a material placed under the roosting bar to collect manure. It helps by collecting the manure and keeping it contained so that removal of the chicken manure is easy to complete. Dropping boards are optional but if that ‘s whats going to be used in the coop material choices are very important it needs to be smooth,easily cleaned and the structure of it should be easily removed. Chickens poop a lot during the night when they sleep. Coop bedding (dropping tent) under the roost bars requires more cleaning as you have to sift through the bedding regularly.

29

Deep litter method can be used as a dropping collecting method. Pine shawing can be used for this method, if the defecation is combined with the pine shaving it can be used to heat the coop.

CHICKEN COOP

1.DAILY ROUTINE

C.Nesting 10cm .

30

cm

.

30cm

55cm .

.

CHICKEN COOP

1. DAILY ROUTINE

.

.

35cm

12.5cm

Coop plan nesting box placement Nesting boxes needs to be placed seperately from the rest of the coop. Ideally the boxes will be placed in an area of the coop that is fairly dark and not too busy.

.

.

.

.

c. m

30 .

30

cm.

Nesting boxes are where chickens usually lay their eggs in the coop.Chickens lay eggs nearly everyday, mostly they lay eggs in the morning they use the nesting boxes in the coop, one nesting box is used approximetly by three hens.

The nesting box requires a few things to make it attractive to a hen, it needs to be quiet safe darkened and private. .They also needs bedding which is to keep them warm mainly the egg and to prevent the egg frim breaking. The height of the nest box should be no less than 18 inches from the floor and can be as high as a few feet off the ground.

Nesting material, there are lots of different nesting materials you can use. Pine shavings, straw, pine needles, the softer pine needles are the best.sawdust, leaves. or nesting pads. Any and all of these can be used for nesting materials, either separately or together.

heavy metal door to keep the heat inside

engine that creates the heat and lÄąght inside the incubator

where eggs are placed

Egg incubator, there are lots of different types of incubators out there, ranging from basic to fully automatic versions. There are many design and engineer a range of incubation products that perfectly control the process with uniform airflow, temperature and humidity levels for an optimal, high-quality hatch.This one for example can hatch up to 2000 eggs. If incubators are decided to be used, the incubators should be chosen according to the flock size, knowing that a hen will approximately lay one egg in 24 hours.

nesting box roosting bar

Tips:Nesting box roosting bar hierarchy, nesting boxes should not be at the same height as your roosting bars or you may find your hens sleeping on them instead of the bars.

30

D.Care

Dustbathing has an important role in chickens life, to begin with their coat of feathers are made up of oils that the dust helps dry out. Also it helps to keep them away from th bugs, fleas which could be very dangerous in a flock. They need space to be able to do dustbathe, in nature they find fine earth. Chickens will create a dust bath area all by themselves. A chicken scratches and digs out a bowl-shaped pit in dirt or even in coop sand or shavings.

Chickens use their feet and wings and wiggle to get loose dirt throughout their skin and feathers. Once thoroughly coated in a layer of dirt, the bird will fluff and shake to further distribute .

m 55c

30

c.m

.

15-25cm

.

Dustbath placement indoor is optional but in the winter, wet or frozen hard ground may prevent chickens from having access to an adequate dust bath spot.In this case having a dust bath inside the coop is an option.

Sunbathing is a common behavior in chickens. To sunbathe, a chicken will usually lay down on one side in a warm, sunny spot, often spreading out one wing, and sometimes spreading out a leg as well. Sunbathing is what chicks do if they have acces to the outside, they tend to take sunbathes around. Chickens love to sunbathe, and the sun provides them vitamin D and assists in their overall health.

Dusting boxes can be per one chicken or it can serve more than one in bigger scale, even a tier can be used as s dusting box for chickens.

Ingredients of the dustbath sand can be loamy dirt or sand, diatomaceous earth, wood ash, herbs such as lavender, wormwood, and oregano, if desired. If you provide artificial bathing facilities for your chickens, you’ll need to clean the droppings out periodically, and completely change the contents every few weeks. Small amounts of food grade diatomaceous earth can also be added to the bathing material to help control any build-up of parasites.

The sharp edges of the diatomaceous earth pierce the soft body parts of the parasites and kill them.

31

Tips:Chickens can not sweat so while creating an area for them shadow is also an important design criteria.

CHICKEN COOP

1.DAILY ROUTINE

.

.

Feeder with storage has extra room for more nutrition.

.

10-15cm

Wall mounted feeder is leaned towards the wall.

Feeding by people is what chickens are mostly fed in the coops.

Hens should be fed using proper poultry feeders. This will help ensure that hens do not spill and waste feed. Ensure that the feeder is big enough for the flock and there is enough feed for the flock every day. There are eight things chickens need nutritionally: proteins, grains ,greens, grit, calc,um, vitamin A and Vitamin D, salt and water. As chickens can only eat during daylight hours it’s probably to best to feed them in the early morning, so that they have all day to consume whatever nutrients they need. Chickens know exactly what kinds of nutrients they need and most of the time they usually stop once they’ve had their fill. For larger chickens the average intake of grain is usually around 125 grams per day but smaller chickens will eat considerably less, sometimes as little as 25 grams per day.Eating is a great distraction for chickens, otherwise they turn their energies towards frenzied self-destructive behaviours like feather picking or petty pecking order bullying. chickens also eat lots of bugs and grit that they find, grit helps them digest food as it held in the muscular gizzard, which they use to help them break down food as they have no teeth. Bugs and insects on the other hand are simply a source of protein.

10-15cm

10-15cm

E.Nutrition

Simple feeder can be used both sided for chickens needs to be placed centrally.

Galvanized Waterer awater level remains same during consumption.

Galvanized Feeder are easy to sustain, because of its shape and also has a storage.

Forage is the other feeding option for chickens, they have innate need to scratch and dig at the sand with their claws, they tend to roam in gardens and on grass to forage for bugs and worms. Free-range chickens eat low to moderate levels of forage, or crops in a pasture.

Currently, researchers do not have a clear understanding of the effects of forage intake. To begin with, variation exists related to pasture systems in which chickens feed. The amount and type of outdoor access varies depending on the management system; the quality of the pasture used varies; and the same pasture can produce different results in different seasons. Moreover, the nutritional value of forage as well as the effects of forage in take on microbial contamination of poultry and quality of poultry products are not clear. The average consumption of the free range flock is around 130g per bird, so for a 15 bird flock the total requirement would be around 2k of feed per day. Approximetelt they need 10 m2 per chicken.

Bucket is the most basic feeder- waterer in coops. But it can be easily spilled and cause waste of nutrition.

2.5m

2.5m .

.

.

40cm

.

25cm

CHICKEN COOP

1. DAILY ROUTINE

Flood Pan Feeder height can be arranged, so that chicks and chickens can adapt.

Waterer doesn’t r equire cleaning the untidy pans as this device will keep filth and wastes away from the water.

32

Free range chickens need approximately 10 m2 per bird.

E.Nutrition

Industrial feeders is an an option when the flock is larger and they will be fed with nutritions not forage. When the number of chicken increases feeding them with classic feeder requires more work by people, rather than that machines can do their work in this option. These systems can be arranged according to the flock sizes.These systems help maintaining a large flock.

Can change according to the need, optianal spoke grills, depending on the numbers of the flock.

33

This method ensures each pan is exactly the same and allows adjustments as the chicken grows.

CHICKEN COOP

1.DAILY ROUTINE

CHICKEN COOP

2. LIFE CYCLE A. Cock and Chicken

for 1 cock

In the social hierarchy of a chicken community the cock has an important place. Once the cock has proven himself to have mastered the body, he is considered to be the undisputed leader; as is often said, the cock is in the coop There is a difference in terms of social peace between chickens with and without cock.

Chickens live in polygamy, ie they are not monogamous There is 10-15 poultry in the harem of a cocks. If the flock is larger, all eggs have the danger of fertilization When choosing one or more chickens in which she roams inside of the harvester harem and who frequently interested. The cock protects him from dangers and brings him a sense of social trust.

However, the chicken must pay a price to benefit from this community’s benefits. To adapt to this group and even in some cases to the neck 44 is obliged to. Adoption of a specific hierarchy structure for a well-functioning partner life is a prerequisite. This structure is precisely defined in the chicken flock by a so-called “class” or “pecking scheme.

max. 10 chicken

Hierarchy context is ideal to mate the chicken which is hierarchically superior. Even in a herd of ten chickens, it is observed that a cock belonging to the same class escaped from the attacks of frustrated chickens in the herd. Even a high-class cock struggles to deal with these combative chickens. The top class chicken does not abandon its reign and is desperately defending itself. In the end, the superior cock is still victorious, and from then on it remains unchallenged.

male / cock female / chicken

Chickens, chicks in the form of quarrel in the game, sexual maturity period (chickens 10-12, at the age of 12-16 weeks of age),and partly into bloody fights. However, when the full maturity of sexual maturity is reached, definite class order is determined.

21 hour Ovulation

16 Week

First 8 Week 12 Week male / cock female / chicken

Cocks are a good investment in any case, unless the neighbors object to their voices.

There is a difference in terms of social peace between chickens with and without cock. For this reason, an unnecessary consumer should not regard the cockas a mere ornament of the chicken farm. The reign of small cocks under the reign of an adult rooster, and in time the reign of the old cock in terms of strength and superiority. continues in the same way.

34

B. Fertilization Methods

fertilized

unfertilized

Depending on the incubation period of the chicken, the egg is divided into fertilized and unfertilized. This is directly proportional to the temperature in the bedtime.

An incubator consists of a pen-drawer box, a metal 104 grid base held at the appropriate temperature by means of a thermostatic heater, thermometer, hygrometer and a ventilation screw that provides sufficient oxygen. The lamp of the incubator controls whether the incubator is fertilized.

Chickens out of the fertilized hatch. The fertilizers are numbered and separated for consumption.

detachable sticks

Unfertilized method is used. We can use this simple incubator to discourage the chicken and hatching. This method can be used to deter chicken from hatching and obtain unfertilized eggs.

Fertilzed or Unfertilized Method is used with light. The control indicator is an indispensable tool for the control of eggs that are incubated and consumed.Before incubating the eggs, check the egg shell with cracks and blood stains and check whether the air pouch is in the proper place.

These three features are important for the success of the incubator.

Addition of hay or straw

Brick

Fertilized Method is used with brick and hatches. We can prepare more simple hatching nests for hatching chickens.

In this method the temperature and illumination conditions of the coop are very important.

The chickens that live freely in the calm bushes in nature choose the places prepared with semi-shade, slightly high and soft, clean nest material. Chickens prefer the nests they previously used. If a few animals show interest in a ne it always takes the chicken priority in a higher class. Incubation should be made as far as possible, in the dark side of the poultry house and in a separate corner from the other poultry community. Inside this crate-shaped structure is filled with soft litter materials. A more simple form of hatching is to make the nest on the floor.To do this, a lawn is cut in a suitable way and placed on the bottom of the house.

Dry grass or straw is placed on it. Bricks should be placed around the grass to prevent the hatched from slipping or crus.

35

CHICKEN COOP

2. LIFE CYCLE

CHICKEN COOP

2. LIFE CYCLE C. Nest and Conditions

In the section on the nest conditions, we mentioned that the nest should have sufficient width, depth and lightness, otherwise the chickens would lay their eggs in the dark corners. For this reason, nests should be left in dark corners for laying chicken in the house. In general, we can split the nests into individual and group nests. The nests with which the eggs are rolled forward, give us information about which egg and the number of eggs. However, these nests need more work force. As mentioned above, another alternative is to make group nests. They can be used by many chickens because they have a larger volume. In order to prevent the breaking of the eggs in the group nests only, we should not neglect a deep base with fine and large chips.

The nests provide control of the egg production of each chicken to the growers. Eggs can be take without damage and chickens without being disturbed. A section like an orange crate, fixed to the wall and filled with soft material, is quite good as a nest. In order to facilitate the access of the chicken to the nest, a flight pipe must be installed in front of it.

Chick

Heater

optimum temperature

very cold

h

The nests conditions and nests that the eggs come to the front by rolling will not give chickens a chance to get in touch with the egg. Furthermore, a sack with an orifice in the middle can be stretched to the base so that the egg can be rolled into the underlying space. The disadvantage of the stand is that it has to be quickly changed to dirty and frequently. On the other hand, the base gives the chicken a natural nest feeling.Thus, as the eggs are prevented from being eaten by chickens, cleaner and healthier eggs are obtained.

Coop Size:

for 3-4 animal 1m²

Promenade Size:

for 1 animal 10-20m²

Nests:

for 3-4 animal 1 nest

Tuning pipes:

for 4-5 animal 1 m

Feeding length:

for 1 animal 10-15cm

Feed Requirement:

for 1 animal 115-130gr daily

Water Requirement:

for 1 animal 200-250gr

Coops need:

10-12 chicks to square meters

Room temperature:

18-20 Degrees

Temperature below the heat source first week:

30-32 degrees

Air humidity:

60-70%

Growing losses (death): 15-20%

very hot

Drafty Air

Conditions of heat-induced artificial incubators is used with haeter. The main element in artificial breeding is the use of other heat sources instead of hatching chickens. Because heat is an important environmental factor for the survival of small chicks especially during the first life weeks when the protective feather cover is not yet developed.

Cold and humid weather conditions and air drafts inadvertently lead to cold chills and often death. Heat Source From the point of view of the ease of use and the height of the growing success, the heat sources commonly used are infrared lamps and electric heaters. Number of heaters should be adjusted according to the herd size. In order to be able to distribute chickens homogeneously in the house, the temperature of the poultry house in the first week should be 32 ° C and the humidity should be 60-70%. Each week, the poultry temperature should be reduced by 2 ° C to 18-20 ° C. Providing these values is not a problem in today’s conditions. It can be understood. by examining the behavior of the chicks that the breed provides the desired temperature values.

General Coop Numerical Datas

36

D. The Actions of Chicken in Coop

lamp

ventilation hatch

weaving wire roosts

Chicken is not in incubation period.

Chicken in broodines period

nests wind protected passageway

The chickens that live freely in the calm bushes in nature choose the places prepared with semi-shade, slightly high and soft, cleannest material. The chickens prefer the nests they used before. If a few animals show interest in a nest, they always get a top grade chicken.

Sometimes more than chicken on a small nest can live in peace. The breeders who observethis situation present their group fallback instead of individual nest to their chicken.

If there is a danger of chicks being the target of outdoor birds or birds of prey, there should be a shelter surrounded by wire and a shelter where animals can take shelter in sudden weather changes. When the cock chooses to draw attention with a beautiful place, especially in the coophouse, he sits on a corner of a cottage as dark as possible, makes a round pit and calls the chicken he targets there with rumbling sounds.

Chickens prefer the nests they used first. If a few animals show interest in nest, they always get a top grade chicken.

Sometimes more than one chicken on a small nest can live in peace. The breeders who observe this situation present their group nest instead of individual nest to their chickens.

ChÄącken in Broodines Period

Chicken is not in incubation period.

Broodines is called it that chickens gain hatching feature to remove chick from egg.The blood circulation and body temperature of the chicken to be incubated increases. It becomes weaker than normal.It turns pink and turns pink.

Roosts Flying Tubes

Stool Area

Water Bowl

Sand Bath

Stair

Nests

Feed Box

Promenade Area

Bushes for protect to wind

37

CHICKEN COOP

2. LIFE CYCLE

E. Egg Production

FLOCK PRODUCTION

CHICKEN COOP

2. LIFE CYCLE

Birds usually start to lay at around five months (20-21 weeks) of age and continue to lay for 12 months (52 weeks) on average, laying fewer eggs as they near the moulting period. The typical production cycle lasts about 17 months. (72 weeks) and involves three distinct phases, as follows.

Phase 1: Small chicks or brooders This phase lasts from 0 to 2 months (0-8 weeks) during which time small chicks are kept in facilities (brooder houses) separate from laying birds.

Phase 2: Growers. This phase lasts about 3 months from the ninth to the twentieth week of age. Growers may be either housed separately from small chicks or continue to be reared in broder cum-grower houses.

Phase 3: Layers. Growers are transferred from the grower house to the layer house when they are 18 weeks old to prepare for the laying cycle. Birds typically lay for a twelve-month period starting when they are about 21 weeks old and lasting until they are about 72 weeks old.

100

80

60 40

20

21

23

25

27

29

31

40-47 60-64 71-76 AGE OF BIRDS (WEEK)

Backyard poultry

Farm flock

Commercial poultry farm

Specialized egg production

Integrated egg production

Subdivision of egg produ-

Pullet growing, feed production

Hatchery production separate from farming

Feed production separate from poultry farms

Chicken meat production becomes independent of egg production

Separate enterprises reintegrated as a business

Main management characteristics

Natural hatching

Artificial hatching and sexing

Feed mixing

Egg processing plant

Controlled- environment houses

Type of farming

Subsistence farming

Mixed farming

Joint egg and meat production

Eggs industry (single commodity)

Egg complex

Labour

Part-time

Part-time

Full-time

Division of management and labour

Separate daily work and random work

Free range

Water feeder

Water feeder

Building

Manure disposal equipment

Egg belt automatically controlled house

Coop enterprises may vary from basic backyard poultry keeping to mechanized and automated production plants. Various types of poultry enterprises are illustrated in the top chart.

Backyard poultry production is at the subsistence level of farming. Birds live free range and hatch their own eggs. Their diet is supplemented with crop waste or food leftovers. The labour involved in backyard poultry production is part-time.

Farm flock production is slightly more specialized. Eggs are hatched at a separate location where the hatch and the sexing of the birds are controlled.

Commercial poultry farm production involves full-time labour and is geared toward producing on a sufficient scale for the sale of both eggs and poultry meat.

Specialized egg production consists of separating poultry for meat and egg production. In the egg producing plant, specialized employees oversee specific aspects of egg production.

Integrated egg production is the most advanced enterprise and involves full mechanization and automation of the egg production cycle including battery egg laying, temperature controls, scientific feeding and mechanized egg collection methods.

38

E. Egg Production

Candling in the production and eggs shells are translucent enough to allow “candling” – holding the egg up to a light source and inspecting the interior for quality without breaking the shell.

Laying in the production,chicken are fed high-quality, nutritionally balanced feed made up mostly of corn, soybean meal, vitamins and minerals.

Sorting and packing eggs are sorted in the process area according to size (minimum weight per dozen), and are placed large-end up in cartons.

Collecting in the production on some farms, eggs are still gathered by hand, but on most of today’s farms, automated gathering belts do the job.

Shipping with truck and eggs are shipped in refrigerated trucks. Most eggs arrive at your local store within a week after being laid.

Selling&Storing process according to shipping and eggs must be refrigerated. They will age more in one day at room temperature than in one week in the refrigerator.

Washing process according to collecting all eggs washing process sanitizes the eggs.

39

CHICKEN COOP

LIFE CYCLE

A. Coop Chicken coops are defining the chicken’s life quality. Even the coop designs are changing according to the understanding of poultry farming, there are basic conditions that chickens must have. Such as daylight, climatization, ventilation, safety...

The users can design their coop depends on their goal. The optimization of chicken numbers and the space for chickens can be optimized for that reason. However, the environment of the chickens also directly affects their egg production. It is better to provide the chickens closed and run space together. The ratio of these two spaces depends on the number of chickens.

NO MATERIAL

FREE RUN

UNSAFE

/m2 MORE CHICKEN AND EGG UNHEALTHY

EASY MANAGE

SINGLE RUN

NO SPACE FOR DIVISION

DIVISION IF NECESSARY HARD TO MANAGE /m2 HEALTHY

PADDOCKS

CHICKEN COOP

3. COOP DESIGN CRITERIAS

LESS CHICKEN AND EGG

Coop Types change the quality of the chicken’s life.

Run Types can be shaped according to the purposes.

