The foodservice and catering industry glossary

Absolute Pressure

The sum of the gauge pressure plus atmospheric pressure, which is 14.7 PSI at sea level.

Acid

A substance with a pH below 7.0. Includes acidic substances such as lemons (pH 2.4 and mayonnaise (pH 3.0).

Aerobic

Requiring the presence of air or free oxygen for life; pertaining to or caused by the presence of oxygen.

Air Balancing

The testing, adjusting, and balancing of commercial air conditioning and ventilation systems which includes the exhaust system of foodservice operations. This balancing is to assure that the proper amount of air in temperature, flow rate, and volume is in accordance with the needs of the occupants and equipment within the room.

Air Gap

An air space separating a water supply outlet from any potentially contaminated source.

Air Make-up

A mechanical means for supplying air into a space to replace air that has been exhausted (as by an exhaust fan), burned during combustion of fuel, or otherwise depleted.

Air Pots

A portable vacuum insulated hot drinks dispenser with a glass or stainless steel internal liner. Airpots can be filled with a hot beverage such as tea and coffee and used to keep a drink warm for hours.

Air Purifiers

A device which removes contaminants from the air in a room to improve indoor air quality.

Air Return

In HVAC (heating, ventilation, and air conditioning), air which is withdrawn from a room or space to be reprocessed by an air conditioner and re-circulated back into the room or space. Also called, “re-circulated air.”

Allowable Working Pressure

Maximum gauge pressure permissible in a steam-jacketed kettle jacket after testing and approval by an authorized authority.

Anaerobic

The absence of oxygen.

Asisakiasis

A food borne infection caused by a parasite known as anisakis simplex.

Atmospheric Pressure Pressure

Pressure exerted by the weight of the atmosphere, equal to 14.7 PSI at sea level.

Automatic Blowdown

Process by which boilers or steam generators automatically drain water (blowdown) when equipment is turned off. Draining the boiler/steam generator after each use reduces (but doesn’t eliminate) sediment build up.

Bacillus Cereus

A spore forming bacteria that causes Bacillus Cereus Gastroenteritis as a food borne intoxication or toxin-mediated infection.

Back Bar Equipment

Appliances and fixtures necessary for a properly functioning bar, e.g. refrigeration, ice makers and glass washers.

Back Pressure

Pressure generated by expansion in the condensate return line, forcing water back towards the steam-jacketed kettle.

Backflow

The unwanted reverse flow of contaminants through a cross connection into a potable water system.

Bacteria

Tiny, one-celled microorganisms found in the environment. Bacteria multiply rapidly in food under the right conditions, and some bacteria can cause food borne illness.

Bacterial Infection

A bacterial infection results when the victim swallows the actual bacteria which sets up an infection in the gastrointestinal tract.

Bain Marie

Sink-like depression in a table top or in a cabinet with a water bath heated by steam, gas, or electricity into which containers of food are placed to keep foods heated. Often used by chefs as a double boiler.

Bain Maries

A pan of hot water in which a cooking container is placed for slow cooking.

Bain-marie, pasta cooker and self-service elements – recommissioning

Open water supply valves and fill tanks before any switch on (failure to follow this instruction might damage the tank).

Electrical heated equipment: set the power/temperature at minimum for at least one hour to prevent damage to electric heating elements, due to possible accumulated humidity.

Bake Oven

A chamber or enclosed compartment which is used to bake, heat, or roast food by dry heat for prolonger periods of time in the preparation of breads, cakes, pies, tarts, cookies, etc. It is often also used in preparing other baked dishes such as baked potatoes, beans, lasagna, etc. It may be heated by gas, electricity or a solid fuel like wood or coal.

Baker’s Table

Table whose top is typically wood and has 4- to 6-inch-high (100 to 150mm) curbing along the rear and sides to minimize spillage of flour onto the floor during preparation. Often furnished with mobile or tilt-out ingredient bins under the top.

Balers and Shredders

A baler condenses waste down into a tidy bale, then binds it to keep it in shape. Shredders cut materials into small pieces to minimise waste – these can be for a variety of uses including food.

Bandsaws

A tool for cutting and preparing meat.

Bar Counters And Tops

Furniture where the bar tender serves customers which divides the buyers and sellers space.

Bar Sundries (Cocktail Shakers, Ice Pails, Wine Coolers and Stands)

Small equipment to ensure the smooth running of a bar.

Barbeque Grill

A live charcoal or gas-fired open-hearth horizontal grill having spits set across the top of the unit most of the time or sometimes having rotisserie-type drive mechanism along the front working side.

Barbeques

A device that cooks food by applying heat from below. The barbecue can be gas-fuelled, charcoal, or electric.

Base

A substance with a pH above 7.0.

Batch Freezers

A piece of equipment used in the commercial production of frozen desserts such as gelato, sorbet, ice cream, custard and sherbet.

Battery (i.e., Cooking Battery)

A line of adjacent or abutted equipment primarily used in reference to cooking equipment.

Bean To Cup Machines

A coffee maker that will grind the beans, heat the water and dispense fresh coffee at the touch of a button.

Bespoke Manufacture

The production of equipment to an exact specification.

Bespoke Ranges

A kitchen appliance designed to an exact specification with the purpose of cooking food which relies on the application of direct heat for the cooking process and may also contain an oven, used for baking.

Biodegradable material

Capable of being broken down under the action of micro-organism into carbon dioxide, water, and bio-mass.

Biological hazard

Exposure to food by disease-causing microorganisms or toxins that are found in some plants and fish.

Blanch

To (partially) cook raw ingredients in boiling water briefly.

Blast Chiller

A refrigeration unit with forced circulating air capable of reducing the temperature of hot foods within two hours, from cooking temperature to below 40 degrees F.

Blast Freezer

A freezer unit with forced circulating air capable of reducing the temperature of hot food within 1 1/2 hours from cooking temperature to 22 degrees C.

Blenders

An electric mixing machine used in food preparation for liquidizing, chopping, or pureeing.

Boil

To heat liquid to its boiling point, until bubbles break the surface.To cook food in a boiling liquid.

Boiler

Steam generating equipment, either self-contained within a piece of steam cooking equipment or remotely located. Commonly used in steam cooking equipment in place of “generator,” which typically refers to a smaller, non-pressure steam system.

Boiler Horsepower

One boiler horsepower equals 33,475 BTUs/hr. and represents the amount of heat energy required to evaporate or convert 34.5 pounds of 212° water per hour into dry steam.

Boilers, precision brewers, hot water dispensers – recommissioning

Connect the appliance to water supply. Turn on the water supply.

Connect the appliance to the power. Turn unit power on.

Boiling Pans

A gas or electric device used for boiling foodstuffs and liquids in large quantities.

Boiling pans – recommissioning

Thoroughly clean the pan. If the pan was not properly prepared before shutdown, it will require a thorough cleaning/degreasing.

Check the drain tap functionality: re-grease if sticky.

Fill the vessel with water, then fierce boil and drain.

Check for any water leakage from underneath the pan. If there is leakage, call your service engineer.

Boiling Tables

A piece of equipment on legs with a number of burners on top for boiling large quantities of foodstuffs and liquids.

Boiling Tops

A piece of equipment either on a floor stand or as a counter top unit with a four or six burner configuration, available in natural and LPG gas or electric powered.

Bottle Cooling Systems and Shelves

A piece of equipment used for storing and cooling bottles of drink such as wine.

Botulism

A sometimes fatal and paralytic disease of the nervous system acquired from ingesting spoiled foods in which botulin is present, especially improperly canned or marinated foods. Bacteria can be found in soil as well as canned foods with low acid content.

Braise

To cook food in a small amount of liquid, at low heat, for a long period of time, typically covered. Sometimes food is first browned in fat or edible oils. Slow cooking tenderises meats. Wine, stocks or water is typically added as braising liquid.

Braising Pans

A cooking pan used for browning meat as well as simmering the meat with liquids and vegetables.

Bratt Pans

A large receptacle typically used for braising, searing, shallow frying and general cooking of large quantities of food.

Bread and Roll Equipment

Devices used in the production of bakery products, which includes automatic divider/rounders, volumetric dividers, moulders, intermediate proofers, and panning systems.

Breading Machines

A device which applies breadcrumbs or other types of breading to food that has already been battered.

British Thermal Unit (BTU)

A unit of heat measurement. One BTU is the amount of heat required to raise one pound of water one degree Fahrenheit. It is usually expressed relative to a period of time; for example, 1,000 BTUs per hour (abbreviated 1,000 BTUH). Some conversion factors are as follows: One Ton of Refrigeration = 12,000 BTUH. One Horsepower Hour = 2,544 BTUH. One Kilowatt Hour = 3,413 BTU. One person seated at rest = 330 BTUH (average).

Broil

To cook food directly above or below a high heat source.

BTU

A unit of energy measure called a British thermal unit. One BTU of heat will raise one pound of water 1°F.

Bucket Trap

A mechanical steam trap that operates according to the difference in density between water and steam. Used with direct steam heated steam-jacketed kettles. It keeps the steam in the jacket while allowing the condensate water to flow out.

Buckets and Vessels

A watertight, vertical cylinder or truncated cone or square, with an open top and a flat bottom, attached to a semicircular carrying handle called the bail.

Building Code

Published regulations and ordinances controlling design, construction, quality of materials, use and occupancy, location and maintenance of buildings and structures within the area for which the code has been legally adopted.

Its purpose is to establish minimum standards for health, safety, property, and public welfare. In addition to specifying allowable design stresses for various materials, minimum design loads (such as wind and seismic), and minimum construction standards, they specify exiting and fire protection requirements.

Burger Presses

A kitchen utensil designed to create meat patties that are consistent in shape, size and weight.

Buying Groups

A group of business entities with similar product needs who bind together to leverage their combined purchasing volume to achieve lower pricing.

CADD

Computer Aided Design and Development.

Cafetieres

A coffee pot containing a plunger made of fine mesh with which the grounds are pushed to the bottom when the coffee is ready to be poured. Also known as a French Press.

Campylobacter Jejuni

Non-spore producing bacteria that causes food borne infection known as Campylobacteriosis.

Cantilevered Installation

Equipment supported by in-wall carriers, with no legs.

Capillary Thermostats

A regulator that uses expanding liquid to open or close contacts in response to temperature changes.

Cappuccino Machines

A device that delivers an espresso shot, an equal volume of steamed milk, and an equal volume of frothed milk to make a cappuccino drink.

Caramelise

To heat sugar until it liquefies and becomes a clear to dark brown caramel syrup. Foods with natural sugars can be caramelised or browned by sautéing, roasting or grilling.

Carbon Footprint

The total amount of greenhouse gases produced to directly and indirectly support human activities, usually expressed in equivalent tons of carbon dioxide (CO2). Your carbon footprint is the sum of all emissions of CO2 (carbon dioxide), which were induced by your activities in a given time frame. Usually a carbon footprint is calculated for the time period of a year. Kyoto Agreement requires reporting a carbon footprint.

Carveries

A buffet or restaurant where cooked joints are displayed and carved as required in front of customers.

