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  GLOSSARY
   
 

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Air:
The gases contained in the earth's atmosphere. Air contains approximately the following constitution: Nitrogen - 78%, Oxygen - 21%, Water Vapor - variable to 2%, CO2 - 0.03% (300 ppm), Other inert gases (Argon, Neon, etc.) - variable to 0.09%.
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Air-fuel Ratio:
The ratio of the air to the gas volume and the reciprocal of fuel-air ratio. (These terms are often used interchangeably in qualitative discussions.) Air-fuel ratio should be controlled with air flow as the primary variable (i.e., with fuel following air flow) to avoid producing a rich combustion atmosphere. Usually expressed as a quotient of volumes (i.e, 10 ft3 air/1 ft3 gas = 10, or 10:1 or 10 to 1).
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Air Impingement Ovens (forced convection):
Relatively new technology that uses ported manifold, blowers and baffles to direct jets of air to intensify and focus the air movement within the oven cavity towards the food load. High-velocity "fingers" of air impinge upon or blow away the layer of air and moisture that insulates the food, thus increasing the speed of the cooking process.
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American with Disabilities Act (ADA):
A comprehensive civil rights law protecting people with disabilities.
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Area Treatment:
Interior design and decor of the cafeteria, dining area and/or vending area.
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Atmospheric Burner:
A burner is a device for the final conveyance of gas, or a mixture of gas and air, to the combustion zone. An injection burner employs the energy of a jet of gas to inject air for combustion into the burner and mix it with gas. An atmospheric injection burner is one in which the air injected into the burner by a jet of gas is supplied to the burner at atmospheric pressure.
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Atomizing Air:
Used for oil-fired systems. That part of the air supplied through a burner (usually about 10%) that is used to break an oil stream into tiny droplets. The atomizing air is also used for combustion after it has broken up the oil stream.
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Au Gratin Oven:
Enclosure with hinged door mounted on top of a broiler. Also called finishing oven.
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Back of the House:
Food storage, production, and preparation areas as opposed to front of the house which is the serving and dining or "public" area.
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Bacterial Infections:
A bacterial infection results when the victim swallows the actual bacteria which sets up an infection in the gastrointestinal tract.
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Baine Marie:
Sink like depression in a table top 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. Also called sandwich unit when used for refrigerated foods in sandwich preparation.
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Baker's Table:
Table whose top has 4- to 6-inch-high curbing along the rear and sides to minimize spillage of flour onto floor during preparation. Often furnished with mobile or tilt-out ingredient bins under the top.
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Banquet Cart:
Insulated or non-insulated mobile cabinet with a series of interior shelves and/or racks to hold plates and/or platters of food. Usually equipped with an electric heating unit or refrigeration device.
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Barbecue Grill:
A live charcoal or gas-fired open-hearth horizontal grill having spits set across the top of the unit with rotisserie-type drive mechanism along the front working side.
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Bar Corkboard:
Equipment below the top of a bar containing sinks, drain boards, cocktail mix stations, ice storage chests, beverage coolers, glass washers, etc. Also called sink work board.
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Beef Cart:
Mobile unit, with or without bottled gas, alcohol, or electric heating unit. Used for display and slicing of roast beef in the dining room.
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Beer Cooler:
Cooler in which kegs, cans, or bottles of beer are refrigerated. The direct-draw cooler is a low-counter type with self-contained tapping equipment and dispensing head(s). Beer Dispenser or Tapping Cabinet. Refrigerated or ice- cooled insulated cabinet with beer or soda and/or water-dispensing heads, drainer plate, and pan recessed flush with he bar top and a drain trough under. Usually built into a liquor bar top, between work boards.
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Benchmark:
A standard or point of reference used to measure or judge quality, value, etc.
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Bin:
Semi-enclosed rectangular or round container, open on op. with or without lift off, sliding, or hinged cover. Floor -type bins are usually mobile, of height to roll under a table top. Bins under a baker's table may be mobile or built in to tilt out. An ingredient bin may be used for flour, sugar, salt, beans, dry peas, etc. A vegetable storage bin has a perforated or screened body. An ice storage bin is fully enclosed and insulated with hinged or sliding insulated door(s) at the Front; it is normally stationary and set under an ice-making machine (head). A silverware (flatware) or cutlery bin is small and mounted in a holder set on or under counter top with other bins.
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Blast Chiller:
A refrigeration unit with circulating air capable of rapidly reducing the temperature of hot foods.
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Blower-Dryer:
Motor-driven attachment with a blower and electric- or steam-heated coil, mounted on top of a dishwasher for quick drying of ware at the end of the final rinse cycle.
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Board Plan:
All revenues generated from student, faculty or staff contract meal plans in college or university residence hall dining facilities.
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Boil-ln-Bag:
A clear plastic waterproof pouch containing foods that are heated by immersing the package in boiling water.
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Branded Concepts:
Nationally or regionally trade-marked concepts that can be incorporated into a foodservice program for a franchise or licensing fee.
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Branded Product Costs:
The cost of supplies required to be purchased from a specific vendor as part of a franchise or licensing agreement.
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Branding:
A marketing strategy that takes consumer-recognized (or perceived recognized) restaurant and food manufacturer brands, and utilizes brand equity to build traffic, expand sales, increase share, grow availability, establish food credibility, improve satisfaction, raise the profile of the foodservice program and increase profits.
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Breading Machine:
Horizontal rotating cylinder set on a base with a drive motor and filled with breading mix. Food is placed in one end, carried through the cylinder by an internally mounted auger, and discharged at the other end. Food is tumbled in breading mix.
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Bread Molder:
Machine with a series of rollers and conveyor belts to shape a ball of dough to pan bread, hearth bread, or long rolls of varied length.
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Briquette:
One of the coal-size pieces of permanent refractory material used in open-hearth gas-fired grills to provide radiant broiling heat.
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Broiler, Backshelf:
Broiler with gas-heated ceramic radiants or electric heating elements, having an adjustable sliding grill. The unit is normally mounted on a panel and brackets above the rear of the range. Also called salamander broiler.