40

B. Daylight 16 hrs

40 WATT 8 hrs

EXTRA LIGHT NEEDED

16 hrs

min. distance 200cm

Daylight. Also for some cases, the artificial light is using to make chickens produce 4 eggs in a day. However, this simulation reduces the nutritive value of eggs. It is better to illuminate the coop for necessary times.

10m2/bulb

Artificial Lighting. If there is not enough daylight -such as gloomy cities- for chickens, artificial lighting is needed.

Also for some cases, the artificial light is using to make chickens produce 4 eggs in a day. However, this simulation reduces the nutritive value of eggs. It is better to illuminate the coop for necessary times.

Annual sunshine time Istanbul.

Natural Lighting. The openings of the coop should face the South. Nesting boxes must not facing the sunlight.

41

CHICKEN COOP

3. COOP DESIGN CRITERIAS

CHICKEN COOP

3. COOP DESIGN CRITERIAS C. Climatization

D. Ventilation

Bad smell rises and being ventilated.

Heat lamp. It is an artifical way to heat up the coop.

HEAT CHICKEN POOP

PINE SHAVING

Deep litter method. is the most beneficial way to heat the coop. Chicken poop and the pine shavings react together chemically. In the end, you get 10 degrees more than a traditional coop temperature. It is easy to manage. It does not smell. It has a beneficial microorganism that keeps the coop healthy against the diseases. The user ends up with a garden compost. Besides, deep litter method helps to control the humidty in between 40-70%. It needs to be cleaned two times a year.

Heat lamp, Lowering the coop to earth are helping the climatization.

Most important principle is chickens and eggs should not be under draft. Chickens do not sweat, but they generate a tremendous amount of water vapor as they breathe and leave their feces. All the water vapor makes the smoke humid.

High humidity makes chickens more susceptible to respiratory problems and freezing. Good ventilation removes this moisture from the barn and reduces respiratory problems.

It provides oxygen-rich fresh air. It reduces airbone dieases.

It removes dust. It reduces heat released during breathing.

Letting the natural sunshine inside, ventilation are helps to climate the coop in natural way.

42

E. Safety

120cm

Fence. The minimum height should be 120cm against to chikcen jump. Also there are several ways to protect the chicken coop from the outer dangers.

Fences that have electric also protect the coop area from the outer dangers. But it consumes a lot of energy too.

Another way to keep the fences strong and blocking the ways underneath with a concrete base, is also helps to protect the coop from the animals that can dig the soil.

Floor Protections. Some animals are creating danger for the chickens.

Such as snake, rats, street dogs and cats. There are some ways to avoid the danger and provide the safety for the chickens. Such as lock mesh fences, floor coverings.

Concrete based flooring for the coop efficient way to avoid the danger of the animals which can reach inside of the coop from the underground.

Also at the edges of the base it has to be a bit higher to better protection.

Instead of a heavy structure like concrete base . Floor meshings are easier to build and avoid the dangers from the underground.

Mesh openings should be 2x2 wide maximum.

Instead of building a concrete base for the fences, fences can be bended when they got under the soil to block the animals which can dig when it get close to the fences.

Different than the other solutions.

Coop can be levitated against the dangers. Also this elevation provides a shadow space underneath the coop for chickens

Lock Types. The locks of the coop should be hard to open. The movement to open the lock should has more than one directon. Rope helping a lot to make it hard also.

43

CHICKEN COOP

3. COOP DESIGN CRITERIAS

CHICKEN COOP

4. MAINTENANCE A. Cleaning Maintenance is one of the cycles of the coop life. It helps to keep the coop clean. For instance, wood shavings need to be increased and replaced in certain periods to make the coops conditions optimum. Because chickens are affected directly from this kind of conditions. Also, the incubator machine needs maintenance too. Some of the parts of the machine should be cleaned up, replaced for a better condition.

ASH

FINE SAND SIFTED WOOD

2.5 c

m

Dust bath contains fine sand, sifted wood and ash.

Dust bath boxes should be clean when needed. It has be sterilazed from the harmful microorganisms because of the sand touches chicken feathers directly.

8 cm

Pine shavings has to be spread out 8cm deep maximum.

Also each month users should add 2.5 cm deep pine shaving.

Chicken coops has to be cleaned out compelately two times a year. It is important for the health of the chickens. However the coop need to be raked in every month too. It helps to clean up the deep litters.

44

B. Maintenance of the Machines

Using a strobe light to check fan speeds of the hatcher.

Egg Turning Machine. Chekcing turning angle. The eggs in the setter must be turned vertically in both directions by 45 degrees. Egg should be turned one an hour.

Chekcing infertile egg temperatures to look for hot and cold spots within setters.

Chekcing egg store enviroment. using a temperature and humidity sensore.

Using a low pressure washing system to clean the hatcher.

45

CHICKEN COOP

4. MAINTENANCE

46

BARN 47

3. BARN 1. Cattle Type & Features 2. Barn Types A. Indoor \ Dairy Cattle Barn \ Barn with Stalls \ Barn with Stalls & Freespaces B. Semi-open C. Outdoor 3. Life Cycle & Daily Necessities A. Eating B. Water C. Feces D. Milking E. Cleaning F. Birth \ Birth Room \ Calf Care Area 4. Barn Cycle \ Air Conditioning \ Cleaning \ Daylight

48

INTRODUCTION

Also, during the heat of the summer cows tend to find the coolest place to lay or stand, and they all congregate together because they are social animals. If they do this out in the sun they generate more body heat and stay warmer, but, because they are cows, they don’t know they’re doing this. All they know is they found a somewhat cooler spot and they want to be near the rest of the herd. In the barns we can keep the temperature consistent throughout by running fans when the outside temperature reaches a certain point. We also know exactly what they eat as we provide a well-balanced diet each day. The total mixed ration, or cow casserole, contains the corn, beans, hay, vitamins and minerals the cows need to make wholesome milk. If they are out on pasture, we wouldn’t know what they were eating or how much and they may not receive important nutrients.

Also, we are able to provide them with a healthier and more efficient environment. This effects their life time and life quality so we would create a situation that will work while doing this job.

Finally, we can say that raising cattle in a barn is a mutualist relationship because it’s better for producer and cattles.

In Turkey, we have lots of problem about animal breeding. For example, we have lots of uneducated farmers, unhealthy care enviroments, health care disruptions, unconscious feed use, epidemics between animals, low efficiency are some of our country’s problems about animal breeding. To avoid them we need planned, designed and well managed barns.

49

BARN

Cattles are the animals we usually see on green outside areas. But we raise them in a barn for some reasons. For example, we can control their environment. Levent can have intensely hot summers and sometimes harsh winters. Cows don’t like extreme heat in the summer or the wind during the winter. We should keep them in barns to ensure they have the right temperature, so the wind stays off them, and the sun isn’t shining on their backs. Actually, this was the most important part of barns but there is much more reasons to do this job in barns.

1. CATTLE TYPE & FEATURES BARN

117 1800

41 36

4

There are hundreds of different varieties of cattle.

But we can’t feed all of them in our country, all of them have different needs and suitable area. In this page, we tell about the types that we can feed in Levent. Here we can easily see their efficiency also we see the measures of their some parts which we should know while designing a barn.

Yerli Kara

125

90

43

7000

40

40

1400

30

3.3

Belgium Blue

Holstein Friesian

160

140 48

7000

38

52

7000

48

3.3

3.3

Shorthorn

Jersey

130

145

49 3240

41

4000

38

35

4

3.8

Montofon

Angus

143

41

1.5

37

150

6500

42

4.2

32

6650

3.7

Guernsey

Simental

: Liter milk per a year

: Average fat ratio of milk

50

: Meat efficiency

2. BARN TYPES Stall intermediate Litter iron filling material Corrugated background border

Support post

20cm 30-60 cm 175cm

Detail of the stalls

80cm

Detail of the stalls

100cm 40cm Incline %3

20cm Soft sleeping area

Detail of the stalls The stall sizes can be used for animals of all ages from six months of age, with the requirement of using different sizes. Animals in indoor barns sleep 8 to 10 hours a day.

They leave themselves at 25 - 30 cm above before laying down.

So, if the base is not used on the concrete lying floor, the foot and knee lesions increase. The stall length for animals is 240 cm when two stops are made, and one stall should not be less than 250 cm when the head faces the wall. The side bars used in the regulation of the stops can be made in different ways. The one of the most commonly used one is shown above.

Barn types can be divided into groups according to the ground arrangement or movement stability of the animals or different combinations of these. The barn types is divided into three main groups; outdoor, indoor and semi-open.

The indoor barn types are also divided into three groups in itself; ‘dairy cattle barns’, ‘barns with stalls’ and ‘barns with stalls and free spaces’.

These are covered barns, surrounded by walls on all four sides, with a roof of various materials.

A large part of the barns in our country are indoor barns, due to the easy maintenance and accomodation of high number of animals. The most important deficiencies of these barns are inadequate ventilation and lighting. Many of these types of barns cause many difficulties and insufficiencies in carrying out the most important tasks such as feeding, manure removal, milking and irrigation. Semi-open stables are systems with a side wall opening (south) and stroll area, determined according to need by considering animal race characteristics and climatic conditions. In semi-open barns, the animals move freely. This barn type has many advantages as well as disadvantages compared to the indoor types, but, the disadvantages can be completely eliminated easily by just taking precautions beforehand. Also, although one side of the barn is open, it can adapt to different weather conditions easily.

STALLS

Gathering Area

Service Way

Machine Room

Milk Room

Milking Area

Feed Alley

Gathering Area

Manger

Service Way

STALLS

Plan of Dairy Cattle Barn Dairy cattle barns should be able to provide suitable environmental conditions for the animals. The construction costs should be kept on the lower side, and it should be considered to be enlarged in the future. The barns should be able to accommodate animals from various age groups. The cleaning and other services should be taken care of easily. In the dairy cattle barns, the temperature should be between 5-25ºC, the humidity should be between 60-80% and the ventilation should be ensured.

Lighting should be sufficient to make work and night checks easy. In dairy cattle barns, there must be a livestock chamber, a barren animal compartment, a cow’s compartment, a calf compartment, a delivery compartment, a milking machine and supplies compartment, a caretaker compartment and a bait tank.

51

BARN

A. Indoor

2. BARN TYPES BARN

Window Gap 40 cm 50-60cm 90cm 20-40cm

x

40-80cm x

160cm

1

110

60cm

65-75cm

220-260cm

m

30cm

m

15c 0-

0c -12

cm

5 -2 20

100-170cm

x

Detail of the Stalls in the Barn with Stalls

Dimensions of Indoor Barns

Grill

Manure Channel

Stall

Stall

Urinery Channel

The Positioning of the Stalls and the Manure System

x

90cm

Feed Alley x

Manger

60cm

x x

120cm

x

120cm

x

120cm

x

STALLS

170cm

x

Manure Channel

x

40cm

350cm

Service Way x

Manure Channel

x

40cm

170cm STALLS x

Manger

60cm x

Feed Alley

90cm x

Plan of Barn with Stalls Barn with stalls are used in small-scale farms or in the herd where the milk yield and quality of the animals are high and individual care and observations are made better. Since animals’ resting, feeding and milking are done at the stalls, less space is needed per animal. This is a hot, dry and well-ventilated barn system, so, the cows can be cared for easily. There must be enough space to provide a clean environment in the stables. For this, the barn height should be sufficient and a good ventilation system should be created.

Since the distribution of feed in the stables where the number of animals is high requires absolute mechanization and the aim is to reduce the width of the stable, it is more appropriate to plan the inward-looking regulation system. This regulation also applies when a grill system is used for manure cleaning. All elements forming the barn base must be properly arranged in order to be able to use the stall barns in the desired way. Barn base; It consists of 5 sections; feeding path, feeder, stall, urine channel and service way.

52

2.BARN TYPES BARN

Feed Alley Manger Service Way

Feed Alley 260-275cm

450-500cm

350-400cm

260-275cm

350-400cm

Section and Dimensions of Barn with Stalls and Free Spaces (Type 1)

x

Feeding Wall h: 40cm Manger

Feed Alley x

x

350cm

425cm Stalls

Stalls

Service Way x

90cm

Manger System The dimensional features of stalls at the base of the barn, service way, feed alley and manger affects the settlement plans of the barns with stalls and free speaces in the firtst degree. The location of these barn features creates the difference between the two sections on the left, since these features can be located both inside and the outside of the barn.

Stroll Area x

400cm

x

275cm

x

365cm

xx

275cm

A-A’ Section (Type 2) The stalls should be 110-120 cm wide and 160-190 cm long. Stops should be sloped 1-2% towards the manure channel. The service path should be 300-350 cm wide. Water should not be too close to feeders, 10-15 cows should be calculated an automatic or semi-automatic drinker. The dimensions that will be given to the stalls vary depending on the type of cows, standing, bed-taking position, and urinary and feces. The cow race to be taken into the stable must be known.

A

Door

Passage Way

STALLS

Water

STALLS

Water

Water

Stroll Area

STALLS

Door

Service Way

x x

90cm

Manger

350cm

Feed Alley Incline (%0,5-1)

x

A’

Plan of Barn with Stalls and Free Spaces As a result of long experimentation and research, it is a type of barn developed by considering the positive aspects of open-free barns with barn with stables. In this system, one stall is planned for each cow. The cows move freely at these stops. The stalls are the places where cows can come and relax whenever they want. When planning the stops, care should be taken to allow the animals to rest peacefully, to roam in the barn without disturbing each other, and to make cleaning work comfortable and easy.

There are no mangers in the stops. Feeding and watering is in a special feeding place in the barn or in the stroll areas. The milking is done in a separate section. These stables were further developed and transformed into a cold barn type where the outside air environment was formed in the barn. These stables are the unrivaled form of barn that has been preferred in developed countries in recent years. Barn with stalls and free spaces can be applied all over the country. However, the number of cows in the herd must be above 20.

53

2. BARN TYPES BARN

B. Semi-Open B

Milk Storage Way Back

Milking Area

Way Back

Rest Area

Stroll Area

Feed Alley

Roof

Rest Area

B-B’ Section Three sides of the barns are closed, the south facing front is left open. The walls are surrounded by a porch and the open area is divided into stroll areas. Mangers are usually placed in open section and covered with porch. The drinkers are placed between the divided paddocks. There is no ventilation problem in the semi-open barn system. It makes meat and milk much more efficient in hot weather. In very hot areas, shades to fall to 1-1.5 square meters per animal can be added to suitable areas of the area. In very cold areas, up to -30 degrees of the system does not occur. If energy-rich feeds are increased in these regions, the temperature problem is solved. High energy substances such as molasses are added to increase the energy of the feeds. Feed amount should be increased by 20-25%.

Stroll Area

Roof

Feed Alley B’

Plan of Semi-Open Barn (Type 1) An average of 4-5 square meters per animal should be reserved in the stroll area. This area should be divided and each area should accomodate around 1015 animals. Care should be taken to ensure that the animals in these chapters are in the same age group and in the cysts. When selecting these areas, a minimum of 3-4% of slopes should be selected, or slope to the middle of the land, drainage should be placed and covered with a grill. This prevents the accumulation of excess water in the area. If there is no drainage, sludge problem occurs in the area.

x

300cm

x

Water

Calf Area STALLS

Manger

Manure Storage

Feed Alley

STALLS

300cm x

x

600cm

x

Stroll Area

2000cm

x

Plan of Semi-Open Barn (Type 2) The construction and worker costs of this system are much lower compared to indoor barns. Since the floors will be cleaned periodically, there will not be any cleaning performed every day in the morning and there will be a serious time saving. Operating profitability is high because the costs are lower. Since animals can roam freely, there are no movement restrictions. They are more resistant against diseases by comparing with indoor systems. Common conditions in indoor systems such as, lung diseases and urinary problems are very rare in this system. Therefore, the problem of stress and inactivity has been solved and the animals’ flesh quality, tight, delicious and low fat content. On the contrary, if animals are taken into the system in winter, without acclimation, adaptation to climatic conditions may be difficult. For this reason, animals should be brought into operation before winter and should be made familiar with the environment. Animals should be separated according to their size and age in order not to disturb each other. In areas where the air is very cold, frosts may form in the water. In this system, the breeders who want to feed dairy cattle should do semi-open barns as well as parlor, delivery room, manger and calf huts.

54

3. LIFE CYCLE - DAILY NECESSITIES

optional left side input feed tube

145cm

There are certain periods in the life cycle of living things. Among these are nutrition, stool cycle, milking, cleaning and birth income.These needs should be met in the most appropriate way.For feed needs the feed must be mixed in advance and sent to the distribution units.For water needs, the water must be brought to a certain temperature and transferred to water containers.The stool must be separated into solid and liquid after passing through certain stages and then recycled, the area of use should be determined and distributed.After the necessary cleaning for milking, milking operations should be carried out in suitable areas and stored in milk storage units until distribution.Cleaning should be done with care and the dryness of the animal should be checked according to the weather conditions.The stages of birth and reproductive periods should be monitored and controlled. After birth, the calf should be examined in a separate compartment and care should be made in a special way.

185cm

Ideal homogeneous rate for feed mixing machine

Kind of feed machine

Kind of feed machine

35cm

15cm

35cm

3- 3.5 m feed alley

35cm

70-75 cm manger

70-75 cm manger

15cm

15cm

Kind of feed alley section

35cm

4,5-5m

manger and feed alley

15cm

35cm

15cm

Kind of feed alley section

55

BARN

A. Eating

3. LIFE CYCLE - DAILY NECESSITIES

570cm

220cm

4-8cm

concrete water case

8cm(min.) stopper 60-80cm

concrete insoles

5cm

120cm

Concrete water case dimensions

Water pressure and collection tank( This demensions for 100 animals.)

4.5m

4.5m

steam

water

heating medÄąum

Multiple water case dimesions

product

2.1 m

4.5m

Multiple water case dimensions

2.

1m

1.2 m

2.4m

BARN

B.Water

4.25m

Single water case dimensions

Water temparature balancing machine

56

3. LIFE CYCLE - DAILY NECESSITIES

BARN

fertilizer scraper

flush system tractor mixing transport

tractor pump

fertilizer mixing fertilizer separation

decanter

fertilizer pump fertilizer mixing

hydrolic pump roller separator inclined area

screw separator

mixer

Diagram of feces stages

fertilizer pump

Fertilizer collection

automation sytem

grid floor application to the field

solid fertilizer tug

outlet pump

farm

crop

manometer

liquid fertilizer tug

feeding tank

belt conveyor

C.Feces

230cm

Diagram of fertilizer separation

Fertilizer scraper

Fertilizer separator

57

3. LIFE CYCLE - DAILY NECESSITIES

vacuum group stairs

washine machines’s head

hot-cold water tap

Settlement plan of the equipments and animals

stops

150cm 1725cm 200cm

10cm

230cm

1725cm 160cm

150cm

BARN

D. Milking

160cm

hot-cold water tap 10cm

Ideal dimesions of the milking area

pulsator washline injector

pulsator

200cm

Section of the milking area

receiver airline pulsator airline

vacuum regulator

interceptor

vacuum pump

stainless dropper

milk receiver

milksilo

plato cooler delivery line

vacuum top claw short pulse tube

filter milk pump intake line

liner

milk pump

outlet silo hole manhole seal

3way top

jetter

washine

spreyball

milk line

elbow

Diagram of the totally milking procces teat cup

short milk tube

cm

0 36

claw

160cm

Sketch for a milking time

Milking machine’ head

Milking storage tank(up to 800lt)

58

3. LIFE CYCLE - DAILY NECESSITIES

BARN

E.Cleaning

Rinse the cow with clean water from the hose.

Brush out the loose hair and dirt with a grooming brush or comb.

Use a cow blower to off excessive dirt and hair

Construct a pre-milking wash pen with sprinklers to clean multiple cows.

m

0c

30

Soap up the cow with cow shampoo using a bubble sprayer or brush.

water line

Scrub the cow down thoroughly..

Add a sprinkler system a chute to spray individual cows.