Carving Equipment

Equipment used in the process of cutting portions of meat, for example a carving knife or meat-slicing machine.

Catering Wireware and Baskets

Items made from stainless steel for example, utensil holders, condiment holders, spaghetti baskets, chip shovels and pea ladles.

Central Production Unit

Single production area where foods are prepared and transported to multiple service areas that may or may not be in the same building.

CFSP (Certified Food Service Professional)

CFSP (Certified Food Service Professional) is the industry specific professional qualification for the UK foodservice industry. It has been introduced under the auspices of FEA (Foodservice Equipment Association) which is already an established and highly regarded body within the industry. FEA’s objective is to help improve the levels of professionalism in the sector by creating a universally recognised and respected industry ‘standard’ for knowledge and experience.

Chafing Dishes

A cooking pot with an outer pan of hot water, used for keeping food warm.

Char Grills

A gas or electric appliance that cooks burgers, steaks, chicken and vegetables delivering that distinctive flame-grilled appearance and ‘char’.

Chase Mount

Equipment mounted to a chaseway and supported by legs.

Chaseway

Typically a stainless steel back wall structure within which the utilities for a utility distribution system (UDS) are located.

Check Valve or Non Return Valve

A mechanical valve designed to allow steam or water to travel in one direction only.

Cheese Graters

A kitchen utensil used to grate cheese into fine pieces.

Cheese Melters

An toaster-like appliance that is powered by direct flame or electricity which allow finishing touches to be put on dishes, especially those topped with shredded cheese.

Chest Freezers

A piece of equipment used for freezing and storing food which is typically shaped like a large box or chest with a hinged lid that opens upward.

Chip and Vegetable Cutters

A device for automatically cutting potatoes and vegetables with uniformity.

Clarify

To remove sediment from a cloudy liquid.

Classic Glass & Dishwashing Systems Ltd

A commercial warewashing machine built to quickly and efficiently wash and rinse large quantities of glassware.

Clean Steam

Steam containing no chemical contaminants or other non-potable elements. Clean steam is essential for direct contact steam cooking.

Clear Communication

An ETA, status of repair, next step to follow, define if warranty or not, warranty, labor rate, overtime, estimate if requested along with recommendation by/to any appropriate party.

Cocktail Shakers And Accessories

A device used to mix beverages (usually alcoholic) by shaking, and utensils for creating cocktails at the bar such as sticks, straws and decorations.

Coffee Dispensers

A machine that dispenses hot coffee.

Coffee Grinders

A manual or electric device used to grind coffee beans.

Cold Pan

Insulated depressed pan set into a table or counter top; provided with waste outlet; may be refrigerated with crushed ice, refrigeration coil fastened to the underside of the lining, or a cold plate. A perforated false bottom is provided when ice is used. The use of a cold pan for cooling bottles is fine; use of a cold pan for food is not recommended. For food refrigeration, see Display Refrigeration.

Cold Room Shelving

Modular racking used in walk-in fridges and freezers.

Cold Rooms

A room where the temperature can be adjusted, usually used to store large amounts of food.

Cold Rooms – recommissioning

Re-clean coldroom interior and shelving (including door gaskets)

Re-t strip curtain(s)

Where fitted, ask a competent person to check and replace power failure battery

Ensure coldroom door(s) safety release is still working correctly

Turn on only when the above steps have been taken (refer to businesses facilities manager or supervisor for authorisation, where needed)

Check that the ‘person trapped alarm’ operates (where fitted)

Stay and monitor the coldroom operation to make sure it pulls down to temperature and no problems become evident

It is recommended that the coldroom installation is serviced by a competent refrigeration contractor.

Cold Water Cooling

Process of circulating cold water through a steam kettle jacket to rapidly remove heat from product. Only available on direct steam heated models, cold water cooling requires special piping, valve hardware and controls.

Combi ovens – recommissioning

Ensure that water filters or other water treatment systems are connected and working. Appliances should be fully cleaned and sanitised then put on to either a cleaning cycle or on a steam cycle.

Where appliances have internal systems for cleaning and descaling, then these cycles should be run before first use.

Door seals should be checked for leaks or damage.

Any hoses/hand showers should be left running for a period of time to flush through the hose and connections.

If the oven was not properly prepared for shutdown, or if the door was left completely shut, first clean the cavity. If your unit uses a liquid cleaning chemical, the condition of the detergent and rinse aid pumps have to be checked by a specialist engineer.

Combi-Ovens

An oven that cooks food by dry, indirect air and/or convection.

Combi-Steamer

An oven that cooks food by dry, indirect air, convection and/or steam heat.

Compostable

Products that are designed to degrade in the composting process.

Condensate – Condensation

Process of steam changing back to its liquid water state, as it cools.

Condensate Ring

Lip on a kettle and braising pan cover that diverts condensing condensate back into the kettle or pan body.This feature or option reduces water dripping on the floor.

Condense Canopies

A ventilation system installed over commercial kitchen equipment that produces a lot of steam, such as dishwashers, sinks, boilers and steaming ovens.

Condiment Sets

A small stand of metal, ceramic, or glass which holds containers for condiments including salt and pepper shakers, bottles of vinegar and olive oil.

Conduction

Transfer of heat from molecule to molecule by direct contact, e.g., food cooked directly on a grill surface.

Confectionery and Patisserie Equipment

Devices to aid in the creation and production of cakes, biscuits, chocolate and confectionery.

Containers

A vessel used to hold food made out of either plastic, glass, stainless steel, ceramic or acrylic.

Convection

The system in which fluid, gas or liquid delivers heat to or receives heat from a source by flowing over that source, e.g., food baked by hot air forced over it by a blower.

Convection Oven

Gas- or electric-heated. Heat is circulated through the oven interior with fan or blower system. Interior may be equipped with racks or shelves. Ovens may be stacked or set on stand. Oven bottom may be part of the platform of a mobile basket rack cart.

Conveyor Oven

The oven is set at one temperature and one or more belt(s) are moving and timed so that the desired product is baked consistently each and every time. Most of the time, a conveyor oven has a small door to put some products on the belt for half of the way.

Conveyor Toasters

A rotary toaster that uses a conveyor belt to pull bread past powerful elements to ensure consistently cooked toast.

Conveyors and Wash Up Systems

A piece of equipment which conveys used crockery and cutlery to the dishwash area.

Cook Chill and Cook Freeze

A controlled system of advanced food preparation which involves the full cooking of food, followed by rapid chilling or freezing and storage at controlled temperatures.

Cook-Chill

The process of fully or partially cooking food then rapidly chilling it from the cooking temperature to below 40 F. degrees (5 C. degrees) in two hours or less.

Cooker and Kettle, Combination

One or more steam jacketed kettles (also called Boiling Pans) with one or more fry pans mounted in top of single cabinet base or tops of adjoining cabinet bases. Jacketed kettle may be for direct steam operation, or provided with steam coil, gas- or electric-, direct or indirect heating. May or may not have a cooling system and/or a vertical spinner.

Cooker/Mixer

Direct steam-, gas-, or electric-steam jacketed kettle, with hinged or removable agitator mounted to supporting frame or brackets.

Cook-Hold Oven

An oven for slow cooking (also called a Low Temperature Cooker), which reduces shrinkage (and loss of net weight) and improves flavor by removing less moisture. After the cooking process, the food will be held at temperature and quality level for several hours.

Cooking surfaces: grill, griddle, simmer plate, ceramic hob, braising pan – recommissioning

Electrical heated equipment: set the power/temperature at the minimum for at least one hour to prevent damage to electric heating elements, due to possible accumulated humidity.

In case surfaces were not properly cleaned when stopping activities, first carry out a thorough cleaning, as per the manufacturer’s guidelines.

Cooking surfaces do not need sanitisation with chemical agents as the working temperatures provide the same effect. Before cooking for the first time, heat up at max power for some minutes.

On direct cooking surfaces, renovate the vegetable oil coating.

Cookware

Pots, pans, or dishes in which food can be cooked.

Cooling Displays

A refrigerated cabinet for displaying food.

Covers (Plate and Dish)

Also known as a ‘cloche’, and used for covering plated food.

Cream Whippers

Sealed canisters which use pressurized gas to aerate cream quickly.

Crepe Machines

A cooking device used to make crepes, galettes, pancakes, blinis or tortillas.

Cross Connections

A physical link through which contaminants from drains, sewers, or water can enter a potable water supply.

Cross Contamination

The physical movement or transfer of harmful bacteria from one person, object or place to another. Cross contamination is a key factor in food borne illness (food poisoning), and it has four common sources: food, people, equipment, and work surfaces.

Cupboards

A piece of furniture used to store kitchen equipment.

Cutlery

Knives, forks, and spoons used for eating or serving food.

Cutlery Dispensers

A small appliance used to hold and distribute cutlery, usually in a self-service situation.

Cutlery Retriever

A piece of equipment designed with a strong magnetic bar to keep cutlery from falling into the rubbish.

Dealer

A company that is a dealer of food service equipment and or supplies that takes title to the merchandise; performs value added functions such as warehousing, showroom display, advertising, professional and knowledgeable salespersons, delivery, design, extends credit and equipment set-up and demonstration.

The majority of the dealer’s sales volume is dedicated primarily to food service equipment and supplies and they develop business to the end user. The customers of the dealer include independent and chain restaurants plus institutions that offer food service (for example: schools, prisons, hospitals, military). Dealers purchase primarily from manufacturers and their agents representing them.

Decanter

A vessel that is used to hold the decantation of a liquid (such as wine) which may contain sediment.

Deck Oven

A series of chambers or enclosed compartments, usually stacked, which is used to bake, heat or roast food by dry heat for prolonged periods of time. It may be fueled by gas, electricity or a solid fuel like wood or coal. The name comes from the way items are placed upon the “deck” or bottom of the oven compartment.

Deep Fat Fryers

A kitchen appliance used for deep frying – a method of cooking by which food is submerged into oil at high heat, typically between temperatures of 350 °F and 375 °F.

Deglaze

To remove browned bits of food from the bottom of a pan after sautéing. After removing excess grease, a small amount of liquid is heated with the cooking juices and stirred to remove and integrate those brown bits.

Demand Controlled Kitchen Ventilation Systems (DCKV)

DCKV uses advanced sensors and variable-frequency drives to detect temperature levels, vapour and smoke, adjusting the airflow to respond to real-time energy needs. This reduces energy use and saves money.

Demonstration

The specific act of a trained professional showing the operator and/owner how to use a particular piece of culinary equipment. This demonstration should include operations, application as well as cleaning and maintenance. All actions within the

demonstration should be referenced in the operator manual as prepared by the manufacturer of said piece of equipment.

Detergent Dispenser

Device mounted on a wall or on a dishwasher or sink for dispensing liquid detergent or mixture of powdered detergent and water into the wash tank of the unit. Some units are equipped with a control device, electrically operated and/or computer controlled, to detect detergent strength in tank.

Detergents Dispensers

Part of the dishwasher which dispenses detergent in the correct doses.

