Equipment glossary
What the words on a spec sheet mean, in plain language. Every term has its own link, so you can send someone straight to it.
0–9
- 304 stainless steelAlso called 304 stainless, 18/8 stainless, 18-8 stainless steel
- An austenitic stainless steel with roughly 18 percent chromium and 8 percent nickel, which is why it is often called 18/8. It resists corrosion better than 430 and is a common grade for sinks, work table tops and food-contact surfaces exposed to water, acidic food and cleaning chemicals.
- Shop All-Stainless Work Table →See also: 430 stainless steel, Gauge
- 430 stainless steelAlso called 430 stainless
- A ferritic, magnetic stainless steel with chromium but little or no nickel, which is why it usually costs less than 304. It is common on equipment exteriors, undershelves and legs that stay dry, but it resists corrosion less well than 304 in wet or salty conditions.
- See also: 304 stainless steel, Undershelf, Gauge
A
- Air gap
- An open vertical space between a pipe's outlet and the drain or fixture that receives it, so dirty water cannot flow or be siphoned back into equipment or the water supply. Plumbing codes commonly call for one on drains from ice machines, food preparation sinks and refrigeration; the local plumbing inspector has the final word.
- See also: Backflow preventer, Grease interceptor
- Air-cooled condenserAlso called air-cooled, air cooled
- A condenser that uses a fan to blow air across its coil to release the refrigeration system's heat; on a self-contained unit that heat goes into the surrounding room. It is the most common arrangement on self-contained refrigerators and ice machines, and it needs clearance for airflow and regular coil cleaning, since a hot or dusty room reduces its capacity.
- See also: Condenser, Water-cooled condenser, Remote condenser
- AmperageAlso called amps, amp draw, current draw
- The electrical current a piece of equipment draws, measured in amps. The spec sheet lists it so an electrician can size the circuit and breaker, which must suit the unit's voltage, phase and amperage together.
- See also: Voltage, NEMA plug, kW
- Attachment hubAlso called PTO hub, power take-off hub, #12 hub
- A power take-off port on the front of many planetary mixers that drives accessories such as meat grinders, vegetable slicers and shredders. Many hubs share a standard size, commonly #12, but check the mixer's hub size before buying an attachment.
- Shop Mixer Accessories →See also: Planetary mixer, Mixer bowl capacity, Grinder plate
B
- Backflow preventerAlso called backflow prevention device, backflow valve
- A valve assembly that stops water from flowing backward out of connected equipment into the drinking water supply. Carbonated beverage systems need one, and other plumbed equipment such as dishwashers and combi ovens needs backflow protection that may be built in or added. The type required depends on the hazard and the local plumbing code.
- See also: Air gap, Combi oven
- BacksplashAlso called back splash
- The raised rear edge on a work table, sink or equipment stand that keeps spills and splashes off the wall behind it. Spec sheets list its height, so check that it will clear windowsills, outlets or wall shelves where the unit will stand.
- Shop All-Stainless Work Table →See also: Undershelf, 304 stainless steel
- Bain-marieAlso called bain marie, water bath
- A hot water bath that holds or gently cooks food in pans or inserts set into heated water. On spec sheets the word often describes a wet steam table or countertop warmer, and it is also the name of the tall round stainless insert used in one.
- Shop Food Warmers →See also: Steam table, Holding cabinet
- Band sawAlso called meat saw, bandsaw, meat band saw
- A power saw with a continuous toothed steel blade running over two wheels, used to cut frozen meat, fish and bone. Buyers compare cutting height, cutting width and table size, and replacement blades must match the saw's blade length.
- Shop Meat/Band Saw →See also: Grinder plate
- Bill of ladingAlso called BOL, B/L
- The shipping document between shipper and carrier that lists the shipper, consignee, piece count, weight and description of a shipment. The driver asks the receiver to sign it or a delivery receipt, so count the pieces and note any visible damage on it before signing.
- See also: Concealed damage, Freight class, LTL freight
- Blast chillerAlso called blast chiller freezer, blast chiller/freezer
- A refrigerator built to pull cooked food down through the temperature danger zone quickly with high-velocity cold air, rather than simply keep it cold. Capacity is usually given as weight per cycle or number of pans, and many models can also blast freeze.
- Shop Blast Chillers →See also: Cook-chill, Temperature danger zone, Hotel pan
- Booster heaterAlso called booster, dishwasher booster heater
- A water heater that raises a dishwasher's incoming hot water to the final-rinse temperature, commonly around 82 degrees C (180 degrees F), that a high-temperature machine uses to sanitize. It may be built into the dishwasher or installed separately, and an electric booster adds a large electrical load, so check the spec sheet's wiring requirements.
- See also: High-temperature dishwasher, Low-temperature dishwasher
- Bowl cutterAlso called buffalo chopper, cutter mixer, vertical cutter mixer
- A machine that chops, emulsifies and mixes food with fast-spinning blades inside a bowl. The name covers both rotating-bowl choppers, often called buffalo choppers, and vertical cutter-mixers with a fixed bowl.
- Shop Bowl Cutter →See also: Immersion blender
- BTUAlso called British thermal unit, BTU/hr, BTUH, BTUs
- British thermal unit, the energy needed to raise one pound of water by one degree Fahrenheit. Gas equipment is rated in BTU per hour of input, the figure a gas fitter uses to size the gas supply, and it measures fuel burned rather than heat delivered to the food.
