glossus manual rev1

8/6/2019 GLOSSUS Manual Rev1

1/34

GLOSSUS GLOSSUS GLOSSUS GLOSSUS GLOSSUS GLOSSUS GLOSSUS GL

GLOSSUS GLOSSUS GLOSSUS GLOSSUS GLOSSUS GLOSSUS GLOSSUS GLOSS


























Best prices and pricing

Distinguished

Professional

On-time

designers

start and completion

quality

GLOSSUS

K I T C H E N S

- Cabinets- Counter tops- Tiles

- Sinks & Taps- Appliances


2/34

We are a top-class company that specializein design and construction of Kitchens,Wardrobes and Domestic Furniture.

We use only the highest Quality tropicalhardwood timber and building materials,

with top-class eqipment in our products.


3/34

+ is of the essence and so we deliver promptly. thats the pledge we make.On-time, every timeTIME


4/34

+ of our products is as flexible and convenient as couldpossibly be. As we use only the best in our products, isnt

because we help our clients choose, optimally, the bestwithin their means. We translate their numerous needs into finiterequirements in furniture, fittings and equipment.

low price

low quality

PRICING


5/34

+ is guaranteed because we use tropical hardwood timber,seasoned, and technically controlled. Top of the range lacquer,

giving always an exquisite finish that lasts.

QUALITY


6/34

Kitchens have always been a necessity in Nigerian homes, self-containedand often stuck in a corner of the house, usually adjacent to a dining areawith a swing door in the dividing wall. Dishes were served from trays andguests were never to come into the kitchen of sorts - usually looking as ifit was chanced upon. Our kitchens have never been the heart of our homes,

but with increasing globalization and social change across the strata, theyare now assuming a more important status - especially when merged withthe dining as is becoming commonplace. Only when one paid attentionwould one realize the many things that go on in there: food preparation,eating, entertaining, homework supervision, budgeting and bill payments,and even family meetings as the domestic boardroom. They then take onthe role of living space, relegating the lounge to formal purposes only.

These days there is the need for attractively presented kitchens - criticalwhen they open to living areas and new designs now allow the cok to stand

over a sink watching the big screen while managing a collection of activekids and cook all at the same time. This incorporation of function into leisurespace has resulted in the kitchen as both a personal lifestyle statement anda Mecca for family life.

Some of the trends for the contemporary Nigerian Kitchen are:

+ Walls totally covered up in tiles + Cabinets built up in blockwork+ No extractor hoods + No larders

+ Inefficient design + No hot water supply system


7/34

This is not to say that all hope is lost for existing typical kitchens though, with careful planningand design, they could be remodeled into efficient contemporary places of pride in the home.

Whatever shape our kitchens take, form andfunction are important factors in their delivery.However, it is interesting to note that in theselive at work sleep at home employments,laptops, and multi-tasked cellphonecommunication the key elements of domestic

life are not to be compromised.

Nigerian homeowners usually do not thinkof their kitchen as a space that requiresparticular attention, and usually just get itfinished up like the bathroom walls are tiled,cabinets built up in block work fitted with flimsy

timber doors,and tiled over shabbily ascountertops. Only in the high end homes wouldone see a feeble attempt at providing anefficient space based on holistic design.Features are usually added at the whim of thearchitect or in the case of an elite client, whatis seen in movies, magazines or on trips

abroad form the basis of the finished job .Onrelatively rare occasions, kitchens are orderedfrom Europe and the Americas at eye-poppingprices only to be delivered and not fit thedimensions on site upon installation oftenbecause wrong data was sent to themanufacturer. In fact most kitchens ordered

abroad have to be fitted on-site at installation.

K I T C H E N S

GLOSSUSR


8/34

Against the backdrop, when you buy our kitchen, with your help we would ascertain your

requirements for the kitchen of your dream.Beforehand we would want you to have abasic understanding of contemporary elements concepts and trends regarding the kitchen.

Those all make use of the classic work triangle concept that basically positions the three major kitchen

components (refrigerator, stove and sink) in a triangular pattern.That was determined to be the mostefficient layout in the 1950's, after a research study on kitchen usage. In large kitchens though a centre islandmakes it all the more dramatic. The island creates sub-triangles as such there are more than one basic workfloof processes in the kitchen.

