Day 212 - 30 01 96 - Page 29

 
 

                                                                  DAY 212
 
                                                   KIM MOFFATT, Examined:
 
 
 
     1   Q.  "Most crew would not notice as they were inexperienced or
     2        too busy.  He (Mr. Beech) was not trained to understand the
     3        settings.  They all assume Managers will be responsible,
     4        but he noticed problems maybe once a month with burgers
     5        undercooked on one side, following which he would reset two
     6        low pressure clam grills.  It could have been like this for
     7        hours as the undercooking was not obvious until close
     8        examination."
     9
    10        What are the settings on the clam shells?
    11        A.  They have a regular setting, which is on the top part
    12        of the clam, which is actually the gap setting; that is set
    13        for the regular meat, quarter meat.
    14
    15   Q.   Just pause.  I know it is obvious to you, and probably is
    16        to most of us, but you need a wider setting for the
    17        quarterpounders?
    18        A.  Yes.
    19
    20   Q.   Is that because it is thicker?
    21        A.  Yes; and then the bottom settings are set by small
    22        timers.  So you cannot really adjust -- you know, you have
    23        to have them -- they are just set on "regular", if they are
    24        the regular grill; you do not really change, you do not
    25        change them.
    26
    27   Q.   You do not alter those?
    28        A.  No.
    29
    30   Q.   How could it be that a grill was, in whatever sense this
    31        is, not properly set?
    32        A.  I do not think -----
    33
    34   Q.   How could it happen?
    35        A.  It cannot, not really; it just does not happen.
    36
    37   Q.   You have worked on grills, I assume, at some stage or
    38        other?
    39        A.  Yes, I have been there.
    40
    41   Q.   The amount of time for which the burger (whichever kind it
    42        is) is cooked is timed, is it not?
    43        A.  Yes.
    44
    45   Q.   And there is some kind of signal which tells you when the
    46        time is up?
    47        A.  And it rises; the clam rises.
    48
    49   Q.   The clam rises?
    50        A.  Yes.  It is all set to rise. 
    51 
    52   Q.   When you have been cooking burgers, have you been conscious 
    53        that you were undercooking them?
    54        A.  No.
    55
    56   Q.   Does it happen, in your experience?
    57        A.  Unless there is a fault with the equipment, which
    58        happens, you know, very rarely.  But, no, I have
    59        never -----
    60
 
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