- See also: kW, Natural gas, Propane
C
- cETLusAlso called cETL us, c-ETL-us
- An Intertek ETL listing mark showing a product was tested and certified to the applicable Canadian and US safety standards; the small c and us indicate the two countries. Canadian electrical inspectors commonly accept it the same way they accept CSA and cULus marks.
- See also: ETL, CSA, UL
- Chamber vacuum sealerAlso called chamber vacuum packer, chamber sealer, vacuum packaging machine
- A vacuum packaging machine that removes the air from a closed chamber with the bag inside, then heat-seals the bag. Because pressure stays equal inside and outside the bag, it can seal soups, marinades and other liquids, and it uses smooth bags that usually cost less than textured ones.
- Shop Vacuum Sealers →See also: External vacuum sealer, Sous vide
- CharbroilerAlso called char broiler, char-broiler, chargrill
- A grill that cooks food on a grate over direct radiant heat from burners or elements below, leaving grill marks and some smoky flavour. Gas models spread the heat with radiants, ceramic briquettes or lava rock set above the burners, which also vaporize drippings.
- Shop Charbroilers →See also: Griddle, Infrared burner, Salamander
- CheesemelterAlso called cheese melter
- An overhead broiler, mounted on a wall, above a range or on a countertop, with lower heat output than a salamander. It melts cheese, browns toppings and finishes plates rather than cooking raw proteins.
- Shop Salamanders & Cheese Melters →See also: Salamander, Infrared burner
- Chef baseAlso called refrigerated chef base, chef base refrigerator
- A low refrigerated or freezer base with drawers and a reinforced top built to carry countertop cooking equipment such as griddles and charbroilers. It keeps proteins at the cook line, directly under the equipment that cooks them.
- Shop Chef Base →See also: Undercounter, Worktop refrigerator, Griddle
- Combi ovenAlso called combination oven, combi steamer, combi-steamer
- An oven that cooks with convection heat, steam or both together, with control over humidity in the cavity. It can steam, roast, bake and rethermalize in one unit. Most models need a water supply and a drain, and manufacturers commonly call for water treatment.
- Shop Combi Ovens →See also: Convection oven, Gastronorm, Backflow preventer
- Compressor
- The pump that drives a refrigeration system: it compresses refrigerant vapour and pushes it on to the condenser. On most commercial units it cycles on and off to hold temperature, and a compressor that rarely stops can point to a problem such as a dirty condenser coil, a leaking door gasket or too much warm product loaded at once.
- See also: Condenser, Evaporator, Top-mount vs bottom-mount
- Concealed damageAlso called hidden damage, concealed freight damage
- Damage inside packaging that looked intact at delivery and is found only when the item is unpacked. Carriers commonly set short windows for reporting it, so unpack freight promptly, keep all the packaging, photograph the damage and report it to the seller right away.
- See also: Bill of lading, Crating, LTL freight
- CondenserAlso called condenser coil
- The heat exchanger where hot refrigerant vapour gives up the heat removed from the cabinet and condenses back to liquid. It is cooled by room air or by water, or it sits outdoors as a remote condenser, and a clogged condenser coil is a common cause of poor cooling.
- See also: Air-cooled condenser, Water-cooled condenser, Remote condenser
- Convection ovenAlso called fan oven, convection ovens
- An oven with a fan that circulates hot air around the food, so it usually cooks faster and more evenly than a still oven at the same setting. Full-size models take standard full sheet pans, and half-size countertop models suit smaller kitchens.
- Shop Convection Ovens →See also: Combi oven, Deck oven, Sheet pan
- Conveyor ovenAlso called impinger oven, impingement oven, conveyor pizza oven, conveyor/impinger oven
- An oven that carries food through a heated tunnel on a moving belt, so every item gets the same time and temperature. Impinger models blow jets of hot air at the food from above and below, and operators set the belt speed and temperature, then load continuously.
- Shop Conveyor/Impinger Oven →See also: Deck oven, Convection oven
- Cook-chillAlso called cook chill, cook and chill
- A production method in which food is cooked, rapidly chilled, held cold and reheated when needed, so large batches can be made ahead. It usually relies on a blast chiller and on written time and temperature records.
- See also: Blast chiller, HACCP, Food safety plan
- CratingAlso called crate, crated
- A wooden frame or box built around equipment for freight shipping, usually with the unit fastened to a skid. It protects the machine in transit but adds weight and height, which matters for doorways and liftgates.
- See also: LTL freight, Concealed damage, Freight class
- CSAAlso called CSA Group, CSA certified, CSA mark, CSA approved
- CSA Group is a Canadian standards and certification organization, and its mark on a product means the product was certified to the applicable safety standards. Gas and electrical equipment installed in Canada commonly needs a mark from an accredited certifier such as CSA, UL or Intertek.
- See also: UL, cETLus, NSF
- Cube iceAlso called full cube ice, half cube ice, full dice, half dice, dice ice, regular cube
- The hard, clear ice most commercial ice machines make, usually in full-cube and half-cube sizes. Full cubes melt slowly and suit cocktails and bagged ice, while half cubes pack more tightly in a glass, displace more liquid and are a common choice for soft drinks and blended drinks.
