Day 085 - 08 Feb 95 - Page 39


     
     1        the manager the following day to verify that things have
     2        been checked the previous day so he can do any tasks that
     3        were not completed.
     4
     5   Q.   Provided it is done the following day, that is acceptable
     6        then?
     7        A.  Yes.  The tasks on the planned maintenance guide within
     8        24 hours; whether they are done or not will not really have
     9        a significant difference.
    10
    11   Q.   Could you turn to appendix 2, please?  Could you just
    12        explain what the figures represent?
    13        A.  The figures in brackets are the temperatures for the
    14        times that should be verified by doing the calibration
    15        check list.  So, for instance, if you were to under
    16        "toasters, temp. 1, regular 1", if you were to check the
    17        temperature of the toaster and insert it within there and
    18        it should have been 400 degrees Fahrenheit, plus or minus
    19        five degrees.
    20
    21   Q.   But where you have got under the "10-1 meat 1" ---
    22        A.  Yes.
    23
    24   Q.   -- a whole set of figures there, what is the difference
    25        between those?
    26        A.  OK.  In the old style grills (which this refers to),
    27        the flat grills, you had gas and electric grills and you
    28        had to check the temperatures at different points within
    29        that surface.  Because of the air flow from the front of
    30        the grill to the back of the grill on the gas grill, you
    31        would have a variation on the surface of the grill.
    32
    33   Q.   On the temperature?
    34        A.  Yes, there would be a variation.  I will just take time
    35        to look at this.  I think that the, if you look down, you
    36        have 325 to 340, 345 to 355, 335 to 355 -- it is a long
    37        time since I have done flat grill, so this is to the best
    38        of my recollection  -- I believe that the top figure was
    39        the temperature that you took in front of the grill, the
    40        middle one was at the centre position and the back at the
    41        back of the grill, because some of those grill surfaces on
    42        gas grills their heat tended to gravitate towards the
    43        back.  And this was done at a specific time.  After the
    44        grill had stabilized, there is a process that you went
    45        through and these were figures that you wanted to ensure
    46        that your grill was working effectively and calibrated
    47        effectively.
    48
    49        We have now moved on from that with electric grills where
    50        it is much simpler and straightforward because you do not 
    51        have to rely on air flows.  The temperature should be the 
    52        same, 350 degrees plus or minus five, wherever you test it 
    53        on the surface
    54
    55   Q.   You would test it now in more than one place on the
    56        surface?
    57        A.  We still do it in three places but the value that you
    58        require does not vary.
    59
    60   Q.   So at that time the lowest temperature allowed on the grill

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