The time a company has been in business is not necessarily a good thing. In this industry, being behind a dozen years or so is considered a good thing. There are many condensing boilers on the market today and all modulate flame and feature out door reset which will save fuel and increase comfort at once. I would start over in your search. http://www.badgerboilerservice.com/contractor.html As tk03 suggests the boilers look too big for your application. They are only properly sized after a contractor performs a computor-generated heat load analysis. Boiler contractors should not do this for free, but should provide a sample and bid the job for a condensing boiler sized to the load. The indirect should be the same way. I perform heat loads and specify many residential natural gas boilers around the US and Canada and always look for local support and factory trained technicians first. By insisting on a sample of their heat loads you may eliminate 9 of 10 contractors but like a good vinegar it is worth the work. Here is a link that might be useful: Choosing a residential boiler

I'm a scale convert, and am even becoming a metric convert, because my scale does grams, kilograms, ounces and pounds. My King Arthur cookbook gives weights, (as well as volume) but only in pounds and ounces. Well, they'll give a measurement of, say, 1.3 ounces, but my scale breaks down ounces into 0.2 ounces. What am I supposed to do with that .3 ounce? (rhetorical question - I do my best to guess the amount I've placed is somewhere between .2 and .4 ounces, and not fret too much). However, if I'm using a recipe that gives measurements in grams, I'm happy because I know I'll be able to measure that exactly, and one reason I like to bake is I'm anal! lol. I've read the advice, I believe it was in one of my Dorothy Greenspan cookbooks, that one should use the same measuring method that the author of the recipe says to use. When I first started baking, the cookbooks I read all advised to spoon the flour into the cup, then level off. So that's what I've done for years, until the last few years, when everyone started using the fluff, scoop and level method - that is, everyone that doesn't use weight measurements. So, Sapphires, that being said, if you wanted to follow Greenspan's advise, and she's an excellent person to listen to, use the measurement method that the author of the recipe says, if you want the recipe to come out the way it's intended to. Good luck, and have fun! Oh, and what Grainlady said. Scales are useful for lots of things. I've even weighed small postage on it before! Sally

Need to shows us a complete picture of the shower area as well as a scaled floor plan where the "Shower Screen" will be.

What is the height of the doors further down the hallway let's say for a closet? You should be consistent on door heights, but I see no reason to have to place doors on either side to match. That said, I would purchase French doors with matching transom and sidelights to meet your size. Here are three options for French doors, transoms and sidelights. You order the complete unit and the carpenter installs it.