- Shop Ice Machines →See also: Nugget ice, Flake ice, Modular ice machine
- Cubic feetAlso called cu. ft., cu ft, cubic foot
- The measure of a refrigerator's or freezer's interior storage volume, often written cu. ft.; one cubic foot is about 28.3 litres. Compare it together with shelf count and pan slides, since two cabinets of the same volume can hold different amounts of product.
- See also: Reach-in, Walk-in
- Curbside deliveryAlso called curbside, tailgate delivery
- A freight delivery in which the shipment is set down at the curb or at the back of the truck, and moving it inside is the receiver's job. Without a loading dock, the truck needs a liftgate to get it to the ground.
- See also: Liftgate, Inside delivery, Dock-height delivery
D
- Deck ovenAlso called deck pizza oven, stone deck oven
- An oven that bakes directly on a heated deck or stone, often with several decks stacked and separately controlled. It is the traditional choice for pizza and artisan bread because the hot deck crisps the bottom crust.
- Shop Deck Pizza Oven →See also: Conveyor oven, Convection oven, Proofer
- Defrost cycleAlso called defrost, auto defrost
- The routine in which a refrigeration unit melts frost off its evaporator coil, either by pausing the compressor or by using heaters or hot gas. Units defrost on a timer or on demand, and a brief temperature rise during defrost is normal.
- See also: Evaporator, Compressor
- Dock-height deliveryAlso called dock delivery, loading dock delivery
- A delivery in which the truck backs up to a loading dock level with its floor, so pallets roll straight off without a liftgate. It only works where the building has a dock; otherwise the delivery needs a liftgate.
- See also: Liftgate, Curbside delivery, Inside delivery
- Dough divider/rounderAlso called dough divider, dough rounder, divider rounder
- A bakery machine that cuts a batch of dough into equal portions and, on rounder models, shapes each portion into a ball. It speeds up portioning for bread, buns and pizza dough and keeps portions consistent.
- Shop Dough Divider/Rounder →See also: Dough sheeter, Spiral mixer, Proofer
- Dough sheeterAlso called sheeter, pastry sheeter
- A machine that rolls dough to an even thickness between adjustable rollers, replacing hand rolling for pizza bases, pastry and croissant dough. Countertop models suit pizzerias and cafés, while floor models with longer belts suit bakeries laminating dough.
- Shop Dough Sheeter →See also: Dough divider/rounder, Spiral mixer
- DrainboardAlso called drain board, drainboards
- A sloped, flat stainless surface attached to a sink that drains water back into the bowl, used to stage dishes before washing or let them air dry after. Spec sheets say whether a sink has a left, right or two drainboards and give their length.
- Shop 3-Compartment Sink →See also: Three-compartment sink, Pre-rinse faucet
- Dunnage rackAlso called dunnage platform, floor rack
- A low, heavy-duty platform rack that holds cases of food and supplies a short distance off the floor. Health inspectors commonly expect food to be stored off the floor, and dunnage racks carry heavy bulk items such as flour sacks and cases of cans.
- Shop Dunnage Racks →See also: Wire shelving, Pan rack, Walk-in
E
- ENERGY STARAlso called Energy Star certified, ENERGY STAR qualified
- An efficiency label for equipment that meets set energy-use criteria; in Canada the program is administered by Natural Resources Canada. Commercial fryers, dishwashers, ice machines, refrigerators, steamers and ovens can qualify, and some utility programs offer incentives on certified models.
- See also: High-temperature dishwasher, Hydrocarbon refrigerant
- ETLAlso called ETL Listed, ETL mark, Intertek ETL
- The ETL Listed mark from Intertek, an independent testing laboratory, showing a product meets the applicable safety standards. For equipment going into a Canadian kitchen, look for the Canadian version, cETLus or cETL, rather than the US-only mark.
- See also: cETLus, UL, CSA
- EvaporatorAlso called evaporator coil, evap coil
- The coil inside a refrigerated cabinet where liquid refrigerant boils off and absorbs heat, with a fan blowing cabinet air across it. Keeping product clear of the evaporator fan lets cold air circulate evenly.
- See also: Compressor, Condenser, Defrost cycle
- Exhaust hoodAlso called kitchen hood, range hood, ventilation hood, commercial hood
- The canopy over cooking equipment that captures heat, smoke and grease-laden vapour and removes it through filters and a duct fan. Hoods over grease-producing equipment commonly need a fire suppression system, and their size and airflow follow local fire and building codes.
- See also: Make-up air, Grease filter
- External vacuum sealerAlso called suction vacuum sealer, external suction sealer, edge vacuum sealer
- A vacuum sealer that draws air out of the open end of a bag clamped outside the machine, then heat-seals it. It is compact and usually costs less than a chamber machine, but most models need textured bags and struggle with liquids.
- Shop Vacuum Sealers →See also: Chamber vacuum sealer, Sous vide
F
- Flake iceAlso called flaked ice
- Soft, thin chips of ice that mould around products, used on seafood and produce displays, salad bars and for fast cooling. It is rarely used in drinks.
- Shop Ice Machines →See also: Nugget ice, Cube ice
- Food safety planAlso called food safety program
- A written plan that identifies the food safety hazards in an operation and sets out how each is controlled, monitored and recorded, such as cooking, cooling and holding temperatures. Requirements vary by province and by type of business, so check with your local public health unit.
