Day 168 - 03 Oct 95 - Page 48
1 Q. And the control panel, the manager's control panel, that is
2 in the back office, is it?
3 A. That is in the office, in the back room.
4
5 Q. So a flashing light there may not be seen for hours, it is
6 possible?
7 A. No, but the fact that all, every platen in the store
8 will have opened and the whooshing sound that comes up the
9 stacks would be a bit of a give away as to the RCD.
10
11 Q. But the flashing light in the manager's control panel would
12 not ----
13 A. A flashing light on its own would not be seen, no.
14
15 Q. Right.
16
17 MR. JUSTICE BELL: Just pause again. When I read the statement
18 I did not understand the whooshing sound. Tell me about
19 that?
20 A. The grills are counter weighted so that the top platen
21 is held open at all times. The only way that the top
22 platen can come down and meet the bottom platen is by use
23 of a compressed air cylinder. When you cut the power to
24 the grills you cut the power to the compressor which
25 provides air for that cylinder and so the grills
26 immediately open, all of them, whichever grills are on.
27 You get a whooshing sound of air which is loud enough to,
28 for instance, to make it completely inaudible to speak to
29 somebody in the kitchen for a period of three or four
30 seconds.
31
32 MR. MORRIS: The pneumatic pressure electrical system is
33 separate from the other electrical systems on the grill, is
34 it not?
35 A. It is, but it will take power from this -- all the
36 power comes into the grill at the same point.
37
38 Q. I am going to come onto the chicken vats separately. I am
39 still working in the order it is in your statement. Sorry,
40 just an aside, a separate point completely: The Bath
41 store, you have a hundred and ten people on your books?
42 A. Around a hundred and ten.
43
44 Q. Is it a high volume store?
45 A. It is a medium to high volume store, yes.
46
47 Q. Medium to high volume store. Have you still got these nine
48 patty grills?
49 A. Nine six's, yes.
50
51 Q. Nine six's.
52
53 MR. JUSTICE BELL: What do you mean by nine six's?
54 A. That is, they are referred to now as a "nine six clam"
55 because you are allowed to cook nine pieces of regular meat
56 or six pieces of quarter pounder.
57
58 Q. I see.
59
60 MR. MORRIS: What does the Company say about you cooking 12