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Broiler, Charcoal:
Horizontal-type unit with removable bottom pan containing glowing charcoals to radiate high heat into the bottom of foods set on a grill above. Mounted on stand or enclosed cabinet or masonry base.
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Broiler, Char or Open-Hearth:
(1 ) Horizontal-type unit with gas-heated briquettes under a grill at the top. (2) Horizontal-type unit with non-glowing electric strip heaters at the top. May also be equipped with an adjustable electric grill above the top grill to broil both sides at once. Broiler, Conveyor. (1) Horizontal-type unit with openings at both ends, using a motor-driven grill-type conveyor to transport food between or under gas-fired ceramics or electric heaters. (2} Horizontal-type unit, open at both ends, using a motor-driven, revolving, heated griddle to transport food under gas-infrared ceramics or electric heaters.
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Broiler-Griddle, Combination:
(1) Unit with front opening with griddle plate set into top, equipped with gas-heated radiants under the griddle. Radiants heat food and griddle simultaneously. (2) Unit with front-opening door(s) having gas-heated radiants at the top of the cavity and food placed on a sliding or swinging type griddle plate set below.
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Broiler, Pop-Up:
Enclosed horizontal-type unit with a slotted opening in the top and gas-heated radiants on both sides of the cavity. Food is placed in an elevating mechanism and broiled on both sides at the same time. Similar to a pop-up toaster.
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Broiler, Pork and Spare Rib, Chinese:
Counter- or stand--mounted narrow-depth broiler with two or three decks, each having gas burners and radiants, for cooking pork slices and spare ribs in metal platters.
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Broiler, Upright:
Vertical-type unit with an opening at the front and gas-heated radiant ceramics or electric heating elements at the top of the cavity. Food is placed on a sliding adjustable grill set under the radiants. May be mounted on counter top, oven or cabinet base, or stand. Often aligns with ranges. May be equipped with removable charcoal pan.
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Buffet Unit:
One or more mobile or stationary counters having flat surfaces, with cold pans or heated wells at the top, on which chafing dishes, canape trays, or other food displays can be placed for self service.
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Cafeteria Counter, Serving Counter:
In a cafeteria, top which is usually provided with recessed cold pans, recessed pans for hot foods section, display and protector cases, and drain troughs for beverages; set on legs or masonry base with enclosure panels, semi- or fully enclosed cabinets with refrigeration or warming units beneath; all as required to accommodate foods to be served. Unit may be equipped with tray slide.
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Can Washer and Sterilizer:
Enclosed cabinet with spray heads for washing the interiors and exteriors of cans, mounted on open legs, provided with detergent dispenser and 180¡F hot-water rinse or steam-mixing valve for final rinse.
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Carbonator:
Motor-driven water pump, with tank and control valves, to combine cold water and CO2 gas in a storage tank. producing soda water. Used for soda fountains, carbonated beverage dispensers, and dispensing systems.
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Carrier:
A unit for carrying food, beverages, and ware by hand for short distances, furnished with grip(s) or handle(s). Could be an enclosed cabinet, insulated, heated or refrigerated; or a wire basket or rack.
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Cart:
Mobile unit of varying structure: as an open shelf or shelves; a semi- or fully enclosed cabinet with single or multiple compartments that may be insulated. Used for transporting food or ware and for cleaning and storage.
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Catering:
To provide prearranged foodservice to the specific needs of any group. Central Kitchen. Single production area where foods are prepared for and transported to multiple service areas.
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Cereal Cooker:
Rectangular-shaped unit with heated water bath, having one or more openings in top with lug holders, into which pots with lugs are fitted to prevent the pot from coating. Cooker may be gas-, electric-, or steam-heated. Unit may be floor- or wall-mounted and equipped with water filler and gauge.
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Chinese Range:
Range with one or more large-diameter gas burners on an inclined top and a raised edge around each burner opening. Food is cooked in shallow bowls called woks. Range top is cooled by water flowing from a front manifold to a rear trough, with strainer basket at one end. A swing-spout faucet mounted on high splashguard at rear fills the bowl when the spout is turned ninety degrees.
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Coffee Maker:
(1) Hand- or automatically operated electric--heated unit in which a measure of hot water at the proper temperature is poured over a measured bed of coffee grounds contained in a filtering unit. The extracted beverage is discharged into a container and/or serving unit. (2) Hand -or automatically operated electric-heated unit in which a measure of hot water at the proper temperature is combined with a measure of instant coffee mix and discharged into a container. (3) Unit consisting of one or more sets of upper and lower bowls set on gas- or electric-heated range. The measure of water boiled in the lower bowl is forced by pressure into the upper bowl containing measured coffee grounds. When the set is removed from the heat source, the cooling lower bowl creates a vacuum, causing the liquid to flow back down through a filter in the bottom of the upper bowl. The upper bowl is then removed to permit use of the lower bowl as a server or decanter.
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Coffee Range:
Counter unit consisting of one to four low-rated gas or electric burners for making coffee with siphon-type coffee makers.
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Coffee Urn:
Enclosed container of water with jar (liner) set into top. Urn water is heated by gas, electric or steam. A measure of hot water at proper temperature is poured over measured bed of coffee grounds contained in a filtering unit. Beverage collects in jar and is discharged through bottom connection to draw-off faucet. Urn water is not used for coffee making.
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Coffee Urn Battery:
Assembly of units consisting of one or more water boilers and one or more coffee urns heated by gas, electricity, or steam. Battery is complete with piping, fittings, and controls between boiler(s) and urn(s).
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Coffee Urn, Combination:
(1) Coffee urn with water inlet valve and additional draw-off faucet for hot water, to make tea and instant beverages. (2) Pressure siphon type has sealed water and hot-air chambers with piping control between water jacket and jar. (3) Twin type has two coffee jars set into top of single container. Urn body is usually rectangular in shape. (4) Automatic type has electrically operated device to pump and measure hot water at thermostatically con-trolled temperature.