- See also: HACCP, Temperature danger zone, Cook-chill
- Fractional panAlso called half-size pan, half pan, third-size pan, third pan, sixth-size pan, sixth pan, ninth pan, 1/2 pan, 1/3 pan, 1/6 pan, 1/9 pan
- A hotel pan sized as a fraction of the full-size footprint, so several fit one full-size opening: two half-size, three third-size, six sixth-size or nine ninth-size pans. Refrigerated prep tables are often specified by how many of which fractional pans they hold.
- Shop Steam Table Pans →See also: Hotel pan, Gastronorm, Prep table
- Freight classAlso called NMFC class, NMFC freight class, shipping class
- A rating from 50 to 500 under the US National Motor Freight Classification that many LTL carriers use to price shipments, based mainly on density along with handling, stowability and liability. Dense, easy-to-handle items fall in lower classes, while bulky, light or fragile items fall in higher classes and cost more to ship per pound. Some Canadian carriers price on weight and dimensions instead.
- See also: LTL freight, Bill of lading, Crating
G
- Gas conversion kitAlso called conversion kit, LP conversion kit, propane conversion kit, natural gas conversion kit
- A set of parts, usually orifices plus a regulator or regulator spring, that converts gas equipment between natural gas and propane. Equipment usually ships set up for one gas, so order the right gas type, and have any conversion done by a licensed gas technician.
- See also: Natural gas, Propane, Standing pilot vs electronic ignition
- GastronormAlso called GN pan, gastronorm pan, GN 1/1, gastro pan
- The European pan sizing standard, EN 631, built on a full-size GN 1/1 pan of 530 by 325 mm, with fractions such as GN 1/2 and GN 1/3. North American hotel pans have nearly the same footprint but depths are specified differently, so check which standard an oven, steam table or prep table is built for.
- See also: Hotel pan, Fractional pan, Combi oven
- GaugeAlso called gage, stainless steel gauge, ga
- A number describing sheet metal thickness in which a lower number means thicker metal, so 14-gauge stainless is heavier than 16- or 18-gauge. Work table tops and sinks are often compared by gauge along with the stainless grade.
- See also: 304 stainless steel, 430 stainless steel, Backsplash
- Gravity-feed slicerAlso called gravity feed slicer, angled slicer
- A meat slicer whose product carriage is tilted so the food rests against the blade under its own weight, which makes long slicing runs faster and less tiring for the operator. It is the common design on manual and automatic deli slicers.
- Shop Meat Slicer →See also: Slicer blade diameter
- Grease filterAlso called baffle filter, hood filter
- A removable metal filter in an exhaust hood, usually a baffle design, that traps grease from rising vapour before it reaches the duct. Clogged filters reduce airflow and add to fire risk, so they are cleaned on a regular schedule.
- See also: Exhaust hood, Make-up air
- Grease interceptorAlso called grease trap, grease recovery device
- A plumbing tank that separates fats, oils and grease from kitchen waste water before it reaches the sewer. Plumbing codes and municipal sewer bylaws commonly require one for food premises, sized for the connected fixtures, and it has to be pumped out regularly.
- See also: Three-compartment sink, Air gap
- GriddleAlso called flat top, flat-top griddle, flat grill, plancha
- A flat, thick steel plate heated from below, used for eggs, pancakes, burgers and anything that cooks by direct contact. Plate thickness affects how well it holds heat under a load, and models are sold with manual or thermostatic controls.
- Shop Griddles →See also: Charbroiler, Thermostatic control, Recovery time
- Grinder plateAlso called grinder die, die plate, hole plate, grinding plate
- The perforated disc at the end of a meat grinder's feed screw that sets the grind: small holes for a fine grind, larger holes for coarse. Plates and knives are sized to the grinder's head number, and because they wear together they are often replaced as a pair.
- Shop Grinder Plates & Knives →See also: Attachment hub, Band saw
H
- HACCPAlso called Hazard Analysis Critical Control Point, HACCP plan
- Hazard Analysis and Critical Control Points, a food safety system that identifies the points where hazards can be controlled, sets limits such as cooking and cooling temperatures, and records the monitoring. Many food safety plans in Canada are built on HACCP principles, and whether one is required depends on the business and the province.
- See also: Food safety plan, Temperature danger zone, Cook-chill
- Hand sinkAlso called hand wash sink, handwashing sink, hand washing station
- A sink used only for washing hands, typically with hot and cold water and a soap and paper towel dispenser nearby, sometimes with knee or foot controls. Health units commonly require hand sinks within easy reach of food preparation areas, separate from prep and dish sinks.
- Shop Hand Sink →See also: Three-compartment sink, Pre-rinse faucet
- Harvest cycleAlso called harvest, ice harvest
- The stage on a cube ice machine when finished ice is released from the evaporator, usually by warming it briefly, and drops into the bin. The machine then refills with water and starts the next freeze cycle.
- See also: Modular ice machine, Ice bin, Cube ice
- High-temperature dishwasherAlso called high-temp dishwasher, high temp dishwasher, hot water sanitizing dishwasher
- A dishwasher that sanitizes with a very hot final rinse, commonly around 82 degrees C (180 degrees F), usually heated by a booster heater. Dishes dry faster and no sanitizing chemical is needed, but it uses more energy and may need a condensate hood, depending on local code.
