Difference between revisions of "Information Systems:Surveillance Cameras"
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| + | The only "surveillance" camera that the I.S. department controls is the D-Link camera located in the Server Room |
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| − | ==Description== |
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| + | [http://serverroomcam.unipharm.local/] |
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| − | This article describes how to be a world class BBQ chef |
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| + | Username admin |
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| − | ==How uniPHARM Uses BQQ== |
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| + | Password visionit |
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| − | We use our BBQ for special occasions and when we are too lazy to bring lunch from home. |
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| + | The purpose of this camera is for after hours motion detection and as a way for I.S. staff to be able to see the server and network racks in the very rare cases when we need DC staff to push a button or swap a tape. Having the camera makes it a little easier to guide someone to the right button. The camera will also let us know where the flames and smoke is when the temperature monitoring device shows a temperature of 100+ degrees. Happy thoughts. The D-Link camera is programmed to send an email when motion is detected between 5PM and 8AM the next morning. During the day there are no alerts when staff are in the Server Room |
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| − | ==Choosing The Best Meats To BBQ== |
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| + | There are many other security cameras in the building that are not controlled by I.S. |
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| − | Really any meat is great on the BBQ, especially cow, pig, chicken, goat, sheep. Whales are too big for the BBQ, don’t try to cook a whale on a BBQ. |
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| + | [[Category: Power, Alarms, and Monitoring]] |
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| − | ==Preperation For The BBQ== |
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| − | |||
| − | Make sure the propane tank is not empty |
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| − | |||
| − | ===Marinades=== |
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| − | [[File:bbqscreenshot-1.jpg]] |
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| − | |||
| − | Choose a nice tomato based BBQ sauce |
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| − | |||
| − | [[File:bbqscreenshot-2.jpg]] |
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| − | |||
| − | Or you can try out a mustard based BBQ sauce |
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| − | |||
| − | ===Spice Rubs=== |
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| − | [[File:bbqscreenshot-3.jpg]] |
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| − | |||
| − | Lots of people prefer a dry spice rub on pork instead of a sauce |
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| − | |||
| − | ===Rotisserie Hardware=== |
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| − | |||
| − | BBQ professionals sometimes use a motorized rotisserie thingy to turn large pieces of meat over the heat. |
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| − | |||
| − | ===Make Sure To Have The Right Spatula=== |
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| − | |||
| − | A long metal spatula works best on the BBQ, the cheap plastic ones get all melty |
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| − | |||
| − | [[File:bbqscreenshot-4.jpg]] |
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| − | |||
| − | A long metal two pronged fork is also very useful as well as tongs for chicken wings |
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| − | |||
| − | ==Temperature Control== |
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| − | |||
| − | Very important to pre-heat the BBQ to as high a temperature as possible before placing meat on the grill. Better to turn down the gas flow as the meat cooks so that it doesn’t burn or dry out. |
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| − | |||
| − | ===Trust The Thermometer=== |
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| − | |||
| − | Here is a copied and pasted screen from Bart on how it controls the company BBQ. |
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| − | WORK WITH DATA IN A FILE Mode . . . . : CHANGE |
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| − | Format . . . . : WSLBHDRBBQ File . . . . : WTHBBQ |
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| − | |||
| − | *RECNBR: 5 |
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| − | Label Type: BBQ |
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| − | Label form: TYPE1A |
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| − | Description: Std-includes SRP, descr at bot |
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| − | Top Mgn: 1 |
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| − | Lft Mgn: 2 |
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| − | Labels Across: 4 |
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| − | Lbls Down: 8 |
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| − | Label Width: 28 |
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| − | Label Length: 11 |
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| − | Col Adj Lbl #: 4 |
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| − | Col Adj Cols: 1- |
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| − | Row Adj Lbl1: 2 |
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| − | Row Adj Lbl2: 6 |
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| − | Row Adj Rows: 1 |
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| − | |||
| − | Top margin |
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| − | |||
| − | * How many grill marks on the steaks |
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| − | Left margin |
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| − | * How many centimetres between each burger |
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| − | Label width |
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| − | |||
| − | * Width of each hot dog, wider the better |
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| − | |||
| − | Label length |
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| − | |||
| − | * Length of each rib bone |
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| − | The next five fields are required if Bart cannot exactly match the dimensions of the BBQ grill a ‘fudge factor’. |
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| − | Column adjustment number |
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| − | * This shows how many flare ups you can have before the chicken wings go black and yucky |
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| − | Column adjustment |
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| − | * Number of dinner guests that go to the ER because the chicken was still very pink and rubbery |
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| − | Row adjustment label number (first) |
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| − | |||
| − | * Row of meat in tube form |
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| − | Row adjustment label number (second) |
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| − | * Row of chicken feet for those weirdos that like chicken feet |
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| − | Row adjustment |
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| − | * Number of rows of people lined up waited for burger buns to warm on the top shelf |
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| − | The BBQ detail file is WSLBDTP in library WEBPRDD. |
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| − | WORK WITH DATA IN A FILE Mode . . . . : CHANGE |
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| − | Format . . . . : WSLBDTR File . . . . : WSLBDTL1 |
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| − | Label Type: SHELF |
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| − | Label form: TYPE1A |
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| − | Line: 6 |
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| − | Column: 1 |
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| − | Field name: SRP |
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| − | Abs Pos 1: 7 |
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| − | Abs Pos 2: 20 |
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| − | Abs Pos 3: 34 |
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| − | Abs Pos 4: 49 |
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| − | Abs Pos 5: |
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| − | Abs Pos 6: |
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| − | Abs Pos 7: |
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| − | Abs Pos 8: |
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| − | Abs Pos 9: |
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| − | Font name: Courier New Spicy Sirachia |
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| − | Font size: 16 |
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| − | Bold: Absolutely |
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| − | This file positions each T-bone on the grill. |
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| − | Line and Column |
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| − | # This meat’s position on each grill |
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| − | # The options are UPC, UWD item #, Pathfinder, size, SRP, description 1, and description 2 |
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| − | # Use this column to position the salmon on the cedar plank |
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| − | # Change the font and size of the meat to spicy and savoury |
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| − | # Bold the meat by adding a colourful vegetable to the dish |
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Latest revision as of 08:44, 23 June 2016
The only "surveillance" camera that the I.S. department controls is the D-Link camera located in the Server Room
Username admin
Password visionit
The purpose of this camera is for after hours motion detection and as a way for I.S. staff to be able to see the server and network racks in the very rare cases when we need DC staff to push a button or swap a tape. Having the camera makes it a little easier to guide someone to the right button. The camera will also let us know where the flames and smoke is when the temperature monitoring device shows a temperature of 100+ degrees. Happy thoughts. The D-Link camera is programmed to send an email when motion is detected between 5PM and 8AM the next morning. During the day there are no alerts when staff are in the Server Room
There are many other security cameras in the building that are not controlled by I.S.