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
