Day 085 - 08 Feb 95 - Page 50


     
     1        period?
     2        A.  I think it is specified that we put a guide between 11
     3        and 2 or 11 and 3; 11 and 2 I think it is.
     4
     5   Q.   What would a store do if the calibration checks indicated
     6        that the equipment was not working all right?
     7        A.  The calibration checks?  They would adjust the
     8        equipment so the calibration was OK.  So if you are talking
     9        about they were checking the equipment to see it was
    10        cooking at the right temperature, they would recalibrate
    11        it.  So that would be that an indicator says 350 degrees
    12        but on checking the grill surface or the fact it would say
    13        360.  They can recalibrate so that the reading of the
    14        surface or of the fat is exactly the same as the reading on
    15        the front of the equipment.
    16
    17   Q.   Is that something that ever happens?
    18        A.  It happens infrequently.  It happens much less on the
    19        later equipment.  On the older equipment there used to be
    20        dials which could maybe shift a little bit.  Now we have
    21        computerised it is much less of a problem.
    22
    23   Q.   So it used to be more of a problem, I do not know, three or
    24        four years ago?
    25        A.  It was never a major problem.
    26
    27   Q.   But it was more of a problem then?
    28        A.  You would see it more often. The dial is not as
    29        reliable as a computer read-out.  So as technology changes
    30        we try to improve our equipment along with it.
    31
    32   Q.   How often did used to happen then?
    33        A.  Extremely infrequently.
    34
    35   MR. JUSTICE BELL:  But that is the whole point of calibration?
    36        A. To check to see whether it does go out.
    37
    38   Q.   So that you can see that the reading on the front of the
    39        grill, as you are saying, accurately reflects the reading
    40        on the appropriate part of the grill and that the other
    41        part of grills are in the proportion they should be to
    42        that?
    43        A.  That is right.  The grills and the fries are made to
    44        our specifications to cook the exact products that we want
    45        on them, so they are tailored to match up and they are
    46        tailored so that we can calibrate them correctly.  It is a
    47        verification.  It would not be normal practice to go along
    48        and check the calibration and find that you have to alter
    49        it.  It would happen on occasion; maybe somebody had
    50        knocked a dial, maybe a screw would have broken, but it was 
    51        not common practice.  You would pick that up.  That is the 
    52        whole point of the checks, to make sure your equipment is 
    53        functioning.
    54
    55   Q.   It is not just he equipment is functioning; it is that and
    56        that the dial is accurately reflecting, which is part of
    57        the function?
    58        A.  Yes.
    59
    60   MS. STEEL:  Because if it slipped and it was incorrect and the

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