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Coffee Warmer:
Counter-top range with one or more gas, electric, or canned heaters to maintain coffee at serving temperature: each with coffee bowl or decanter. Also called coffee server.
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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.
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Combination Steam Cooker and Kettle:
See Cooker and Kettle, Combination.
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Combi-Ovens:
An oven that cooks of food by dry, convection and/or steam heat.
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Combustion Air:
Main air. All of the air supplied through a burner other than that used for atomization. May or may not include air induced through the burner register by a negative pressure in the combustion chamber.
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Condensate Evaporator:
Coil through which compressed refrigerant flows, absorbing the heat inside refrigerator or freezer.
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Condensing Unit, Refrigeration:
Assembly consisting of mechanical compressor driven by electric-powered motor with either air or water-cooling device. (1) Open-type unit has major components separate but mounted on same base. (2) Hermetic-type unit has major components enclosed in same sealer housing, with no external shaft, and motor operating in refrigerant atmosphere. (3) Semi-hermetic-type unit has hermetically sealed compressor whose housing is sealed and has means of access for servicing internal parts in field.
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Contracted Foodservice:
A Foodservice operation which is provided by an independent contractor on a predetermined fee basis.
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Contracted Vending:
A vending operation which is installed and operated by an independent contractor. The contractor retains title to the vending equipment.
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Controllable Expenses:
The total of all payroll costs, direct operating, advertising/promotion, utilities, administrative and general, repair and maintenance expenses.
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Convection Oven:
Gas or electric heated. Heat is circulated through the oven interior with fan or blower system. Interior may be equipped with racks and/or shelves. Ovens may be stacked or set on stand. Oven bottom may be constructed as part of the platform of a mobile basket rack cart.
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Convenience Food:
Any food item that has been processed by any method from the raw state and packaged for resale and/or further processing or use at later date.
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Conventional Oven:
An oven with the heat source, either gas or electric, located beneath the deck; air is indirectly circulated.
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Conveyor Ovens:
The oven is set at one temperature and the conveyor line is timed so that the desired product is baked consistently each and every time.
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Cook-Chill:
The process of fully or partially cooking food then rapidly chilling it from the cooking temperature to below 40 F. degrees in two hours or less.
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Cook-Hold Oven:
An oven for slow cooking, which reduces shrinkage (and loss of net weight) and improves flavor by removing less moisture.
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Cooker and Kettle, Combination:
One or more steam -jacketed kettles with one or more steam cookers mounted in top of single cabinet base or tops of adjoining cabinet bases. May be for direct steam operation or provided with steam coil, gas- or electric-heated steam generator in the base under the steam cooker(s).
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Cooker/Mixer:
Direct steam-, gas-, or electric-steam jacketed kettle, with hinged or removable agitator mounted to sup-porting frame or brackets.
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Cooking Energy Efficiency (%):
The quantity of energy input to the food products; expressed as a percentage of the quantity of energy input to the appliance during the heavy-, medium-, and light-load tests.
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Cook's Table:
Table located in the cooking area of kitchen for cook's use.
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Corn Popper:
Enclosed unit with transparent front and ends, transparent doors on the working side, electrically heated popcorn popper suspended from the top, and warming heaters for storage of finished popcorn. May be mounted on counter or enclosed base.
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Defrost System:
Refrigeration system for a freezer consisting of a blower evaporator coil, heating unit, and controls. Electric type employs heating elements; hot gas type uses heat exchanger to remove frost from the coil and allow condensate to flow to the drain pan under the coil.
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Demographics:
A statistical evaluation process whereby the total available population is segmented according to certain factors such as geographic location, age, sex and position in the work force. Demographics usually refer to sex, exempt/nonexempt, age, group, work shift.
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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. May be attached to food mixing or cutting machine. Also called dicing attachment or cubing machine.
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Dish Cart:
Cart for storage and dispensing of clean or soiled dishes. Usually of height to roll under counter or table top.
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Dish Dispenser:
A spring-activated devise which raises stacks of plates or loaded warewashing racks to service level position. May be built into another piece of equipment or free standing portable. Also available in heated units.
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Dish Table:
Work surface with raised sides and end(s) having its surface pitched to a built-in waste outlet, adjoining a sink or warewashing machine. There may be a soiled table used for receiving, sorting, and racking ware, located at load end of the sink or washing machine, and a clean table at unload end for draining of rinse water, drying, and stacking ware.
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Display Case:
A semi- or fully enclosed case of one or more shelves, mounted on counter top or wall, for display of desserts. Semi-enclosed types have transparent end panels and sneeze guards along customers' side to protect uncovered foods. Refrigerated types have insulated transparent panels and doors. Heated types are usually provided with sliding doors and electric heating units, with or without humidifier.
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Dough Mixer:
(1) Motor-driven machine with vertical spindle to which various whips and beaters are attached. Bowl is raised to the agitator. Mixers of 5- to 20-quart capacity are bench mounted. Mixers of 20- to 140-quart capacity are floor type. (2) Motor-driven, floor-type horizontal machine with tilting-type bowl and horizontal agitator(s) for a large dough batch. Also called kneading machine or mixer.
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Doughnut Machine:
Unit consisting of hand or motor-driven batter dropper and shallow fryer. Doughnuts are conveyed through heated cooking fat or oil bath, turned over, and discharged out of bath into drain pan.
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Draft Hood:
A nonadjustable device built into an appliance, or made a part of the flue or vent connector from an appliance, that is designed to: (1) provide for the ready escape of the flue gases from the appliance in the event of no draft, back draft, or stoppage beyond the draft hood; (2) prevent a back draft from entering the appliance; and (3) neutralize the effect of stack action of the chimney or gas vent upon the operation of the appliance.
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Drop-in Unit:
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.
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Dual Temp Refrigerator:
A combination refrigerator-freezer.
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Dunnage Rack:
Mobile or stationary solid or louvered platform used to stack cased or bagged goods in a storeroom or walk-in refrigerator or freezer.
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Durable Equipment:
Permanent pieces of equipment used in preparation, service or storage.