- Shop Dishwashers →See also: Booster heater, Low-temperature dishwasher, Rinse aid
- Holding cabinetAlso called heated holding cabinet, hot holding cabinet, hot box, warming cabinet
- An insulated heated cabinet that keeps cooked food at serving temperature, often with humidity control to stop food drying out. Standard holding cabinets hold food rather than cook it; cook-and-hold ovens are a separate type.
- Shop Holding Cabinets →See also: Steam table, Bain-marie, Temperature danger zone
- Hotel panAlso called steam table pan, food pan, full-size pan, full pan
- The standard rectangular stainless or plastic food pan used in steam tables, prep tables, holding cabinets and ovens. A full-size pan is nominally 12 by 20 inches, and pans are made in fractional sizes and several depths, commonly 2.5, 4 and 6 inches.
- Shop Steam Table Pans →See also: Fractional pan, Gastronorm, Sheet pan
- Hydrocarbon refrigerantAlso called R-290, R290, R-600a, propane refrigerant, natural refrigerant
- A natural refrigerant such as R-290 (propane) or R-600a (isobutane), increasingly used in commercial refrigeration and ice machines for its very low global warming potential. Systems use a small sealed charge, and servicing calls for a technician trained on flammable refrigerants.
- See also: Compressor, Condenser, ENERGY STAR
I
- Ice binAlso called ice storage bin, ice machine bin
- The insulated container that sits under a modular ice machine head and stores the ice it makes. Bins are rated by storage capacity, which is separate from the machine's daily production, and a head and bin of different widths usually need an adapter kit.
- Shop Ice Machine Bins →See also: Modular ice machine, Harvest cycle
- Immersion blenderAlso called stick blender, hand blender, stick mixer, immersion mixer
- A handheld blender with a motor on top and a blade at the end of a long shaft, lowered straight into a pot to purée soups and sauces. Choose the shaft length to suit the depth of the pots or kettles it will be used in.
- Shop Immersion Blender →See also: Bowl cutter
- InductionAlso called induction cooking, induction cooktop, induction range, induction hob
- Cooking with a magnetic field that heats the pan itself rather than a flame or element, so response is fast and less heat escapes into the kitchen. It needs cookware with a magnetic base, such as cast iron or induction-ready stainless.
- Shop Induction Cookers →See also: Voltage, Single-phase power, kW
- Infrared burnerAlso called IR burner, radiant burner, infrared broiler
- A gas burner that heats a ceramic or metal surface until it glows and cooks mainly by radiant heat, reaching high temperatures quickly. It is common in salamanders, cheesemelters and some charbroilers.
- See also: Salamander, Cheesemelter, Charbroiler
- Inside deliveryAlso called inside delivery service, threshold delivery
- A freight service in which the driver brings the shipment inside the building's first door or receiving area rather than leaving it at the curb or truck. It usually costs extra, has to be arranged in advance, and generally does not include unpacking, stairs or installation.
- See also: Curbside delivery, Liftgate, Dock-height delivery
K
- kWAlso called kilowatt, kilowatts, kW rating
- Kilowatt, the unit for the power an electric appliance draws; one kilowatt equals 1,000 watts, or roughly 3,412 BTU per hour. Electric ovens, fryers and ranges are rated in kW, and that rating together with voltage and phase sets the circuit the unit needs.
- See also: BTU, Voltage, Amperage
L
- Lead timeAlso called leadtime, delivery lead time
- The time between placing an order and the equipment being ready to ship or delivered. It varies with the supplier's stock, factory build times for special-order or configured units and freight distance, so ask for it before planning an opening date.
- See also: Special order, LTL freight
- LiftgateAlso called lift gate, power tailgate, liftgate delivery
- A powered platform on the back of a freight truck that lowers a pallet from truck-bed height to the ground. It is needed wherever there is no loading dock, usually costs extra, must be requested when the shipment is booked, and has a weight and size limit.
- See also: Dock-height delivery, Curbside delivery, Inside delivery
- Low-temperature dishwasherAlso called low-temp dishwasher, low temp dishwasher, chemical sanitizing dishwasher, chemical dishwasher
- A dishwasher that sanitizes by adding a chemical, usually a chlorine-based sanitizer, to a lower-temperature final rinse instead of relying on very hot water. It needs no booster heater and uses less energy, but chemicals are an ongoing cost and dishes dry more slowly.
- Shop Dishwashers →See also: High-temperature dishwasher, Rinse aid, Booster heater
- LTL freightAlso called LTL, less than truckload, less-than-truckload
- Less-than-truckload shipping, in which a shipment on a pallet or skid shares a trailer with other customers' freight. Most heavy commercial equipment travels this way, priced mainly by weight, density or freight class, distance and extra services such as a liftgate.
- See also: Freight class, Liftgate, Parcel shipping
M
- Make-up airAlso called makeup air, MUA, replacement air
- Outdoor air brought into the kitchen to replace the air an exhaust hood removes. Without enough of it the room goes into negative pressure, doors become hard to open, the hood captures poorly and gas appliances can vent badly; codes commonly require a dedicated make-up air system for larger hoods.
- See also: Exhaust hood, Grease filter
- Mega topAlso called mega top prep table, megatop, mega-top
- A refrigerated prep table with a deeper rail that holds an extra row of pans across the top, putting more ingredients within reach than a standard sandwich prep table of the same width.
