Pressing Sample Clauses

Pressing. All shirts shall be form pressed. All trousers shall be flat pressed. Following pressing, Contractor shall protect the uniforms from wrinkling during the storage and delivery process. The City may reject any uniforms delivered with wrinkles. Proper Fit: The Contractor must individually measure each City employee to assure the uniforms being supplied will fit properly. Following initial delivery, each employee shall have the opportunity to secure adjustments to make certain his/her personal requirements are being met. During the contract period, if uniforms do not fit properly they will be replaced at no charge to the City. Uniform Samples: Successful Contractor may be required to submit, for City approval, samples of the following items: ONE SHIRT, ONE PAIR OF TROUSERS, ONE CITY SEAL/EMBLEM and other items. Mats and Rags: Standard floor mats and rags are to be laundered and delivered at an agreed upon schedule at designated facilities. Additional Charges: Charges not identified on the pricing sheets of this agreement, such as service charges for specific departments or any other additional charges will not be honored by the City and should be included in unit pricing. ARTICLE NO. OF EMPLOYEES NO. UNITS PER WEEK UNIT PRICE TOTAL PRICE

Pressing. LEAVE IN EXCESS OF ONE LEAVE OF ABSENCE BEREAVEMENTLEAVE PRESSING NECESSITY MEDICAL OR DISABILITY LEAVE MEDICAL CARE LEAVE LEAVE FOR JURY AND COURT WITNESS DUTY Leave FOR OFFICE EDUCATION LEAVE FAILURE TO ARTICLE VACATION LEAVE

Pressing. Tscharke Wines Inert mode HR-WSL Oxidative Reductive Oxidative Reductive

Pressing. Presswork shall be accomplished so that items meet best commercial standards.

Pressing this allows for a continuation of pressing for at maximum 1.5 hours beyond the previously agreed time. This would reduce the official clean up time to 4.5 hours. It is expected that the respective teams will work with support personnel to ensure that this can be effectively completed when required. This contribution is valued at 0.27%;

Pressing. The first two juice lots were made in ‘inert mode’ in which the membrane press was configured to draw in nitrogen gas rather than air as the membrane deflated; the press was also sparged with CO2 gas, prior to and during loading. The other two juice lots were made in ‘aerobic (or normal) mode’ allowing ambient air to be drawn in as the press membrane deflated. Dissolved oxygen (DO) measurements were made using a PME ‘miniDOT’ datalogger temporarily fixed near to the press’s juice channels. This type of device is typically used by hydrographers gathering data from the ocean, rivers or even waste-water lagoons. Handling: After pressing, one of each type of juice (inertly pressed or aerobically pressed) was handled reductively and the other two juices were handled oxidatively. Overall, this resulted in four different treatments, from the four possible combinations of pressing and handling: inert-oxidative, inert-reductive, aerobic-oxidative and aerobic-reductive. Reductive handling was achieved by blanketing the source and receival tanks during transfer or racking operations with either dry ice or an inert gas mixture. This handling regime was continued from the initial filling of the press holding tank until after post-fermentation racking when SO2 was added. The ullage was minimal but the tank headspace was regularly sparged. Conversely, the oxidative handling regime did not involve any use of inert gas until after the post-ferment racking. After post-ferment racking the four treatments were handled identically, with all subsequent operations carried out in a standard reductive manner under inert gas cover. Investigation to assess different O2 concentrations during pressing A commercial-scale trial was carried out to assess the chemical and sensory characterisation of different O2 concentrations only during the pressing stage, with subsequent fermentation under laboratory conditions. Handpicked Pinot Gris grapes were whole-bunch pressed using a ▇▇▇▇▇▇ XPlus 30 Inertys with five different O2 exposure regimes: N2 (99.9%), 5, 10, 15% O2 and air (20.9 % O2). The juice was fermented at laboratory scale (5 L) and subsequently bottled for sensory and chemical analysis. Commercially prepared Chardonnay juice was distributed into 12 x 500 L fermenters and inoculated with active dried yeast. Three aeration treatments were carried out in triplicate with an additional ‘no-treatment’ variant also performed in triplicate. Two timing variants were incorporated into the ex...