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    39        been superseded.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

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