- Shop Mega Top Prep Table →See also: Prep table, Fractional pan
- Mixer bowl capacityAlso called mixer quart size, quart size, qt
- The size of a mixer's bowl in quarts, such as 20, 40 or 60 quarts, which is how planetary mixers are named and sized. Bowl size is not dough capacity: stiff, low-hydration dough loads a mixer much harder than batter, so check the manufacturer's capacity chart, and note that spiral mixers are often rated by weight of dough.
- Shop Planetary Mixer →See also: Planetary mixer, Spiral mixer, Attachment hub
- Modular ice machineAlso called ice machine head, modular ice maker, modular ice machine head
- An ice machine head that makes ice but has no storage of its own, designed to sit on a separate ice bin or beverage dispenser. Modular heads generally produce more ice per day than self-contained undercounter models.
- Shop Ice Machines →See also: Ice bin, Cube ice, Remote condenser
N
- Natural gasAlso called NG, nat gas
- Piped utility gas, mostly methane, delivered to appliances at low pressure wherever the local utility has a line. Equipment is built or set up for either natural gas or propane, and the two are not interchangeable without a conversion kit.
- See also: Propane, Gas conversion kit, BTU
- NEMA plugAlso called NEMA configuration, NEMA receptacle, NEMA 5-15, NEMA 5-20, NEMA 6-30
- The North American plug and receptacle standard in which each configuration, such as 5-15 or 14-50, matches a specific voltage and amperage rating. The spec sheet lists the plug a unit ships with so the matching receptacle can be installed before delivery; hardwired units have no plug.
- See also: Voltage, Amperage, Single-phase power
- NSFAlso called NSF International, NSF certified, NSF listed, NSF approved
- NSF develops food equipment sanitation standards and certifies products to them; its mark means the design and materials were judged cleanable and suitable for food use. It is a sanitation mark, not an electrical safety certification, and health units commonly look for NSF or equivalent-listed equipment in food premises.
- See also: NSF-listed shelving, CSA, UL
- NSF-listed shelvingAlso called NSF shelving, NSF approved shelving, NSF certified shelving
- Shelving certified to the NSF sanitation standard for food storage, meaning its finish and design are judged cleanable and suitable around food. Chrome, epoxy-coated wire, polymer and stainless shelving can all be listed, but check the listing suits the environment, since chrome is meant for dry storage.
- Shop Wire/Chrome Shelving →See also: Wire shelving, NSF, Dunnage rack
- Nugget iceAlso called chewable ice, pellet ice, pearl ice
- Soft, chewable ice made by compressing flake ice into small pellets. It soaks up the drink's flavour, blends easily and is popular for soft drinks and smoothies.
- Shop Ice Machines →See also: Flake ice, Cube ice
P
- Pan rackAlso called sheet pan rack, bun pan rack, speed rack, bakery rack
- A tall mobile rack with slides that hold sheet pans or bun pans by their edges, used to move and store baked goods and prepped trays. Racks are specified by pan capacity, slide spacing and full or half height.
- Shop Pan Racks →See also: Sheet pan, Roll-in, Dunnage rack
- Parcel shippingAlso called parcel, courier, parcel delivery
- Delivery of individually boxed items by a courier or parcel carrier, without a pallet. It suits smallwares and small countertop equipment, while heavy or bulky equipment goes by LTL freight instead.
- See also: LTL freight, Freight class
- Pass-thruAlso called pass-through, pass thru, pass-thru refrigerator, pass-through refrigerator
- A refrigerator, freezer or heated cabinet with doors on both the front and the back, so staff can load it from one side, such as the kitchen, and unload it from the other, such as a service line.
- Shop Reach-In Refrigerator →See also: Reach-in, Roll-in, Holding cabinet
- Planetary mixerAlso called stand mixer, planetary dough mixer, commercial mixer
- A mixer whose beater spins on its own axis while orbiting the bowl, the way a planet circles the sun, so it reaches the whole bowl. It handles batters, creams, mashed potatoes and moderate dough with interchangeable beater, whip and dough hook.
- Shop Planetary Mixer →See also: Spiral mixer, Mixer bowl capacity, Attachment hub
- Pre-rinse faucetAlso called pre-rinse unit, pre-rinse sprayer, pre-rinse spray valve, dish sprayer
- A spring-mounted spray valve on a flexible hose, fitted over a dish sink or dish table to blast food off dishes before they go into the dishwasher. Low-flow spray valves cut hot water use.
- Shop Faucets →See also: Drainboard, Three-compartment sink, High-temperature dishwasher
- Prep tableAlso called refrigerated prep table, sandwich prep table, salad prep table, sandwich unit
- A refrigerated counter with a cutting board at the front, a rail of food pans on top and refrigerated storage below, used for sandwiches, salads and pizza. Pizza prep tables have a deeper work surface and a raised pan rail.
- Shop Sandwich/Salad Prep Table →See also: Mega top, Fractional pan, Worktop refrigerator
- ProoferAlso called proofing cabinet, prover, dough proofer
- A warm, humid cabinet that lets yeast dough rise at a controlled temperature and humidity before baking. Some models double as a holding cabinet, and others are built to sit under a deck or convection oven.
- Shop Proofer →See also: Holding cabinet, Dough divider/rounder, Deck oven
- PropaneAlso called LP, LP gas, liquid propane, LPG
- Liquefied petroleum gas stored in tanks on site, used where there is no natural gas line and in mobile kitchens. It carries more energy per unit of volume than natural gas, so equipment needs propane orifices and regulator settings.