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E-Coli:
A bacteria found in raw meat and dairy which, when transmitted to the human body, can result in serious illness or, in some cases, death.
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Egg Boiler:
Electric-, steam-, or gas-heated unit with removable timed elevating device(s) to raise basket(s) or bucket(s) out of boiling water bath. Containers are lowered by hand raised or provided with gutters and drain hole leading to catch trough or pan. May be set on counter top with legs, stand, or oven base.
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Excess Air:
The air remaining after a fuel has been completely burner, or air supplied to a combustion reaction in addition to that required for chemically complete (stoichiometric) combustion. A lean air-fuel ratio.
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Exhaust Hood:
See Draft hood.
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Exhibition Cooking:
Cooking which is done in full view of the public.
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Fat Filter:
(1) Gravity type has disposable paper or muslin strainer set in holder on top of At container. Unit is placed under drain valve of At fryer. (2) Siphon type uses disposable paper or muslin strainer over At container, attached to rigid siphon tube mounted on At fryer, with other end of tube in At tank. (3) Motor-driven pump type, portable or mobile, uses disposable paper strainer. Has flexible hose from At tank to strainer. Strainer set on At container.
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Fat Free:
Fewer than 0.5 grams of fat per servings.
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Fixed Expenses:
Basic costs which remain constant and do not fluctuate with increases or decreases in sales and/or volume. Examples are depreciation, rent or square footage charges, management fees.
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Flammability Limits:
The maximum and minimum percentages of a fuel in a fuel-air mixture which will burn. Sometimes called limits of inflammability.
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Flatware:
Knife, spoon, and fork used by the diner.
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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.
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Food Freshener:
Electrically operated unit that introduces live steam to the exterior or interior of food, heating it to serving temperature without loss of moisture. Cabinet type has a hinged cover or drawer for warming the exterior of foods. Hollow-pin type heats food interior through injection.
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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.
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Food Shaper:
(1) Motor-driven unit with loading hopper, bench or floor mounted. Shapes food into rectangular or round patties of varying thickness. May be equipped with paper interleaving, removing, and conveying devices. (2) Attachment to meat chopper to shape ground food into rectangles of varied thickness. Also called food former.
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Food Warmer:
(1) Insulated mobile or stationary cabinet with shelves, racks, or tray slides, having insulated doors or drawers. May be electric, steam or gas heated and provided with humidity control. (2 ) Infrared lamp or electric radiant heating element with or without a glass enclosure, mounted above the serving unit in a hot-food section.
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Forced Draft Burner:
A burner in which combustion air is supplied by a fan or blower mounted upstream of the burner. The fan also serves to push flue gases to the flue outlet.
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Front Of The House:
The serving and dining pr "public" area of a foodservice facility.
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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., and basket-conveyor type has a shallow tank for draining with baskets, arms, mesh-type belt, or rotating auger to move foods through the bath. Pressure type has a lift or hinged cover to seal the top of the fryer tank.
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Fry Pan, Tilting:
Rectangular pan with gas- or electric -heated flat bottom, pouring lip, and hinged cover. Floor mounted on a tubular stand or wall mounted on brackets with in-wall steel carriers. A small electric pan may be table mounted on legs. Also called braising pan, tilting griddle, or tilting skillet.
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Fuel-air Ratio:
The ratio of the fuel supply flow rate to the air supply flow rate when both rates are measured in the same units under the same conditions. The reciprocal of the air-fuel ratio. (These terms are often used interchangeably in qualitative discussions.)
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Furnishings:
Items such as tables, chairs, carpeting and draperies which must be replaced more frequently than durable equipment but less frequently than expendable equipment.
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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.
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Grease Filter or Extractor:
(1) Removable rectangular or round frame having several layers of wire mesh or baffles and mounted in the exhaust equipment above or behind cook-ing units. (2) A series of baffles mounted in exhaust equipment, from whose surfaces grease deposits are flushed with wash water into a 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.
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Griddle:
Extra-thick steel plate with a ground and polished top surface, heated by gas or electricity. Surface edges are cover(s). It is commonly mounted under an ice-making machine, with opening(s) in the top to receive product(s), and is fitted with a waste outlet in the bottom. Ice is normally scooped out of bin. Unit may be built into counter.
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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.
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Gross Margin:
Unit price minus unit cost or total sales minus total cost.
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Gross Sales:
All revenue less applicable sales tax.
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Heat Exchanger, Steam:
Boiler with coils to generate clean steam with possibly contaminated house steam. Used for steam cooking units.
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Holding Equipment:
Refrigerated or heated equipment used to store food >from the time it is prepared until it is served.
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Hot Dog and Hamburger Broiler:
Semi or fully enclosed cabinet with glass doors and panels for display. An electric heater under the top radiates onto hot dogs in baskets or on pins on wheel, or onto hamburgers laid on platforms mounted on motor-driven Ferris wheel. Food rotates while cooking.
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Hot Dog Steamer:
Counter-mounted cabinet with transparent display panels and hinged covers or doors. The unit is electrically heated with a water bath and immersion device to generate steam for heating hot dogs and dry heat for warming rolls.
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Hot Plate:
Counter-top and 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.
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Hot-Water Booster:
Electric-, steam-, or gas-heated insulated tank or coil used to raise the incoming hot water from house temperature to sanitizing temperature, as required by code. Booster may be mounted inside housing or at end of warewashing machine, under warewashing table, or may be remotely located.
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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.
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Ice Cream Cabinet:
(1) Mechanically refrigerated low-type chest with removable, hinged, flip-flop covers, used for storage and dispensing of ice cream. (2) Mechanically refrigerated upright cabinet with hinged door(s), for storage of ice cream.
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Ice Cream Display Cabinet:
Ice cream cabinet with sliding or hinged transparent doors or covers. Mostly used in self-service stores.
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Ice Cream Freezer:
Floor- or counter-mounted machine with mechanically refrigerated cylinder, having a dasher to mix and refrigerate an air and ice cream mix to flowing ice cream. The product is then placed inside a hardening cabinet.
