On Friday, July 24, 2015 at 6:55:15 AM UTC-4, DanG wrote:
Code requires 2 #5 rebars in footings. I would consider 16" wide for an
8" block wall as minimum. The block should be rebar pinned to the
footing on 4' centers. Hand batched concrete is typically
1portland:3sand:5stone mixture.

On 7/23/2015 1:23 PM, Terry Coombs wrote:
So the time has come to begin on the kitchen ... and the place to start is
obviously at the bottom . I've checked out the web for info on footings for
the "cellar" area , and have a good idea of the width needed to support the
load according to our soil type (packs concrete-hard if you look sideways at
it) but I'm not clear on how thick they need to be . I'll be reinforcing
with 3/8 rebar , and pouring them 12 inches wide . They'll be supporting a
cinder block wall 8 feet tall and they will be the support for the center
section of the 24' double 2x12 main beams . The entire footing will be below
the frost line even allowing for the slope of the land . I'll be using a
1:3:3 mix , done on site . Gotta justify that cement mixer I just ordered
...
I'm thinking 6" should be thick enough , considering they'll be under
block wall and reinforced . But I don't know , and haven't found any info on
how to figure that .


check with your building inspector because its really up to him/

you are getting a building permit?

and dont forget anyunderground sewer lines.

adding square footage might require a main service panel upgrade.

and if theres any other issues the building inspector will be looking for them.

like storm water runoff, around here that can require the installation of dry wells for all downspout drains