Dicing Machine

Bench-mounted hand- or motor-driven two-operation machine that first forces food through a grid network of knives in a square pattern and then slices the food the same length as the side of the square. Also called Dicing Attachment or Cubing Machine.

Dicing Machines

A device that cuts food into small blocks or dice.

Direct Steam Appliance

Any appliance that uses steam generated from other sources, such as a central stream line or another appliance’s boiler.

Direct Operating Subsidy

Currency paid to offset the difference between foodservice sales and expenses.

Direct Steam Cooking

The cooking method performed by compartment steamers. Steam makes direct contact with food, thereby directly transferring its heat to the food.

Dish Warmers

A piece of equipment used to keep dishes warm – usually in a stack which is spring loaded, so that the stack moves up when the top dish is removed.

Dishwash Tables

Stainless steel tables which enables the water to drain back into the dishwasher called the inlet & the outlet tables. One is used as the soiled table & the other as the clean table.

Dishwasher

Dishwashers hygienically wash dishes. Machines range from compact under counter units through passthrough or hood type models up to large multi-tank conveyor systems.

Dishwashers – recommissioning

Wipe down the interior and exterior of the machine.

Take out wash arms and filters, rinse them and then refit in machine.

Top-up chemicals or reconnect lances. Fill water softener with salt if required. Turn on water and electrical supplies.

Turn on the machine and allow to fill.

Dispense Machines

An automatic machine or container which is designed to release a specific amount of liquid.

Dispenser

Unit for storage and dispensing of beverages, condiments, food, and ware. May be insulated and refrigerated or heated. May be provided with self-leveling device. May be counter- or floor-mounted, stationary or mobile.

Dividends

Amounts distributed to the holders of equity interests in the company.

Dough Mixers

An appliance used for mixing large quantities of dough.

Doughnut Equipment

Devices used in the production of doughnuts, which includes bakery mixers, doughnut fryers, proofers, icers, glazers, sugar coaters, depositors, cutters and ovens.

Down Time

The time lapse between the moment of piece of equipment is reported by the end user to the Service Company as non-operational with a request for service to remedy the situation and the time the piece of equipment will be back in service as per the OEM specifications. For statistical purpose this time will be measured with the exclusion the delays created by the decision process of quotes once provided to the end users.

Drawers

Usually found in a base unit, a drawer is a piece of furniture which pulls out and is used to store small equipment.

Dredge

To lightly coat food that will be fried with flour, breadcrumbs or cornmeal.

A holder that keeps cups tidy and easy accessible.

Drink Mixers

Drinking Fountains

Designed to provide drinking water. It consists of a basin with either continuously running water or a tap. The drinker bends down to the stream of water and swallows water directly from the stream.

Any warming, cooling, cooking, or storage unit that is dropped into an opening in a counter or table top and is fitted with accompanying mounting brackets and sized flange.

Dry Steam

Steam that has been completely evaporated so it contains no droplets of liquid water. Steam is an invisible gas. When you can see steam coming from a tea kettle, it has small water droplets entrained or carried by the gas.

Dry-Heat Cooking

Cooking methods that require hot air or hot fat.

A combination refrigerator-freezer.

A small, mechanically or hand operated elevator-like means of sending food, trash, etc. from floor to floor within an enclosed shaft.

Mobile or stationary solid or louvered platform used to stack cased or bagged goods in a storeroom or walk-in refrigerator or freezer.

Durable Equipment

Permanent pieces of equipment used in preparation, service or storage.

Efficiency

The ratio of energy absorbed by the food, to the total energy supplied to the appliance’s burner or heating elements.

Electrical appliances – recommissioning

Before reconnecting electrical appliances check the supply cables to ensure there has been no damage from rodents.

Any RCDs (Residual Current Device) should be tested prior to any equipment being plugged in and used. If OK, they should then be reconnected to the supply either by plugging them back into the appropriate socket or by switching on the isolator. If there are any signs of damage to cables, these should be replaced by a competent person.

Note: Appliances that have RCD protection, could be subject to nuisance tripping of the RCD protection. This can be caused by slight moisture build during period of inactivity. If this tripping occurs, an engineer should be called to investigate before trying to use the appliance.

Empty Bottle Sensor

Optional part of an automated beverage control unit that relays a signal to the order entry device when a server places a beverage order calling for ingredients that are out of stock.

Emulsion

A mixture of two ordinarily unmixable liquids. Unstable emulsions (such as oil and vinegar) separate when left standing; stable emulsions (like mayonnaise) do not separate.

Equipment

A piece of machinery, usually containing a motor, heating element or compressor, with the specific task of preparation, cooking, refrigerating or cleaning in the foodservice industry.

Equipment and Supplies Dealers

Part of the channels of distribution; role is to provide “added value” to the product/service (i.e. educating end users through internal and external sales forces, providing delivery and equipment installation, providing proper demonstration, etc.).

Equipment Disposal

Asset disposal services for businesses with redundant or unwanted catering equipment.

Escheria Coli (E Coli)

Non-spore producing bacteria that causes a toxin mediated infection known as Enterohemorrhegic (EHEC).

Espresso Machine

A coffee brewing system that forces hot water through finely ground coffee at high pressure.

Executive Chef

Skilled and experienced cook who manages all kitchen employees and activities as well as the menu composition and rotation; “chef de cuisine” is the European term for this position.

Expendable Equipment

Items which must be periodically replaced because of loss or breakage, such as chinaware, flatware, kitchen utensils. Commonly referred to as Smallwares.

Fabricator Dealer

An intermediary whose primary role is the purchasing of all the “buy-out” items for a new installation or kitchen renovation; also provide fabrication of stainless steel counters, work stations, etc., and installation and start-up of equipment provided.

FAT-TOM

An acronym for the conditions needed by most microorganism to grow (except Viruses): Food, Acidity, Time, Temperature, Oxygen and Moisture.

FCSI (Foodservice Consultants Society International)

Interest group representing industry’s facilities design consultants, whose mission is to promote professionalism in foodservice and hospitality consulting while returning maximum benefits to all members.

Filtering Machines (Frying Oil)

A kitchen appliance used to filter a fryer’s oil to remove sediments and fatty acids.

Filtration

Physical filtration means straining water to remove larger impurities. Chemical filtration involves passing water through an active material that removes impurities chemically as they pass through.

Fire Damper

An approved automatic or self-closing noncombustible barrier designed to prevent the passage of air, gases, smoke, or fire through an opening, duct, or plenum chamber.

Fire Doors

Doors intended to prevent the passage of fire from room to room. They are classified and labeled by Underwriters Laboratories according to their time-rated degree of fire resistance.

Fire Extinguisher

Hand operated, sealed with chemical inside, most commonly wall mounted and provided with control and directional hose or horn.

Fire Protection Equipment

Apparatus, assemblies, or systems, either portable or fixed, for use to prevent, detect, control, or extinguish fire.

Fire Wall

A wall of fire-resistant materials intended to slow the spread of fire from one area to another. The various types of wall constructions are rated by building codes in four classifications: one-, two-, three-, and four-hour firewalls, and the fire protection of openings through such walls are also regulated.

First Call Fix

The reported complaint is completely repaired on the first trip. No return trip is necessary.

First-In, First-Out (FIFO)

A system of rotating and issuing stored food under which items that have been in storage longest are used first.

Fish Frying Ranges

A piece of equipment used to fry fish and chips.

Flash Steam

The evaporation of hot condensate or boiler water when released to a lower pressure.

Flexible Hoses (Gas and Water)

A flexible hollow tube designed to carry fluids or gases from one location to another.

Flight Dishwashers

A piece of equipment made up of separate compartments which fit together to provide a whole dishwashing system.

FOG (Fats Oil and Grease) and kitchen drainage – recommissioning

Clean your equipment: before restarting your grease management equipment, re-clean it (or have it fully cleaned if not done during closure) according to the manufacturer or installer’s instructions.

Protect your drains: kitchen drains could have dried up, causing waste to stick to the pipes and form blockages. Flush your drains with water and check your sink gullies for blockages that could have formed.

Avoid overload: when food outlets reopen, the sudden increase in waste could cause blockages. Pipes could have dried up, causing waste to stick to them. You can help by using sink strainers and training staff to stop waste going down the drain.

Check your toilets: flush your customer and staff toilets several times prior to use to check they are still flowing.

FOG Management

FOG Management is the specification, supply, installation, and maintenance of all FOG (Fats, Oils and Grease) management equipment. Effective FOG Management prevents drain/sewer blockages and reduces the operational/environmental impact.

Food borne Infection

An infection that results when pathogens grow in the intestines after a person eats food contaminated by them.

Food borne Intoxication

An intoxication caused by eating food containing poisonous toxins

Food borne Toxin-mediated Infection

An illness that occurs from eating food that contains pathogens. These pathogens grow in the intestines and produce toxins that can make you ill.

Food Conveyers

A system to maintain a simple and easy method of transferring products within a food production facility.

Food Cost

The ratio of dollars of food purchased to revenue, expressed as a percentage. Unless certain paper products are directly related with the service of food (such as disposable plates, cartons, etc.), they should not be included in food cost.

Food Cutters

An electric-powered machine used to chop, dice, slice, shred and julienne vegetables and fruits with uniformity and in a range of sizes to suit different uses.

Food Facilities Design Consultant

Design consultants select the equipment, create the equipment plans and specifications for each project based on information gathered and coordinated with the client, MAS consultant and/or Architect.

The design consultant is the client’s foodservice representative through out each project. They maintain the relationships with the project design team, equipment manufacturers and their representatives, dealers, on-site project personnel during the construction and installation phase, etc. to ensure each project meets the design and specifications as approved by the client.

Food Garnishing Equipment

Appliances which can be used to enhance the presentation and display of food.

Food Grading

The process of analyzing food relative to specific, defined standards in order to assess its quality.

Food Inspection

An official examination of food to ensure wholesomeness. Inspection of certain food is required by law.

Food Merchandiser

Refrigerated, heated, or non-insulated case or cabinet with transparent doors and possibly transparent ends. Used for display and sometimes self-service of foods.

Food Mixers

A kitchen device that uses a gear-driven mechanism to rotate a set of “beaters” in a bowl containing the food or liquids to be prepared by mixing them.

Food Packaging Machinery

A range of machines used to seal, wrap and shrink wrap food.

Food Poisoning

The name for the gastrointestinal symptoms caused by a poison or a toxin released into the food, often by an offending bacteria. With food poisoning, it is the toxin, not the germs themselves, that produce illness.

Food Waste Disposal Units

A device, usually electrically powered, installed under a kitchen sink between the sink’s drain and the trap. The disposal unit shreds food waste into pieces small enough—generally less than 2 mm (0.079 in)—to pass through plumbing.

Food waste management equipment (FWDs, dewaterers, digesters) – recommissioning

Follow the cleaning instructions in accordance with the operator manual.

Reinstate all electrical and water supplies.

Follow the operation guidelines and run the equipment for five minutes to ensure it is working correctly and to allow any trapped bacteria to flush through.

Foodservice Design Consultant

The person responsible for planning the foodservice facilities for the project.