59

3. LIFE CYCLE - DAILY NECESSITIES

1.25 m maturity

pregnancy

door

weaning of calf

pad

2.5m

mating of oesterus cow

2.5m

puberty

service way and strolling area

calving

Diagram of the preganancy periods

Calf area type and dimensions 2.6 m2

10 8 2 m2

130m

6 4 2 0

0

5

10

15

20

200cm

25

160cm

Days after calving diagram

Calf area type and dimesions(up to 5 months)

Evolution Diagram

Calf area type

2.5m

BARN

F.Birth

door

2.5m

2.5m

Elevation of calf area type

Calf area type and dimensions

60

4. BARN CYCLE

Short Upstand, blowing precipitation is deflected above the ridge, although some rain or snow falls into the building.

Ridge Cop, falling precipitation runs of the ridge cop and roof but blowing precipitation hits the underside of the ridge cop and falls into the building.

Ridge Cop with Upstand, falling and blowing precipitation is deflected from the building.

The proper amount of clearance under the ridge cop allows for the continuous upward flow of exhaust air.

Overshot Roof, blowing precipitation from this side is deflected. Blowing precipitation from this side enters the building.

Falling precipitation runs of the roof.

Overshor Roof with Upstand, falling and blowing precipitation is deflected from the building.

The proper amount of clearance from the upstand to the open ridge allows for the continious upward flow of exhausted air.

Inside Gutter, the gutter collects precipitation that falls into the building.

In Fan Ventilation, dirty air heats up and rises. That dirty air is sent out with the help of the ventilator.

Open Type, how weather conditions with ridge, side walls and walls completely open.

Semi-open Type, mild and cold winter, spring and fall conditions with the ridge completely open and sidewalls and endwalls partially open.

Closed Type, very cold winter weather conditions with end doors closed and tops of sidewalls open at least 1/2 of ridge width.

61

BARN

Open Ridge, precipitation sometimes falls into the building.

In barns, air conditioning is one of the most important points of animal breeding. Due to the breathing of animals and the insects, the air inside is constantly contaminated and heated. So, we have got some solutions for this problem. As we all know when the air heat up, it rises. We can throw out the dirty and heat air by creating some spaces on roof or we might lead the air to the windows by the help of ventilator.

D. BARN CYCLE BARN This is the most basic type of scrapper, it has no joint

This one has one joint point at the both of legs for set the angle.

This on has own control system, it work without any human power.

Whne you set it at the beginning it work on the time that you enter.

Last one is the best one. It has joint point at the main part of is we can easily control the angle while collecting feces.

View of the scrapper in the barn of the first type

View of the scrapper in the barn of the second type

62

D. BARN CYCLE

During a nice winter day in Holland we reach around 200 lux in barns with large open roof rims and very open sides (4 -6 metre high open) from about 11 till 16 o`clock. This is only 5 hours per day. In Finland it will be less because of the low sun and the too closed buildings…

This article comes from our free eBook ‘Light’.

Download it now by filling in the form below.

More sunlight for the cattles ? In several research we see that cows produce more milk because the dry mater intake goes up due to extra light. Some tests tell us that even with the same amount of dry matter intake cows will still improve their milk yield due to more light. It seems that the light exposure on the eye has a direct effect on natural hormone production and milk yield.

With more light cows show better heat signs.

They are more active and therefore easier to detect. Some farmers place a timer on the lights that lightens the barn a half an hour before they arrive in the morning. Cows are then already in their normal day activity, and it is possible to score the cows for any heat signs. Some farmers will react on some slight ear twisting and chin resting of an expected cow, as the only visible signs from last nights heat.

Some farmers turn on the lights for 24 hours per day. This is a waste of money! We find a little more feed intake, but a lot less fertility. Cows need the change of day and night to let the eggs grow and release from the ovaries. With 16 hours light per day we find the optimum feed intake and still a good day-night rhythm for max fertility

The need of sunlight for the well being of infants has long been regarded of vital importance. Its aid in the prevention of rickets has been known and recognized for some time. The beneficial effects of sunlight for poultry and hogs also have been fully established. The fact that wild animals living under natural conditions, and therefore exposed to direct sunshine do not have rickets indicates that this malformation of the bones so common among pigs and poultry, maintained under certain domesticated conditions, is the result of either feed or housing conditions or both.

The factor which sunlight supplies to humans and lower animals is known as vitamin D. This vitamin is essential to the proper utilization of calcium and phosphorus in building bones and teeth. Without vitamin D the animal organism cannot build normal bones, and as a consequence malformations, such as bowed legs, cocked ankles, humped backs, and cramped chests occur. These are visible characteristics which result when vitamin D is lacking. Other difficulties follow unless this vitamin is provided either in feed or sunlight. In the work herein reported, the experiment was planned to measure the need and potency of dfrect sunlight on the growth, production and reproduction of dairy cattle.

To increase milk production, light hitting the eye of the cow activates certain hormones. The first response is to send a signal to suppress the release of the hormone melatonin. Cows use the daily pattern of melatonin to set their internal clock, influencing the secretion of a number of other hormones, including insulin-like growth factor-1 (IGF-1). Increases in IGF-1 influence the mammary gland to increase milk production. So increasing the hours of daylight decreases the amount of melatonin in the cow, which in turn increases the production of IGF-1, which increases milk production. .

63

BARN

Daylight in the building is cheaper than electric light. However you will always need extra electric light to reach the optimum. We advice16 (-18) hours light (>200 lux) and 8 hours dark (< 50 lux). 200 lux will be reached with for example 70 neon tubes per 100 cows. 50 lux is what you have with full moon on a clear night. The cow recognizes this as night.

64

GREENHOUSE 65

1. TYPOLOGY

3. ENVIROMENTAL CONTROL

A. Technology

A. Heating

B. Tilth

B. Cooling

\ Low-Tech \ Medium-Tech \ High-Tech

\ Central Gas Boiler \ Air Heaters \ Tube Rail

\ With Soil \ Without Soil \\ Deepwater Culture \\ Nutrient Film Technique \\ Aeroponics \\ Wicking \\ Ebb & Flow \\ Drip System

\ Pad&Fan Cooling \ High Pressure Fogging

C. Ventilation \ Natural \ Artificial

D. Light

\ Supplemental Lighting \ Replacement Lighting

C. Form

4. PROCESS

\ Hoop House \ Pit Greenhouse \ Net Greenhouse \ Attached Greenhouse \ Traditional Style \ Gable Greenhouse \ A-frame Greenhouse \ Flat-Arch Greenhouse \ Sawtooth Greenhouse \ Skillion Greenhouse \ Ridge&Furrow Greenhouse \ Growing Dome

\ Planting \ Weeding \ String Out \ Pruning \ Disinfestation \ Irrigation \ Hormone Usage \ Harvesting \ Storage

5. SPECIES & CULTIVATION

2. ELEMENTS A. Structure

\ Foundation \ Bearing \ Upper Structure

B. Glazing

\ Glass \ Plastic \\ Polycarbonate Greenhouse Panels \\ Acrylic Greenhouse Coverings \\ Polyethylene Panels \\ Fiberglass

C. Secondary Elements

\ Windbreaks \ Gutters \\ Gutter Connected Greenhouse

66

A greenhouse is a structure with walls and roof made chiefly of transparent material which plant requiring regulated climatic conditions are grown. These structures range in size from small sheds to industrial-sized buildings. The interior of a greenhouse exposed to sunlight becomes significantly warmer than the external ambient temperature, protecting its contents in cold weather.

Many commercial glass greenhouses are high tech production facilities for vegetables or flowers. The greenhouses are filled with equipment including screening installations, heating, cooling, lighting, and may be controlled by a computer to optimize conditions for plant growth. Different techniques are then used to evaluate optimality-degrees and comfort ratio of greenhouse micro-climate in order to reduce production risk prior to cultivation of a specific crop.

Greenhouses allow for greater control over the growing environment of plants. Depending upon the technical specification of a greenhouse, key factors which may be controlled include temperature, levels of light and shade, irrigation, fertilizer application, and atmospheric humidity. Greenhouses may be used to overcome shortcomings in the growing qualities of a piece of land, such as a short growing season or poor light levels, and they can thereby improve food production in marginal environments.

The choice of crop is a crucial factor for the economical feasibility and success of a commercial greenhouse operation. The revenue of cultivated crop is responsible for returning on the investment of the greenhouse and its operational costs. Crop varieties, suitable for greenhouse cultivation, therefore differentiate themselves from open-field varieties.

In greenhouse cultivation, crops are categorized into Vegetables, Flowers, Potted plants, Herbs & Leafy Greens and in Soft Fruits. This categorization is based on the crop characteristics but also on the applied cultivation method. Special greenhouse varieties of certain crops, such as tomatoes, are generally used for commercial production. Many vegetables and flowers can be grown in greenhouses in late winter and early spring, and then transplanted outside as the weather warms. Bumblebees are the pollinators of choice for most pollination, although other types of bees have been used, as well as artificial pollination. Hydroponics can be used to make the most use of the interior space.

The relatively closed environment of a greenhouse has its own unique management requirements, compared with outdoor production. Pests and diseases, and extremes of heat and humidity, have to be controlled, and irrigation is necessary to provide water. Most greenhouses use sprinklers or drip lines. Significant inputs of heat and light may be required, particularly with winter production of warm weather vegetables.

South

West

West

East

North

South

An east â&#x20AC;&#x201C; west orientation is not ideal.

A north â&#x20AC;&#x201C; south orientation is best.

67

GREENHOUSE

INTRODUCTION

GREENHOUSE

1. TYPOLOGY A. Technology Using the concept for optimum growth of living plants, a micro climate can also be created for maximum medicinal crops production in a controlled environment.

Greenhouse is a structure having the transparent walls and roofs for maintaining suitable environment for the growth of plants.

Greenhouses can be classified in a number of ways; structure, shape, way of tilth and technology. Greenhouses are designed based on regional weather patterns as well as the type of plants to be grown.

Greenhouses are a technology based investment. The higher the level of technology used, the greater potential for achieving tightly controlled growing conditions. This capacity to tightly control the conditions in which the crop is grown is strongly related to the health and productivity of the crop.

3m

Low Tech. These greenhouses are less than 3 metres in total height. Tunnel houses, or â&#x20AC;&#x153;igloosâ&#x20AC;?, are the most common type. Advantages are it is inexpensive and easy to erect. Disadvantages are it has poor ventilation, crop potential is limited and crop managements is relatively difficult.

B. Tilth With Soil. The most important advantage with soiled farming is that the growing area contains nitrogen, phosphorus, potassium and other microelements; however this is not an advantage for liquid fertilized media. The negative a aspects of soil-containing growing areas are the soil is difficult to find continuously in the desired amount and quality. It can not be used without sterilization since it can be contaminated with various diseases, pestsand weeds. Sterilization is expensive and costly interms of cost. Mixtures containing soil are heavier and costly.

5.5m 2-4m

Without Soil(Hydroponic). Hydroponic is a method of growing plants in a water based, nutrient rich solution.

Hydroponics does not use soil, instead the root system is supported using an inert medium such as perlite, clay pellets, peat moss, or vermiculite. The basic premise behind hydroponics is to allow the plants roots to come in direct contact with the nutrient solution, while also having access to oxygen, which is essential for proper growth.

vertical walls

Medium Tech. Typically characterised by vertical walls more than 2m but less than 4 metres tall and a total height usually less than 5.5 metres. They may have roof or side wall ventilation or both. This greenhouses are usually clad with either single or double skin plastic film or glass. Offer a compromise between cost and productivity, production can be more efficient than field production, hydroponic systems can be used and the greater opportunity to use non-chemical pest and disease management strategies.

The full potential of greenhouse horticulture is difficult to attain.

Vegetables

tomato, aubergine, green bean, beet, pepper, cabbage, cauliflower, bell pepper, cucumber, melon, radish, lettuce

Forage Crops

sorghum, alfalfa, barley, bermuda grass

Grains

rice, corn

Spice Plants

parsley, mint, sweet basil

Fruit

strawberry

Ornamental Plants

anthurium, rose, clove, orchid, chrysanthemum

Medicinal Plants

aleo vera

Plants produced in without soil tilth

Advantages. The biggest one of which is a greatly incresed rate of growth in your plants. With the proper setup, your plants will mature up to 25% faster and produce up to 30% more than the same plants grown in soil. A hydroponic system will also use less water than soil based plants because the system is enclosed, which results in less evaporation.

8m min.

4m

High Tech. Have a wall height of at least 4 metres, with the roof peak being up to 8 metres above ground level. High technology structures will have roof ventilation and may also have side wall vents. Cladding may be plastic film (single or double), polycarbonate sheeting or glass.

Environmental controls are almost always automated.

Offer a superior crop and enviromental performance, offer enormous opport unities for economic and enviromental sustainability, use of pesticides can be reduced and provide a generally impressive sight but it is expensive to build and hard to erect.

68

Disadvantages. The biggest factor for most people is that a quality hydroponics system of any size will cost more than its soil counterpart. A large scale hydroponics system can take a lot of time to setup also managing your hydroponics system will take a lot of time as well. The greatest risk with a hydroponics system is that something like a pump failure can kill off your plants within hours depending on the size of your system. They can die quickly because the growing medium canâ&#x20AC;&#x2122;t store water like soil can, so the plants are dependent on a fresh supply of water.

Styrofoam sheet

Plants

Air Pump

Airline

Airstone

Wick Airstone

Deepwater Culture (DWC), also known as the reservoir method, is by far the easiest method for growing plants with hydroponics. In a Deepwater Culture hydroponic system, the roots are suspended in a nutrient solution. An aquarium air pump oxygenates the nutrient solution, this keeps the roots of the plants from drowning. The primary benefit to using a Deepwater Culture system is that there are no drip or spray emitters to clog.

Wicking is one of the easiest and lowest costing methods of hydroponics. The concept behind wicking is that you have a material, such as cotton, that is surrounded by a growing medium with one end of the wick material placed in the nutrient solution. The solution is then wicked to the roots of the plant. This system can be simplified by removing the wick material all together and just using a medium that has the ability to wick nutrients to the roots. This works by suspending the bottom of your medium directly in the solution.

Grow tray

Nutrient pump Reservoir

Overflow

Fill/Drain Fitting

Nutrient return

Excess nutrient solution returns to the reservoir

Grow tray

Air Pump Airstone

Pump

Nutrient Film Techinque(NFT), is a type of hydroponic system where a continous flow of nutrient solution runs over the plants roots. This type of solution is on a slight tilt so that the nutrient solution will flow with the force of gravity. This type of system works very well because the roots of a plant absorb more oxygen from the air than from the nutrient solution itself.

Solution is pumped to the grow tray

Reservoir

Timer

Ebb & Flow system functions by flooding the growing area with the nutrient solution at specific intervals. The nutrient solution then slowly drains back into the reservoir. The pump is hooked to a timer, so the process repeats itself at specific intervals so that your plants get the desired amount of nutrients. An ebb & flow hydroponics system is ideal for plants that are accustomed to periods of dryness.

Drip lines

Drip manifold Mist Nozzle

Grow tray Overflow

Reservoir Nutrient pump

Timer Nutrient pump

Air Pump Airstone

Reservoir

Aeroponics is a hydroponics method by which the roots are misted with a nutrient solution while suspended in the air. There are two primary methods to get the solution to the exposed roots. The first method involves a fine spray nozzle to mist the roots. The second method uses whatâ&#x20AC;&#x2122;s called a pond fogger. If you decide to use a pond fogger then make sure you use a Teflon coated disc, as this will reduce the amount of maintenance required.

69

Drip System works by providing a slow feed of nutrient solution to the hydroponics medium. The downside to a system like this is that the drippers / emitter are famous for clogging. The reason the system gets clogged is because particles from nutrients that build up in the emitter.

System that use organic nutrients are more likely to have this kind of issue.

GREENHOUSE

1. TYPOLOGY

GREENHOUSE

1. TYPOLOGY C. Form

Hoop House. A hoophouse is a tunnel typically made from steel and covered in polythene, usually semi-circular, square or elongated in shape. The interior heats up because incoming solar radiation from the sun warms plants, soil and other things inside the building faster than heat can escape the structure.

Attached Greenhouses is a type of greenhouse that is built against the side of another structure. Therefore it has only one sloping roof and shares a wall with another building with a different intended use.

Pit Greenhouse re structures that cold climate gardeners use to extend the growing season, as underground greenhouses are much warmer in winter and the surrounding soil keeps the structure comfortable for plants (and people) during summer heat.

A-Frame Greenhouse. Most often constructed using welded or bolted trusses, giving it strength to support automated basket systems, boom irrigation, monorails, curtain systems and other equipment. Offers a good angle to capture winter light transmission.

Net House elps in controlling temperature, light, water and moisture of nature as per requirement resulting in best output and quality of crop. Additionally the level of carbon dioxide remains high in greenhouse which increases the photosynthesis process and results in higher yields of the crop cultivated.

Traditional Greenhouses.

Ridge&Furrow Greenhouse. Gabled houses are usually suitable for heavy coverings while curved arch houses are covered with lighter materials. Several connected ridge and furrow greenhouses are often referred to as a â&#x20AC;&#x153;rangeâ&#x20AC;?.

70

Skillion Greenhouses.

Growing Dome. The pond is thermal mass that keeps the geodesic Growing Dome warm in the winter and cool in the summer creating an optimum environment in these green houses for year round growth. Unique among greenhouse designs, the pond can be used as a beautiful space both for aquatic plants and fish.

Gable Greenhouses.

Sawtooth Greenhouse are extremely popular in desert regions and tropical climates. Extremely easyt to erect.

Built in at least two gutter conncted greenhouses or more.

Lends itself to very high sidewalls and more open ventilation.

Types of Greenhouses

Hoop House

Flat Arch. Generally less expensive to construct because thereâ&#x20AC;&#x2122;s less internal structure. Instead of welded or bolted trusses, the structure is made up of curved bows and simple purlins.

Pit Greenhouse

Attached Greenhouse

Traditional Style

Growing Dome

Price

$

$

$$$$-$$$$$

$$$-$$$$$

$$$$

Growing Seasons

2

3

4

3

4

Heating Costs

High

Low

Low

ModerateHigh

Low

3-5 Years

>3

10-15 Years

5-10 Years

15-20 Years

None

YesUnderground

Yes

Possibly

Possibly

Strength of Framework

LowModerate

Determined

by Owner

Good

ModerateGood

Excellent

Snow Load Strength

Low

Low

High

Moderate

High

Wind Resistance

Low

Moderate

Moderate

Low/Moderate

High

Single/double layer

Single layer, thin film

Multiple options

Multiple options

Polycarbonate Panels

No/Possibly

No/Possibly

Yes

Possibly

Yes

Good

Poor

Good

Good

Excellent

Longevity

Foundation

Glazing Meets Local Building Codes Available Light Types of Greenhouses

71

GREENHOUSE

1. TYPOLOGY

A. Structure The greenhouses are to be designed for necessary safety, serviceability, general structural integrity and suitability.

The greenhouse structures are to be designed to take up the loads as per design loads. Factors such as inexpensive, robust, lightweight, suitable for mass production, easy to install and repair should be considered when selecting elements.

4

Expansion Joint Grade

Crushed Stone

6

GREENHOUSE

2. ELEMENTS

3-6

Insulation

Concrete Footing

Ridge Roof ventilators

Typical Foundation Section

2

Purlins

Side wall

Foundation. One of the key components of a foundation is the footing. The footing refers to the point at which the structure meets the soil. This is the section that the structure rests upon. Footers are typically poured concrete and their exact depth is determined by local building codes and the location’s frost levels. Footers help to prevent sagging or movement of the structure’s walls. The choices for a greenhouse’s foundation are typically dependent on the type of greenhouse structure that will be built.

