Day 136 - 16 Jun 95 - Page 08

     
     1
     2   Q.   When did Swedecor come on the market?
     3        A.  About four or five years ago.
     4
     5   Q.   Have you got some Swedecor there?
     6        A.  Yes, I have.
     7
     8   Q.   What is the other one, just while we are on it?
     9        A.  This is just an ordinary tile that we invariably now
    10        use in the restaurant areas.
    11
    12   Q.   The customer area?
    13        A.  Yes.
    14
    15   Q.   We need not bother with that.
    16
    17   MR. MORRIS:  Sorry, what colour tile is that?
    18
    19   MR. JUSTICE BELL:  It is the tile which was used in the
    20        restaurant area itself, the customer area.
    21
    22   MR. MORRIS:  To save time, if we could have a look at it?  Has
    23        it got a name?
    24
    25   THE WITNESS:  It is -- the technical term for it is a fully
    26        vitrified tile and there are, may be, about 10 different
    27        manufacturers all over Europe that makes the same tile --
    28        different colours, obviously.
    29
    30   MR. RAMPTON:  The Swedecor tile, is that the last one you have
    31        there?
    32        A.  Yes.
    33
    34   Q.   What is that made of?
    35        A.  It is quarry, but it has carbohandrum inside the tile
    36        which is a material that gives excellent non-slip
    37        properties.
    38
    39   Q.   Does that go all the way through the tile?
    40        A.  Yes, it does.
    41
    42   Q.   So, as it were, its non-slip properties are retained?
    43        A.  Yes, it is.
    44
    45   Q.   Is that right?
    46        A.  Yes.
    47
    48   Q.   That is the one that, I think you said, is roughly £17 a
    49        square metre more expensive to buy and lay than the Altro
    50        one? 
    51        A.  That is correct. 
    52 
    53   Q.   Just one final thing, Mr. Brown:  When those tiles, like
    54        the Swedecor tiles or the material such as Altro is or was
    55        put down in the kitchen area of a restaurant, would they be
    56        put down over the whole area or not?
    57        A.  No, they would be put down invariably in front of the
    58        griddle areas, the fryers, the wash up areas, any areas
    59        where there is a potential danger if a crew member slips on
    60        to an adjacent piece of equipment.