Browse by type
Select the content type you're looking for to switch to a focused list.
Door Selection, Hygiene Zones and Cleaning Regimes in Food Production
In food and beverage plants the door belongs to the hygiene plan: zone separation, open time, touch-free activation and surfaces that take the cleaning regime.
Recent posts
- Guide
How to Write an Industrial Door Technical Specification for a Tender
Three component certificates do not add up to a certified door: EN 13241-1 is sought on the whole system. How to write measurable clauses for a door tender.
31 July 2026 Read more - Guide
Planning Doors, Levellers and Vehicle Access at a Logistics Facility
Planning a warehouse or distribution centre: dock count, leveller capacity, daily door cycle load and the vehicle entry lane, all settled before the concrete.
31 July 2026 Read more - Guide
Planning Access Control at Car Parks and Residential Entrances
Barrier or sliding gate, loop or plate recognition, outage behaviour. Access control at a car park or residential entrance is planned in three layers, not one.
31 July 2026 Read more - Guide
Choosing Doors and Loading Equipment for a Cold Chain Facility
Door selection in cold stores and cold chain despatch: panel insulation, sealing classes, open-time energy costs and the role of the loading-bay dock shelter.
31 July 2026 Read more - Guide
How to Measure a Door Opening, Clear Opening, Sub-Frame, Lintel and Side Clearance
A door is made to the internal sub-frame dimension, not the clear opening. Mix the two and it will not fit. Square, floor level and headroom belong on the form.
30 July 2026 Read more - Guide
Sectional Door Installation, Site Preparation and Sequence
Most hours lost on installation day go to unfinished preparation. Site checks, the one sequence for every lift type, the tool list and commissioning tests.
30 July 2026 Read more