- See also: Natural gas, Gas conversion kit, BTU
R
- RangeAlso called commercial range, restaurant range, stove, restaurant stove
- The cook line's main appliance: open burners or a flat top over an oven or storage base. Commercial ranges are sold by width and burner count, and many combine burners with a griddle or charbroiler section.
- Shop Ranges →See also: Griddle, Charbroiler, BTU
- Reach-inAlso called reach-in refrigerator, reach-in cooler, reach-in freezer, reach in
- An upright refrigerator or freezer with one, two or three sections that staff reach into from the front, behind solid or glass doors. It is the standard back-of-house storage unit, sized by number of doors and cubic feet.
- Shop Reach-In Refrigerator →See also: Pass-thru, Roll-in, Top-mount vs bottom-mount
- Recovery timeAlso called recovery rate, heat recovery
- How quickly equipment returns to its set temperature after cold food goes in, such as fryer oil after a basket of frozen fries or a griddle after a load of patties. Faster recovery means less waiting between batches during a busy service.
- See also: BTU, Griddle, Thermostatic control
- Remote condenserAlso called remote-cooled, remote cooled, remote condensing unit
- A condenser installed away from the unit, usually on the roof or an outside wall, and connected by refrigerant lines. It keeps heat and noise out of the kitchen but needs a refrigeration contractor to install the line set.
- See also: Condenser, Air-cooled condenser, Water-cooled condenser
- Rinse aidAlso called rinse additive, drying agent
- A chemical injected into a dishwasher's final rinse that helps water sheet off dishes, so they dry faster and without spots. It is separate from the detergent and, on low-temperature machines, from the sanitizer.
- See also: High-temperature dishwasher, Low-temperature dishwasher
- Roll-inAlso called roll-in refrigerator, roll-in cooler, roll-in freezer
- A refrigerator, freezer or heated cabinet with a floor-level opening that accepts a loaded pan rack wheeled straight in, so trays move from prep to storage without unloading. The rack has to match the cabinet's size.
- See also: Pan rack, Reach-in, Pass-thru
- RotisserieAlso called chicken rotisserie, rotisserie oven
- A cooking machine that turns meat on spits or in baskets near a heat source, so it bastes in its own juices and browns evenly. Commercial models are usually sized by how many chickens they hold per load.
- Shop Rotisseries →See also: Holding cabinet
S
- SalamanderAlso called salamander broiler, overhead broiler
- A high-heat overhead broiler, often mounted above a range or on a wall, used to broil, brown and finish dishes quickly. It runs hotter than a cheesemelter and can cook proteins as well as finish them.
- Shop Salamanders & Cheese Melters →See also: Cheesemelter, Infrared burner, Range
- Sheet panAlso called bun pan, full sheet pan, half sheet pan, sheet tray, baking sheet
- A shallow, rimmed aluminum or steel baking pan, also called a bun pan; a full sheet pan is nominally 18 by 26 inches and a half sheet 13 by 18 inches. Full-size convection ovens and pan racks are built around these sizes.
- Shop Sheet/Bun Pan →See also: Pan rack, Convection oven, Hotel pan
- Single-phase powerAlso called single phase, 1-phase, 1 phase, 1PH
- Electrical power delivered on one alternating voltage, typically 120 V or 208 to 240 V in Canadian kitchens. Most plug-in countertop equipment runs on single-phase, and some larger ovens and fryers can be ordered or wired for either single- or three-phase.
- See also: Three-phase power, Voltage, Amperage
- Slicer blade diameterAlso called slicer blade size, blade size
- The size of a meat slicer's round blade, commonly between 9 and 14 inches on commercial models. A larger blade slices bigger products in one pass and generally suits heavier use, while smaller blades suit light, occasional slicing.
- Shop Meat Slicer →See also: Gravity-feed slicer
- Sous videAlso called sous-vide, sous vide cooking
- Cooking food sealed in a vacuum bag in a water bath held at a precise temperature, usually with an immersion circulator. It gives exact, repeatable doneness, and some health units ask operators to document the process in a food safety plan.
- Shop Sous Vide →See also: Chamber vacuum sealer, Cook-chill, Food safety plan
- Spec sheetAlso called specification sheet, cut sheet, data sheet
- The manufacturer's document for a model, listing dimensions, weight, electrical or gas requirements, clearances, certifications and installation notes. Read it before ordering to confirm the unit fits the space, the door openings and the utilities.
- See also: Voltage, Lead time, Special order
- Special orderAlso called special-order, non-stock item, made to order, factory order
- An item the supplier does not keep in stock and orders from the factory for a specific customer, often built to a chosen voltage, size or option set. Special-order items typically carry longer lead times and are commonly non-returnable once delivered.
- See also: Lead time, Spec sheet
- Spiral mixerAlso called spiral dough mixer
- A dough mixer with a spiral-shaped hook and a bowl that rotates at the same time, kneading dough gently with less heat build-up. It is the usual choice for bread and pizza dough and is not built for batters or whipping.
- Shop Spiral Mixer →See also: Planetary mixer, Mixer bowl capacity, Dough divider/rounder
- Standing pilot vs electronic ignitionAlso called standing pilot, pilot light, electronic ignition, spark ignition, pilotless ignition
- Two ways gas equipment lights its burners. A standing pilot is a small flame that burns constantly and needs no electricity, while electronic ignition uses a spark or hot surface to light the burner, or a pilot, only when heat is called for, using less gas but needing a power connection.