Foodservice Industry Specific Disciplines

The following group of disciplines are specific to the foodservice industry, and most usually, to the foodservice equipment industry.

Freeboard

Also called headspace, freeboard is the height of sidewall or upper cylinder above the liquid or product being cooked in a stockpot, steam-jacketed kettle or tilt skillet. Freeboard is needed to reduce splashing when boiling liquids or stirring pot contents.

Freezers

An appliance which is artifically kept cold enough for use in freezing and storing food.

French Fry Bagger

Motor-driven machine to convey, measure, and insert french-fried potatoes into paper bag blown open to receive product.

French Fry Cutter

Hand-operated or motor-driven machine or attachment to food machine, that pushes potato through grid of knives set in square pattern in frame.

French Press

Also called a plunger pot for brewing coffee. Coarse ground coffee is placed in the container with hot water, allowed to steep and then a screened plunger is pushed down to separate the grounds from the coffee. Also used to brew tea.

French Service

Each food item individually served at table by server, as opposed to serving a plate that has been completely set up in the kitchen.

Front of the House

The serving and dining “public” area of a foodservice facility.

Frozen Food Cabinets

A piece of equipment used for displaying frozen food whilst keeping it at the correct temperature.

Fruit Cutters

A device for cutting fruit with uniformity.

Fruit Presses

A device used to separate fruit solids – stems, skins, seeds, pulp, leaves, and detritus – from fruit juice.

Fry Pan, Tilting

Rectangular pan with gas or electric-heated flat bottom, pouring lip, and hinged cover. Floor mounted on stand or wall mounted on brackets. A small electric pan may be table mounted on legs. Also called Braising Pan, Tilting Griddle, or Tilting Skillet.

Fryer

Floor- or bench-mounted unit heated by gas or electricity with tank of oil or At into which foods are immersed. Common type has deep tank. Special types have shallow tanks for fish, chicken, doughnuts, etc.

Fryer, Basket-Conveyor Type

Type of fryer with shallow tank for draining with baskets, arms, mesh-type belt, or rotating auger to move foods through the bath.

Fryer, Pressure Type

Type of fryer with a lift or hinged cover to seal the top of the fryer tank.

Fryers – recommissioning

Check that the fryer pan is clean, and the drain valve is fully closed before refilling with oil. Should any mild steel pan show signs of surface rust this will be due to the pan not being correctly protected when the unit was decommissioned, and the pan should be thoroughly cleaned to remove this before use.

If oil was not drained from the tanks before stopping activities, refer to your manufacturer’s instructions. WARNING for solid oil/grease (like palm oil), melt the oil down at low heat for draining, as heating up normally might provoke the oil to catch fire.

Before operating, check any presence of dust, insects, pests, etc. and act accordingly. Ensure all filters are correctly in place.

Once filled to the correct level with oil, heat the oil to normal frying temperature (175/190°C) and carefully check this with a suitable thermometer to ensure that the thermostat is working correctly.

Electric fryers: set the power/temperature at minimum for at least one hour to prevent damage to electric heating elements, due to possible accumulated humidity.

Frying Pans

A flat-bottomed pan used for frying, searing, and browning foods.

Fully automatic espresso machines – recommissioning

Clean the hoppers thoroughly.

Recharge them using new packs of beans or chocolate. Don’t use already opened packages. Check the water treatment system. If you use a filter cartridge, it must be replaced if there has been no water circulation for the last four weeks. Contact your customer service for intervention.

Turn on the water supply and the electric supply.

Turn the power on and wait for the unit to heat up.

Make several coffees, checking for any leaks under the machine.

Check the operation of the steam and hot water outlets.

Fume Extractors

A system utilizing a fan to pull fumes and particulates into a filtration system cleaning the air of harmful chemicals.

Furniture

A mixed category of booths, chairs, tables, podiums, bar stools, and mobile carts. Quality is of utmost importance when purchasing furniture due to the heavy use it goes through. As with the tabletop choices, the furniture selection is important to create the right design for the dining room.

Gas appliances – recommissioning

We recommend having the gas installation checked by a Gas Safe registered catering equipment engineer before start-up to ensure there are no gas leaks.

As appliances sit unused and at atmospheric pressure, joints and seals can settle and may weep gas. Individual appliances should be checked to ensure that they are working correctly. Where a gas interlock is fitted check the operation by switching on the ventilation and then lighting an appliance before switching off the ventilation at which time the interlock should turn off the gas supply. Please note that when gas supply has been switched off for an extended period it may take longer to light burners, especially units which have pilots. Any burners which operate without the use of a pilot should be test lit prior to using.

Any unit which has had components protected by means of a light coating of vegetable oil may give off a slight amount of smoke on initial switch on.

Gas Control Valve

A component that can be found on any appliance that utilizes gas. These valves are vital for the operation and safety of any gas appliance.

Gas Hoses

An essential part of a commercial kitchen that is run on either natural gas or liquid propane. They allow for gas to safely be supplied to units in order for them to operate properly,

whether that is heating or for other functions.

Gas Ranges

A large cooking stove in which the combustion of gas is used as the source of heat.

Gaskets

A mechanical seal which fills the space between two or more mating surfaces, generally to prevent leakage from or into the joined objects while under compression.

Gauge Pressure

Pressure measured above atmospheric pressure.

Generator (Steam)

A container or area that holds water and heats it to a boil, to generate steam.The term is often used as a synonym for “boiler” but a steam generator doesn’t build pressure and isn’t subject to ASME pressure boiler testing and design requirements.

Giardiasis

A food borne infection caused by a parasite known as Guardia duodenalis.

Glass Chilling Equipment

Appliance for cooling or frosting glassware quickly.

Glass Washer

(1) Multi-tank horizontal machine with hand-activated rinse nozzle in one tank, revolving brushes in a second tank, and final rinse nozzles in a third. (2) Single- or double-tank door type or rack-conveyor-type dishwasher.

Glassware

Objects, especially containers or drinking vessels, made of glass.

GPM

Gallons per minute (a standard measurement of the quantity of a liquid flow).

Grater

(1) Bench mounted hand- or motor-driven machine in which food is forced against the lice of a revolving grater plate by a pusher or hopper plate. (2) Part of vegetable slicing attachment to food machine.

Grease Filter or Extractor

(1) Removable frame with layers of wire mesh or baffles and mounted in exhaust equipment. (2) Series of baffles mounted in exhaust equipment, from whose surfaces grease deposits are flushed with wash water into waste outlet. (3) Manifold-mounted water nozzles in exhaust equipment producing a fine spray mist that collects grease from laden air and drains through a waste outlet.

Grease Filtration

Usually installed in commercial kitchen canopies above cooking ranges. These filters are designed to remove grease from the air stream before it enters the kitchen extract ducting system helping to minimise fire risk, and make cleaning the extract system more manageable.

Griddle

Extra-thick steel plate with a ground and polished top surface, heated by gas or electricity. Commonly mounted under an ice-making machine, with opening(s) in the top to receive product and fitted with waste outlet in bottom. May be built into counter.

Grill

Bench-mounted unit with fixed lower and hinged upper electrically heated plates. Plates have a waffle pattern for waffles, grooves for steaks, and are smooth for sandwiches.

Group Trapping

A number of steam-jacketed kettles working at the same pressure, which are drained by piping with a single steam trap.

HACCP (Hazardous Analysis Critical Control Points)

A systematic preventive approach to food safety and pharmaceutical safety that addresses physical, chemical, and biological hazards as a means of prevention rather than finished product inspection. HACCP is used in the food industry to identify potential food safety hazards so that key actions, known as Critical Control Points (CCP’s), can be taken to reduce or eliminate the risk of the hazards being realized.

Hard Water

A term used to describe water with poor sudsing ability due to impurities in the calcium and magnesium ions of the water. Water softeners are used to remove the impurities and provide easier sudsing.

Hearthstone Oven

An oven which uses a stone, brick or ceramic hearth (floor) to hold and radiate heat throughout the chamber or compartment, thus heating, cooking or baking the items within. Typically using solid fuel like wood, coal, or gas.

Heat Exchanger

A device specifically designed to transfer heat between two physically separated fluids (air or liquid) at different temperatures. Where a coil containing hot water is surrounded by cooler air, the coil wall is the exchanger for heat transfer from the water to the air.

Heat Exchanger, Steam

Boiler with coils to generate clean steam with possibly contaminated house steam. Used for steam cooking units.

Heat Lamps and Fittings

An electrical device with a bulb that emits mainly heat rather than light, used as a heat source.

Heat Pump

An electrically operated air conditioning unit used for both heating and cooling. It can be thought of as an air conditioner which, for heating, has the air flow reversed such that it cools the outside air and discharges the heat thus absorbed into the room; a reversed cycling air conditioning unit.

High Speed Oven

Designed with quality in mind, modern high-speed ovens can help to reduce service times, eliminate waste and ultimately offer variety across a hot food menu.

Holding Cabinets

A piece of equipment used to hold products at their ideal temperature and humidity.

Holding Equipment

Refrigerated or heated equipment used to store food from the time it is prepared until it is served.

Hood Dishwashers

Is part of the Pass Through system.

Hot Cupboards

A container, normally made of stainless steel, and sometimes portable, in which cooked food may be kept warm until being served; sometimes fitted with a bain marie.

Hot Dog Machines and Broilers

A device that cooks hot dogs and keeps them to temperature on display.

Hot Plate

Counter-top or floor-mounted unit with one or more open gas or tubular electric burners arranged left to right and/or front to rear. French hot plates are round or square solid steel plates, gas or electrically heated.

Hot Plates

A portable, small self-contained tabletop appliance that features one or more electric heating elements or gas burners.

Hot-Water Booster

Electric-, steam-, or gas-heated insulated tank or coil used to raise incoming hot water from house temperature to sanitizing temperature. Booster may be mounted inside housing or at end of ware washing machine or under ware washing table.

Humidifier

Electric-, steam-, or gas-heated unit used to evaporate and distribute water inside proofing equipment and hot food warmers. May be fixed or removable attachment.

Hygrometer

An instrument used to measure the humidity of a storage area.

Ice Buckets

A container which holds ice cubes or cold water and ice. You can use it to provide ice cubes to put in drinks, or to put bottles of wine in and keep the wine cool.

Ice Cream Equipment

Tools used to produce ice cream, e.g. whisks and forks, ice cream machines, sieves, heat-proof silicone spoons and spatulas, blowtorch, Zeroll dishers, spade spoons and blenders.

Ice Crushers

A kitchen grinder having a hopper, a crank, blades, and a cup used for crushing ice cubes.

Ice Maker Machines For Cube Ice and Flake Ice

A large, stand alone piece of equipment for making ice on a large scale.

Ice makers – recommissioning

Turn on the water supply and electrical supply.

Allow the unit to drain water for two minutes at least in order to have the internal circuit clean and ready to use the ice cubes.

Vegetable cutters, mixers, blenders, peelers and the like

Remove the protective food grade lubricant where applied and reassemble all parts. Other operations requiring a specialist engineer:

Check the tightness of the drive shaft seals.