In design, the work triangle is the most essential and this heavily affects the efficiency of procedures in the kitchen.

For the last few decades, most kitchen designs have been based on threestandard layouts: the kitchen, the kitchen and the kitchen.U-shaped L-shaped galley

The work triangle

H b


9/34

The which

is the most commongenerates the heatthat cooks your food

by burning gas.

Gas Hob

Hobs:

Features- this depends on the brand and model of the product. They usually have four burners. Some models have more though

and some even come with wok burnersSome models have battery ignition,some models feature an automatic ignition,where the burner will ignite as you turn the knob. With some other models, you need to press and hold the ignitionbutton as you turn the knob. Some models that have automatic ignition have a feature that will reignite the burnerif it is blown out, and some others have a safety feature where the gas valve is turned off it the flame is blown out.

Convenience

They offer you instant control over theheat level. Because the heat is visible,

and easily controlled

Hob


10/34

The has

heating elements thatconverts electricity

into heat.

Ceramic Hob

Hobs:

Features- They have a slim design, and scratch resistant surfaces, that are easily wiped clean. Some models of ceramic hobs even

come with extendable cooking zones, which are suitable for larger pots. These ceramic hobs are available with either manual ortouch control knobs for convenience.this depends on the brand and model of the product. They usually have four burners. Somemodels have more though.

Convenience

Ceramic hobs are easier to cleanand to keep clean than gas hobs

are, but you will need to clean upany spills as soon as you can tomake sure they don't bake on tothe glass top. Normally, it is bestto wai until the hob has cooledbefore you clean it, but that doesn'tapply to sugary spills, those needto be cleaned up immediately.t

Hobs:


11/34

The

generates heat by aninduction coil that

causes ferromagneticcookware to heat up.

Induction Hob

Hobs:

Features- It's important to note that this type of induction cooking does not work with cookware like glass, aluminum, and moststainless steel. Induction cooking has an edge over the usual gas or electric cooking, because it heats rapidly, improves thermalefficiency, and offers the same controllability as gas cooking. A pot of water can begin to boil at the points where the burner is incontact with the pot in as few as five seconds, and can be reduced to a simmer in as little as a couple of seconds. This time ittakes to boil water will vary though, depending on the power or wattage that is being used. An induction hob costs more to buy,but they use about half the amount of electricity as an electric hob, so it will save money over an electric hob over time.

bout induction cooking.

Induction cooking is considered tobe safer than gas or electric becausethere are no open flames, and the

burner itself is not hot to the touch.The pan becomes hot, but the hobdoes not. These induction hobs areeasy to clean, since they are onelarge flat surface. They also do not

have problems with food getting burntif a pot boils over, because the surfaceitself does not get hot.

Taps:


12/34

Kitchen taps are to be

installed base on the

water supply plumbingsystem. There are,

-Regular taps and-Pressure taps.

Taps:

Features- Faucets offer different finishes: polished brass or nickel, brushed nickel,chrome, stainless steel. Other options andprice ranges include pull-out sprayers, single-levers, double handled. There are mixer taps that allow for mixing hot and cold wateras the case may be, and pullouts that allow the taps to reach any convenient position one could want in the washing area.

Water supply could be gravity fed whenthe rate at which water is drawn from tapsincreases as the elevation of reservoir

rises above the level of the tap.(No water is drawn when they are level)

In pressurized systems, a device is usedto keep the water in pipes feeding taps

under pressure. Water is drawn from tapsat the pressure induced in the system.(Reservoir can be below level of taps)

Sinks:


13/34

Features- There are the drop-in sinks which just sits on the cut rim of the countertop, the underslung or undermount which is hungunder the counter top (rimless) the hole cut in the countertop forms the rim of the sinkbowl. Sinks come in different kinds of materialsThe most common stainless steel, others in old fashioned copper, there are manufacturers producing enamelled cast iron sinks, theceramic and the glass sinks. All these are factors to be considered when choosing a sink for the kitchen.

Kitchen sinks vary inshape, style and form,but classification isbetter function based.

Sinks:

-Size and depth of bowl, either single ordouble bowl, depth of 6in, 8in, 12in or evenunlimited for integral sinks in solid surface

or concrete countertops.

Styles include the regular stainless steelsinkbowl and drainer enameled cast ironsink, or the belfast sink in laboratory style.