- See also: Natural gas, Propane, Gas conversion kit
- Steam tableAlso called hot food table, steam well, hot food well
- A heated counter with wells that hold hotel pans for serving hot food, heated wet with water in the wells or dry by elements alone. Units are sized by the number of wells, and fractional pans fit on adapter bars.
- Shop Steam Tables →See also: Bain-marie, Hotel pan, Fractional pan
T
- Temperature danger zoneAlso called danger zone, food danger zone
- The range between 4 and 60 degrees C (40 and 140 degrees F) in which bacteria grow quickly, as described by Health Canada. Food safety practice is to keep cold food below it and hot food above it, and to move food through it quickly when cooling or reheating.
- See also: Blast chiller, HACCP, Holding cabinet
- Thermostatic controlAlso called thermostatic, thermostat control, thermostatic griddle
- Heat control by a thermostat that cycles the burner or element to hold a set temperature. Manual controls set a fixed heat input and leave the temperature to the cook, while thermostatic griddles and hot plates hold the chosen temperature more consistently as loads change.
- See also: Griddle, Recovery time
- Three-compartment sinkAlso called 3-compartment sink, 3 compartment sink, three bay sink, 3-bay sink
- A sink with three bowls used to wash, rinse and sanitize dishes and utensils by hand, often with a drainboard at each end. Health units commonly require a compartment sink for manual dishwashing, so check with your local public health unit and size the bowls to the largest pots you wash.
- Shop 3-Compartment Sink →See also: Drainboard, Hand sink, Grease interceptor
- Three-phase powerAlso called 3-phase, 3 phase, three phase, 3PH
- An electrical supply carrying three alternating currents offset from each other, common in Canadian commercial buildings at 208 or 600 volts. Large ovens, fryers and dishwashers often use it because it delivers more power on smaller wiring, so confirm the building has it before ordering three-phase equipment.
- See also: Single-phase power, Voltage, Amperage
- Top-mount vs bottom-mountAlso called top-mount compressor, bottom-mount compressor, top mount, bottom mount
- Where a refrigerator's condensing unit sits. A top-mount unit keeps the compressor away from floor dust and flour and lets storage start lower in the cabinet, while a bottom-mount unit draws cooler air from near the floor, puts the bottom shelf at a more comfortable height and is easier to reach for coil cleaning.
- See also: Compressor, Reach-in, Condenser
U
- ULAlso called cUL, cULus, UL Listed, Underwriters Laboratories
- A safety testing and certification organization whose plain UL mark covers US standards. The cUL mark shows a product was certified to Canadian standards and cULus covers both, so for equipment installed in Canada, look for a Canadian mark rather than the US-only one.
- See also: CSA, cETLus, NSF
- UndercounterAlso called undercounter refrigerator, under-counter, under counter, undercounter cooler
- A refrigerator, freezer or dishwasher built to fit under a standard counter, with doors or drawers at the front. If it will be built in, check whether it is front-breathing, since many units need open space around them to shed heat.
- Shop Undercounter Refrigerator →See also: Worktop refrigerator, Chef base, Reach-in
- UndershelfAlso called under shelf, lower shelf
- The lower shelf on a work table or equipment stand, usually galvanized or stainless steel, used for storage beneath the work surface. Many are adjustable in height, and stainless undershelves resist rust better in wet areas.
- Shop All-Stainless Work Table →See also: Backsplash, 430 stainless steel, 304 stainless steel
V
- VoltageAlso called volts, volt rating, 208V, 240V
- The electrical supply a unit is built for, such as 120 V, 208 V, 240 V or 600 V in Canadian kitchens. Equipment rated for 208 V and 240 V is not always interchangeable, and running a unit on the wrong voltage can cut its output or damage it, so confirm the supply before ordering.
- See also: Amperage, Single-phase power, Three-phase power
W
- Walk-inAlso called walk-in cooler, walk-in freezer, walk-in refrigerator, walk in
- A refrigerated or freezer room large enough to walk into, built from insulated panels with its own refrigeration system. It is sized by floor area and height, and the refrigeration is chosen for the box size, the space around it and the product load.
- See also: Remote condenser, Reach-in, Wire shelving
- Water-cooled condenserAlso called water-cooled, water cooled
- A condenser that rejects heat into water flowing through it instead of room air, used where kitchens are hot or airflow is limited. It is quiet and adds no heat to the room, but it uses water, and some municipalities restrict once-through water cooling, so check local bylaws.
- See also: Condenser, Air-cooled condenser, Remote condenser
- Wire shelvingAlso called chrome shelving, epoxy shelving, wire rack, wire shelves
- Open shelving made of welded wire, either chrome-plated or epoxy-coated steel or solid stainless, that lets air circulate and dust fall through. Chrome suits dry storage, while epoxy-coated or stainless wire is the usual choice for walk-ins and damp areas.
- Shop Wire/Chrome Shelving →See also: NSF-listed shelving, Dunnage rack, Walk-in
- Worktop refrigeratorAlso called worktop, worktop cooler, worktop freezer
- An undercounter refrigerator or freezer with a reinforced, usually stainless top and a backsplash, designed to serve as a work surface as well as cold storage.
- Shop Worktop Refrigerator →See also: Undercounter, Chef base, Prep table