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Ice Cream Hardening Cabinet:
Low cabinet with a lid(s) or upright cabinet with hinged door(s), insulated and refrigerated at a very low temperature to set ice cream hard.
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Iced Coffee/Tea Urn:
Urn with stainless steel or transparent glass jar and draw-off faucet. Stainless steel type may be insulated. Glass jar may be equipped with ice compartment suspended from cover. Also called iced tea/coffee dispenser.
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Ice Dispenser:
A floor, counter, or wall-mounted stationary ice storage bin with motor-driven agitator and conveyor mechanism or gravity feed, that dispenses a measure of ice (cubed or crushed) through a discharge chute into a container at working level.
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Ice Maker:
Floor, counter, or wall-mounted unit containing refrigeration machinery for making cubed, flaked, and crushed ice. Maker may have integral ice storage bin. Larger-capacity machines generally have a separate bin in which ice is received via a connecting chute. Capacity is rated in pounds of ice per twenty-four-hour day.
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Ice Storage Bin:
Insulated mobile or stationary cabinet of one or more compartments with hinged or sliding door(s) or Farris-wheel-type unit will automatically lower and raise baskets through water bath.
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Idle Energy Rate (kW or Btu/h):
The rate of appliance energy consumption while it is holding or maintaining a stabilized
operating condition or temperature.
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Incomplete Combustion:
Combustion in which fuel is only partially burned and is capable of being further burned under proper conditions. An example is carbon burning to form CO. With more air, it would burn to CO2.
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Indirect Subsidy:
These are costs generally associated with the occupancy of a facility (such as rent, building/equipment maintenance, security, utilities, insurance and property taxes) and management/administrative overhead charges (such as those for human resources, purchasing and contract administration support.)
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Induced Draft Burner:
A burner that depends on draft induced by a fan or blower at the flue outlet to draw in combustion air and pull flue gases to the flue outlet.
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Infrared Burner:
(Also radiant burner) A burner that is designed to operate with a hot, glowing surface. A substantial amount of its energy output is in the form of infrared radiant energy.
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Infrared Heater or Warmer:
Unit consisting of one or more lamps or electric strip heaters, with or without protective covering or reflector, 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.
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Infrared Oven:
Oven having heat generated and radiated from electric infrared heating elements encased in a glass tube or from an exposed quartz infrared plate.
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Insert:
Rectangular pan or round pot set into the top of a steam or hot food table.
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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.
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Juice Extractor:
(1) Counter-mounted motor-driven ribbed cone having base with drain hole for juice. Half of fruit is pressed by hand, down onto cone. (2) Bench- or floor- mounted motor-driven machine that slices fruit in half, and squeezes halves between nesting cones. (3) Hand-operated bench-type machine that squeezes fruit halves between inverted cones. Also called juicer.
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K-Minus:
Shorthand for a foodservice facility which has no kitchen. Usually food is brought in from a central kitchen.
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Kettle Drainer:
Mobile sink with screen or strainer basket, waste outlet with adjustable tailpiece, and push handle.
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Kettle, Electric Heated:
(1) Stationary or tilting two-thirds steam jacketed, or stationary full-steam jacketed kettle with electric immersion heater in water between shells. Kettle is floor mounted inside housing or attached to housing with tilting mechanism. Tilting device may be hand or power operated. Stationary unit is provided with water filler, hinged cover, and draw-off valve. Tilting type has pouring lip and may have draw-off valve, hinged cover and water filler. (2) Stationary or tilting two-thirds steam jacketed kettle set into top of cabinet base with remote electric-heated steam generator adjoining kettle. Kettle provided with hinged cover, water filler, and draw-off valve.
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Kettle, Flat Bottom:
Rectangular pan with flat bottom having inner and outer shells. Live steam is introduced between shells, heating inner shell for cooking. Kettle is tilting type, floor mounted on tubular stand or wall mounted with brackets and in-wall steel chair carriers. Kettle front has pouring lip. Top has hinged cover.
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Kettle, Gas Heated:
(1) Stationary full or two-thirds steam-jacketed kettle with a gas burner under the bottom of its outer shell to heat water between shells. The kettle is floor mounted inside housing and provided with a water filler and hinged cover. (2) Stationary or tilting two-thirds steam-jacketed kettle set into the top of a cabinet base with remote gas-heated steam generator adjoining the kettle. The kettle is provided with hinged cover, water filler, and draw-off valve. (3) Stationary floor-type direct-fired kettle with a single shell, mounted inside insulated housing, with a gas burner under bottom of shell, draw-off valve, and hinged cover.
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Kettle, Steam Jacketed:
Kettle having live steam introduced between the inner and outer shell to heat the inner shell for cooking. Deep-type kettle generally is two-thirds jacketed. Shallow-type kettle generally is fully jacketed. May be mounted to the floor with tubular legs or pedestal base, or mounted to the wall with brackets and in-wall steel chair carriers. Tilting- or bunion-type may be floor or wall mounted, having a worm gear device for hand operation. The stationary kettle has a draw-off valve. The tilting kettle has a pouring lip and may have a draw-off valve. The kettle may be equipped with lift-off or hinged cover, filling faucet, water-cooling system, thermostat, etc.
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Kettle, Table Top:
Two-thirds steam jacketed kettle, tilting type, with operating lever up to 20-quart capacity, or tilting worm gear device for 40-quart capacity; all direct steam, electric heated. All kettles have a pouring lip. Tilting types have 20 and 40-quart capacity with a lever handle. Oyster stewing kettle is shallow tilting-type kettle.
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Lean Ratio:
A proportion of fuel to air in which an excess of air is supplied in relation to the amount needed for complete combustion of the fuel.
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Lobster Tank:
Transparent tank open at the top and with a water wheel at one end. Tank bottom is lined with special salt. Mounted on a stationary or mobile enclosed base with a filtering and mechanical refrigeration system for tank water. Also called trout tank, with salt omitted.
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MTO:
Refers to areas where the food is made-to-order in a cafeteria or other foodservice outlet.
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Makeup Air:
Outside air brought into a building to replace (make up for) inside air that is being exhausted out of the building.