Sash bars

Eave

Side ventilator

Side post

Curtain wall Concrete footing

A

E

3

4

2

1

D

A.rafter B.end wall C.side post D.side wall E.purlin

B

C ridge

truss

rafter strut chords

ventilator

Automatic opening roof windows 1.Bar that opens roof windows 2. Main shaft 3. Electric motor and worm screw 4. Roof windows

header purlin

Upper Structure. The quality of a greenhouse largely depends on its roofing, as a good greenhouse roof can provide a number of benefits in the form of minimized heat loss, reduced heating cost, effective heat retention at night, and enhanced yield of your plants. In fact, when you build a greenhouse, its roofing as well as framing must be given the top priority. Since it serves as the base for insulation purposes, a greenhouse roof’s frame must be both functional and durable.

eave gusset side wall

side post sill ground level

curtain wall footer

Bearing. Rafters are the primary vertical support of a greenhouse. They are generally placed on 2, 3, or 4 foot centers depending on strength requirements. Purlins are horizontal supports that run from rafter to rafter. These structural components are usually spaced 4-8 feet apart depending on the size of the greenhouse. Purlins may sometimes be connected by a cross tie. These provide additional support and may be required in areas where high winds are frequent. Side posts and columns are vertical supports usually ranging in height from 1-10 feet.

These structural components deter-mine the height of the production area and greatly influence efficiency. Sidewalls may also be vented to provide cooling and insulation.

B. Glazing Glass requires a very costly and sturdy structural system.

The main problem with glass is that is a poor insulator unless you use double or triple panes. Glass is also difficult and expensive to replace if broken.

72

Plastics eventually break down (either turn yellow, white and/or become brittle) when exposed to the sun’s ultraviolet light, limiting the amount and quality of light entering the greenhouse. Still that is no reason to not choose plastic. Some are guaranteed for as much as 20 years (however most are about 10 years). Some plastics are many times stronger than glass.

Acrylic Greenhouse Coverings. Acrylic is very strong for snow, strong winds and even hail impacts, but very specific attachment requirement due to expansion and contraction. Acrylic is also very expensive, but can last 20 years, so one manufacturer claims it is cost effective over the long run, especially in commercial greenhouses where heating costs can be reduced up to 30%. Though described as rigid panels, acrylic panels are flexible enough to be molded over shallow arcs.

Polycarbonate Greenhouse Panels. Polycarbonate is a very strong and light-weight material. Panels made for outdoor use have UV treatments that help prevent yellowing and deterioration from sunlight and are guaranteed for about 10 years.

Fiberglass panels can be clear or translucent, but still lets about as much light into the greenhouse as glass does, and may allow more light in when the sun is at low angles because very little light is reflected. Seems as most manufacturers offer a 10 year guarantee against yellowing and structural failure.

Polyethylene Panels. Usually with a twin wall construction with air space for insulation in between can be used to construct greenhouse as rigid panels or can be semi-flexible and be fitted to shallow arches. UV protected and some are guaranteed to last 10 years.

C. Secondary Elements Welded Rafter Gutter

Roof Purlin

Column Post

Gutters are made at the location where the roof side wall joins to collect the dripping and leaking drops on the greenhouse surface. In the block greenhouses, the place where the fringe extensions of the two greenhouse units meet should be made in the form of grooves with a slope to facilitate the flow of rain and snow waters.

Gutter Connected Greenhouse. Design allows for relatively easy expansion of the greenhouse when additions are planned.

Composed of a number of â&#x20AC;&#x153;baysâ&#x20AC;? or compartments running side by side along the length of the greenhouse. The production area is completely open between the bays inside the greenhouse, the roof of the entire structure consists of a number of arches, with each arch covering one bay, the arches are connected at the gutters where one bay meets the next. The lowest part of the roof are the gutters, the points where the adjacent arches begin and end. The trend for gutter heights in modern greenhouses is to increase, with greenhouses getting taller. The reason for this is two-fold; firstly, newer vegetable crops like peppers have a requirement for a higher growing environment. Secondly, taller greenhouses allow for a larger air mass to be contained within the structure, and a larger air mass is relatively easier to control with respect to maintaining an optimum environment than a smaller air mass per unit growing area of greenhouse.

Windbreaks. Cross roof elements are used between the columns on the roof and side walls to ensure the greenhouse resistance against the effects of the wind and to prevent the greenhouse being destroyed by the pressure. The roof girder is connected to the other side of the other column, close to the column leg and the windbreaks are formed.

73

GREENHOUSE

2. ELEMENTS

GREENHOUSE

3.ENVIROMENTAL CONTROL The ventilation of greenhouses should be calculated such that, when fully ventilated, the inside temperature can be held close to that outside. For this it is necessary that about 20% of the roof area consists of a ventilation strip or windows that can be opened individually.

An adequate supply of fresh air must also be ensured.

Where there is insufficient natural shading from outside it may be necessary to install sun blinds in order to maintain temperate conditions during bright sunshine. Blinds can be installed on the inside or outside of the greenhouse. Although those inside are more economical, exterior blinds are more effective, particularly when there is a sufficient gap between the blinds and the glass.

Greenhouse with practical climate control 1.roof ventilation 2.mechanical window opener 3.exterior blinds 4.air humidifier 5.air circulation fan 6.side ventilation window 7.double layer plexiglass 8.trickle irrigation 9.sprinkler system 10.water pump 11.underground heating cable

12.watering tank 13.insulation 14.heating 15.plant table 16.propagation bed 17.incubation lighting 18.automatic mechanical ventilation 19.greenhouse lighting 20.humidity controller 21.air humidity sensor 22.thermostat

3 1 2 18

19

5 4

17

21

20

6 22

16

7

15 14

9

12

10

13 8

11

A. Heating When looking at the climate, the first things to notice are the temperature during the day, the temperature at night and the levels of relative and absolute humidity. Many greenhouse crops require a temperature difference between the day and night for proper fruit set. In many cases, the 24-hour average temperature should be above 18 degrees Celsius. To achieve these conditions, a greenhouse heating system is in most cases the first technical installation that should be considered.

Three ways heat is lost from the greenhouse; 1. Conduction â&#x20AC;&#x201C; direct movement through structural materials 2. Leakage â&#x20AC;&#x201C; hot air escaping through gaps and doorways 3. Radiation â&#x20AC;&#x201C; radiate energy moving directly through covering materials Most heat is lost through conduction, where heat energy is transferred directly through covering materials and the structure to the outside atmosphere.

74

2

1

Central Gas Boiler. The heating of a greenhouse is traditionally done by using a central gas boiler which heats water that is distributed into the greenhouse. This radiant heating method works on the same principal as the average central heating installations in homes. The temperature and flow of the heated water throughout the greenhouse can be accurately controlled with automated pump- and valve systems.

4

3

1. Pipe frame with corrugated cement-mineral fiber board.

2.Concrete block, wood frame with pressure treated plywood.

3.Wood frame with wood 4.Wood frame with welded wire or expanded metal

Tube Rail. The most common heating system in commercial greenhouses is the multi-purpose tube rail.

Especially in vegetable crops, the tube rail heating system has been widely applied as it has a significant logistical advantage.

B. Cooling Hot Ambient Air Evaporative Cooling Pad

Cool Air

Fan

Cool Air

Fan

Pad&Fan Cooling. It uses a combination of wet pads and ventilators. A set of large fans blow air out of the greenhouse, causing a suction-draught through the greenhouse. On the opposite sides of the fans, pad-walls are installed which are kept wet. The suction-movement caused by the fans, forces hot outside air to be pulled into the greenhouse through the wet pads. Water from the pads evaporates into the hot air, increasing its humidity whilst lowering the temperature.

Air Heaters. Heating the greenhouse in some cases done by installing air heaters in the growing areas of the greenhouse. These hot air heaters run on either natural gas, petroleum and diesel. This direct combustion generates the by-product carbon dioxide, which can be advantageous for plant growth.

Clean Water Supply

3-Way Auto Control Valve Plate Heat Exchanger

Hot Air

Header Tank

Production Well To Disposal

Cool Air

Circulation Pump

Greenhouse Heating Tubes

75

GREENHOUSE

3.ENVIROMENTAL CONTROL

GREENHOUSE

3.ENVIROMENTAL CONTROL

Cross- Fogger Complete

PVC Pipe

Pressure

160cm

320cm PVC Submainline

Elec. valve 4m

Ballvalve

PVC Riser

High Pressure Fogging. Under a high pressure, water is introduced to a nozzle with a miniscule opening. In essence, water is divided into tiny particles, creating fog. When the temperature and humidity-levels in the greenhouse allow it, these water particles are absorbed into the surrounding air before they hit the leave of the crop.

C. Ventilation

1

2

4

5

6

Motorize Intake Shutter

Shutter Fan

7

8

Heater

HAF Fan

3

Manuel and Automatic Controls

9

1. Canopies 2. Double canopies and double row mahya windows 3. Hinged middle and ridge windows 4.Canopies and ventilation shaft 5. Full side wall window hinged from the bottom 6. Full side wall window hinged from the top 7. Full side wall window hinged center 8. Non-conjugated roofs on the roof 9. Roof ventilation window in the form of factory roof

Natural. Passive ventilation uses openings (vents) which naturally draw air through the greenhouse. Vents are the most common ventilation method used in greenhouse production. Roof ventilation is a more effective method of air exchange than side wall ventilation. Though different designs will vary in their effectiveness, in general terms, roof vents are up to 5 times more effective than side wall vents.

76

Artificial. Active ventilation is the use of equipment to force air into or out of the structure. Fans are the key method of actively venting a greenhouse. Fans can also be fitted in greenhouses to move or circulate air within the greenhouse. Circulating fans are often used inside passively ventilated structures to assist air movement when venting is minimal. When using fans for air exchange, the most effective approach is to pull the air through the full length of the structure to avoid hot air pockets remaining. Fans placed to extract air from higher in the greenhouse are more effective for cooling than fans which are placed lower.

D. Light Summer

Sun

Conventional Grow Light

LED Grow Light

Winter

Light is an essential factor for plant growth.

Greenhouses are designed to create an optimal environment for growing plants.

They are transparent to sunlight, yet sufficiently enclosed to reduce convective heat loss. Because natural sunlight is the cheapest source of light available, translucency of the greenhouses and greenhouse shading are important factors.

Unfortunately natural sunlight isn’t always available in sufficient quantities for commercial growing. As commercial greenhouse growing has become more advanced, the use of artificial light has become very common in greenhouses to increase production and quality.

Greenhouse grow lights are increasingly applied for commercial purposes. Artificial lighting allows growers to increase their productivity and extend the growing season.

The application of grow lights started with ornamental crops for off season production but is now also increasingly used for vegetable crops.

Supplemental lighting is most beneficial in areas that receive less than 4.5 hours average daily sunshine. By ‘supplementing’ artificial light to the natural daylight, growers can significantly extend growing seasons and dramatically increase crop production.

Replacement Lighting. Even though it is highly variable, sunlight is far more intense than any commercially practical artificial sources and it is has a broader, fuller spectrum of photo synthetically active wavelengths. When constructing growing environments where the total lighting is from artificial sources, it is normal to mix grow lights types to achieve a more balanced spectrum, and many configurations have been devised and studied. However, there remain practical difficulties in achieving a uniform distribution of light when using grow lights.

Light Energy

LX: 720 PAR: 302

LX: 1600 PAR: 508

LX: 5100 PAR: 762 LX: 19600 PAR: 978

Coverage Area

This grafic demonstrates how the height of your light affects the amount of PAR (useable light) available to your plants. As it gets further away, the light is distributed over a larger area, and the brightness (lx=lux/lumens) of the light is diminished.

77

GREENHOUSE

3.ENVIROMENTAL CONTROL

GREENHOUSE

4.PROCESS Planting. In order for plants to make the most of the light, planting sequences must be made in the NorthSouth direction. Double row sewing system should be applied. The intervals to be applied in the planting vary according to the varieties of the same species according to the types of vegetables grown in the greenhouse.

A greenhouse is a great asset to any vegetable plot, enabling gardeners to make the most of the sun. Even the smallest, unheated structure will allow gardeners to extend the seasons and produce good crops of a wide range of vegetables.

Weeding. As the organic matter is high in greenhouse soil, the physical structure of the greenhouse soil is loose, airy, humid and hot as it provides the necessary climatic conditions for the plant in the greenhouse. High microorganism activity in greenhouse soil has a role in this.

All these conditions prepare a suitable soil environment in greenhouses that do not require excessive anchoring.

However, the anchoring process should be done only for the opening of the watering troughs, for the slight throat filling and for the cleaning of the weed.

String Out. Tomatoes, cucumbers, melons and beans such as vegetable cultivation in the greenhouse is the most appropriate support material. Commonly growing peppers and eggplants are not usually required to be rope.

Harvesting. Harvest collection contains separate methods for each plant and fruit. Care must be taken in harvesting to avoid damaging the body and root of the plant.

Planting Storage

Weeding Harvesting

String Out Hormone Usage

Pruning Irrigation

Disinfestation Pruning. It is a useful process when leaf time is determined and done well. Otherwise, it is no longer useful. As is known, the leaf organ of the plant has the task of producing extracting agents and sending them to fruits.

Hormone Usage. Tomato and eggplant plants in the development of strong growth of the hormones for fruit formation is inevitable. The reasons for the strong development of the green parts can be listed as follows: Very rich soil conditions in food, especially in terms of nitrogen, air and soil are very moist, very high night temperatures, low light, short days and cloudy weather.

In these conditions, it is recommended to use hormones since the flowers are small.

Disinfestation. One of the other important maintenance works is preventive treatment. Optimal growth of disease factors in the greenhouse, because of the optimal growth environment of the crop plants have to be under strict control of diseases. The fact that production is carried out in the greenhouse, which is a very expensive facility, makes this necessity unavoidable.

78

Irrigation.

Since greenhouse cultivation is an aquaculture in environmentally artificial climates, irrigation process requires more skills and care than open field conditions. Otherwise, plants run vegetatively. For a balanced improvement, the water is low until the plants lie on the fruit. but should be given frequently.

Growing Season

You can grow more or less anything in a greenhouse, but that protected space is prime real estate with careful variety choices, you can maximize profits and produce crops that don’t do well outside.

Summer

Spring

Growing Span

Winter

Fall

3-5

1-3

Temperature

Growing Area Central Anatolia Region

0-18 C

Marmara Region Aegean Region

18-36 C -10-0 C

Mediterranean Region

Temperature

Growing Seasons S W

SP

F

+

-

+

+

-

-

+

+

Growing Span

Growing Area

Harvesting Method

2-3 months

Aegean Mediterranean Marmara

picking with hand

2 months

Eskişehir

knife scissors automatic

tomato

16-27 C

cucumber

11-18 C

lettuce

15,5-18,3 C

-

+

-

-

2-3 months

temperate climate

knife

strawberry

10 C

+

+

+

-

3-4 months

not cold areas

automatic

banana

26-27 C

+

-

+

-

76-110 days

Alanya Mersin

knife with hand

orange

4C

+

-

-

-

3-4 months until 6 months

Adana Mersin Antalya

with hand automatic

potato

-2/30 C

+

-

-

+

2,5 months

İzmir Niğde Mediterranean temperate climate

with hand automatic

melon

20-30 C

+

-

+

+

40-70 days

Marmara

knife with hand

79

GREENHOUSE

5.SPECIES & CULTIVATION

80

PRODUCED BY AN AUTODESK STUDENT VERSION

PRODUCED BY AN AUTODESK STUDENT VERSION

PRODUCED BY AN AUTODESK STUDENT VERSION

SLAUGHTERHOUSE 81

1. Process \ Supple or Rejection \ Ramp \ Paddock \ Stunnig \ Hosting \ Bleeding \ Dehicling \ Head Removal \ Breast Bone Cutting \ Evisceration \ Showering \ Carcass Splitting \ Veterinary Inspection \ Cooling \ Butchering and Packing

2. Wastes A. Animal Wastes

\ Blood and Urine \ Fertilizer \ Animal Skin and Carcass \ Stomach and Intestine

B. Water Wastes

\ Membrane Bioreactor \ Anaerobic Water Treatment \ Aerobic Water Treatment

3. Maintenance and Cleaning \ Staff \ Slaughter \ Cattle \ Equipment

4. Environmental Effects \ Ventilation \ Climatization \ Lighting \ Moisture

82

The place where animals are eaten and slaughtered. The place of slaughter comes from the name of the slaughterhouse, which was given to the places where the victim was once sacrificed. As some cutting methods, some religious and cultural rituals may differ. For example halal and kosher. but these religious animal cuttings are not much preferred in industrial production. In the meat industry, four major roles play a role. Continuous raw material supply, raw material processing according to the characteristics of the production in hygienic conditions and appropriate marketing techniques.In the choice of location, elements such as road, electricity and sewage should be considered. The main building, subsidiaries and energy units should be planned separately. For inter-departmental safety, the balance of heat and humidity must be checked.Among the duties of the slaughterhouses; protect people from zoonoses, protect them from many chemical and toxic substances such as antibiotics, hormones, pesticides that can pass through meat consumption. To help diagnose and prevent epidemic diseases. To ensure that the meat is distinguished according to their quality. To contribute to the economy with the evaluation of blood, intestine, skin and so on.Veterinarians are responsible for the management of slaughterhouses in our country like in the world. The ability to perform meat inspection without any interruption depends on the relationship between the number of veterinarians and the slaughtering capacity of the slaughterhouse.

Slaughterhouses have 2 different systems as professional systems and standard systems.Professional systems are always at the forefront of cutting speed and operator safety. Operators have full hygiene control with the hot cold hand washing sink knife sterilizer and apron washing units without getting off the platform where they work. Bleeding and processing lines are executed automatically.

Equipment is produced using high quality material for best performance. Manpower is the least needed system. All offspring are conveyed through the conveyor and belt to the jailhouse. The carcasses are made of curable shower and are pre-cooled before going to cold rooms. Meat shredding system is done with system help. Robot arm is used in carcass loading process.

Monitoring and weight control of both carcasses and offenders are carried out on the computer with the product monitoring label system. The offenders are subject to veterinary control through conveyors and belts. There is a separate cold storage room for the exterminator and suspicious carcasses for the products to be disposed of. Standard systems are produced as small scale or small capacity slaughterhouses. Hot dipped galvanizing or electro galvanizing is used in other machine bodies. The conventional cutting cell is preferred for not taking up too much space. Butcher work platforms are designed to meet the standard requirements. The corridor and cold rooms use monorails or twins. The offenders are transported to the infirmary with a transport truck. Daily storage capacity is as cold as storage. Shipment as carcass. Standard aluminum and galvanized hooks are used for cutting.Slaughterhouses have facilities that are rated as 1st, 2nd and 3rd class according to their capacity.1 th Grade Slaughterhouse: at daily cutting capacity; It is the slaughterhouse without limitation depending on the size of the space, the hygienic operation of the slaughter and after operations, the capacity of the cold storage depots and the width of the animal paddock areas.Slaughterhouse 2: Slaughterhouse: up to 40 slaughter units per day are slaughtered animals. 3rd Class Slaughterhouse: up to 20 slaughter units per day are slaughterhouses that can slaughter animals.

The perimeter of the facility is surrounded by at least 1.5 meters high wall or wire mesh Walls; in cooling, freezing and storage rooms, up to the minimum storage height,at least 3 meters in the cutting room and at least 2 meters in other rooms and areas light-colored, washable and disinfectable, sturdy, smooth and permeable. Non-woven material. Wall-floor connection must be rounded. Door and window frames are made of durable stainless material, if wood is,The surfaces are coated with a smooth and waterproof material. All openable windows flies are covered with window wire to prevent insects and insects from entering. Doors and windows must be sufficiently large. I ngredients such as meat and offal automatic or bi-directional type of the doors in the sections in which it is traded It is provided. A proper separation is made between the clean and dirty sections so as not to interfere with the workflow and a suitable disinfection system is provided at this site.

83

SLAUGHTER HOUSE

INTRODUCTION

Suppley or Rejection is animal is examined before and after slaughter. For cattle, risk or disease can be detected. Then cattles are transported to Destruction Rooms or Surveillance Rooms.