Range Ovens:


14/34

These are ovens that

have surface burners,and an oven all in one.

Range Ovens:

Features- There are many different combinations of range ovens. Most new models have a safety feature that will not allow you tounlock and open the oven door until the oven has cooled to a safer temperature. The thermostat can either be traditional (with along thin copper tube that leads into the oven) or electronic, with a sensor about the size of a pencil in the oven. The clock caneither be electronic (digital) or mechanical. An electronic clock will have a digital readout. Mechanical clocks usually have threedials one for the start time, one for the stop time, and one that is just a regular clock. Some models have an electronic key pad,which can be a very convenient feature. Most range ovens also have a light inside the oven.

Many range ovens have a self cleaningfeature, where you lock the oven door,and set the oven to self clean.The temperature inside the oven gets so

high that it burns off any debris inside theoven.

Fan-assisted


15/34

A fan assisted ovenhas heating elementsin the top and bottom

of the oven, and a fanat the back of the oven

to circulate the heat.

Fan-assisted

Ovens:

Features- Fan assisted ovens are available in both gas and electric types. A fan assisted oven is particularly useful when batchbaking, because all the food can be cooked at once, instead of having to swap oven shelves around to ensure that they cook easily

It takes about the same amount of time ittakes to reach the desired temperature aswith a conventional oven.

Fridges:


16/34

The fridge is probablythe most used appliance

in a kitchen.

Fridges:

Features- Most fridges come with an egg and butter storage area, and shelving in the doors for bottles and jars. Some models alsonow have larger storage areas in the doors to accommodate milk containers and soda bottles as well. Fridges with freezercompartments, or a fridge/freezer combos, are better equipped with automatic defrost. This saves the trouble of defrosting.Some also come as side by side, top mounted freezer, or bottom mount freezer.

Fridges come with either wire or glassshelves. Some newer models haveacrylic shelves, which look just like glass.These glass or acrylic shelves hold

temperature better, and they also help tokeep spills contained so that they don'tdrip to lower shelves. Some also havewine racks or bottle holders.

Chest Freezers:


17/34

A dedicated freezer is

a great addition to anykitchen. It's a greatway to get more space

out of the fridge, anda ton of freezer space.

Chest Freezers:

Features- Freezers usually need to be defrosted once per year, just like afridge. Generally, it's not possible to have an automatic defrost in a freezer, so the only option is to manually defrost the freezer.

Some freezers are equipped with a frost free option, which uses a fan to circulate dry air, and ice will only build up on theevaporator. The fan will create slightly higher background noise than a non frost free freezer.

Chest freezers are usually best for largehouseholds wanting to buy and freeze inbulk, however these are usually bestinstalled in garages or utility rooms,since they are rather large.

Upright Freezers:


18/34

A dedicated freezer is

a great addition to anykitchen. It's a great

way to get more space

out of the fridge, anda ton of freezer space.

Upright Freezers:

Features- Some have tubing under each shelf, to help cool things down quicker. These usually have a little less space than chestfreezers, but are more convenient if you will be accessing frozen goods frequently.

Upright freezers are just like a fridge, butthey freeze. They have separate shelves,

and bins on the door usually.

Wine Chillers:


19/34

or wine coolers as the

case may be, is largelya frost-free fridge for

cooling wine, with

shelves designed tohold bottles.

Wine Chillers:

Features- Sthese appliances have features similar to those of the fridge, except that some come with presets for cooling somegeneral types of wine and various temperature presets.

These are usually designed with kinks intheir shelves so that bottles dont roll when

stored in them. Temperatures can beset so that drinks remain at a certaintemperature. There are small sized chillerswith capacity for a few bottles of drink whilethere are large ones with capacity for

hundreds of bottles.

Hoods:


20/34

arethe most common

and they come in all

shapes and designs.

Overhead hoods

Hoods:

Features- Most hoods are the regular overhead type exposed to view and come mainly in stainless steel. The main difference is in thesize of the hood and the capacity of the fans. There are overhead hoods that are concealed though mostly inside cabinets above thecooktop and are activated at the push of a button. Others slide out from under the cabinets and are thus activated.Ducting of the hoods could be simply straight up through the roof or through a perimeter wall.

rule of thumb is that more heat requiresmore ventilation.

