Day 086 - 09 Feb 95 - Page 36


     
     1        was at 350 degrees.  So that is actually calibrating it
     2        rather than checking the dials which we done, would have
     3        been done on a shift by shift basis.  That has not changed
     4        either; we still do the calibration check as per this
     5        calendar twice per month to check the calibration of the
     6        grill is correct.
     7
     8   Q.   But you do not know where we can find the calibration where
     9        you actually check the temperature?
    10        A.  I can -- I do not know if you have it here but maybe
    11        you could refer to the planned maintenance cards or planned
    12        maintenance cards for that type of grill?
    13
    14   Q.   We will do that then.
    15
    16   MR. JUSTICE BELL:  Have you another topic and then perhaps we
    17        could see about that?   Can you just look in C, page 170?
    18        A.  Yes.
    19
    20   Q.   Is it that sort of thing or not?
    21        A.  No.  What I was -- since we do not have any gas grills
    22        in the system, we do not have to do the check any further.
    23        What I was referring to was to try to clarify the process
    24        any further, was that on the planned maintenance calendar
    25        each check refers to a card.  So, if we could find the old
    26        card 11, then that would detail and clarify what each check
    27        referred to.
    28
    29   Q.   Leave it there for the moment.  It would have to be the
    30        specific card which was in use at that time in restaurants
    31        which were using the old gas ---
    32        A.  That is correct.
    33
    34   Q.   -- stove or plate?
    35        A.  Yes.
    36
    37   Q.   You would have to be quite specific about the card in order
    38        to get useful information on it?
    39        A.  Yes, we would have to get that one.  But, as with all
    40        the equipment, it was again a custom made piece of
    41        equipment for us, and those procedures were established to
    42        verify that it was working to that level of performance.
    43
    44   MS. STEEL:   At any rate, these grills have been done away with
    45        now so that you have an easier system for people to follow?
    46        A.  I think that they were just retired after their useful
    47        life.  A grill would have between eight and 10 years on it,
    48        and then would need to be replaced.  They have just been
    49        replaced as they came to the end of their life.  During
    50        that period of time the model in technologies have come 
    51        forward and we have found that electric grills and 
    52        clamshell grills have a lot of benefits for us.  So, they 
    53        were just phased out over time.
    54
    55   Q.   Clamshell grills, the bringing in of them, was speeded up,
    56        was it not, after the Preston incident?
    57        A.  I think we saw something yesterday that suggested that
    58        it was.
    59
    60   Q.   Yes.  But easier to use?

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