Ramp must be at the same height as the car and vehicle floor. ramp slope should be 5. The ramps must be at the same height as the car and the vehicle floor. It shall ensure that the ramps and animals are easily lowered and be on the side of the animals the presence of sturdy railings to prevent them from causing injury to animals There should be no sharp edges or similar structures, the floor should not be slippery, it should be made of waterproof material and it should be suitable for cleaning and disinfection.

There must be a lockable separate section for the housing of animals suspected to be sick and ill, and the drainage system of the paddock in this section should not be connected to any of the drainage systems in other open and closed waiting areas.

wrong

right

mechanic

electric

gas

r-3,5 m open side solid side

2235X1240X2100mm

Paddock can be Semiopen or closed section where the examination is performed 5m2 for cattle.

Animals should be rested for at least eight hours in winter, twelve hours in summer at least six hours before the feed should be over. As the animals go around the curve, they think they are going back to where they came from.

The animals can not see people and other moving objects at the end of the chute.It takes advantage of the natural circling behaviour of cattle and sheep.

90X2500X2800mm

Mechanic Stunning rotationary ritual trap, It is for slaughtering cattle. Suitable for halal cutting. It prevents the animal from squeezing. It is designed to minimize butchery and animal accidents. Itâ&#x20AC;&#x2122;s fully automated. It complies with the halal cutting and worker health and safety criteria.

2064X1460mm

Hosting is the elevator which performs the cutting process, the process of transferring to the bovine, bleeding and processing lines.

Equipped with cutting cell, monorail, pneumatic stopper, crane, blood pool, blood pump and other equipment.

Head Removal has a height of at least 25 cm between the head and the ground. It is made of stainless steel and has an overhead rail line with suitable connections with cold rooms.

450 cm

SLAUGHTER HOUSE

1. PROCESS

6 min.

ramp

stunning

bleeding

84

transfer

pre-dehiding

front foot removal

3600X1000X1500mm

350 cm

Bleding is the line where the animalâ&#x20AC;&#x2122;s blood is left to discharge after the cutting process. The floor is equipped with a large stainless steel channel and gratings. It must be six minutes to bleeding.Crane,escape inhibitor with sensor.It will be lower than the ground level of slaughter house.

Blood tank process by preventing the freezing blood.Bleeding Pan, prevent clogging of fluid flow.

Water and blood must not be deposited on the floor

Dehicling Hydraulic skinning machine, The skin of the animal is opened from the chest part and the skin is prepared completely for dehiding.Movable drum and movable platforms on both sides are used together. The butchers on the platform take their positions and prevent the meat from breaking during the dehiding operation.

130 cm

dehiding

head removal

breast bone cutting

100 cm

evisceration

splitting

chill for 28-36 hours

The size of a slaughterhouseâ&#x20AC;&#x2122;s capacity may vary. But this does not change the process and plan of the cutting process. This process is asfollows. After being brought to the slaughterhouse, the animals to be cut are rested for a while. Animals are cut in cement-covered large halls. On the rails, they are fastened to the hooks of the sliding wheel on the rails and their skins are cut, crushed, separated and the meat made usable. Flowing blood is collected for use in various other substances. Meat is kept in a cold storage for a while, but after being stamped with special trucks in the city, butcher shops are distributed.The changing situation is the change in the number and diversity of personnel. For these reasons, it is diversified in the slaughterhouse. For example, according to the determined plan;emergeny slaughter,isolation pen,condemned material, blood storage, hide,skin,horn,hoof storage, claening hooks,offal cleaning,offal cooling,offices,inspectors room laborotary, change room,toilet,bath,lockers ,restroom,canteen,kitchen,chilling,dispatch, cold storage,freezing,veterinary room,engineer room,sterile room,cellar,store,bone room.Cut-outs should be made of easily cleanable and disinfectable material.

Water and blood should not be deposited on the floor.The necessary environmental regulations for the storage and disposal of waste and residues after cutting should be made.

The slaughtering process should be made as much as possible by suspending the animals.

In this way, it will be ensured that cut and face process will be done in a cleaner and healthier way. It is necessary to avoid any maltreatment and movements that will stress the animals before slaughter.

showering

butchering

packaging Section

85

SLAUGHTER HOUSE

1. PROCESS

SLAUGHTER HOUSE

1. PROCESS Veterinary Inspection Control offal and meat, weighting classification, Lab. check for healty.

Cooling Before packing, the cooling room must be six degree between 28-36 hours. The system is progressive cooling. The capacity of these rooms; For a 1 m² area there will be more than 200 kilograms of meat in bovine animals

Chutes(path)

Tripe waste pump

Evisceration has two types of technics. human hand or mechanically.

Showering is part of hygiene.Material should be Stainless steel sensor system standart automatic injection quantity.

emergency slaughter

Breast Bone Cutting Upholstery is the opening of chest (slab) bone without damaging the internal organs with special design saw. This allows for a more comfortable removal of the tripe and internal organs. The extracted tripe passes through the veterinary checkpoint with the help of the belt conveyor and is automatically transported to the offal chamber.

condemned material

blood storage

Butchering and Packing

Alternative of meat stoCarcass Splitting is the part where the carcasses are separated by using carcass dividing saw with movable and featured platform.The saw prevents cross contamination by means of the disinfecting cabinet.

hide,skin, horn,hoof, storage

cleaning hooks

offal cleaning

offal cleaning

rage are direct transport Storage transport Processed meat transport The rooms where the package or packaging materials are stored must have no air connection with the rooms which are suitable for hygienic conditions and infecting the materials.

office

inspector office

dispatch

laboratuary

butchering packing

cold storage

meat dispatch processing freezing

lairage cooling slaughtering

change room

kitchen

change room

canteen

staff block livestock receiving

Slaugterhouse plan principle of system

86

foot bath

restroom

A. Animal Wastes

pump

decanter

Recycling is the process of converting waste materials into new materials and objects. It is an alternative to “conventional” waste disposal that can save material and help lower greenhouse gas emissions. Recycling can prevent the waste of potentially useful materials and reduce the consumption of fresh raw materials, thereby reducing: energy usage, air pollution (from incineration), and water pollution (from landfilling).

Recycling is a key component of modern waste reduction and is the third component of the “Reduce, Reuse, and Recycle” waste hierarchy.Thus, recycling aims at environmental sustainability by substituting raw material inputs into and redirecting waste outputs out of the economic system.

In most developed countries, cutting is a central activity. Consumers in these countries, lean meat and brain, kidney, sugar, tongue, etc. Only a few selected offenders prefer. Therefore, the carcass is usually crushed at the slaughterhouse and cooled before being sent to retail outlets. . As a result, a large amount of by-products (bones, lungs, spleen, esophagus, etc.) are left behind in the slaughterhouse. They are in the category of undefeated offal. For economic and environmental considerations they must be handled and used appropriately. Clean fatty tissues such as kaul and mesenteric oil can be processed as edible oil. Other tissues can be used to produce composite bone-cum-protein dishes or individual products such as bone meal, meat meal and blood meal. In principle, all edible and invincible by-products can be processed and further processed (eg, human consumption, pet feed, feed industry or fertilizer).

pump

solid blood protein

serum output

Blood and Urine The liquid wastes in the slaughterhouse mainly consist of the water used to wash away the blood of animals, urine and other internal fluids. They are collected in the blood tank and converted into the fartilizer. Clean and fifty blood is decomposed.The urine can be decemposed and used in different industries.

fertilizer enter

soil

biogas exit biogas

fertilizer

fertilizer exit

Fertilizer are suitable for use after being stored in the underground system for a certain period of time. They do it under the ground to protect it from the smell and damage of the manure. and also for temperature control.

Animal Skin and Carcass the internal temperature of the meat during shredding, deboning, packaging and packaging is 4 (C or lower, liver, kidney and head temperature of 3 (C or lower, the temperature of the shredding chamber should not exceed 12 (C).Immediately after the examination of the meat, cooling of the carcass and the internal temperature of the pieces 4 (from C, the internal organs should be kept at a lower degree than 3 degrees C. During the removal of skins and skins; contact between the outer part of the skin and the skin is prevented. Personnel and equipment that come into contact with the outer surface of leather and skins are not brought into contact with meat. In carcasses, visible fecal transmission is prevented. In the event of any visible contamination, the dishwashing zone is removed immediately or alternatively removed by alternative means. It is prevented that the carcasses and offal contact with the floor, wall or worktops.

Stomach and Intestine the removal of the contents of the digestive tract is prevented during and after the removal of the internal organs, and the process of removing the internal organs is completed as soon as possible in the course of the confusion. The internal organs or internal organs that remain in the carcass are removed completely and as quickly as possible. As known, in the slaughterhouse and meat processing plants, the inedible parts of animals can actually become very valuable products. This is very important in terms of environmental health, as well as the inedible parts of the animal chicken, fish feed, cat dog food and oil is also added to the industry.

87

SLAUGHTER HOUSE

2.WASTES

B. Water Wastes transformer rectifier

filter electro coagulation slaughterhouse waste water

electro oxidation

day tank

solids

settling tank 2 disinfection

clear liquid

coagulated effluent

debris filter

settling tank 1 solid-liquid separation

solids

treated water

solids

SLAUGHTER HOUSE

2. WASTES

solids

sludge

REUSE sludge management

Treated waste water plant is mandatory.There are sufficient natural light or artificial lighting that does not change colors.

Waste water; meat, meat and internal organs In the rooms where the production is done, it is provided with grill and odor-covered drains, and in a suitable system in other rooms and areas, the flow direction is cleared from the clean areas to the dirty areas. The ducts must be suitable for cleaning and disinfection, round shaped, of sufficient depth and size, with grooves and / or gratings that are easy to remove and for special connections in the channel connections between the sections for retaining solid residues. There is a closed channel system to connect the wastewater from the facility to the wastewater treatment plant.

percent %10 water

%8 sludge

%3 water %40 sludge

%29 CO2

membran module %53 CH4

Anaerobic Waste Sludge-8 CO2-29 CH4-53 Waste water-10

Anaerobic Bioreaktor System is low operation cost,Less space need ,Evaluable biogas production,Low waste studge production Anaerobic Water Treatment is Stabilization in process, Minimize operation control, Lack of foam problem Controllabillty of the gas.

88

%57 CO2

Aerobic Waste Sludge-40 CO2-57 Waste water-3

Cattle fasting before slaughter reduce the volume of gut contents and hence bacterial and therefore reduce the risk of contamination of the carcass during dressing.

It’s usually suffcient fort he animals to recerve their last feed on the day before slaughter.

SlaughterHouse floors should be kept clear of all debris, such as hooves and horns, in slaughterhalls or other inedible parts or fat and meat particles in cutting, processing and by-product handling areas, and must be frequently washed down. At the end of each day athorough cleaning programme should be followed. All matter should be removed from floors, platforms, gullies, etc., followed by a thorough hosing down of walls, floors and all surfaces to loosen dirt. Finally a strong cleaning solution should be applied and left for a while before being rinsed off. A thorough inspection should be made afterwards and any areas remaining soiled should be cleaned again.In order to maintain the cleanest possible products astandard cleaning routine of the equipment should be established.

Initially all large pieces of refuse material should be scraped or swept together and disposed of. Follow-up should include scrubbing of the equipment using brushes and a soap or detergent and a complete sanitizing with hot water at 82°C and an approved chlorine or iodine rinse.

Finally, a coating of light mineral oil can be applied to metal equipment, particularly that not fabricated of stainless steel, to prevent rust.

slaughter

steril room

laboratuary

accounting room

slaughter entrance veterinary room

changeroom shower-wc

changeroom shower-wc

workers entrence

Staff next to the animal, equipment and methods of operation, the personal hygiene of the workmen is the most singularly important factor in slaughter operations, the reason being that contamination of food and disease transmission thereby depend equally on the human element as well as on the tools and methods of operation.

All must be routinely examined for their health condition.

Furthermore persons who habitually exhibit unhygienic habits like spitting, nose-blowing and coughing must not be employed. It is important to allow only approved and scheduled workmen into the premises at the time of operation and these individuals must be identified by a proper attire, e.g. a clean white T-shirt and trousers with long waterproof aprons over them. Boots must be worn with the trousers neatly tucked inside. Above all, the workers must be exposed to a formal code of hygiene.A single dressing and dressing room can be found for the personnel working in the so-called clean and dirty areas, provided that the maximum number of staff working in the production area is 5 people.There are rooms or rooms of sufficient size for use by staff, with proper, waterproof, washable walls and floors. For a maximum of 15 workers in these rooms; 1 sink, shower and toilet and for each worker; There is a two-compartment cupboard in which you can put your clothes. The faucets are of manual and non-arm type, with the possibility of hot water, the liquid cleaning material in the sinks and the one-time use of towels. Toilets should not be opened directly into the work sections. Adequate for emptying and cleaning the inside of the stomach and intestine and for their processing.

The equipment needed for converting livestock into meat products need not be elaborate and expensive. The amount of equipment will depend on the slaughtering and processing procedures employed. If possible, all equipment should be made of stainless steel or plastic, be rust resistant and easily cleaned and sanitized.All equipment should be constructed of stainless steel, galvanized steel, aluminium or approved plastic. Wooden tables are not acceptable because wood absorbs meat juices and fats and cannot be thoroughly cleaned. Hardwood cutting-boards maintained smooth and free from checks and cracks may be used. Cutting tables covered with other than hard plastic are not acceptable for contact with meat. All other equipment should be of the type that can be taken apart and thoroughly cleaned. Any stationary equipment must be located far enough from walls to permit proper cleaning around and under it.In all areas there should be conveniently located foot-pedal or kneeoperated wash-basins with hot and cold water, soap and disposable towels. In slaughtering areas, lavatories should be convenient to the dressing operations. Hot-water containers, either electric or steam-heated to 82°C, should be available for sanitizing tools contaminated with diseased material or other filth during dressing .Rails must be located high enough to prevent meat from touching the floor. For beef carcasses, the minimum height for rails should be 3.4 metres. Rails should also be far enough away from fixed objects and walls to avoid contact.

89

SLAUGHTER HOUSE

3.MAINTENANCE AND CLEANING

SLAUGHTER HOUSE

4.ENVIRONMENTAL EFFECT

The environmental conditions in which cattles live are as important as those required by humans. Both ventilation and optimal heating, as well as light and the composition of the air are all essential to ensure that cattles are comfortable and content. If conditions arenâ&#x20AC;&#x2122;t right, and the cattles arenâ&#x20AC;&#x2122;t happy, this can have a direct impact on the profitability of the slaughterhouse. because, for cows, stress conditions prior to slaughter affect these conditions. and the differences in the quality of stressed meats can also be observed. In addition to lighting, ventilation, cooling, and heating, insulation of the walls, floor, and roof of the structure can make an enormous impact on the environment. The most important factor is relative humidity, which is measured by comparing the maximum humidity in the air with how much moisture there is in the air at a certain temperature.It is necessary to adjust the humidity in accordance with animal health. The best way to control humidity is by heating or cooling the air in the slaughterhouse in relation to the temperature outside. as well as slaughterhouse ventilation system is also very important. The ventilation system is also important for cattle slaughtering before slaughtering and during cutting.

freshair entrance

wind barriers

Ventilation for indoor air quality is simultaneously beneficial for the control of thermal comfort. At these times, it can be useful to increase the rate of ventilation beyond the minimum required for indoor air quality.An ab anbar (water reservoir) with double domes and windcatchers (openings near the top of the towers) in the central desert city of Naeen, Iran. Windcatchers are a form of natural ventilation.Ventilation is the intentional introduction of ambient air into a space and is mainly used to control indoor air quality by diluting and displacing indoor pollutants; it can also be used for purposes of thermal comfort or dehumidification. The correct introduction of ambient air will help to achieve desired indoor comfort levels although the measure of an ideal comfort level varies from individual to individual. The intentional introduction of subaerial air can be categorized as either mechanical ventilation, or natural ventilation.

Paddock Ventilation, A convenient system is available to provide ventilation and vapor evacuation.No artificial light or artificial light that changes colors. slaughterhouse planned ventilation system is used. but natural ventilation can be used in the paddock.For example, In natural ventilation, it is necessary to balance the inputs and outputs correctly. If hot air can escape from the roof of the building, it draws fresh air through the side entrances into the building. This air change ensures that the chimney effect is maintained. The outlet must be at least 1.5 m above the ventilation inlet.Fresh air entering through the side opening removes harmful gases, moisture and hot air from the environment. It helps to reduce the reflection of the roof temperature.To remove polluted air, windows should be built close to the roof. The techniques and architectural features used to aerate buildings and structures naturally include, but are not limited to: Operable windows, Compressed air pumps, Night vent ventilation, Nomenclature windows and ventilated roof windows, Building orientation, Wind capture facades.

Longitudinal ventilation this would mean using some tunnel fans along with the minimum ventilation fans, introducing air through the sidewall inlets, keeping the tunnel inlet closed. Tunnel ventilation may be the most effective means of keeping beefs cool in warm weather.

Tunnel ventilation natural ventilation form of a windowless environment. It forms reciprocal air circulation with doors.

90

summer

winter

dispatch

laboratuary butchering packing10-12 ºC

cold storage

slaughtering

cooling 6 ºC-36hrs

freezing 0ºC

Climatization, The purpose of air conditioning is stress in hot animals. Temperature control is required to keep it in balance. In addition, a more hygienic environment is provided with cold air.Continuous renewal of ambient air, Preparing the supply air under appropriate conditions, To prevent undesired air currents in the environment (eg, the spread of odors), In most cases, the environment or outside air to be kept under negative pressure (vacuum ventilation) or positive pressure (pressure ventilation) slaughterhouse rooms temperatures The room temperature differences, unless they change according to the process.

This is an important issue to be considered in the design process due to different temperature conditions. If we divide the temperature change process into three; cut, hold, packaging part. These processes should include planned and balanced cooling. It is an important issue for meat not to be shocked. Talking about its impact on the plan, the Departments are run separately by corridors. This allows temperature control between spaces. The temperatures should be as shown in the photo.

summer

winter

Lighting in order to reduce the penetration of the sun’s rays into the environment, it should be avoided from the large windows, the glazed exterior surfaces, as much as possible. For this purpose, windows that are outside the north windows should be protected with sunshades and shutters placed outside. Except natural lighting, artificial lighting can also be used. but there are points that need attention. The color of the light used should not change the natural color of the environment. Because the control of meats should be in this way of illumination for a healthy analysis, such as in the dwellings.

CombiTunnel climazation solution is particularly suitable for climates that are characterized by strong fluctuations in temperatures – high temperatures in the summer, low temperatures in the winter or major differences in temperature from day to night.

Extra Climatization in the gable vapor compression refirigeration system. The water evaporates and receives heat from the air,thus cooling takes place.

91

Moisture, Typically, a freshly cut beef is cooled down from 37 ° C to 12 ° C in a 12 hour cooling process, while its weight is reduced by 3% due to moisture loss. Dehumidification occurs mainly in the early stages of the cooling process where the supply air from the cooling plant is the lowest and the carcass is at the highest temperature. The loss of a typical half-cattle body is 6 kg. As water spraying is not allowed directly into the beef body, the principle of slaughterhouse humidification has been adopted to reduce weight loss. When cooling air is heated by the carcass bodies, moisture is removed from the air instead of meat and therefore weight loss is prevented. Compressed air and water are the ideal solution for humidifiers, slaughterhouses and meat processing plants. The precisely calculated spray nozzles are positioned against the outer walls of the tank and are sprayed against the air flow from the evaporators. This ensures that the moisture mixes well with the air, resulting in no moisture entrainment that will cause the carcass to get wet on the meat. In connection with the air temperature from the evaporator, the output of the nozzles is controlled by a control panel. Thus, as the carcass temperature decreases, the cooling requirement decreases and the sprayedmoisture of the sprays is reduced.

