I'm currently in the process of renovating the basement of our house from 1953. In the basement, there is a food cellar that we intend to demolish to better utilize the space. An expert has looked at the drawings and with fairly high confidence said that there is no risk in demolishing the marked walls. However, we haven't had anyone on-site yet to give an assessment.
Some concern arose when I realized that at least one of the walls was incredibly thick (blue marking). But I assume this could just as well be because it is specifically a food cellar? Just removed panel and gypsum, and they are built from lightweight concrete.
The construction of the outer walls is built in 2 layers, the inner of which is lightweight concrete. The cross wall through the house, which is also 90 degrees to the rafters, is also built of lightweight concrete.
What does the collective knowledge here say, how should I proceed?