Some hood designs are such that theyare activated only when neededotherwise they are concealed from view.

Hoods:


21/34

are not so common

and they come in a

variety of designsas well.

Rear-mounted hoods

Hoods:

Features- These rear mounted units could also be exposed or concealed such that they are pulled up when needed or just pop up atthe push of a button. Usually these rear-mounted units are mostly designed for downdraft ducting through the floor slab of the kitchen.

It is not impossible though to duct them conventionally, it might just be a bit cumbersome depending on the design of the unit.

The rule of thumb is the same for allkinds of hoods- more heat requiresmore ventilation.

How the hoods are ducted depend onthe equipment design, house type andowners preference.

Dishwashers:


22/34

Some units exactlymatch cabinets, so it

hardly even looks like

a dishwasher is there.

Dishwashers:

Features- There are units that have hidden controls, to keep the look sleek and smooth. Some sanitation features come with ahigh temperature rinse to sanitize your dishes (until of course you touch them!). Sensors are very popular energy conservation

features. These sensors will adjust the amount of water used, based on the soil level on the dishes. Delay start features areanother great way to save energy, since they allow you to run the dishwasher when power costs are lower. Configuration optionsare great too. Some models have a top drawer for your flatware, and some have two drawers, so that you can wash loadsseparately. Also, the more spray arms the model has, the better.

New technology has brought so manyoptions in dishwashers and sanitationfeatures are becoming very popular.

Microwaves:


23/34

Microwaves come in

nearly every size andcolor imaginable, and

there are dozens of

features to choose.

Microwaves:

Features- There are models available that will allow you to bake and broil in your microwave as well, with convection microwaveovens. One of the most popular options is the GE Advantium. This microwave/convection oven can cook food as much as eight

times faster than a regular oven, without preheating.

There are five basic types of microwaves

available. These are, countertop model,built in, under the cabinet, over the range,and drawer ovens. Countertop modelsare the most common,

Larders:


24/34

Most basically, a larderis a cool place to store

food before use.

Larders:

Features- Its features are exactly the same as for fridges without freezers. Since they are essentially the same thing butjust smaller.

These days, this term refers to a coolingdrawer, or a small, conveniently placedfridge nearer to the food prep area.

modern larder is, basically, a small fridge,

located near the food prep area; so thatone can easily and quickly access theingredients and foods needed to preparemeals. One could also use these lardersto chill wine before dinner.

Countertops:


25/34

arehighly resistant to heat

water and stains, also

offering great visualvariety.

Tiled counter tops

Countertops:

Features- Ceramic tile is categorized in a variety of ways: by finish would be glazed or unglazed, by use would be wall or floor tile,and by size would be pavers or mosaic. About any of the categories can be used for countertops but its safer to use safe grouts

with any choice that is made.

The introduction of the epoxy grout haseliminated the trouble with tile countertops.The grouts are notorious for staining andcracking but the epoxy grout is hard,

flexible and highly stain resistant.

Countertops:


26/34

are monolithic and lasta long time, they are agood choice wherestone is too costly.

Concrete counter tops

p

Features- These countertops are cast from fine grade aggregate, and sand. Reinforcement in form of mesh would suffice.The delicate aspect of these countertops result from the seal that is applied to the concrete to prevent staining from liquids and other

kitchen effluents. The sealant used on the concrete has limited resistance to knife cuts and when the seal is broken by cutting on thecountertop or by scratching with sharp objects the cracks allow water to get to the concrete staining it while the cracks fill with dirtexposing the scratches. With careful use though concrete coutertops will last a long time. These countertops provide a variety ofgraphic possibilities depending on the aggregate, cement, and admixture used to color it.

These countertops are not as rugged asis commonly assumed, they requre somecare and just cant be treated like stone.

Countertops:


27/34

are synthetic materials

made from acrylic,polyester or both.

Solid-surfacecounter tops

p

Features- These solid-surface materials are marketed under a variety of brand names. DuPont made the first solid surface materialwhich is about the most common-Corian. There are a number of competing solid-surface materials- Avonite, Gibraltar and surell.

Solid surface materials are harder than wood but they can be worked with some woodworking tools. The seamlessness of joints givealways a surgical finish to solid-surface countertops.