SLAUGHTER HOUSE

4. ENVIRONMENTAL EFFECT

92

STORAGE-MANAGEMENT 93

1. STORAGE A. Open Storage \ Water \ Skin B. Semi-Open Storage \ Water \ Fertilizer \ Brine C. Closed Storage \ Non-Climatization \\ Feed \\ Seed \\ Fuel \\ Waste \\ Material \\ Mechanical \\ Medical \ Cold Storage \\ Milk \\ Egg \\ Medical \ Deep Freeze \\ Meats \\ Vegetables & Fruits

2. MANAGEMENT A. Offices \ Design Critics \\ Operation Diagram \\ Stats \\ Typology \\ Staff \ Calculations \\ Division of Space \\ Floor Area Requirements \\ Space for Furnitures \\ Archive Space \\ Workstations with Computer B. Housings \ Lodgements \ Guesthouse C. Common Areas \ Cleaning Facilities \ Toilet Facilities \ Changing Room Facilities

94

Farmers build temporary and permanent storage facilities to protect equipment, materials, produce and end products from the environment; to prevent pollution of natural resources; to promote efficient handling of materials; to encourage quality production of products; to ensure personal and employee safety; and to provide security from vandalism and theft.

Farm storages are distinct from barns in that the latter house live animals or are used to grow plants, whereas storages are strictly utilized to store farm supplies and products.

Storage design is influenced by the intended purpose of the structure and on local climate. Storages can be built with a variety of construction materials.

Farmers are often required to store livestock feeds, grains, oilseeds, hay, silage, fruits, vegetables, milk and eggs. Because these products continue respiring in storage and are vulnerable to bacterial activity, they may spoil, germinate prematurely, or absorb and create odours. Since many of these materials and products are typically intended for human consumption or livestock feed, farmers must be able to control storage conditions such as temperature and humidity to ensure product quality is maintained.

Management is the attainment of organizational goals in an effective and efficient manner through planning, organizing , staffing, directing and controlling organizational resources. Organizational resources include men (human beings), money, machines and materials. Management is a distinct process and it’s aim that accomplishment of predetermined objectives therefore people who part of it be organized. Management princeples are universal in nature and integrates human and other resources.

Management involves five functions. These functions are organised to achieve organisational goals.

Management involves effective and efficient use of resources. These functions are planning, organizing, staffing, directing and controlling. Determined to staffing selecting and training individuals for specific job functions and charging them with the associated responsibilities.

Designing a restaurant floor plan involves more than rearranging tables. Your restaurant layout both supports operational workflow and communicates your brand to patrons. Experts agree that a 6-step approach works best, starting with allocating space to your kitchen and dining areas. A 40/60 split is the rule of thumb but can vary based on your dining concept.

Designing a commercial kitchen doesn’t just involve getting the right appliances and figuring out the storage space around it. It’s about designing a space that will work efficiently and support a team of people. Even if you’re just a one- or two-person operation, there are still other considerations you have make with your commercial kitchen design, as with safety regulations and health codes.

95

STORAGE - MANAGEMENT

INTRODUCTION

A. Open Storage Storage describes how to store water,feed, seed, meats, etc. for home, farm, and small communities. It will help you design storage for just about any use, including fire safety and emergency, in just about any context-urban, rural, or village.

A cold storage unit incorporates a refrigeration system to maintain the desired room environment for the commodities to be stored.

Foods and many other commodities can be preserved by storage at low temperature, which retards the activities of micro organisms. Micro organisms are the spoilage agents and consist of bacteria, yeasts and molds. Low temperature does not destroy those spoilage agents as does high temperature, but greatly reduces their activities, providing a practical way of preserving perishable foods in their natural state which otherwise is not possible through heating. The low temperature necessary for preservation depends on the storage time required often referred to as short or long term shortage and the type of product.

Living foods such as fruits and vegetables have some natural protection against the activities of micro organism. The best method of preserving these items is to keep the product alive and at the same time retard the natural enzyme activity which will retard the rate of ripening or maturity.

Heat load factors normally considered in a cold storage design are: Wall, floor and ceiling heat gains due to conduction, wall and ceiling heat gains from solar radiation, load due to ingression of air by frequent door openings and during fresh air charge, product load from incoming goods, heat of respiration from stored product, heat from workers working in the room, cooler fan load, light load, aging of equipment, miscellaneous loads.

7

1

2

6

5

1

3

4

Water Isometric view of prismatic water tank 1. water outlet 2. lower maintenance cover 3. discharge outlet 4. top maintenance cover 5. overflow outlet 6. water inlet 7. module plate 1 2

4

5

6

3

7

Water A view of cycindrical water tank 1. top maintenance cover 2. water inlet 3. overflow outlet 4. module plate 5. level indicator 6. water outlet 7. discharge outlet 1

2 3

Water detail section 1. pvc riser 2. adhesive 3. acces opening 122 cm 122 cm

STORAGE - MANAGEMENT

1. STORAGE

Water A view of the moment when the prismatic water tanks come together. The height can be performing at maximum 3660 mm. but the dimension of width and lenght can be increased according to you need.

96

Water A view of another type for cycindrical water tank

60 cm 60 cm 60 cm

60 cm Skin A view of skin storage.

With this method, leathers are hung by hanging in horizontal rows. It is left directly under the sun for a long time. Airflow is also very important for drying. In very hot weather shade places should be preferred. Then it is collected and given to the necessary institution.

Water Upper view of concrete base settlement for water tanks While taking measure of place of tank, it must be taken the nearest places to each other: You should pay attention of columns, cross, doors and installation which is showing on drawing.

B. Semi - Open Storage

shed

shed

2

1

maximum f illing heiht

siphon

3

four-way sliding gate valve

blow valve

gradient 2-3%

Underground tank for solid

High container with pumping station

5 4

6

transfer pump and stirrer

protevtive fence 10.5

f illing homogenising

30ยบ

Water Section of underground water tank 1. vapor monitoring well 2. tank tightness test 3. line leak detector 4. secondary containment with interstitial monitor 5. inventory probe for automatic tank gauging 6. groundwater monitoring well

main sluice valve

7.5

Earth tank with plastic sealing layers

High container with collection pit

cattle

liquid manure solid dung storage above slurry pit pump sump liquid manure

cattle

Fertelizer Solid dung store combined wirt liquid manure pit

seepage

cattle

catchment duct

cattle

at least 80 m

wooden wall

extension extension

Solid dung stores with liquid manure pits

Solid dung store to front

97

Solid dung store to side

STORAGE - MANAGEMENT

1. STORAGE

C. Closed Storage 5.00

5.00

5.00

5.00

5.00

5.00

5.00

5.00 3S

2

S

3.34

4.68

6.02

7.36

6.02

4.68

3.34

1 2.00

STORAGE - MANAGEMENT

1. STORAGE

4

3 straw, hay

aisle

straw, hay

Feed Example plan of feed storage for horse stable with 14 boxes 1. feed storage 2. box 3. washing area 4. box The nutritional value of animal feed needs to retain its integrity for the animal to perform better, weigh more or yield a better result.

To maintain its nutritional value, store it: Away f rom direct sunlight and out of the rain, In a ventilated space, In a cool environment, and, Off the ground (to prevent condensation, i.e. the growth of mould).

Stale or mouldy food that is fed to animals can cause a number of complications, resulting in weight loss and other illnesses.

could stable for young animals

straw, hay

aisle

straw

aisle

straw, hay

hay

machine shed

central feed store for store pig stalls

machines

machines

Feed Planning system for a flexible range of feed storage Adequate amounts of good quality feed must be available before animals can be moved back to flooded premises.

Producers should be aware of mould growth in damp grain and hay. Mouldy grain and forage is a potential health hazard for livestock. In most cases, feeds that have deteriorated can still be fed, as long as feeding is controlled and supplemental feed is used when required. The chemical compounds within feed can change when exposed to the elements. This leads to the growth of mould, fungi and bacteria which will make the animals ill. This needs to be meticulously monitored to ensure the safety of all your animals and avoid the spread of illness throughout the flock, herd, etc.

50

100

cm

cm

compressed straw

dimensions cm

fresh

short

4

350

250-300 50-80

long

24

170

120-150

cut

4-8

200

150-180

35 x 50x 80

-

Ă&#x2DC; 180-150

-

form of fodder

Ă&#x2DC; 180 cm

round bales

Feed Most widely used hay types These feeds are suitable for bovine animals. These feed varieties are suitable for bovine animals.

Seed An axonometric view of seed storage Collecting and storing seed is economical and an excellent way to continue the propagation of a hard-to-find plant. Seed storage requires cool temperatures, low humidity and dim to no light.

small bales large bales

witted

straw

handling method

50-80

bulk material (blower)

50

30

in portions (grab)

80

40

bulk material (dosing rollers)

hay

250-300 100-150 80-130 300

bulk material (manuel)

80-170 60-130 bulk material (front loader)

150x150x240 (160x120x70)

-

Feed Forms of har vested fodders kg/m3

98

60-90

70-130

Hand trucks

Fuel A section of fuel storage in a farming area Underground tanks are completely buried with only the pumps, vents and fill connections visible. Vertical, on-ground tanks are usually cylindrical in shape and have their bottoms sitting directly on the ground. These are not as common as a horizontal tank is on the farm.

Horizontal, on-ground tanks are cradled close to the ground in a heavy steel frame.

Fork-lift

Plate conveyor

Plate conveyor

Straight slide Material Pallets and attachments Basic dimensions of pallets according to Europen standars: 0,8 m x 120 m. Lattice box pallets with fixed sides of structural steel mesh; maximum stacking height five boxes. Transport is port of the material flow. Cost-savings are possible through simplification of handling method: choose uniform handling materials (e.g. pool pallet); adapt handling method to the tasks required and technical needs of the buildings.

Spiral slide

Attachments

goods out

Hand trolleys

Mesh conveyor

goods in stacking conveyor

Cold Storage & Deep Freeze Computerised storage system High-bay storages are changing modern storages techniques through the use of efficient stacking equipment or automatic computer-controlled systems. Handling equipment inludes fork-lifts, rack trucks, rack stacking equipment and stacker cranes which usuallt run in the storage area without an operator or supervision.

99

STORAGE - MANAGEMENT

1. STORAGE

double row lateral movement

single row

Cold Storage & Deep Freeze Seperate handling machines for each aisles

single staggered

double staggered

Long stacking rows to be seperated by intersecting aisles

Ways of stacking pallets

1.50

1.0

With stacker and extendable mast

With stacker and reach fork- lift

Possibilities for fixing guide rails above

Guide rail below

Dual guide rails on racks

10

10

With stacker crane

10-25.0

Use of storage space with fork- lift

8.55

6.65

8.55

10

10

2.15

5,7

5

4

130 cm

3

130 cm

2

130 cm

130 cm

1

Cold Storage Handling machines

100

650 cm high/90cm stacking height

High-bay store (pallet silo)

130 cm

STORAGE - MANAGEMENT

1. STORAGE

Cold Storage Total stacking hight

A. Offices work evaluation

preventive measures

holiday

work analysis

tests, observation

rest

leisure time

formation of groups

selection suitability

meals

break

production capability

Management Management is the attainment of organizational goals in an effective and efficient manner through planning, organizing , staffing, directing and controlling organizational resources. Organizational resources include men (human beings), money, machines and materials. Management is a distinct process and itâ&#x20AC;&#x2122;s aim that accomplishment of predetermined objectives therefore people who part of it be organized. Management princeples are universal in nature and integrates human and other resources. Management involves five functions. These functions are organised to achieve organisational goals. Management involves effective and efficient use of resources. These functions are planning, organizing, staffing, directing and controlling. Determined to staffing selecting and training individuals for specific job functions and charging them with the associated responsibilities. Also the way in which office work is organised and roles are defined (office structure, customer management, office technology) affect the requirements for office. Building types develop and change over time. There are types of buildings which are representative of the forces and influences.

maintaining efficiency

work psychology

the person

Operation Diagram Planning office work that relates to work in general. Problems in the left half can be solved by preventive measures and training.

Total Office Floor Area

Net Office Floor Area

Building Floor Area office areas

usable office space for working groups

main horizantal circulation space: -corridors -assembly space -flat conveyors

vertical floor area circulation for services: space: -cloakroom -stairs -rest rooms -escalator -pantry -lifts -lavatories -waiting area -assembly space

Net Special Floor Area

special areas

technical services space for: -air conditioning -heating -electricity -telephones -emergency power -service rooms

space for internal structures: -columns -load bearing walls

external structural space: -facade -parapet

special areas: -messenger services -post/computer services -reception -canteen/kitchen -archives -conference room

floor area for services: -cloakroom -rest rooms -pantry -lavatories -waiting area

main space for horizantal circulation: -main aisles -ramps -assembly space

Operation Diagram Organisational arrangement of floor areas in office buildings.

Office Work

Performance

Organization

Equipment

Working Conditions

- education

- structure

- machines

- acousting

- information

- planning

- furniture

- lighting

- motivation

- work flow

- filing

- environment

- salaries

- process

- stationery

- open-plan

- training

- job description

- literature

- seperate room

- age

- documentation

- paperwork

- multi-occupant

- health

- communication

- materials

- room quality

- data storage

Operation Diagram Factors affecting office work.

101

STORAGE - MANAGEMENT

2. MANAGEMENT

small room circulation area approx. 5m²

4-5 m 80-85% in a row and 15-20%

other divisions

other groups

office services archives

.5 m r=7

linked

‘limited’ workstation: 65

other workstations

divisible

group office

storage ‘extended’ workstation: 10

filing dept. meeting

work printer team: 8

conference rest rooms, work floor: 7 toilets

lobby staircase

canteen 77-80% in a row and 20-25%

6%

n ma secretarial

me

nt

6%

other floor: 10

separate Stats Daily office floor area usage (%) Office workers need sufficient space, the freedom to arrange their own furniture, good ventilation and lighting, protention against external or unnecessary disruptions.

Stats Room sizes Work contacts and shared equipment are bocoming more important, resulting in the need for individual and shared offices and workstations.

e ag

STORAGE - MANAGEMENT

2. MANAGEMENT

6% ???

project manager, group manager

%10 82% group office

%80 group office for 5 - 16 people

assignment of staff to types of room Stats Use for distribution of space.

floor area per storey

%10

%70

management

%5

meeting

%5

secretarial departments

%5

flexieble part 15-25%

%20 small room for one person (two people), meeting etc,

Typology A single row of rooms is generally uneconomical, and is only justified for deep office spaces where daylight is a problem. 1 A double row of individual small rooms, all with daylight, was previously used in most office buildings. 2 A three-part arrangement is typical of high-rise office buildings. 3 In some, all rooms (with either natural or artificial lighting) were grouped around a circulation core containing elevators, staircasesi ventilation ducts. 4 Had a large workspace in the centre, with sound insulation, ventilation and lighting in the ceiling; small offices with daylight were placed around the edge. The floor plan was normally 16-18 m deep. They were also built as a large open-plan office or as separate offices divided into three rows. 5

1 Typology Economical one-row layout; very deep offices

2 Typology Double row layout

102

25 m

50 m

25 m

25 m

3 Typology Three row layout

50 m 5 Typology First design combined office

4 Typology Layout without corridor

25.9

23.1

group office

combined office

0

26.4

open-plan office

10

28.9 deluxe seperate office

20

gross floor area per workstation 22.4 standard seperate office

30

STORAGE - MANAGEMENT

2. MANAGEMENT

1

2

3

4

5

25 m

6 Typology Types of offices and comparison of floor area requirements 1. Grid module 1.25, three module space only 2. Grid module 1.50 m various widths 3. Room depth 20-30 m, floor area up to 100 m² 4. Employees araound 15-20, workstations no more than 7.50 m from facade 5. All single rooms approx 10 m² with a common area 6-8 m deep

7 Typology Seperate office

50 m

25 m

25 m

9

50 m

13 m

8 Typology Combined office

12 25 m

25 m

25 m

50 m

50 m

100 m

Typology Office buildings are usually multistorey structures with movable internal walls. Service cores containing plumbing staircases, elevators etc, are generally located at the maximum distances specified by the building regulations.

Service cores can be placed at the front of the building. 1 2 To one side within the building. 2 6 At interior corners. 5 10 11 At the end of a passage. 8 9 11 12 Possible length and continuity in working spaces.

A simple central rows of columns allows for a corridor on one side or the other according to space requirements. 1 2 A double row of columns. 2 6 The corridors may be lit directly by high-level windows and by glass doors in the corridor wall.Daylight in the corridor may be provided economically by over head skylights in buildings with wings 10 12 Angled 11 Lateral illumination of corridors by recesses is less economical

25 m

25 m

50 m

7 9

103

1875

'Home Base'

1875

60 300 1015 500 300 765 780

780

850 60

780 300 850

780

850

780 620 1085

780 c e

word processing office

room with double desk

fiiling cabinet

3.90

1560

1330

550

780 765 300 850

a

work room d

1 Division of Space With standard desks (size 0.78 x 1.56 m), a division of 187.5 is suitable for a ribbed/slab-and-beam floor having a 62.5 grid module with normal formwork.

Better for movable partitions.

1875

300 815 700 300 850 700

850 300 850

b

2.30 Division of Space Individual office within a combined office a) wall shelves b) low cabinets c) wardrobe d) low cabinets wall shelves e) room division

1875 700

750 700

750 700

750 700

750 700

1400

1050

380

700

325

1050

STORAGE - MANAGEMENT

2. MANAGEMENT

2 Division of Space With standard desks (size 0.78 x 1.56 m), a division of 187.5 is suitable for a ribbed/slab-and-beam floor having a 62.5 grid module with normal formwork.

Better for movable partitions. a

b

a

e e

c

b d

d

d

f

c

d

d

Division of Space Division of combined office, with outer individual offices and related areas. a)conference room b)kitchen c)archives d)secretarial

2 Division of Space Using modular desks. Various office spaces in open-plan office system: a) manager, with small meeting or conference room; b) assistant or depertmental; c) secretary, receptionist; d) senior clerk dealing with public e) work rooms (working groups)

7.5 6.25 55

1.56

1.56

1.56

1.39

38

40

40

1 Floor Area Requirements People space is calculated as (standard individual space x number of people) + allowances for immediate ancilary needs + a factor (usually %15) for primary circulation

3

78 40

1.2

38 40

55

1.56

1.01

2 Floor Area Requirements Non-people space (machine rooms, libraries and the like for which fittings and equipment sizes are more important than staff numbers in setting area requirement) should be calculated by informed estimates based on existing good practise or comparable examples + an additional factor for circulation.

