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A waffle slab or two-way joist slab is a concrete slab made of reinforced concrete with concrete ribs running in two directions on its underside. [1] The name waffle comes from the grid pattern created by the reinforcing ribs. Waffle slabs are preferred for spans greater than 40 feet (12 m), as they are much stronger than flat slabs, flat slabs ...
Insulating concrete form or insulated concrete form (ICF) is a system of formwork for reinforced concrete usually made with a rigid thermal insulation that stays in place as a permanent interior and exterior substrate for walls, floors, and roofs. The forms are interlocking modular units that are dry-stacked (without mortar) and filled with ...
A waffle slab foundation, also called a ribbed slab foundation, is an above-ground type of foundation used to provide load-bearing capacity in expansive, rocky or hydro collapsible soils. The foundation is created by placing a series of single-use plastic forms set directly on grade to create a grid of ribs, and then monolithically pouring a ...
Kennedy Dierks. “I’m pretty simple,” says Briana DelBene, sole owner of Grid Iron Waffle Shop in South Orange, New Jersey. "I'm ambitious, caring, a little bit of the good crazy, and ...
The term isogrid is used because the structure acts like an isotropic material, with equal properties measured in any direction, and grid, referring to the sheet and stiffeners structure. A similar variant is the orthogrid (sometimes called a waffle grid), which uses rectangular rather than triangular openings.
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A waffle is a dish made from leavened batter or dough that is cooked between two plates that are patterned to give a characteristic size, shape, and surface impression. There are many variations based on the type of waffle iron and recipe used. Waffles are eaten throughout the world, particularly in Belgium, which has over a dozen regional ...
Waffle fries Cross-cut waffle fries with a hamburger Pommes gaufrettes , grid fries, waffle fries, crinkle-cut or criss-cross fries are fries obtained by quarter-turning the potato before each pass over the corrugated blade of a mandoline and deep-frying.
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