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Manual Foodservice:
A facility in which foods and services are provided by human labor.
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Marketing:
Includes all selling and promotion costs, direct mail, donations, souvenirs, favors, advertising, public relations and publicity, franchise fees and royalties or commissions and market research (surveys).
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Marketing Segmentation:
The identification of particular groups within the available customer base by applying factors such as sex, age, exempt/non-exempt, work shift. (See Demographics)
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Meat Roaster, - Steam Jacketed:
Shallow steam jacketed kettle with cover and draw-off valve.
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Meat Tenderizer:
Counter-mounted machine having two sets of round knives with spaced cutting edges, set apart on slow-speed rollers. Meats are inserted into a slot in the top, pass through the rollers, and are discharged at the bottom front through which the meats to be tenderized pass.
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Menu Board:
Sign with fixed or changeable letters, or removable lines listing the food items and prices.
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Menu Cycle:
Repeating an established menu in a predetermined rotation. Generally, this is done every four or five weeks.
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Mexican Food Machine:
Device used to hold a V-shaped tortilla when filling it to make a taco.
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Microwave Oven:
Stand- or counter-mounted oven in which foods are heated and/or cooked when they absorb micro-wave energy (short electromagnetic waves) generated by magnetron(s).
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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 1 40-quart capacity are floor type.
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Mixing Tank:
Vertical type has center-, bottom-, or sides mounted agitator assembly. Horizontal type has end-agitator assembly. All are floor mounted and provided with removable or hinged cover and draw-off valve. Tank may be provided with recirculating pump and filtering system.
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Modular Equipment:
Equipment all the same design, height and color which can be used fee standing or in any combination.
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Order Wheel:
Metal- or wood-spoked wheel with clips or hooks on its perimeter, located between cooks' end servers' areas, on which order slips are placed to maintain rotation and visibility.
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Oven:
Fully enclosed insulated chamber with gas-, electric-, or oil-fired heat, provided with thermostatic control. Deck-type units have chambers or sections stacked one above the other. Bake-type decks are approximately 7 inches high inside. Roast-type decks are 12 to 14 inches high inside.
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Oven Production:
Items which have been prepared but not sold or consumed at the conclusion of the meal for which they were produced.
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Participation Ratio:
Total available population at a given location divided by the number of customers actually using the foodservice facility. This ratio may be established by meal period, break period, on a daily basis, or other periods.
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Participation Stimulators:
Special events, promotions, and merchandising designed to increase sales and/or patronage. 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.
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Payroll Tax & Benefits:
Payroll taxes; FICA, state unemployment and state health insurance, social insurance (IE., worker's compensation insurance, welfare or pension plan payments, accident and health insurance premiums and the cost of employee instruction and education, employees parties, and employee meals.)
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Peanut Roaster:
Electrically heated enclosed display case with hinged cover at the top.
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Peeler:
Floor- or bench-mounted machine having a vertical, stationary, abrasive-lined cylinder open at the top, a motor-driven agitator bottom plate, and an over-the-rim water supply. Product discharged through door in cylinder side. Waste water is discharged at bottom and may be equipped with a peel trap basket that can be hung on a pipe over sink or set inside a cabinet base under the peeler. May also be equipped with garbage disposal unit.
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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.
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Per Capita Spending:
Total dollar sales received over a specified period of time divided by the total available population (not the actual number of foodservice participants.)
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Pizza Oven:
Baking-type oven of one or more decks, gas, electric, or oil fired, having temperature range from 350° to 700°F. Deck(s) are of heat-retaining masonry material.
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Point of Sale:
The point at which food and beverage is transferred to a customer. Often cash registers are referred to as point-of-sale units.
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Portion-Pak:
Pre-packaged, individual servings of condiments in disposable packaging.
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Potentialized Food Cost:
The ideal food cost (given a defined menu matrix) which corresponds to the mix. A potentialized food cost is used to compare with the actual food cost to determine areas of variance.
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Pot and Utensil Washer or Pot-washing Machine:
Machine of one or more tanks with hood or wash chamber above, inside which large ware is washed, using very big, high- pressure pumps. Water is pumped from tanks and sprayed over ware placed in racks or set on a conveyor or platform. One or more final fresh-water rinses sanitize ware. Machine has a 34- to 36-inch working height. (1) Door-type single- tank machine has power wash and final rinse only. (2) Door-type two-tank machine has power wash and power rinse tanks and final rinse. (3) Belt-conveyor machine is straight-through-type machine having one to three tanks plus final rinse. Ware is set directly on a belt. ( 4 ) Revolving tray-table type has two to three tanks plus final rinse. Ware is set directly on turntable platform.
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Pot Filler:
Faucet or valve with a hose mounted at a range, pot stove, or kettle to fill a vessel direct.
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Pot Stove:
Low, floor-mounted single-burner stove with high Btu or kW rating for use with large stock pots.
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Pre-portioned:
Food items which are purchased in a fully trimmed, portioned state, ready for cooking.
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Pre-rinse or Pre-wash Sink:
Sink constructed as an integral part of a soiled dish table, located near a dishwashing machine, and furnished with removable perforated scrap basket(s) and spray hose.
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Pre-wash:
Separate machine or built-in section of a ware-washing machine with tank and pump or fresh-water supply. Pump recirculates water over ware; fresh-water type sprays over ware; before pumped wash section of machine.
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Primary Air:
The air volume mixed with a fuel prior to ignition. The fuel-air ratio control system adjusts the primary air flow to the combustion system when a demand for heat occurs, and the automatic ratio control then makes a corresponding adjustment in the fuel flow.
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Productivity:
Measurable amount of work produced by the workforce.
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Product Cost:
The combined costs of all food ingredients and items purchased from an outside source which are used to produce an item for sale.
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Production Capacity (lb/h):
The maximum production rate of an appliance while cooking a specified food product in
accordance with the heavy-load cooking test.
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Productivity Rate:
A measure developed to determine the level of work produced by an individual or group. May be expressed as sales dollars realized per labor hour, customers served per labor hour, meals served per labor hour, etc.