3.75

5.0 1.56

3.66

1.39

4

104

6.25 62

5 Floor Area Requirements Standard distance between center-lines of walls 4.80

4.40

5.00

3 x 1.50 =4.50 4 x 1.20 = 4.80

15.00 m²

4 x 1.20 = 4.80

9.25 m

1.00 - 3.25 m

6.00 m

dist between columns

1.75 - 7.50 m

11.00 m

main corridor width

1.75 - 2.50 m

3.25 m

side corridor width

1.50 - 2.00 m

2.50 m

height of office

2.50 - 4.00 m

5.00 m

12.50 m² administration, commercial

Floor Area Requirements Minimum dimensions for two person office

5.15

5.15

4.75

Windows axle size 1.20

4.10

3.80

3.50

3.50

3.50

2.30

2.50

3.50

3.80

4.70

3.50

3.80

3.50

6 Floor Area Requirements Example of ideal workstations

16.00 m² design technical planning

3.75 - 7.50 m

dist between windows

Floor Area Requirements Floor area requirement for each workstation and employee in an organization 30% --- 3.60 - 4.60 m² 55% --- 7.00 - 9.00 m² 15% --- 9.00 - 15.00 m² The average workstation floor area requirement seperate offices 8 - 10 m² open - plan offices 12 - 15 m² The following floor to ceiling heights are recommended for floor areas of up to 50 m² --- 2.50 m over 50 m² --- 2.75 m over 100 m² --- 3.00 m over 250 m² and up to 2000 m² --- 3.25 m

4.80 4.40

16.00 m²

depth of office

4.20

58

maximum

4.10

1.2

normal

2.70

3.24

single/group office

4.40

Windows axle size 1.30

Windows axle size 1.40

Floor Area Requirements Possible arrangement for different window grid modules Staff Avarage requirements of floor area and space to operate office equipment (personal floor area + an additional 50 cm on all sides) office employee --- 4.50 m² secretary --- 6.70m² departmental manager 9.30 m² director --- 13.40 m² assistant vice president 18.50 m² vice president --- 28 m²

secretary executive officer shift supervisor nurse

production distribution manager

doctor

facility manager

laboratorian

assistan manager

slaughterhouse

veterinary

general manager

agricultural engineer greenhouse, barn, poultry

health incharge

planning incharge

executive chief kitchen

veterinary

production incharge

occupational health and safety expert

control and automation engineer

head of security security incharge

farm manager

Staff Employee Diagram farm owner

105

receptionis accommodation executive

STORAGE - MANAGEMENT

2. MANAGEMENT

195 40 70

195

120

60 51

1 Floor Area Requirements Traditional chair

2 Floor Area Requirements Swivel chair

120 51

75

51

75

51

51

51

1 Archive Space Cabinet system,

2 Archive Space Cabinet system,

3 Archive Space Shelves; usable depth 42 cm; 1.37 m wide

4 Archive Space Pull-out shelf for diskettes

5 Archive Space Rack to hold suspended files parallel to front

6 Archive Space Pull-out rack for suspended files

95 52

42

85 4 Floor Area Requirements Rows of tables with circulation behind

3 Floor Area Requirements Swivel chair on canters

55

1.00

50

90

6 Floor Area Requirements U - shaped desk

75

76

78

furniture space

42 - 56 78 85

45 - 70

1.33 m²

7 Floor Area Requirements Standard writing desk with drawers 41

1.4

1.05

82

8 Floor Area Requirements Office desk; 0.5 m² less floor space than

furniture space aisle space furniture space

aisle space

1.65 1.15 0.650.65

1.22 m²

70 0.98 m²

0.40 0.90 0.40 0.40

1.40

1.56

90

5 Floor Area Requirements Rows of tables with filing racks to rear

1.30

STORAGE - MANAGEMENT

2. MANAGEMENT

7 Archive Space Circulation/furniture areas for various filing systems

flat filing an loose - leaf binder on open shelves 35 x 200

53

68

library storage in letter organiser in roll - front cupboard 40 x 125 x 220

combined vertical and suspended filing in folders, units 65 x 78 x 200

30 - 66 36 36 9

Floor Area Requirements Computer desk with double retractable trays

10000 files approx.

2 mm thick approx 25 sheets each

1) continuous cabinet or wall length 2) floor area m² including operation but excluding side passages

9 Archive Space Space required by different filing system

106

7.25 m

11.00 m

2.4 m

5.92 m²

8.25 m²

3.6 m²

bath room

0°

30°

bedroom

65°

Between rooms

bath room

bedroom Standard arrangement

3 Lodgements & Guesthouses Bathroom arrangement

2.50

500

50-100

590 660 690 720

ca.

approx. 90°

bedroom

Bath against external walls

2 Workstations with computer Horizantal field of vision

30

1 Workstations with computer Vertical field of vision

bath room corridor

bath room

bedroom

corridor

preferred field of 30° vision

bedroom

bath room

60° permissible field of vision

bedroom

bath room

0°

65°

corridor

permissible field of vision

seated

200 450 600

3 Workstations with computer Correct ergonomic position

4.50

120

approx. 90° and more

4 Workstations with computer Ergonomic VDU workstation

3.00

3.00

4 Lodgements & Guestho uses Narrow room

72

59 66 69

58 (70)

60 (70) 45 20

3.80

5 Lodgements & Guestho uses Double bed (economical)

12 (20)

Workstations with 5 computer Leg space left hand

Workstations with 6 computer Values in brackets both hands

preferred reach

right hand

preferred reach

permissible reach

4.10

permissible reach

4.50

6 Lodgements & Guestho uses Standard room

7 Lodgements & Guestho uses Executive room

8 Lodgements & Guestho uses Luxury room (5 m wide)

9 Lodgements & Guestho uses A varient of 8

7 Workstations with computer Preferred and permitted area of reach

B. Housings

service lifts

corridor

guess lifts

staircase

1 Lodgements & Guestho uses Vertical circulation

2 Lodgements & Guestho uses Minimum spacing between beds

107

STORAGE - MANAGEMENT

2. MANAGEMENT

80/80

2.50

5.50

4.00

rinsing 1.17

4.00

71

4.00

5.50

foot pedal

6.50

4 Cleaning Facilities Foot washing system

3 Cleaning Facilities Washing fountain

6.25

11 Lodgements & Guestho uses Rooms lit from two sides: supervision more difficult

50 22

78

44

37

6 Cleaning Facilities Footh baths

6.25

6.25

10 Lodgements & Guestho uses Rooms open to one side only furnishing options

2.20 1.40 3.40

3.40

6.00

11

3.40

12 Lodgements & Guesthouses Parking between units

1.80

39

7 Cleaning Facilities Clear height of shower heads

4.00

5 Cleaning Facilities Paper, towel, soap shelf

1.50

1.40

1.10

35

1.10

35

8 Cleaning Facilities Circular wash-bains

35

45

60 60

32 70

15 1.00

9 Cleaning Facilities Washroom and hand 45

40

60

hand towel holder

48

1.00 1.35

75

countertop surface

14 Lodgements & Guestho uses Two double rooms with lobby various

C. Common Areas

60

60

9.40

13 Lodgements & Guestho uses Two double rooms with lobby various

countertop surface

4.60

1.65

8.60

45

2.50

STORAGE - MANAGEMENT

2. MANAGEMENT

35 47

1 Cleaning Facilities Drinking fountain type of work slightly dirty moderately dirty very dirty

55 50

10 Cleaning Facilities Washrooms with food baths

2 Cleaning Facilities Row washing trough use per person min 2 3 4

1.00

no of users per space given a wash time 20 min 10 6 5

15 min 7 5 4

108

35

1.10

35

11 Cleaning Facilities Washrooms with washing trough

125

150

205

165

groove 1.05

1.05

1.05 85 1.05

1.05

dressing place

1.40

1.70

1.00

50

dressing corner

1.40

1.05

55

1.00

55

1.05

90

drying

8 Toilet Facilities With urinal bowls, doors opening inwards

7 Toilet Facilities With urinal bowls, doors opening outwards

13 Cleaning Facilities Individual showers with changing cubicle

12 Cleaning Facilities Semi - open showers

125

1.10

1.50 3.60

200

150

90 90 90

90

85 1.70

50

60 1.00

13 Cleaning Facilities Open showers with drying area

125

90

1.05

85

90

85

90

14 Cleaning Facilities Bath cubicles

9 Toilet Facilities Dual row WCs, doors opening outwards

10 Toilet Facilities Dual row WCs, doors opening inwards

<100 m transport area 150 WC facility

100

100

management

changing rooms

45

220

60

WC

45 60

2 Toilet Facilities Arrangement of WCs

1 Toilet Facilities Area served

140 200

trough

trough

85

155

12 Toilet Facilities Dual row urinal bowls and trough

Men

5 Toilet Facilities Doors opening outwards with urinal trough

1

1

1

10

1

1

1

1

1

1.2

1

1

1

20

2

1

1

1

1

50

3

3

1.8

1

1

1

35

3

1

1

1

1

75

4

4

2.4

1

1

2

50

4

2

2

1

1

100

5

5

3.0

2

1

2

65

5

2

2

1

1

130

6

6

3.6

2

2

2

80

6

2

2

1

1

160

7

7

4.2

2

2

2

100

7

2

3

1

1

190

8

8

4.8

2

2

3

120

8

3

3

1

1

220

9

9

5.4

3

3

3

140

9

3

4

1

1

250

10

10

6.0

3

3

4

160

10

3

4

1

1

6 Toilet Facilities Doors opening inwards with urinal trough

109

flush toilets

sink

85

number of empoleyees

0.6

additional urinals

1 2

additional flush toilets

waste bins

155

hand basins

1 2

flush toilets

additional flush toilets

150

190

85

troughs (m) flush toilets

125

10 25

number of employees

110

3 Toilet Facilities Single row WCs, doors opening outwards

Women

urinals

85

hand basins

125

11 Toilet Facilities Single row urinal bowls and trough

STORAGE - MANAGEMENT

2. MANAGEMENT

110

MASTERPLAN PROPOSALS

111

UNGREEDUCATION

EGE MANZAK, EMÄ°R HACISAFFET

112

The aim of this masterplan is, in the future what kind of farms would be going to build. And can we combine farm with education.

In the future, ecosystem will be changed, people will be changed and also architectural design understanding will be changed. So, how the farms develop itself to future?

When the Earth sources are die away, this farm going to help people. From 7 to 70 humans learn how to grow their vegetables, animals, how to care them and use sourcess efficently.

We combined classical farm understanding with a new one, and build the most of the complex underground. On the outside, it is look like a classic farm, with barn, chicken coop but there is an another world under the ground. We put slaugherhouse and storage here. But also make a vsible connection on the outside with the slaughterhouse and barn and chicken coop. Also there is a garage under these facilities, so animals and workers can come here and parked their vehicles.

The existing buildings on the area, we use them for education spaces, administration, greenhouse and kitchen. Also double the floor levels under the ground so we can make connection between these houses and slaugherhouse and storage. We use attached greenhouses so we can use the next building systems, so this way we spending less money and energy. We use metro to create circulation around this complex and also to use it bring animals and stuff.

This farm provide public, semi-public and private spaces in it. So we didnâ&#x20AC;&#x2122;t enclose all around the area with hedges. And when we use hedges, we thought it as glass because we want to people to connect outside with the farm.

113

UNGREEDUCATION

INTRODUCTION

UNGREEDUCATION -‫ټ‬

‫ټ‬

-

‫ټ‬ %‫ټ‬

%

Ʃ‫ټ‬

F‫ټ‬

Ʃ

F

1. Site Plan

114

UNGREEDUCATION

2. FF’_Section

3. CC’_Section

4. EE’_Section

5. DD’_Section

6. BB’ SECTION

7. AA’ SECTION

115

UNGREEDUCATION 8. Diagram_1

116

UNGREEDUCATION

9. Diagram_2

10. Diagram_3

117

SKYFARMING

MELİKE KAVALALI, NİMET DEĞERTAŞ

118

Skyfarming is a research project which has theme ‘farm in city center’. Nearly 80% of the human population is expected to live in urban centers in about 30 years.

And at the end of this period, the human population is expected to increase by 3 billion people. As a result, we will need two almost Brazilian lands to provide the agricultural products that people need.

The project area is located in an area where the population, traffic and noise density of Istanbul is quite high. The structure rises in the vertical direction, removing the animals and plants in the farm from the noise and air pollution on the groud floor. The chicken coop, stables, slaughterhouses, kitchens, storages, greenhouse and management volumes in the project are positioned according to their needs and programs. The cores are located at the center of the design with consideration the relationships between the programs. It also offers an alternative to the need for public space in this area by leaving the ground level empty. On the ground allocated for public space, different experiences are offered to the user with the artificial hills, bike ramp and market area created. Wind turbines, water tanks and solar panels in various parts of the project help the project to meet its own energy consumption. Designed with all these conditions in mind, the project offers a vertical alternative to the usual “farming” idea in the city center.

Diagram_1

119

SKYFARMING

INTRODUCTION

SKYFARMING 1. Site Plan

120

SKYFARMING

2. Short Section_1

3. Short Section_2

4. AA’ SECTION

5. BB’ SECTION

121

SKYFARMING 6. Holding Points

7. Crane Principle

8. Circulations

9. Windward

10. Diagram_2

122

SKYFARMING

11. Collage_1

12. Axonometric View_2

123

THE HALLOW

İLAYDA KALENDER, EMRE YURTTAŞER, SÜLEYMAN ARAS

124

INTRODUCTION

125

THE HALLOW

Levent is the one of the most dense places of lstanbul . ltâ&#x20AC;&#x2122;s kind of a miracle to see the sky because of that skyscrappers that located in Levent. The project started with consideration of this factor and the this resulted in elimination of high level buildings in project area . Also, when the green areas in Levent is searched, it is very hard to find anything tangible. So, the design revolved around merging these two factors.

AII in all, Levent needs green spaces and oxygen. To assure that, the design is embedded to the ground, located the pit according to the sun and wind factors of the Project area. The embedded design resembles a distopia, creating a contrast between the utopia that is created on ground elevation. The design creates an area where public can perform their day to day activities with minimum touch and maximum greening to the topography. As of transportation, lots of trucks will come to the farm, and to solve that problem, a tunnel is built with a minimum touch to the topography and not destroying any green area. One ot her problem of embedding, was vertical circulation, a platform which has parts that can work different has been designed so in case of need the platform work fully but other cases only on part that is needed works. Also, there is extra elevators for the situations that platform is unnecesarry. While locating the farm, farm has been provided to that sun light every floor so there is sun light even the deepest levels .

THE HALLOW 1.Site Plan

126

THE HALLOW

2.Master Plan

127

THE HALLOW 3.Render drawing of project

4.Isometric drawing

128

5.Elevator system

11.B-B Section

6.Terrace system

12.A-A Section with silhouette 7.Programs

13.B-B Section with silhouette

8.Sun Path

9.Tunnel System

14.Landscape Plan

129

THE HALLOW

10. A-A Section

SCI-FARM

BEGUM ACAR, BERRAK OGRAK, ZEYNEP AKYOL

130

INTRODUCTION

131

SCI-FARM

What’s a farm? ‘’An area of land, together with buildings, used for growing crops and/or keeping animals as business.’’ So farm is a place which people use the land for keep animals to benefit from animals. Take the their milk, egg, and their body for meat. So we need animal products for running a farm but do we really need the ‘animal’ itself to do that? Now, science in a point which they can grow meat from animal cells, without slaughtering the animal. They take animal tissue, isolate the cell with food so cells can grow like they are inside of the animal, and they become muscles. It called ‘’clean meat’’, clean because it does not have the bacterias that meat has, the food of the future. So now we have this technology, we can change slaughterhouse into a production house, a laboratory.

We can produce our meat from tissues make our eggs with mung beans. In 2050 world population will be about 9 billion, to feed population we need greater solution.

Our project site is on the Büyükdere Avenue, Levent. To make a traditional, animal slaughtering farm we can use any land outside of the İstanbul, it does not necessarily to be in İstanbul’s biggest business area. It also not efficient bringing animals to Levent, from all the way down just for slaughter and other products. It is waste of time, money and energy. We are not even talking about all the smells and animals conditions. But to producing ‘’the food of the future’’ we need to be at the hearth of the business area of İstanbul, we need a place like Levent which has hosting rich business people, posible investors and has a great location, close to universities and airports. Sci-Farm will also have animals in it. We will take the injured animals.

SCI-FARM Ecz a

Str eet

Çayır Çimen Street

13

service way

4 Kanyon

Büyükdere Street

1

2

3

11 t

10

Ka ra n

fil

St

re e

5 12 6

Hacı Ad

il Street

12

Özdilek

8

7

13

9

Levent Street

1 2 3 4 5 6 7 8 9 10 11 12 13

Metrocity

1/1000 Site Plan

132

chicken coop barn administration storage open market area kitchen/resturant greenhouse laboratory storage cattles promenade area chickens promenade area pedestrian enterance vehicle enterance

SCI-FARM

A-A’ Section

B-B’ Section

Ecza

Stre

et

B

Çayır Çimen Street

13

service way

4 Kanyon

Büyükdere Street

1

2

3

11 t

10

Ka ra

nfi

lS

tre e

5 12 6 Street

12

A’

Hacı Adil

A

8

7

Özdilek

13

9

Levent Street

B’

Metrocity

Interior Collage

133

1 2 3 4 5 6 7 8 9 10 11 12 13

chicken coop barn administration storage open market area kitchen/resturant greenhouse laboratory storage cattles promenade area chickens promenade area pedestrian enterance vehicle enterance

SCI-FARM Administration

Barn

Chicken Coop

Storage 1

Kitchen Market Place Restaurant

Isometric drawing

134

Greenhouse

Laboratory

Storage 2

Vehicle Entrance 2

Existing Trees

Vehicle Circulation

Animal Entrance Road

Animal Promenade Area

People Circulation

135

Animal Promenade Area

Animal Circulation

SCI-FARM

Vehicle Entrance 1

METAPOWER FARM

MUSTAFA MERT KORKMAZ, ÖZGÜRCAN AYDIN 136

In nowadays, we use many kinds of energy to meet our energy needs. We live in a world where energy can be produced from our biological waste as well as basic energy types such as natural gas and oil. In our country, the trials are present but not common. We can meet our many energy needs, from organic wastes, from heating to electricity, from gasoline in our vehicles to different energy types. Of course, according to the type of energy we produce, logistics, employees, such as the status of employees taking into account the factors such as the facilities are seen in areas away from the city. However, it is not impossible to realize this project in Levent, a metropolitan city like Istanbul. First of all, it is aimed to convert the energy type to be produced into electricity and heat. The aim of the project is to meet the needs of the farm we have built in the first stage and to transform it into electricity and heat energy in a part of the houses in Levent. The organic wastes required for electricity and heat energy will be obtained from the manure (cattle and chicken) of the farm animals and from the fertilizers that will be supplied from Istanbul and its surroundings. However, organic wastes are not only limited to fertilizers, but the residues of agricultural products are also suitable for use in energy conversion. Used oils, vegetable fruit wastes and other wastes in the restaurants are mixed during the bioenergy production and converted into energy after the necessary processes are applied and even organic fertilizers are produced in such facilities.

137

METAPOWER FARM

INTRODUCTION

METAPOWER FARM

138

METAPOWER FARM

139

METAPOWER FARM

140

METAPOWER FARM

141

DETACH

ALPARSLAN TURAN, AYBERK ÖZDEMİR, ECE YANIK

142

These all elements create a picture in our minds and it becomes an instinct to say if something fits there or not. People tend to create a frame and connect some images or items in their minds, later on, one item evokes the other and we assume they share similar properties. For example, Levent is a central business district in Istanbul, where most of the large companies main office buildings stands. Huge towers on one side of the street and high-value housings on the other side, Etiler. We expect to see certain types of people and certain types of events, store, offices cars, around.

White collar employees around, similar types. â&#x20AC;&#x153;Farmâ&#x20AC;? on the other hand has a whole different context in our minds, most people will think about nature, country... What happens if we attach a farm to this ecosystem?

We always tend to adjust them to the place but the two elements may be in different contexts and can create a contrast, which will not be dominated by each other but highlighting the other. Rather than trying to make the site accept the farm, isolating it from the picture creates a peculiarity This farm will be separated from the outside by grid walls, instead of attaching people to the circulation, it will exclude them. People can only be observers in this scenario, watching the ecosystem inside the fanus, living on its own, but not being able to affect it. All the maintenance will be conducted by the robots, there will be no human workers on the inside. The main focus of the project is creating an untouchable environment inside, itâ&#x20AC;&#x2122;s own ecological system, which focuses on animals, a place only for them. Putting it inside of a fanus structure A farm where people cannot enter, where they can only observe it The walls are not for keeping them inside it because keeping the other out, just letting them observe this farm inside this context. Also, the walls will be creating an environment inside the farm, controlled conditions, controlling the sounds etc, which purifies the outer effects, animals inside the walls will be breathing different air than people outside the walls.

143

DETACH

INTRODUCTION

DETACH 1. Site Plan

144

DETACH

2. Master Plan

145

DETACH 3. Sections with design questions

4. Collages around the project site

146

5. Design Parameters

DETACH

6. Section1

6. First Sketches

8. Section2

147

WINNER

VOLUME

VOLUME

AYBİKE ŞENKAYA, KÜBRA ERGUVAN, NAGEHAN TAVİLOĞLU

148

INTRODUCTION

Furthermore, considering the busy times of Levent and the human density in the day, the master plan to be created here was tried to be formed by looking at the complexity of the people and the linear structures in which they exist.

