The family of a man electrocuted at Pyengana Holy Cow Cafe has asked a coroner to recommend remote commercial kitchens be fitted with defibrillators.
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A coronial inquest is being held into Guy Clark's death at the cafe on October 20, 2015, with Coroner Simon Cooper hearing the matter in the Launceston Magistrates Court.
Mr Clark, who was the cafe's head chef, went to cut off the water supply to the cafe's coffee machine before it was moved on the day in question, with the machine's water pipe believed to be behind the dishwasher.
The front panel of the washer was disconnected to reach the pipe, exposing its electrical wires. The 56-year-old Scamander man is believed to have been electrocuted after putting his arm inside the panel.
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Mr Clark's son-in-law Andrew Clarke addressed the court on Wednesday after family members were invited to speak.
He said they would like the coroner to recommend all remote commercial kitchens be fitted with defibrillators.
Coroner Cooper said it was a really good point.
"It's something I will certainly think about," he said.
WorkSafe Tasmania senior inspector Paul Kitchener led the investigation into Mr Clark's death.
While giving evidence, Mr Kitchener told the court the cafe's dishwasher didn't have a test tag and that formed part of the inquiry, but he found it didn't need one because it wasn't subjected to a hazardous atmosphere.
Counsel assisting the coroner Phillip Zeeman asked Mr Kitchener if he individually tested the dishwasher for each possibly hazardous element.
Mr Kitchener said he didn't because he assessed the dishwasher and found it was being operated in the conditions it was built to withstand.
Worksafe investigated the incident collaboratively with Tasmania Police and TechSafe Australia.
Mr Kitchener said his preliminary view was there was no breach of workplace safety requirements.
The inquest will continue in Hobart on Friday.