Door Handles. Monday , November 20th , 2017 - 05:06:14 AM
As door handles easily catch germs and bacteria because of the variety of individual hands that touch them in the course of a day, it is important to consider the materials used. It is believed that certain materials like brass, copper and silver discourage the growth of bacteria and germs through some kind of electro-chemical effect; while other materials like aluminum, stainless steel, glass and porcelain do not have the same action. However, this belief has remained just that... a belief: and studies have not been extensive enough to confirm or disprove this possible effect, except in the case of silver. Hospitals in particular are experimenting with handle materials as they continue their fight against infectious disease within their wards.
The Kitchen is the one room in the house that presents the door handle manufacturer and supplier with a range of problems peculiar to that room and which are worth considering. The door handles require a number of design factors to be considered dependent on their position and usage. The first problem with a kitchen is that because it deals with food it is susceptible to the transmission of germs throughout the kitchen. Food is invariably transported and prepared by hand and this is then transmitted to other surfaces when cupboards are opened and closed.
The simplest handle is a pull - or push - projection on the side opposite the hinge. The placement of the handle is generally where it will provide an optimal mechanical advantage; most doors operating as second class levers. Doors with centre pulls or rings, or a pivot point in a location other than one edge of the door, use first or third class lever principles. Depictions of door handles in paintings dating to the first century CE are centrally placed hinged rings. The modern door knocker is a vestige of this style of primitive door handle. Doors were typically secured by bars and brackets to prevent them from being opened by either intent or accident.
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