The master plan was created by creating spaces that are intertwined with structures and creating common areas for some spaces. In addition to this, different routes were offered to people and they were allowed to be part of the spaces and spaces that were created. And so it was a combination of linearity and complexity throughout the day.

The roads built, the pedestrian circulation established within and around the structure has been aimed at creating different experiences between the places and strengthening the connection with each other. Starting from the front of the Canyon, passing through the barn and next to the greenhouse and connected with the chicken coop, then through the kindergarten to connect to the market and allows different places to access different routes are monitored.

149

VOLUME

Located on one of the busiest streets of Levent, Buyukdere Street has a very important place due to its location. It is located next to the metro and the surrounding business centers with the people during the day becomes a very commonplace. It is very important that both the location and the facilities in the farm to be created here are thought well and designed and integrated into the master plan.

VOLUME 1. Site Plan

150

VOLUME

2. FF’_Section

3. CC’_Section

4. EE’_Section

5. DD’_Section

2.Plan

2. AA’ Section

3. BB’ Section

151

VOLUME 4.Functional diagram

4.Functional diagram & section 5. AA’ Section

6. BB’ Section

152

VOLUME

7. Conceptual Collage

153

VOLUME 8. Conceptual Sketch

4.Functional diagram & section

9. Transportation & Sun Diagram

154

VOLUME

10. Isometric Diagram

155

VOLUME 4.Functional diagram & section

12. Collage

156

VOLUME

13. Tube Alternative structure diagram

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158

PROPOSALS

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4

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1 9

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1. GREENHOUSE 2. DIARY BARN 3. CHICKEN COOP 4. WASTE PLANT 5. COMMON STORAGE 6. COLLECTIVE KITCHEN 7. BAZAAR 8. MANAGEMENT & MEETING CENTER 9. CHILDREN PLAYGROUNG

5

3

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N

161

SITE PLAN

162

163

GROUND FLOOR PLAN

1.GREENHOUSE

EGE MANZAK, EMÄ°R HACISAFFET

164

INTRODUCTION

Our primary goal in this greenhouse was to have the different systems, different and new varieties of plants and places of different character. It’s a building that hosts different things at the same time so we wanted to be his building also has a simple language. So we figured out how we could build this building through an one shape.

In this direction, we decided this shape to be hexagonal. When choosing this shape, we thought how strong and rigid the bee’s honeycombs were and that we could adapt it to our structure.

After choosing our shape, we thought about how and how we could put them together, and we found that the easiest way was to overlap these shapes. After we put the hexagons together, we realized that we could actually have a façade that could change, because we didn’t always have to use all the hexagons. In this way we were able to create courtyards and new experiential spaces. We designed our first two floors as a public space and we wanted people to experience this greenhouse and learn about planting. Therefore, we have made it easier for users to experience these areas by creating an additional circulation path on the first two floors.

We wanted the construction and production of such a complex structure to be easy.

That’s why we have limited our hexagonal dimensions as 4-m modules, but we were able to expand this size by allowing these modules to be added in back to back. We installed the same electricity, ventilation, heating, irrigation and drainage systems in all of our modules. These systems can be adjusted according to the type of plant to be grown inside. At the same time, each module has the same structural system.

The rails that we place on the surfaces can makes modules move and interlock each other through a magnetic field.

In terms of easy production, we considered it suitable to use concrete and we used steel as additional material. Modules produced in the factory and brought to the farm with trucks. The tower crane in the area around the elevator is a key element in the construction of this project. The modules are placed in the field with this crane.

This crane is also used when a new module is needed or when a existing module is removed.

As a result, solving the different situations in the project together but easily is achieved.

165

GREENHOUSE

The greenhouse that we designed in Urban Farm, was in an important position in the Project area. Therefore, we thought in the design process to use an innovative system that brought this importance and for this we used the results that we find from our pre-research.

GREENHOUSE 1. AXONOMETRIC VIEW

166

GREENHOUSE

2. LONG SECTION

3. SHORT SECTION

4. CIRCULATION DIAGRAM

167

GREENHOUSE 5. SITE PLAN

168

GREENHOUSE

169

2. DAIRY BARN

MELİKE KAVALALI, NİMET DEĞERTAŞ

170

INTRODUCTION

171

DAIRY BARN

Dairy Barn is the milk production facility of the Urban Farm. Dairy Barn, which can accommodate a maximum of 126 cows, is designed differently from convetional milking centers.

The project area - Levent is located in an area where the population, traffic and noise density of Istanbul is quite high. The structure rises in the vertical direction, removing the animals in the barn from the noise and air pollution on the groud floor.

It also offers an alternative to the need for grazing land in this area by leaving the ground level empty. On the ground allocated for grazing land, different experiences are offered to the animals with the artificial hills, trough created. Also on the ground allocated containers for management and storages. Fertilizer collection area, water tanks and solar panels in various parts of the project help the project to meet its own energy consumption.

A modular system was designed in the project. Instead of separating the milking areas and stables used today, these two areas were designed side by side in a single module. The transportation of vertical animals to the grazing area is provided by the ramp framing the project. The gardens of various dimensions, which are created on the intermediate floors, are located in some places as grasslands and in some places as public spaces.

Designed with all these conditions in mind, the project offers a vertical alternative to the usual â&#x20AC;&#x153;barnâ&#x20AC;? idea in the city center.

DAIRY BARN 1. AXONOMETRIC VIEW

2. PERSPECTIVE VIEW

172

DAIRY BARN

3. LONG SECTION

4. SHORT SECTION

5. CIRCULATION DIAGRAM

173

DAIRY BARN 6. SITE PLAN

7. GROUND FLOOR PLAN

174

DAIRY BARN

8. DETAIL MODEL

175

CHICKEN COOP NUR BEGÜM ACAR

176

INTRODUCTION

177

CHICKEN COOP

In addition to laying out in nature, there is no need for much indoor space and the chickens that like to jump at different heights have different levels attached to the open structure and there are 20 chicken pans for indoor space.

A critical point for the coop is aviation, only one mesh wraps the faรงade and this mesh also serves as a railing inside and outside.

CHICKEN COOP 1. AXONOMETRIC VIEW

178

CHICKEN COOP

2. LONG SECTION

3. SHORT SECTIONS

4. CIRCULATION DIAGRAM

179

CHICKEN COOP 5. 1/1000 SITE PLAN

-6.00

6. 1/500 GROUND FLOOR PLAN

180

KARANFøL STR

EET

SERVICE ROAD

CHICKEN COOP

7. DETAIL MODEL

181

META-POWER ÖZGÜRCAN AYDIN

182

INTRODUCTION

Utilization of Biogas Biogas is dried and vented into a CHP unit to a generator to produce electricity and heat. The size of the CHP system depends on the amount of biogas produced daily.

Treatment of Digestate The digested substrate is passed through screw presses for dewatering and then subjected to solar drying and conditioning to give high-quality organic fertilizer.

The press water is treated in an effluent treatment plant based on activated sludge process which consists of an aeration tank and a secondary clarifier. The treated wastewater is recycled to meet in-house plant requirements.

Monitoring of Environmental Parameters A chemical laboratory is necessary to continuously monitor important environmental parameters such as BOD, COD, VFA, pH, ammonia, C:N ratio at different locations for efficient and proper functioning of the process.

Control System The continuous monitoring of the biogas plant is achieved by using a remote control system such as Supervisory Control and Data Acquisition (SCADA) system. This remote system facilitates immediate feedback and adjustment, which can result in energy savings.

Biogas is a kind of flammable gas which is used with the aim of obtaining warming and energy. Biogas; Unlike natural gas and other flammable gases, it is obtained by processing animal and vegetable raw materials. Unconscious consumption of energy sources is the biggest problem Because all the energy sources are not unlimited we should realize this now. Yes, solar energy, wind energy, tidal energy, biogas energy is unlimited.

When designing the biogas plant, I always emphasized that the raw material is feces. It could be done by sprinkling ordinary gigantic tanks. I decided to cover these tanks with a structure shell. From the outside, I have always emphasized that this place is not a pit of feces. I strengthened my idea of camouflage by adding green spaces and social areas to the building shell.

183

META-POWER

Biogas Cleanup Biogas contain significant amount of hydrogen sulfide (H2S) gas which needs to be stripped off due to its highly corrosive nature. The removal of H2S takes place in a biological desulphurization unit in which a limited quantity of air is added to biogas in the presence of specialized aerobic bacteria which oxidizes H2S into elemental sulfur.

META-POWER -‫ټ‬

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1. AXONOMETRIC VIEW

184

META-POWER

2. LONG SECTION

3. SHORT SECTION

4. CIRCULATION DIAGRAM

185

META-POWER 5. SITE PLAN

6. GROUND FLOOR PLAN

186

META-POWER

7. DETAIL MODEL

187

COMMON STORAGE

ECE YANIK, BURÇİN AYBERK ÖZDEMİR

188

Common storage is a connection point for all elements in the farm, different materials has different needs, conditions change. Collecting all of them here by designing a building which every floor has one storage item and that shapes and creates each floor, and when they all come together it becomes a whole. The dynamic of the building is created by the elements on each floor, and the structure is shaping around this principle.

What is stored here has created the factors that has shaped the entire building.

Meat storage, milk storage, dry storage-seed,feed-, fresh storage-from the greenhouse- and water storage. Each floor has a different storage element, and each item has different needs. For starters, meat storage needs cold and dark spaces (0,-2°C) , that’s why it is positioned on the first floor, like a cold storage box. Milk storage needs approximatel 10°C which we have created by designing structurally bearing milk tanks, which has a heating system that stabilyzes the temperature, and keeps it dark. Dry storage stores feed for the animals in the farm -barn,chicken coop- and seed which comes from the greenhouse. It has an electronic system which moves the boxes on the grid and stocks them according to a code, and storage information. This floor also has a system that arrenges the humidty level inside the boxes.

On the upper floor there is fresh storage, items coming from the green house are stored here inside of the nets streched inside a gridal pillar system. They require a ventilated spaces, and different humidty needs from time to time according to the stored item therefore sliding glass system inside the floor creates a closed and different humidty level spaces for each item. Water tanks are located on the top floor to direct attention to the structure of the building. These tanks have solar panels covered on the top which creates energy circulation for the storage.

To create a link between people and the storage, we used the advantage of our height. That’s why we designed a public terrace where the tubes inside the farm crosses the storage. Where people get to see the farm from a different level. And an oprtunity to see the functioning system from a high level. Overall the whole floors have structural role in the building, Despite the regular closed storages, it has an open system which allows people to observe the process, and link through out the entire farm.

189

COMMON STORAGE

INTRODUCTION

COMMON STORAGE 1. AXONOMETRIC VIEW

190

COMMON STORAGE

2. LONG SECTION

3. SHORT SECTION

1

2

6 3

5

4

4 3 2

5 4. CIRCULATION DIAGRAM

1

6

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COMMON STORAGE 5. SITE PLAN

6. GROUND FLOOR PLAN

192

COMMON STORAGE

7. DETAIL MODEL

193

THE VORTEX

EMRE YURTTAŞER, İLAYDA KALENDER, SÜLEYMAN ARAS

194

INTRODUCTION

As the starting point of the structure, a slit is created at the middle of the building.

With this slit, the whole piping system of the overall farm, the flow of the newly added masses, wanted to be counteracted and create a giant open ‘mass’ in the middle of the whole building. The main circulation system (ramps) is placed in this area.

The rest of the structure, also, follows the same rule and create a flowing motion, resembling the pipe’ motion. All programs are placed in relation with each other.

In structure’s decision process, steel structure was preferred to offer maximum openness comfort to people and wood was preferred as a reflection of the idea of the farm within the construction. While deciding about facade, design continued with reference of structures to prevent the fluid form of the construction.

As a result of these processes, a structure that attracts the attention of people with its structure and allows them to spend a long time with different programs inside.

195

THE VORTEX

Vortex is a structure that covers the restaurant part of the farm project. The concept of the project is the combinance of a regular restaurant with visitors and creating a collaborative network. To ensure that, many different functions and activities were mixed with the restaurant concept.

THE VORTEX 1. AXONOMETRIC VIEW

196

THE VORTEX

2. LONG SECTION

3. SHORT SECTION

4. CIRCULATION DIAGRAM

197

THE VORTEX 5. SITE PLAN

6. GROUND FLOOR PLAN

198

THE VORTEX

Aluminum Cover

Aluminum Profile

Glass

ACE

R TER

P

HO RKS WO

E RAG O T S

MES

KER

N

E ITCH K N

OPE Steel Rope

Box Section Profile Connection Nod C Profile

Aluminum Top Rail

Glass Onduline Aluminum Base Rail Anchor Beam Secondary Beam

7. DETAIL MODEL

199

C Profile Steel Profile

BAZAAR

ALPARSLAN TURAN

200

INTRODUCTION

To avoid this binary state, the project focused on a space form which can be redefined functionally from the users of the space. This idea has shaped as a modular infrastructure that defines the spaces by its shifting surfaces. The structure has shaped around the main section which is becoming from loading and exhibiting idea of the bazaar. The bazaar of the farm can be redefined after the ritual in many ways, such as performing modules for the night, resting element, sitting element, passwayâ&#x20AC;Ś All of these functions are helping to characterize the space outside of the bazaar ritual and also creates a control mechanism for the farm at nights.

Two linear axes have been given as a site for the bazaar, from the masterplan project that has been approved from all participants of the studio. These two linear axes are working for both two directions of the masterplan to provide a homogenised orientation for the masterplan.

201

BAZAAR

Bazaar could be defined as a temporary gathering space that is build up and deconstruct by the users for only this ritual. The life of the place where these kinds of spaces built on, lives this fragmentation in a detected cycle. Outside this cycle, space loses its identity and becomes an empty place. In another case, this ritual takes place where it doesnâ&#x20AC;&#x2122;t belong. This binary state creates a rupture between the space and ritual.

BAZAAR 1. AXONOMETRIC VIEW

202

BAZAAR

2. LONG SECTION

3. SHORT SECTION

4. CIRCULATION DIAGRAM

203

BAZAAR

5. SITE PLAN

6. GROUND FLOOR PLAN

204

BAZAAR

7. DETAIL MODEL

205

MANAGEMENT AND PUBLIC AREA AYBİKE ŞENKAYA, KÜBRA ERGUVAN, NAGEHAN TAVİLOĞLU

206

INTRODUCTION

 In the structure management, library, exhibition area, cafeteria, the amphitheater where the activities were organized and the study rooms, which offer the possibility of working to the users, were created. The department in which the administration was located was isolated from the social space by being located at a more distant point in the structure. In this section, management offices have been created where the whole farm is controlled. Thanks to the library, users were able to find the books they would like to reach in the farm and to work individually in the study rooms. The exhibition space, which connects with the inner courtyard, has been transformed into a space where workshops are organized and exhibited.

The general structure of the structure was planned as steel carriers. This structure, which was programmed under the walkway, was aimed to be formed in thinner section by using steel. And this way, the feeling of being in the air was felt more. As a basic principle, spaces were constructed with the floors carried by the footpath.

In addition to this, with the tensioners attached to the walkway, support carriers were formed. The aim of the general carrier is to be solved independently from the ground, and the relationship between the floor and the floor has been alleviated.

Considering the human density of Levent, a meeting and socialization center was established for the users of the farm as well as in the green for Levent and its surroundings.

207

MANAGEMENT AND PUBLIC AREA

Project located on the busiest street of Levent. The farm, which surrounds the entire farm and provides circulation with path which is bridge, it has forms the circulation of the farm. Social space and management unit integrated into this path were created. With the roads added to the walkway, the building established a strong relationship with the master plan. Following the linear formation of the master plan, design boundaries and direction were determined by a similar decision. In this way, many places can be contacted through walking. It was aimed that users using the walkway could discover an unexpectedly different path and enter the social space.

With this way, the circulation connection was established within the structure and from the level where the walkway was located, it allowed the users to get to the ground floor by following the road. This road, which continued on the ground level without being interrupted, was transformed into resting and activity areas for the users by turning into living units and amputation.

MANAGEMENT AND PUBLIC AREA

1. AXONOMETRIC VIEW

208

MANAGEMENT AND PUBLIC AREA

2. LONG SECTION

3. SHORT SECTION

4. CIRCULATION DIAGRAM

209

MANAGEMENT AND PUBLIC AREA 5. SITE PLAN

6. GROUND FLOOR PLAN

210

MANAGEMENT AND PUBLIC AREA

100NPI Steel

10Q Steel Wire 100NPI Steel

Bolt

100mm Concrete Slab Bolt 100NPI Steel

3 mm Glass 80x50mm Aluminum Profile C Profile 100mm Concrete 100 NPI Steel Bolt

20x200mm Wood Panel 3 mm Glass 80x50mm Aluminum Profile 100mm Concrete 100 NPI Steel

7. DETAIL MODEL

211

PLAYGROUND

BERRAK OĞRAK, ZEYNEP AKYOL

212

INTRODUCTION

We would like to represent our project like a tree. It has different levels, which connected with ramps. The ramps sometimes connect and help circulation, sometimes just there for fun, sometimes there for observing things from different angles.

We have different boxes that we located them as ‘’closed’’ areas, they are very limited, as we said we want this playground to be open, children can be connected with nature and soil all the time. Addition to that, in ground level there is an axis just passes through our project site to connect the streets which are in the sites borders. Axis divides our project site but we connect it with ramps at upper levels. Also helps us to separate closed areas from playing areas on the ground floor, while we are connecting them at other levels.

The circulation and ramps are a part of the game. They create a loop, make everything a game, even turns architectural elements into a ‘’playground’’.

213

PLAYGROUND

The Children Playground Project is about connecting children with the ground and to be connected with the soil. The playground is on a farm so children will have the opportunity to observe how a barn works, how fruits and vegetables grows, how is a chickens life circle. Those things will help them to understand about human nature basically, even thought this farm located in the business center of a big city like İstanbul. The children who will come here probably have never seen a cow or a chicken alive, did not play in a playground much which is not located in a shopping mall. We wanted to create an open structure which children can enjoy the natural environment all the time. Children can have fun with anything, they have high imagination, they can make a game from any object that they saw. So we asked ourselves: ‘’What is the most natural object a child can enjoy?’’. We considered those things and come up with an answer: ‘’A tree’’. Tree is a location which children play on it like a playground, they can climb on it, they can collect fruits, etc… So when we analyzed it with more detail: being on a tree fun because we can be in different levels while we are climbing, we can observe different thing from different levels, we can climb, jump and climb again like a loop etc…

PLAYGROUND 1. AXONOMETRIC VIEW

214

PLAYGROUND

2. A-A’ LONG SECTION

3. B-B’ SHORT SECTION

4. CIRCULATION DIAGRAM

215

PLAYGROUND

B

A

A’

B’

5. SITE PLAN

-2.00

-2.00

6. GROUND FLOOR PLAN

216

PLAYGROUND

1

2

3

1

2

Zinc Standing Seam Breather Membrane

Timber Finishing

Timber Support Decking Insulation Steel I Beam

Timber Support Decking

Trapozeid Metal Sheet

Steel I Beam

Timber Support Beam

Insulation Trapozeid Metal Sheet Timber Support Beam

3 Polycarbonate Sheet

Aluminium PC Connector

Aluminium U Profile

7. DETAIL MODEL

217

CREDITS CREDITS

ALPARSLAN TURAN AYBİKE ŞENKAYA BERRAK OĞRAK BURÇİN AYBERK ÖZDEMİR ECE YANIK EGE MANZAK EMİR HACISAFFET EMRE YURTTAŞER İLAYDA KALENDER KÜBRA ERGUVAN MELİKE KAVALALI MUSTAFA MERT KORKMAZ NAGEHAN TAVİLOĞLU NİMET DEĞERTAŞ NUR BEGÜM ACAR ÖZGÜR CAN AYDIN SÜLEYMAN ARAS ZEYNEP AKYOL

218

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