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Profit Limitation Contract:
An agreement which restricts a contractors profits to a set percentage of sales and/or to a predetermined dollar amount. Any excess profits are retained by the client.
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Profit & Loss Contract:
A contractual arrangement whereby the contractor is responsible for the financial operation of the foodservice. The risk is placed upon the contractor to make money in the operation without a subsidy >from the organization.
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Proof Box or Cabinet:
Fully enclosed cabinet with gas, steam, or electric heater and humidifier. Sometimes unit may be insulated type with thermostatic and humidity controls. Box may be mobile. Traveling-type proofer that has a conveying mechanism inside the overhead cabinet, as in large commercial bread bakery.
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Protector Case:
A single shelf mounted on posts with transparent shield at the front or at front and ends. Mounted over a counter top at hot-food or sandwich sections to protect uncovered food.
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Pulper:
Floor-mounted garbage and waste disposal machine with a vertical cylinder, grinder plate, knives, and sump compartment for non-grindable matter. Waste material is ground in a deep-water bath to form a slurry that is piped to a water extractor. Water from the extractor is recirculated to the pulper.
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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.
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RFB:
A Request For Bids sets all of the specifications and requirements and asked the proposing company to bid a price to perform the service or provide the products required.
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RFP:
A Request For Proposals sets some of the requirements and asks the proposing company how it would propose to operate a program and for what price.
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RFQ:
A Request For Qualifications simply asks for companies to submit their qualifications to perform a described level of foodservice. It is used to determine who is qualified to respond to an RFB or RFP.
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Rack: Cup, Dish, Glass, Plate, or Tray:
(1) Rectangular or round basket of wire or plastic construction, with or with-out compartments or intermediate lateral supports, used for washing and/or storage of small ware. Racks are self-stacking for cups and glassware. (2) See Tray Rack for upright unit.
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Rack Oven:
An oven with one or more racks.
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Rack Washer:
Machine of one or two tanks with hood or wash chamber over, with one or two doors, using large-size high-pressure pumps and final sanitizing rinse. Steam- or electric-heated water is pumped from tanks and sprayed over racks wheeled onto tracks inside washer. Machine is made to recess into floor to have tracks set flush with finished floor.
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Range:
Unit with heated top surface or burners that heat utensils in which foods are cooked, or cook foods directly. Some ranges are equipped with an insulated oven base. Hot or even-heat tops and fry or griddle tops are gas or oil fired or electrically heated. Open or hot-plate tops have electric or gas burners.
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Rapid Cook Oven:
A cooking appliance that utilizes one or more heat transfer technologies to cook food product within a chamber and which is capable of cooking the food product significantly faster than is possible using solely radiant oven or convection oven technologies. Heat transfer technologies which may be employed include microwave, quartz halogen and high-velocity or impingement convection, both gas and electric.
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Rated Energy Input Rate (kW, W or Btu/h, Btu/h):
The maximum or peak rate at which an appliance consumes energy as rated by the manufacturer and specified on the nameplate.
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Resident Service:
A vending installation where a contractor permanently assign one of his servicemen to the client's premises.
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Rethermalization:
Reheating to appropriate temperatures prior to service.
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Return On Investment:
The amount of money earned after taxes in relation to the total dollar investment required to operate a specific facility. Usually expressed in percentage form.
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Revolving Tray Oven:
Gas-, electric-, or oil-heated oven with a motor-driven Ferris wheel device inside having four or more balanced trays. Bake or roast pans are loaded and unloaded from a single opening with a hinged-down door. Steam may be added for humidity requirements of products.
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Rich Ratio:
A proportion of fuel to air containing too much fuel or too little air for complete combustion. More precisely, a fuel-rich ratio or air-lean ratio.
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Rinse Injector:
Device mounted to top or side of washing machine for storage and automatic dispensing of liquid water softener into the final rinse manifold.
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Roll Warmer:
(1) Enclosed cabinet with a telescoping cover, heated by pellet or glowing charcoal under a false bottom. (2) 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 is built into a counter. Also called bun warmer.
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Rotary Oven:
An oven with one or more racks or shelves which rotate to assure even cooking.
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Rotisserie:
(1) 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. (2) Upright enclosed cabinet containing a motor-driven Ferris wheel provided with food cradles or baskets passing under gas-fired ceramics or electric heating elements. (3) Enclosed, square, upright cabinet with meat suspended from top in center revolving motor-driven cradle, heated by four infrared lamps radiating from the corners. (4) See Hot Dog and Hamburger Broiler.
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Salamander:
A backshelf or cabinet mounted over the rear of a range or steam table, absorbing the heat to keep foods on it warm.
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Sales Mix:
An item-by-item and/or sales group (such as entrees, beverages, desserts, etc.) Listing showing the number and/or dollar amount sold for a specified period of time.
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Satellite Operation:
Point of service located away from the main preparation and/or service location. Food for a satellite operation is customarily prepared in a central kitchen, then transported by cart to the serving area.
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Secondary Air:
The second stream of air to mix with fuel at or near a burner. Usually, secondary air is the volume of air supplied to the flame after ignition.
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Self-Operated Foodservice:
A foodservice operation which is maintained and operated in-house.
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Servery:
In a cafeteria, the area where the food is actually served. In a catering operation, hospital or other facility it may also refer to the area where the staff will do the final dishing up in order to serve a meal. In the latter instance, there is usually only water and electrical power for hot and cold food holding equipment.
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Scramble System:
A cafeteria layout which separates various segments of the point of service for more rapid flow, decreased customer queuing, and increased merchandising potential. . Shake Maker. Floor- or counter-mounted machine with one or two mechanically refrigerated cylinders, having dashers to mix and refrigerate an air and milk mixture to a flowing frozen dessert beverage. Unit may be equipped with syrup tanks and pumps, and mixing spindle to blend various flavors in shakes.
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Shrimp Peeler and Deveiner:
Bench-mounted, motor-driven machine that removes vein and shell from shrimp and prawn.
