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