Check the condition and tension of the belts.

Lubricate the inner parts, if needed.

ID

Internal Diameter

Indemnification Insurance

Insurance provided by manufacturers for distributors. The manufacturer would agree to pay all judgments, fines, or any other penalty in the case of lawsuits stemming from the use of their products by restaurants.

Independent

An operation owned by an owner or owners with one or more properties that have no chain relationship – menus may not be identical, food purchase specifications may differ, operating procedures are varied, etc.

Indirect Steam Cooking

The cooking method performed by steam-jacketed kettles. Steam injected into a jacket transfers its heat to the inner kettle hemisphere, which in turn transfers its heat to the food being cooked.The same concept is used on a smaller scale with double boilers.

Infa Red Heat Lamps and Fittings

A piece of equipment that heats from overhead and keeps food warm and well lit for display.

Infared Heater or Warmer

Unit consisting of one+ lamps or electric strip heaters, with or without protective covering, mounted in a bracket or housing. Usually set over hot-food serving and display a sensor inside enclosed displays. Unit produces infrared heat to keep food warm.

Infared Oven

Oven having heat generated and radiated from electric infrared heating elements encased in a glass tube or from an exposed quartz infrared plate.

Installation

A good installation is one where the Manufacturer’s Requirements, as spelled out in the equipment manual, have all been met along with any and all governing codes.

Installation Inspection

This is the act of a qualified individual reviewing the “job site” to be certain and confirm that all of the mechanical connections to a particular piece of equipment are correct and in accordance with the manufacturer’s written specifications. The term mechanical in this definition refers to gas, steam, water, electric and ventilation. The installation inspection also includes proper clearances, service access, positioning and leveling of equipment, and the use of restraining devices when applicable. This inspection does not include confirmation of the installation meeting applicable codes.

Installation Levels

There are three levels of installation:

Level I – This is the installation or replacement of the same or similar, existing pieces of foodservice equipment in an existing foodservice establishment.

Level II – This is the installation of new equipment for entire kitchens during remodel or construction phase, to include receiving, warehousing, consolidation of equipment and delivery for each phase of installation, assembly, set in place, leveled, caulked and trimmed as needed, with final corrections made, started up and tested.

Level III – This includes all Level II and may or may not include all or some other options (such as hoods, HVAC, fire suppression, complete electrical or plumbing contracting, carpentry, communications, computers, flooring, roofing, stainless steel welding or complete general contracting as well as pulling all necessary permits).

Institutional Foodservice Operation

An operation in an institution such as a business, hospital, or school where feeding people is a necessity but not the primary purpose of the institution.

Intestinal Cryptosporidiosis

A food borne infection caused by a parasite known as Cryptosporidium partum

In-Wall Carriers

Wall support structures for wall-mounted equipment.These mild steel supports are typically built into a wall during project construction.

IPS

Iron Pipe Size

IQF – Individually Quick Frozen

A process for rapid freezing of vegetables, fruits and other products resulting in a loose, pourable bag of frozen product, not a solid frozen block.

Irradiation

A method of preservation in which a radiation source is used to eliminate bacterial contamination and sterilize or pasteurize the food and/or spices.

Island Suites

A free-standing set of kitchen appliances and units with worktops, allowing access from all sides.

Isothermic Food Transportation Boxes

A container which enables food to be transported whilst preserving the starting temperature.

Jacket

The space formed by nesting two hemispheres when constructing a steam-jacketed kettle. This space is filled with and contains steam.

Juice Extractor

(1) Motor-driven ribbed cone having base with drain hole for juice. Half of fruit is pressed by hand down onto cone. (2) Motor-driven machine that slices fruit in half and squeezes halves between nesting cones. Also called a Juicer.

Juice Extractors

A tool used to extract juice from fruits, herbs, leafy greens and other types of vegetables. It crushes, grinds, and/or squeezes the juice out of the pulp.

Julienne

To cut food into thin sticks with a knife or mandolin. First it is thin sliced, then cut into uni- form strips.

Kebab Grills

A device for cooking kebab meat, using horizontal grilling.

Kebab Machines

A device for cooking kebab meat, usually using vertical grilling.

Kettle – Drainer

Mobile sink with screen or strainer basket, waste outlet with adjustable tailpiece, and push handle.

Kettle – Flat Bottom

Rectangular pan with flat bottom and inner and outer shells. Live steam is introduced between shells, heating inner shell for cooking. Kettle is tilting-type, floor-mounted, or wall-mounted. Kettle front has pouring lip; top has hinged cover.

Kettle – Stationary

Stationary gas or electric heated, two-thirds steam jacketed, stationary full-steam jacketed kettle with immersion heater in water between shells. Kettle is floor mounted inside housing. Provided with water filler, hinged cover, and draw off valve.

Kettle – Table Top

Two-thirds steam jacketed kettle. Tilting types have 20- and 40-quart capacity with a lever handle. Oyster stewing kettle is shallow tilting-type kettle.

Kettle – Tilting

Gas or electric heated, two-thirds steam jacketed kettle with immersion heater in water in between shells. Has pouring lip and may have draw off valve, hinged cover, and water filler. Tilting device may be hand or power operated.

Kettles

A receptacle used especially for boiling water, with a lid, spout, and handle.

Kitchen Equipment Contractor

The contractor that furnishes and installs the kitchen equipment, as designed by the kitchen consultant.

Kitchen Equipment Dealer

Person or entity that sells and/or installs equipment to the end user. When selling equipment directly to an end user, dealer acts as an independent organization; when installing, as a subcontractor to a general contractor.

Kitchen Extract and Ventilation Systems

A system that controls the circulation of heat, smoke and toxic gases from combustion processes.

Kitchen Waste Containers

A caddy for collecting food waste in the kitchen.

Knead

To mix and work dough into a smooth, elastic mass, either by hand or by machine.

Kneading Machine or Mixer

A machine dedicated to kneading yeast dough.

Kneading Machines

A machine that specializes in mixing and kneading dough.

Knife Sharpening Machines

An appliance for making a knife or similar tool sharp by grinding against a hard, rough surface, typically a stone, or a flexible surface with hard particles, such as sandpaper.

Knives

An instrument composed of a blade fixed into a handle, used for cutting.

KW

Kilowatt = 1,000 Watts.

KWH

Kilowatt Hour. One-kilowatt hour is the energy expended by one kilowatt of electricity in one hour. It is equal to 3,412 BTUs.

Lava Rock Grills

A device that grills food, primarily using gas, using lava rocks, as a way to retain heat during the cooking process.

Lazy Steam

A common term for pressurised steam, which doesn’t move around much in the cooking compartment of a pressure steamer.

Leavening

Incorporating gases into a baked product to increase the product’s volume and make it lighter.

Lever-type Beverage Dispensers

A portable vacuum insulated hot drinks dispenser with a lever type mechanism for smooth pouring.

Licenses and Permits

Federal, state, and municipal licenses including any special permits or inspection fees.

Liquidisers

A machine for converting solid food into a puree.

Listeria Monocytogenes

Non-spore producing bacteria that causes food borne infections.

Litter Bins

A receptacle in which you can deposit small items of rubbish.

Management Advisory Consultant

Management advisory services (MAS) cover a wide spectrum of foodservice operational and financial related topics. For most MAS or management and operations consultants, there is a complementary relationship with food facility consultants, equipment manufacturers, reps and dealers due to the inter-relationship of operational effectiveness and efficiency as dictated by the design, layout and equipment selection. Often, a MAS consultant is retained by the client or architect to assist in developing the operational program (market research, concept, menu, service levels, sizing, staffing requirements, financial pro forma, etc.) for a new or remodeled food facility.

Manufacturer

A company that manufactures foodservice equipment and/or supplies is engaged in the research and development, design, engineering and physical processing of raw materials, or assembly of materials into finished product.

Manufacturers’ Representative

A manufacturers’ representative, often referred to as the “factory rep”, is the professional sales person representing the brand named manufacturer in the market place. These “reps” are typically part of an independently owned and operated sales organisation which is headquartered within their appointed sales and marketing region.

Manufacturers’ “reps” are the professional, experienced, trained and educated eyes and ears, of the manufacturer in the market place. A manufacturers’ “rep” has the responsibility to educate the operator, dealer and consultant, on his/her product lines, in a given territory. Manufacturers” Agents are also the skilled individuals who provide the equipment demonstration and training to the operator community.

Measuring Cups and Jugs

A kitchen utensil used primarily to measure the volume of liquid or bulk solid cooking ingredients such as flour and sugar.

Menu Boards and Signs

A board or sign used in a restaurant or cafe listing the food and beverages offered to customers and the prices.

Microwave Oven

An oven that uses microwaves to cook or heat food.

Microwave Oven Accessories

Accessories to be used with a microwave oven to help with cooking, cleaning or location.

Milk Shake Machines

Appliance used to blend milk, ice cream, and flavored syrups into thick malts, smoothies, and shakes.

Mincers and Mincing Machines

A kitchen appliance for fine chopping and/or mixing of raw or cooked meat, fish or vegetables.

Mirror Image

The reverse counterpart of a standard equipment model.

Mixer – Food

Motor-driven machine with vertical spindle having several speeds on which various whips and beaters are mounted. Bowl is raised up to agitator. Mixers of 5- to 20-quart capacity are bench type. Mixers of 20- to 140-quart capacity are floor type.

Mixer Stand

Low-height stationary or mobile stand with four legs and a solid top to support a mixer up to 20-quart size. May be provided with under shelf and vertical rack for mixer parts.

Mixing – Horizontal

Horizontal type mixer has end-agitator assembly. Floor mounted with removable or hinged cover, draw off valve, and recirculating pump/filtering system.

Mobile Worktops

A piece of furniture, usually on wheels, which can be used for food preparation.

Modified Atmosphere Packaging (MAP) Foods

Modified Atmosphere Packaging (MAP) is a packaging process by which air is removed from a food package and replaced with gases such as carbon dioxide and nitrogen. These gases help extend the products shelf life.

Modular Equipment

Equipment all the same design, height, and color which can be used free standing or in any combination.

Modular Stand

Low-height open stationary stand with four or more legs, having an open framework top, to support heavy-duty modular cooking equipment.

Moist-Heat Cooking

Cooking methods that require water or another liquid such as stewing, braising, or steaming.

NAFEM (North American Association of Food Equipment Manufacturers)

Association whose purpose is to develop and promote cooperative programs to improve the level of professionalism and provide a vehicle for broadening knowledge of members in the foodservice equipment and supplies industry.

Neutral

A substance with a pH of 7.0.

Noncombustible

Material or combination of materials which will not ignite, support combustion, or liberate flammable gas when subjected to fire when tested in accordance with generally accepted standards.

Norwalk Virus

Virus that contaminates foods such as raw oysters/shellfish, water and ice, salads, or frosting.

Norwalk Virus Gastroenteritis

A food born infection caused by Norwalk and Norwalk-like viral agents.

NPT

National Pipe Thread. A standard thread cut into black iron or galvanized pipe used for water or gas delivery.

