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Apr-09-02 15:22 From- T-475 P.08f14 F-999 <br /> �6r30/99 gED 1:: 13 RU r�0ua <br /> Apw(wW(ae d Lv;W1n" Cw4sM w-PMIOAtt <br /> WffK t'heq.s10,1 lA i�W/f hR4S2�Vr.(ohYF839)Ll�vaic,FlishiaN�Oaan <br /> second step of 1 minutes and 70 seconds with the fallowing light intensities: Top Inner and Tap <br /> Older set at 100%, Bottom Inner set at 40%, and Bottom Older set at 95%. - <br /> Each pizza required a c a titrre of Zrninuws r <br /> 20 samnd*---2 minuW for actual mokjng <br /> whip 30 seconds for the knWing and unloading <br /> prods. An errtlre test required 24 p4cas mfith <br /> time toCsrrng 60 minutes. This 24 load test was So <br /> repk*Wd three izmes,for a total of 72 loads <br /> aid total test time of 180 m1mites. The <br /> .. �Mp�prr�rrdbemperirtigpra� s strfGtly —, <br /> folly the ASTM designation F1817-97", <br /> Standard Test Method for tine Performance of 3. <br /> Conveyor warts to ensure process <br /> Figure 4: t3actt PLzca re-qutred a wok time , <br /> repeatability. of 2 mhn tes w secando--2 wbu#"for <br /> actual cooking wbUe 3[1 seconds for the <br /> loaning acrd urgoading proc e33. An entire <br /> test required 2+4 pizxaa with time towing 60 <br /> minutes, <br /> DIRLU T+611199 $ <br />