Day 197 - 07 Dec 95 - Page 72
1 were occupied by the restaurant?
2 A. The top floor was crew room and that type of thing.
3
4 Q. Where did you do your cola watering?
5 A. In what we call multiplex room.
6
7 Q. You did not do it by low calibration?
8 A. No.
9
10 Q. You did it by pouring water into the tanks?
11 A. That is correct.
12
13 Q. Then 7 on this page says: "Shakes too thick." Do you see
14 that?
15 A. Yes.
16
17 Q. Then turn please to page 39 ----
18
19 MR. JUSTICE BELL: Can I understand, Mr. Rampton, how shakes
20 could be too thick if there is no mixing actually done?
21 I am not talking about watering down, just the mix.
22
23 MR. RAMPTON: You will have to ask the witness, my Lord. I do
24 not know.
25
26 MR. JUSTICE BELL: I will then. How can shakes become too
27 thick?
28 A. The process that the shake mix goes through, it goes
29 into chambers where it is frozen and then the ice
30 particles are actually taken off.
31
32 Q. I understand that, but how does it make it too thick?
33 A. If for any reason the temperature is too high,
34 I cannot remember the reason now, but there were a number
35 of reasons that could mean that when you pulled the mix at
36 the other end it would be too thick, if there was not
37 enough syrup in it to thin it down. There were a number
38 of reasons that would mean that the shake mix at the end
39 would be too thick or too runny. It could be a number of
40 reasons that would do it. I cannot remember what they all
41 were now, but there were a number of options that it could
42 actually be.
43
44 Q. What happens if you use re-run the following day? Did it
45 evaporate a little overnight?
46 A. It does. That is why we would only ever use it at a
47 busy period. Because of the fact that it had been used
48 before you did not want it. It would not actually -- if
49 you put it in first thing in the morning you would not get
50 a good shake first thing in the morning because you needed
51 the raw mix in there, but in a busy period where it would
52 be pumped through very, very quickly, that is why it would
53 be done then.
54
55 Q. Did I understand you to say it was only the re-run which
56 was watered?
57 A. It was he re-run which was watered. Occasionally mix
58 would be added to it as well. Normally it would be the
59 re-run.
60