OD

Outside Diameter

OEM Parts

Parts sold directly or indirectly by the Original Manufacturer of the piece of equipment.

Open Loop Recycling

The conversion of materials from one or more products into a new product, involving a change in the inherent properties of the material itself (often a degradation in quality). For example, recycling plastic bottles into plastic drainage pipes or cafeteria trays.

Operating Pressure

The actual pressure at which a vessel is maintained during normal operation.

Operator

The person or entity who is directly responsible for the day-to-day workings of a foodservice establishment. The operator may be an individual person or a management company operating the facility under contract or license.

Order Line Fill Rate Ratio

The number of parts lines in a given parts or service order that were satisfied at the time the order was placed divided by the total number of parts lines included in the order. The ratio should be expressed in percentage.

Order Quantity Fill Rate Ratio

The sum of the quantities of the parts available to fill a given parts or service order at the time the order was placed, divided by the sum of all parts quantities on that order. The ratio should be expressed in percentage.

Order Value Fill Rate Ratio

The sum of the net dollar value of the parts available to fill a given parts or service order at the time the order was placed, divided by the sum of the net value of all the parts on that order. The ratio should be expressed in percentage.

Oven

Fully enclosed, insulated heated chamber provided with thermostatic control.

Oven To Tableware

Cookware that can be used to serve food straight from the oven to the table.

Parboil

To boil food briefly in water, cooking it only partially. Parboiling is used for dense foods such as carrots and potatoes, which may then be added to shorter cook time items when preparing a soup or stew.

Pass Through

The feeding in of dirty plates and out of clean plates through a commercial dishwasher.

Pass Through Dishwashers

A piece of dishwashing equipment that typically has a pull down hood and a “feed-in” and “feed-out” table either side of the unit for dirty and clean plates to be placed pre and post-wash.

Pass Thru Refrigerator or Freezer

Cabinet with refrigeration system located on top and with dual access doors front and rear to facilitate loading and service. Fans inside the cabinet circulate the air.

Pass-through Window or Opening

Trimmed opening between kitchen and serving areas having a shelf for a sill. May be equipped with hinged or sliding door or shutter.

Pasta Machines and Cookers

A pasta machine is a kitchen utensil that is used to roll dough into thin sheets of pasta. A pasta cooker is a device that makes cooking pasta simpler and consists of one large pot with a smaller pot that fits inside. This smaller pot has many small holes throughout, making it similar to a strainer.

Pastry Boards and Pins

A portable surface designed for the mixing, kneading and rolling of bread and pastry dough. A rolling pin is a cylinder rolled over pastry or dough to flatten or shape it.

Pastry Cutters

A device that is used to cut pastry into shapes.

Pastry Ovens

A commercial oven used for baking.

Pathogens

Disease-causing microorganisms.

Patisserie Displays

A range of counters, fridges and chillers for the display of patisserie items.

Peel

A large flat wood or metal paddle, with a long handle, used to place, move and remove pizzas and other bakery products in a deck oven.

Pellet Heater

Counter-mounted electric-heated, insulated cabinet having one or more vertical cylinders in which metallic discs, inserted at the top, are heated. Discs are dispensed at the bottom through drawer-type device.

Pepper Mills

A container in which peppercorns are crushed to make pepper.

Performance Check

Verification, by an authorized technician, that the manufacturer’s installation specifications are met and utilities are correct for newly installed equipment. To ensure proper operation of the piece of equipment, an authorized technician, may need to perform minor adjustments, alignments and calibrations. Performance checks are done anytime after equipment has been in operation for a minimum of two weeks to a maximum of 90 days.

Pizza Equipment

A range of equipment for making and cooking pizzas, including dough mixers, pizza pans and electric and conveyor ovens.

Pizza Oven

A large oven that specialises in cooking large quantities of pizza and other foods requiring high temperatures.

Plate Racks

A place in which plates are stored or placed to drain after being washed.

Plate Warmer

An appliance used to keep varying sizes of plate warm and ready to use.

Poach

To cook food by gently simmering in a liquid at or just below boiling.

Pod Machines

A device which delivers single serve hot drinks from a disposal plastic pod in a couple of minutes.

Polycarbonate Containers

Vessels that remain cool to touch during cooking which enables efficient handling.

Portable Kitchens

A temporary kitchen used for event catering, when larger-scale refurbishments are taking place or in emergency situations. They can be hired as stand alone facilities or linked to other units, such as coldrooms or dishwashing units to form larger scale kitchen complexes.

Pot Filler

Faucet or valve with a hose mounted at a range, pot stove, or kettle to directly fill a vessel.

Pot Stove

Low, floor-mounted single-burner stove with high Btu or kW rating for use with large stock pots.

Pot Wash Equipment

Apparatus used in the process of cleaning low to heavily baked-on items from restaurant kitchen food equipment, including pots, pans, trays etc., including recirculating soakers and power scrubbers.

Potato Oven

An oven specifically used for cooking and displaying baked potatoes.

Pots and Pans

Cookware comprising cooking vessels, such as saucepans and frying pans, intended for use on a stove or range cooktop.

Power Takeoff Valve

A globe valve at the top of a boiler used to divert some steam to adjacent steam-powered equipment, typically a steam-jacketed kettle. A power takeoff valve is typically provided on pressure boiler-base convection steamers and low pressure steamers.

Pre Rinse Sprays

Nozzle for taps used in pre-rinse units.

Pre Rinse Units

Taps which come with a hose and trigger operated spray head to clean off crockery before dishwashing.

Preparation Tables

Encompasses a range of equipment including mixers, slicers, peelers, chippers and vegetable preparation units.

Pressure Cookers

An airtight pot in which food can be cooked quickly under steam pressure.

Pressure Fryers

A receptacle used in pressure frying where meat and cooking oil are brought to high temperatures while pressure is held high enough to cook the food more quickly.

Pressure Reducing Valve (PRV)

A mechanical device that reduces incoming steam pressure to a lower set pressure.

Pressure Steamer

A steamer that uses a pressurized cavity for cooking.They typically operate at 5-15 PSI, depending on the model.

Pressure Washing Sprays

Used to clean kitchen hoods, ducts, filters and fans.

Pressureless Cookers

A device used for pressure-less steam cooking which retains the texture and shape of the cooked food.

Pressurized Steam

Steam at any pressure above 0 PSI. As steam pressure rises, so does cooking temperature. For example, at 0 PSI a steamer cooks at 212° F (at sea level) but at 15 PSI, it cooks at 250° F.

Professional Foodservice Consultant

The client’s representative responsible for planning the operational and design services of the foodservice facilities for the project. Professional foodservice consultants provide an independent consulting service. They do not purchase or sell foodservice equipment.

Proving Oven / Cabinet

A drawer which can be heated to very low temperatures for proving bread. Models typically come with temperature controls ranging from 30ºC to 80ºC.

PSI

Pounds per Square Inch.

PSIG

Pounds per Square Inch Gauge…as read on the pressure gauge.

Pulper

Floor-mounted garbage and waste disposal machine with a vertical cylinder, grinder plate, knives, and sump compartment for nongrindable matter. Waste is ground in a deep-water bath and piped to a water extractor.

Pulpers

A machine designed to grind waste food into small particles or pulp to minimise the volume of waste material produced.

Puree

To grind or mash food until completely smooth, typically using a food processor or blender.

Quartz Oven

Oven that employs an electrically heated quartz plate or infrared quartz element inside a glass tube to generate heat. Also called Infrared Oven.

Rack Machines

Dishwasher racks ensure that plates and glasses are securely held in place when being put through the warewashing.

Rack Washer

Machine of one or two tanks with hood or wash chamber, one or two doors, using high-pressure pumps and sanitizing rinse. Machine is made to recess into floor to have tracks set flush with finished floor.

Range

Unit with heated top surface or burners that heats utensils in which foods are cooked; some equipped with an insulated oven base. Can be hot or even-heat tops and fry or griddle tops. Open or hot-plate tops have electric or gas burners.

Ranges / ovens / gas open burners – recommissioning

Check any removable burners are repositioned correctly.

Check door seals have not perished or been damaged. If there are any signs of damage they should be replaced by a competent person.

Lubricate any door catches or hinges.

Open the gas valves.

Check the flame consistency (max, min) for each burner.

Ovens: before operating, check any presence of vermin and act accordingly.

Reconstitution

The process of restoring something dried to its original state by adding water to it.

Reduce

To thicken or concentrate a liquid by rapid boiling.The volume of liquid is reduced as water evaporates, thickening the consistency and intensifying flavors.

Refrigerated Display Cabinets (counter top)

A piece of equipment used for displaying chilled food.

Refrigerated Work Table Counters

A space saving piece of equipment where the surface can be used for food preparation and underneath is a range of refrigerators.

Refrigerators

An appliance which is artificially kept cool and used to store food and drink.

Refrigerators and freezers – recommissioning

Clean and dry the interior walls, base and door gaskets.

Re-close the door (which should have been left slightly ajar).

Check the power cable and plug are not damaged, connect your appliance to the wall socket and switch on.

Monitor and make sure it pulls down to temperature. If any problems occur call your local service engineer.

Regeneration

A process aimed to maintain the quality of food, trying to raise to natural temperature the blast chilled, frozen or quickly packaged food in the most delicate way.

Response Time

The number of regular working hours the service company takes between the times the call was placed at the service agency and the time when the technician arrived at the location for service. For statistical purposes, it should exclude emergency or scheduled service calls.

Standard response time expectations are: Within eight hours the service technician will arrive at the job site if located within fifty miles of the service center. This standard time will be extended in highly populated metropolitan areas where travel times are significantly longer.

Retard/Retarder

Placing dough in an area where the temperature is maintained at 35 to 41°F to “retard” the rising process. A box or special cabinet specially designed to hold and retard dough.

Reverse Osmosis

A process by which a solvent passes through a porous membrane in the direction opposite to that for natural osmosis when subjected to a hydrostatic pressure greater than the osmotic pressure.

Revolving Oven

An oven which uses a mechanical means to move food through a large heated compartment. The revolving oven uses a Ferris wheel type method to rotate a series or shelves on which baked or roasting items are place. Usually used in operations having a need for a large volume of the same item or similar items to prepare, e.g. bread, rolls, roasts, etc. Sometimes referred to as Reel Ovens.

Rice Cookers

An automated kitchen appliance designed to boil or steam rice. It consists of a heat source, a cooking bowl, and a thermostat.

Roast

To oven-cook food in an uncovered pan. Food is exposed to high heat, which browns and seals in juices.

Roasting Oven

A tabletop electrical cooking device that roasts food by distributing heat throughout the roasting chamber rather than heating with the use of gas or exposed coils similar to a conventional oven.

Roll Warmer, Electric

Enclosed insulated cabinet with electric heating elements and humidity controls. The unit is provided with one or more drawers in a tier at the front; it sets on a counter top, legs, or a stand, or it is built into a counter. Also called Bun Warmer.

Roller Grills

A self-contained device that contains a drip pan and a motorised drive gear that cooks hot dogs and other small foods.