Solid-Surface countertops are a fine choicebecause they are repairable. They arewaterproof and resist scratches, stainsand heat. Even when the material gets

damaged, it can be repaired easily. Due tothe monolithic nature of the material, thescratches can be sanded out and chips canbe repaired with seam adhesive. Joints inthe material also glue up literally seamless.

Countertops:


28/34

is oneof the finest materials

for countertops.

Stainless steelp

Features- Stainless steel is a fine material for a counter top but fabricators are not so many and the price is a little on the high side.The gauge of the steel is a key factor in the choice as too thin steel will dent easily. Integrals sinks can be welded to the countertops

to give a clean seamless finish all round.

Stainless steel countertops do not stain,will cope fine with heat, and is very easyto clean. This is one of the reasons thathospitals and commercial centres usestainless steel almost exclusively.

Countertops:


29/34

are the prestige choice

in modern kitchens.

Granite countertopsp

Features- Granite countertops come in a wide range of colors and patterns. As no two blocks of granite are exactly the same, choiceis then exhaustive. There are a few general classifications based on color and pattern. These classifications may vary between

suppliers.

Granite is polished stone (igneous rock)and so it easily tolerates heat, doesnt dent,resists scratching and requires really hotoil to cause significant staining. Its polishedsurface is great for cutting, rolling pastry,

and most other cooking tasks.

Cabinets:


30/34

These are the mostvisible elements of the

kitchen and the doors

essentially define itscharacter and style.

Features-BEADED INSET: T he door is set into the cabinet frame.

FLUSH INSET: Is similar to beaded inset. The door is set into the cabinet frame, but there is no bead cut into the frame.REGULAR OVERLAY: The door is set on top of the face frame. This method exposes the frame around each door and drawer head.FULL OVERLAY: The door and drawer heads are placed on top of the cabinet frame and are made large enough to almost cover theentire cabinet frame. Door edges almost touch each other.

he cabinet frame has a bead cut into the edge and t

bout cabinets.

There are basically four types of cabinets,The beaded inset, the flush inset, the

regular overlay, and the full overlay.

TECHNICAL DETAILSTypical of the Frameless Cabinet System. This is our core systemand speciality.


31/34

The doors and drawer faces rest on top of the cabinet frame andare large enough to cover the entire cabinet frame. Edges of

adjacent doors almost touch each other.

Cabinets

TECHNICAL DETAILS

Full Overlay

This is a very hygienic system as it is easy to

clean-There are no barriers to the shelve fronts andso cleaning of the cabinets is easy. It is about theidentity of the contmporary style world over.

About all door styles can be used in this system.

p y

TECHNICAL DETAILSThis is the flagship of the Framed Cabinet System.


32/34

Cabinets

TECHNICAL DETAILS

Inset

This door system is also possible in the frameless

cabinet system- intermediate rails are exposed toform a thin frame in combination with butt end ofthe side walls. Cleaning in this case is as easy asit is in the regular overlay door system.

The cabinet front is framed and doors and drawer faces fit exactlyinto the face frame. Hinges are typically exposed.We excel at this system also.

Frameless Inset

Framed Inset

TECHNICAL DETAILSThis is a variant of the Framed Cabinet System.The cabinet front is framed and doors and drawer faces are largerthan the opening in the face frame so they rest directly on it


33/34

Cabinets

TECHNICAL DETAILS

Regular Overlay

This variant of the framed cabinet system is built with face frames that form the chassis on Which the doors will

be hung. The drawer faces and doors lap over the rail and stile of the face frame. This door system can not beused in the frameless cabinet system as there would be no rim for adjacent doors. The Lipped door systempresents a facade just like the Regular Overlay but is essentially rabbetted at the rim and the rabbet enablesthe door to inset into the face frame while the flange overlays the face frame.

than the opening in the face frame so they rest directly on itproviding a closure like the full overlay.

HOW TO REACH US:


34/34

Please request our product manual by calling any of the numbers below.

No. 373, Agege motor road, by challenge bus stop.Ilupeju Industrial Layout. Behind Smart products Ltd,By Ace Cladding Systems.

[email protected]

Ayo - 23480590074772348034015449

Our staff will gladly visit your home for an estimate,evaluation or chat free of charge.

glossus manual rev1

Documents