Day 086 - 09 Feb 95 - Page 34
1
2 Q. Up to the temperatures listed there?
3 A. Once -----
4
5 Q. If the calibration check list was filled in correctly then
6 it would be all right to start?
7 A. It would be because for the grill to go up the extra
8 few degrees from 340 to 350 would take very little time.
9 The point in doing these, sorry, was not up to me, sorry.
10
11 MR. JUSTICE BELL: Can you explain to me why the system is such
12 that you do not do the calibration immediately before
13 cooking to make sure that wherever you put it on the plate
14 you are going to get 350 degrees at least? I have read
15 elsewhere that there is advice about which end of the plate
16 you actually cook on because some parts are hotter than
17 others, but why not do your calibration immediately before
18 cooking? Why do it before when it has still got a few more
19 degrees to go?
20 A. We do -----
21
22 Q. Is there a technical reason?
23 A. No, well, that is what we do now. We check before we
24 cook and we have done for a long time. I recollect, this
25 is not a daily check, this, where you have these things in
26 here. This was like, I think it is, a bi-weekly air flow
27 check on the grill.
28
29 MS. STEEL: So this was at the time when there were not daily
30 checks, this one?
31 A. At this time (which I believe was 1990) the checks that
32 we did on finished product were just sight, organoleptic
33 looking at them, and we had not got our documentation
34 systems into place at that moment in time. But the normal
35 calibrations as laid down in the preventative maintenance
36 calendar were conducted. I think we have now dispensed
37 with these grills because we have found more effective and
38 more easily calibrated and checked equipment. This has
39 been superseded.
40
41 MR. JUSTICE BELL: Were there any other checks of the
42 temperature of the snap action gas grill apart from the
43 calibration test? I understand that the calibration test
44 is for the proper air flow but were there, quite regardless
45 of calibration checks which were down twice weekly, checks
46 of the actual plate temperature before cooking started or
47 not?
48 A. I think if I could refer to the perhaps the planned
49 maintenance calendar, it is long time to recollect back.
50
51 Q. Yes, is it there, do you know?
52 A. I think it was in the back of one of my -----
53
54 MS. STEEL: I think it is at appendix 1.
55
56 MR. JUSTICE BELL: The planned maintenance calendar?
57 A. Yes.
58
59 Q. That is just in front of that, I think.
60