Rotary Oven

An oven which uses a mechanical means to move food through a large heated compartment. The rotary oven uses a merry-go-round type method to rotate a rack or series of racks around a vertical axis on which baked or roasting items are place.

Usually used in operations having a need for a large volume of the same item or similar items to prepare, e.g. bread, rolls, roasts, etc. Sometimes referred to as Rack Ovens.

Rotary Switches

A switch operated by rotation. These are often chosen when more than 2 positions are needed, such as a three-speed fan.

Rotavirus Gastroenteritis

A food borne infection caused by a virus known as Rotavirus Gastroenteritis

Rotisserie Cabinet

Enclosed, square, upright cabinet with meat suspended from top in center revolving motor-driven cradle, heated by four infrared lamps radiating from the corners.

Rotisserie Spit

Upright enclosed cabinet with a vertical grill having gas-fired ceramics or electric heating elements. A side-mounted motor drives revolving spits set in a tier in front of the heaters. The unit has hinged or sliding glass doors.

Rotisseries

A cooking appliance with a rotating spit for roasting and barbecuing meat.

Running Load

The average rate of condensate passing through a stabilized (direct) steam system.

Sack Holders

A compact and lightweight alternative to a full waste disposal bin, providing a frame around which a refuse sack can be placed.

Salad Bars

A counter or table in a restaurant or supermarket on which a variety of prepared salads and salad ingredients are displayed for self-service.

Salad Washers

Either a small kitchen device also known as a salad spinner or a large commercial machine, both used to wash and remove excess water from salad greens.

Salamander

A back shelf or cabinet mounted over the rear of a range or steam table absorbing the heat to keep foods on it warm.

Salamanders – recommissioning

Electrically powered units: set the power/temperature at the minimum for at least one hour to prevent damage to electric heating elements, due to possible accumulated humidity.

Gas heated units: open the gas valve and check the flame consistency (at max and min).

Salmon Poachers and Kettles

A large, oval-shaped kettle used for cooking whole fish.

Salmonella

The non spore forming Salmonella bacteria live in the intestinal tracts of humans and other animals, including birds. Usually transmitted to humans by eating foods contaminated with animal feces at the source such as beef, poultry, milk, or eggs; but all foods, including vegetables, may become contaminated. Thorough cooking kills Salmonella.

Sandwich Toasters

Appliance used to heat, toast and seal sandwiches.

Sanitary Sinks

A bowl-shaped plumbing fixture usually found in bathrooms and used for washing hands.

Sauté

To cook food quickly in a small amount of fat or oil, until it browns. Typically done in a skillet, sauté pan or tilt skillet.

Scales

A kitchen device used to measure the weight of ingredients and food.

Scheduled Service Call

Definite appointment mutually agreed upon by the operator and service agent. This is not to be included in the measurement of emergency response time or standard response time.

Schematic Drawing

A diagrammatic drawing concept (scheme) as opposed to the definitive working drawings.

Scombroid Poisoning

An illness that occurs when a person eats a scromboid fish (tuna, mackerel, bluefish, skipjack and Bonita) that has been time-temperature abused.

Self-Contained Steam Appliance

Any appliance that relies on its own boiler or steam generator to produce steam.

Serve-Over Counters (Hot)

A piece of equipment that enables hot products to be merchandised whilst remaining accessible and to the correct temperature.

Serve-Over Counters (Refrigerated)

A piece of equipment that enables products that need to be chilled to be merchandised whilst remaining accessible and to the correct temperature.

Service

To perform routine maintenance or repair work on a machine.

Service and Maintenance

To perform routine repair work on machines.

Service Provider

An organisation of one or more individuals whose main activity consist of a mix of installation, start up, repair and maintenance of foodservice equipment. The company will dispatch at the customer site trained technicians with properly equipped service vehicle. The same repair can also be performed by its technicians in a properly equipped Service Company repair shop.

Generally, a competent technician and properly equipped vehicle or a properly equipped shop will include knowledge, product service literature, hand tools, power tools, trade specific tools and an assortment of spare parts to achieve a first time fix ratio of 60% or more. When such Service Company has a Warranty Service Agreement with one or more Foodservice Equipment Manufacturers, then the Service Company will carry the title of Service Agent or Authorised Service Agent (ASA) for the contracting Manufacturer.

One of the basic requirements of this type of agreement usually includes factory training of the Service Agent Technicians and the use of the OEM parts for the repair of the Foodservice Equipment Manufacturer. When a Service Agent is required to stock a minimum mandatory stock for distribution purpose and sub-contract work within a defined territory, the Service Company will carry the status of Service and Parts Distributor in parallel to its basic Service Agent status.

The exclusive or non exclusive status of the different type of agreement is on a per case basis and should be defined in a contractual agreement between the Service Company and the Manufacturer. The customers of the Service Company include Restaurants of all categories, Cafeteria, Institutions with Foodservice activities, Food Retailers, Equipment Dealers, Manufacturers, Manufacturers Representative and Consultants.

Shelving

A flat length of wood or rigid material, attached to a wall or forming part of a piece of furniture, that provides a surface for the storage or display of objects.

Shigellosis

A bacteria that does not form spores but does produce shiga toxin and causes a toxin-mediated infection.

Showcases

A container with glass sides in which valuable or important objects are kept.

Shredding Machines

A device for cutting food into uniform strips.

Simmer

To gently cook food in liquid that is just below a boil, where tiny bubbles are just beginning to break the surface.

Sink – Pot and Pan

Pot and pan or scullery: two-, three-, or four-compartment type sink with drain board on one or both sides (and possibly between) compartments. Each compartment should be minimum 27 inches left to right and average 24 inches front to rear.

Sink – Prep/Utility

Preparation, cook’s or utility: one- or two-compartment type sink with drain board on one or both sides with each compartment averaging 24 inches square.

Sinks

A bowl-shaped plumbing fixture used for washing hands, dishwashing, and other purposes.

Slicers

A device used to slice a variety of foods with uniformity.

Slicing Machines

A tool used to slice meats, sausages, cheeses and other deli products.

Slush Machines

An appliance which produces a drink mixture of water, sugar, flavour and colouring.

Small wares

A large category of items found and used in virtually every area of a foodservice operation. Small wares items range from pots and pans to cutlery, measuring devices, cutting boards, serving vessels, storage containers, textiles and dozens of other useful and familiar items.

Smokers

A device that smokes fish or meat.

Soft Drinks Dispensing Equipment

A device that dispenses soft drinks. The drinks are usually carbonated.

Softeners

The removal of calcium, magnesium, and certain other metal cations in hard water. The resulting soft water requires less soap for the same cleaning effort.

Solid Top Ranges

A piece of equipment with a large cooking surface which enables the use of much larger pots and pans which would not normally fit on a standard six or eight burner oven range.

Solid Top Ovens generally have a removable central ‘bullseye plate’ for easy cooking with a wok, even heat distribution radiating out from the centre of the solid top gives the chef increased control when cooking all types of food.

Soup Kettles

A device for hot holding soup and other hot liquid foods.

Sous Vide

In French it literally means “cooked in a vacuum.” Basically, the food is prepared and placed into a heavy duty plastic (such as Cryo-vac) and slow cooked at lower than normal temperatures in a vacuum chamber.

Sous Vide Equipment

Sous Vide means ‘under vacuum’ in French and refers to the process of vacuum-sealing food in a bag, then cooking it to a very precise temperature in a water bath. Equipment includes an immersion circulator and a water oven/bath.

Sous-Chef

Cook who is second in command of kitchen; in large hotels there may be several, with each in charge of specific restaurants.

Sprinkler System

A system of piping and appurtenances designed and installed in accordance with generally accepted standards so that heat from a fire will automatically cause water to be discharged over the fire area to extinguish it or prevent its further spread.

Stacking Trays (Cups and Glasses etc)

A piece of equipment that allows cups and glasses to be safely and securely stacked. Often used in self-service situations.

Stainless Steel Bar Sinks

A bowl-shaped plumbing fixture used for washing hands and dishwashing.

Stainless Steel Fabrication

A material that is used to produce a wide variety of components and products.

Stainless Steel Handwash Bowls

A bowl-shaped plumbing fixture used for washing hands.

Stainless Steel Wall Shelves

A piece of stainless steel furniture attached to the wall and used for storing items.

Standard emergency response time

The time between the customer calling for service and the time the service technician arrives at the job site regardless of the time of day of the call. Standard emergency response time expectations are:

• Within two hours the service agency will call the customer back.

• Within four hours the service technician will arrive at the job site if located within fifty miles of the service center. This standard time will be extended in highly populated metropolitan areas where travel times are significantly longer.

Staphylococcus Aureus

Start Up

The term used to describe the physical act of a qualified technician physically performing the task of turning on a piece of equipment for the first time. Start up includes complete calibration and assurance that the piece of equipment is operating completely in accordance with manufacturer’s specifications.

Start up MUST include a written report of all completed work or operation problems with the specific piece of equipment. Start-up cannot occur until an installation inspection has been performed and approved and any warranty service has been completed.

Steam Coil (Shell)

A heat exchanger built into the boiler shell that uses house (contaminated or dirty) steam to heat and create clean steam from potable water supplied to the boiler.

Steam Cooker

Enclosed cabinet with one+ sealed compartments having individual controls into which steam is introduced for cooking. May be direct-connected or equipped with gas-fired, electric, or steam coil generator in the base.

Steam Flow Rate

The amount of steam traveling through a pipe, at any given point, between the boiler and the appliance. Because steam loses pressure for every foot of pipe it travels, it is preferable to measure the steam flow rate at the appliance.This gives the most accurate reading.

Steam Jacketed Kettle

Floor- or wall-mounted kettle, usually constructed of stainless steel and/or aluminum, having a space between the body of the kettle and the outer wall which is filled with steam. They have safety valves, pressure gauges, and inlet valves.

Steam Locking

A condition where steam is trapped in the condensate line, preventing the steam trap from properly discharging water (condensate).

Steamers (Convection)

A device that uses steam to thaw or cook food.

Steamers (Gas, Electric Or Oil Fired)

A device used to steam food.

Steel Saucepans

A cooking vessel used on a stove or range made of stainless steel.

Stick Blenders

A kitchen blade hand grinder used to blend ingredients or purée food in the container in which they are being prepared.

Stock Pot

A large, deep pot in which bones, meat, vegetables, and seasonings are simmered for many hours; end product being the bases used for soups, gravies, etc.

Stockpot Ranges

A piece of equipment that can support a large stockpot for cooking large volume of liquids, such as soup.

Storage Racks

A structure designed to facilitate the storage of products whilst giving easy accessibility.

Stove

Floor- or counter-mounted unit with one or more open gas or electric burners. Also called Hot Plate.

Strainer

A specially designed valve fitted with a removable strainer to trap dirt and contaminants in water or steam line.

Sugar Dispensers

An item used to dispense sugar, usually by shaking it over the food.

Superheated Steam

The addition of heat to steam after evaporation, accompanied by an increase in temperature.

Surface Cleaning

The removal of dirt, dust, varnish and other debris from the surface of an object.

Table Food Heaters

A table-top device used to maintain the serving temperature of prepared food.

Tabletop

The category that emphasises the “front of the house”. It is where the food meets the customer. This is without exception one of the most critical components of any commercial foodservice operation. The tabletop category includes china, flatware, table lighting, glassware, and linens.

All above-mentioned categories are essential in creating the perfect dining room design.

Tableware

Crockery, cutlery, and glassware used for serving and eating meals at a table.

TDO

Tangent Drawoff Valve—A stainless steel screw-type valve welded into the bottom of a steam- jacketed kettle jacket, parallel to the lowest part of the bottom hemisphere.

Tea Machines

A device that delivers hot tea.

Temper

To slowly bring cold or frozen food up to room temperature. For safety, food should be thawed from the frozen state in a refrigerator (41°F or lower), under running potable water, in a microwave oven or as part of the cooking process.

Temperature Monitoring

A portable measurement instrument that is capable of autonomously recording temperature over a defined period of time.

Temperatures and Humidity Measurement Control

A system which regulates the temperature and humidity within a building.

Tenderisers

A small hammer with teeth on the head, used to beat meat to make it tender.

Therm

A measurement of gas energy equivalent to 100,000 British thermal units.

Thermostatic Trap

A mechanical steam trap that operates on the difference in temperature between steam and condensate water. Used on direct steam-heated steam-jacketed kettles.

Timers

A specialized type of clock used for measuring specific time intervals, which can be used to activate a device at a preset time.

Time-Temperature Indicator (TTI)

A time and temperature monitoring device that is attached to a food shipment to determine if the temperature of the product exceeded safe limits during shipment or later storage

Toasters

A small electric appliance designed to expose various types of sliced bread to radiant heat, browning the bread so it becomes toast.

Total Current Assets

The liquid or current position of the company; used to determine its working capital and current ratio.

Total Dissolved Solids (TDS)

Chemicals that naturally occur in water, including lime, iron, calcium and magnesium. Precipitated out when water is boiled, these solids form deposits known as “scale.”

Touch-Bar Faucet Dispensing Unit

Part of an automated beverage control unit, typically dedicated to a single beverage type and preset for one specific portion size output per push on the bar lever.

Toxoplasmosis

A food borne infection caused by a parasite known as Toxoplasma gondii.

Traditional espresso machines – recommissioning

Thoroughly clean the grinders and hoppers.

Recharge them using a new pack of beans.

Check the water treatment system. If you use a filter cartridge, it must be replaced if there has been no water circulation for the last four weeks. Contact your customer service for intervention.

Turn the water supply on.

Close any steam taps.

Reconnect the machine to power and turn the power on.

Traffic Pattern / Work Flow

The pathways employees form as they go about their work. Good design and layout seek to minimise employee backtracking, intersections where several employee paths cross, etc.

Trap

In plumbing, a “U” shaped section of pipe so arranged that it is always full of water and will thereby prevent offensive odors from passing through the sewer up through a fixture.

Tray Clearance Carousels

A piece of equipment used to transport trays and the items on them from guest areas to the dish wash room.

Tray Dispensers

A piece of equipment used to store and dispense trays.

Tray Make-up / Assembly Conveyor

Motor-driven or gravity-type horizontal conveyor used to transport trays between various food loading stations.

Tray Rack

Upright mobile or stationary unit, open or semi-enclosed having angle, channel, or tubular posts and one or more tiers of angle or channel-shaped slides to support trays or pans. Rack may be built into cabinets or suspended from under table tops.

Tray Slide or Rail

Horizontal surface that accommodates the width of a tray which is extended out from and running the length of a cafeteria counter top. May be constructed of solid material with or without raised edges and V beads or of tubular or solid bars.

Tray Stand

Low-height, mobile, or stationary four-legged stand with solid top. Top may have raised back and sides to prevent tray stacks from falling over.

Trays

A flat, shallow container with a raised rim, typically used for carrying food and drink, or for holding small items or loose material.

Trichinosis

A food borne infection caused by a parasite known as Tichinella Spiralis

Trolleys

A piece of equipment on wheels used to transport items such as food, crockery and cutlery.

Tubular Heating Elements

Capable of being formed into virtually any configuration, tubular heating elements perform exceptional heat transfer by conduction, convection and radiation to heat liquids, air, gases, and surfaces.

Ultra Violet UV-C Technology

Short-wavelength ultraviolet radiation technology that can reduce the need for duct cleaning and reduce cooking odours by 90%.

Unit Cooler

Semi-enclosed cabinet open at front and rear or top and bottom, depending on air flow, with a motor-driven fan blowing air through a mechanically refrigerated Brined coil. Normally suspended inside a refrigerator or freezer.

Urn Stand

Stationary stand with a solid top having raised edges all around, recessed drain trough(s) with waste outlet, and a drainer plate flush with the top. Raised, die-stamped openings are used to connect lines to an urn.

Urns

A large metal container with a tap, in which tea or coffee is made and kept hot, or water for making such drinks is boiled.

Utensil Washer

A piece of equipment in which to wash cooking instruments.

Utility Distribution System (UDS)

A central distribution system for utilities such as water, gas, electric power, steam, etc., allowing the connection of multiple pieces of equipment using neat, enclosed raceways.

Vacuum

The lack of air, gas or matter below atmospheric pressure. Vacuum is a relative term with a perfect vacuum only possible in outer space.The degree of vacuum is measured in column inches of mercury.

Vacuum Breaker

A device for preventing back flow between two water systems.

Vacuum Packaging and Gas Flushing

An inert gas such as nitrogen, carbon dioxide, argon or helium which is injected and frequently removed multiple times to eliminate oxygen from the package.

Vacuum-Packed Foods

A packaging process that removes air from around a food product sealed in a package to increase the shelf life.

Value Engineering

A concept whereby building plans or menus are reviewed solely for the purpose of finding cost saving revisions or changes which could be made without affecting the end result. Also, a term used in purchasing or culinary for breaking down the components of a product or recipe to find cost savings changes without affecting the end result.

Valves

A device for controlling the passage of fluid or air through a pipe or duct, especially an automatic device allowing movement in one direction only.

Vegetable Peeling Machines

A machine used to peel potatoes and root vegetables.

Vegetable Washers

A machine to intensively wash cut vegetables or leaves.

Vegetative Microorganisms

Those bacteria that are in the process of reproductions.

Ventilated Ceilings

The upper interior surface of a room which combines several functions: extraction, air supply and lighting.

Ventilation

Supply and removal of air to and from any space by natural or mechanical means.

Ventilation canopies – recommissioning

Check all filters (grease filters and input air filters) are clean and in position. Clean them thoroughly if required.

Clean the canopy hood and reassemble baffle filters and grease cups.

Switch on and check that the fans are working correctly.

Ventless Fryers

A receptacle used in frying which is fully enclosed to ensure no fumes escape the fryer unit and can properly pass through the internal venting system, thus preventing light, air and dust from

getting into the frying oil.

Vibrio Parahaemoyticus

Non-spore forming bacteria that cases a food borne infection known as Vibrio spp Gastroenteritis/Septicemia.

Waffle Irons

Also called a waffle maker, this is a utensil or appliance used to cook waffles. It usually consists of two hinged metal plates, moulded to create the honeycomb pattern found on waffles.

Walk-in Refrigerator

Refrigerated rooms used for bulk storage of items.

Wall Mount

Equipment supported by an in-wall carrier, instead of legs.

Warewasher

Commercial dishwashers and glasswashers provide the fastest way to effectively clean and rinse your crockery, cutlery, utensils and glassware. Often a critical part of any kitchen or bar setup, these powerful machines are designed to produce sparklingly clean and hygienic results – vital for both food hygiene and customer satisfaction.

Warmers (Display and Drawers)

An appliance that can keep food properly heated without needing to use oven space.

Warm-Up Load (Start-Up Load)

The time of peak steam consumption as the vessel (typically a steam-jacketed kettle) warms up to the operating temperature.

Warranty Service Call

A warranty service call is when the authorised warranty service company for a piece of equipment responds to an operator, dealer or rep documented concern that a piece of equipment is not operating to the manufacturers standards. This concern may be functional, mechanical or, in terms of safety.

If the stated concern is valid and actual within the terms of the warranty period, then the manufacturer will compensate the authorised service company according to their authorised service company agreement. If the operational concern has to do with incorrect installation or improper usage, then the service company must be compensated by some other responsible party involved in the cause of the specific problem.

The notification of a “PROBLEM” itself doesn’t qualify the complaint as warranty unless it falls under the stated terms of the manufacturer’s warranty.

Washing Machines

An electrical device used for cleaning clothing.

Waste Compactors

A machine designed to squash down waste material to reduce its volume.

Waste Drawers

A pull out drawer where waste is collected.

Water Activity

The amount of moisture in food available for the growth of microorganisms. Potentially hazardous foods have water-activity values of 85% or above.

Water Boilers

A small appliance used for boiling water and maintaining it at a constant temperature.

Water Extractor

Floor-mounted machine located at the terminal of a waste pulping system. The device augers pulp in a slurry out of the tank to a pressure head at the top. The pulp is discharged into a chute to a waste receptacle.

Water Filters

A device that removes impurities by lowering the contamination of water using a fine physical barrier, a chemical process, or a biological process.

Water Filtration

A water filter removes impurities by lowering the contamination of water using a fine physical barrier, a chemical process, or a biological process.

Water Hammer

The concussion of moving water against the walls of a pipe or vessel when introduced to pressurized steam.

Water Hoses

Food grade hoses and tubing which are odourless, tasteless, and usually made of PVC, silicone rubber, vinyl, EPDM, or other suitable material and used to transport water.

Water softener with regeneration – recommissioning

Refill salt.

Switch on or reset regeneration cycle timer. Turn the water supply on.

Water softening systems – recommissioning

Replace softening cartridges. Turn the water supply on.

Water Taps

A valve controlling the release of water.

Water Treatment

Water treatment is any process that improves the quality of water to make it appropriate for a specific end-use. The end use may be drinking, industrial water supply, irrigation, river flow maintenance, water recreation or many other uses, including being safely returned to the environment. Water treatment removes contaminants and undesirable components, or reduces their concentration so that the water becomes fit for its desired end-use. This treatment is crucial to human health and allows humans to benefit from both drinking and irrigation use.

Water treatment – recommissioning

Any water treatment systems should be re-commissioned in line with the manufacturer’s instructions.

WC Pans

A ceramic bowl (pan) connected to a cistern (tank) that together make up a toilet.

Weighing machines

A device for weighing things, especially large items of goods.

Wine Coolers

A refrigerator specifically for wine that is set to a higher temperature range than a normal appliance.

Wok Cookers

Also known as a Wok Burner, this is a piece of equipment which has a powerful gas burner which can provide an extremely high heat quickly.

Wood Burning Oven

A cooking device that uses wood fuel for cooking.

Worktops

A horizontal work surface in kitchens or other food preparation areas frequently installed upon and supported by cabinets.

Yersinia Enterocolitica

Non spore forming bacteria that causes a food borne infection known as Yersiniosis.