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Silver Washer and Drier:
Floor-mounted machine with a fixed or removable tumbling drum set inside a wash chamber with a hinged cover for washing, sterilizing, and electrically drying flatware. The removable drum has a perforated bottom and top cover. The fixed drum has a hinged cover and perforated ends. Machine has wash, rinse, and final sterilization rinse cycles. Electrically heated air is blown through wash chamber and drum to dry flatware.
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Single Service:
Paper, plastic or other product which is designed and intended for a single usage, after which it is discarded. Also referred to as disposables.
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Sink:
(1) Preparation, cook's or utility: one or two -compartment type with drain board on one or both sides, each compartment averaging 24 inches square. (2) Pot and pan or scullery: two, three, or four-compartment type 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.
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Slicer:
Bench- or stand-mounted machine with a stationary motor-driven round knife and slice-thickness gauge plate, and reciprocating feed trough or carriage. Flat trough may have hand and/or spring-pressure feed plate. Gravity trough may have hand or automatic feed plate. Trough may be hand operated or motor driven. Slicer can be equipped with automatic stacking and conveying device.
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Slush Maker:
Floor- or counter-mounted machine with one or two mechanically refrigerated cylinders having dashers to mix and refrigerate a water mixture to a flowing frozen dessert beverage.
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Small Wares:
Small wares are all those items necessary to support the preparation and service of food with a per piece value of under a predetermined fixed amount. Small wares include such items as pots, pans, serving utensils, china, glassware, serving patters/bowls, carving boards, etc.
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Smokehouse, Chinese:
Floor-mounted, enclosed, insulated roasting cabinet with gas burners and bathe plates, hinged door(s), duct connection, and flue at top and removable grease pan inside the bottom. Meat, fish, and poultry are mounted on skewers inside. Interior walls and door have deflector plates to direct drippings into the grease pan.
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Soda Maker:
Unit consisting of mechanical refrigeration system, carbonator, and soda storage tank.
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Soda System:
Assembly consisting of soda maker, syrup tanks, syrup, soda and refrigeration tubing, and soda-dispensing head(s) and/or cabinet(s). Also known as carbonated beverage system.
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Soft-lce Cream Maker:
Floor or counter-mounted machine with one or two mechanically refrigerated cylinders having dashers to mix and refrigerate air and ice cream mix to a flowing frozen dessert. Unit is equipped with hand or foot-operated dispensing head or control.
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Soup Station:
Section of cook's table or cafeteria counter with a hot-food receptacle, rectangular or round, set into the top.
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Sous Vide:
In French it literally means "cooked in a vacuum." Basically the food is prepared and placed into a heavy duty plastic such (such as Cry-o-Vac) and slow cooked at lower than normal temperatures in a vacuum chamber.
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Spice Bench:
Able with stationary cabinet above rear or below top, or mobile cabinet(s) under the top. Cabinet(s) have two or more spice drawers or bins.
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Steam Cooker:
Enclosed cabinet with one or more sealed compartments having individual controls into which (chemically clean) steam is introduced for cooking or heating. Cooker may be direct-connected or equipped with gas-fired, electric, or steam coil generator in the base. (1) A cooker with compartments in tiers cooks with low-pressure steam. Each compartment has a hinged door with a floating inner panel and a sealing gasket made tight with a wheel screw. Unit is floor mounted, or if direct connected, may be wall mounted. (2) Cooker with high pressure has self-sealing door(s) with a gasket made tight by interior steam pressure. May be floor, counter, or wall mounted. Also called high-speed cooker.
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Steam Jacket 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. Kettles have safety valves, pressure gauges and inlet valves. Stationary kettles usually have a draw off facet. Used primarily for preparation of large quantities of soup, gravies, stocks and sauces.
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Stock Pot:
Steam-jacketed kettle in which bones, meat, vegetables seasonings are simmered for many hours; end product being the bases used for soups, gravies, etc.
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Stove:
Floor or counter-mounted unit with one or more open gas or electric burners. Also called hot plate.
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Straight Line System:
For many years, the traditional cafeteria layout with all food stations connected in a single straight line. A slower method of service than the scramble system because of customer queuing and frequent back-ups.
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Supplementary Vending:
Vending equipment scattered throughout an installation to provide back up for a more complete centralized manual or automatic cafeteria. Swill Trough. (1) Depression in dish table approximately 6 to 9 inches wide, and 2 to 6 inches deep, equipped with waste outlet, strainer basket, and perforated cover. (2)Extra sink compartment of shallow depth located between compartments of pot-washing sink, equipped with strainer basket.
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Table:
Top with solid flat surface, mounted on floor with legs, on wall with brackets and legs, or on semi- or fully enclosed cabinet. May be stationary or mobile. May have shelves under, shelves over, and tool drawer(s).
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Tea Maker or Dispenser:
(1) See Coffee Urn. Same as coffee urn with tea laid in strainer. (2) Counter-mounted unit used to combine instant tea mix with heated water for hot tea or cold water for ice tea.
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Tempered:
Food brought from a frozen to a thawed state by holding under refrigeration for a specific period of time.
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Thermocouple:
A device consisting of two wires or strips of dissimilar materials that are joined together at one end (the hot junction). When this hot junction is heated, the thermocouple produces a DC voltage across the other two ends (cold junction).
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Thermopile:
A number of thermocouples connected in series to produce a higher voltage than a single thermocouple.
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Toaster:
(1) Counter-mounted pop-up type has two or four-slice capacity (electric only). (2) Counter-mounted conveyor type with a motor driven conveyor carries the product between electric or gas-fired radiants. (3) Sandwich type: see Grill.
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Tray Make-up or Assembly Conveyor:
Motor-driven or gravity-type horizontal conveyor used to transport trays between various food loading stations.
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Uniforms/Laundry:
All uniform purchases, cleaning and repair to them and badges as well as the cost of laundering table linens, napkins, and aprons.
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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. Device is normally suspended inside a refrigerator or freezer.
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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. Top set on open base with shelf, semi-enclosed cabinet with bottom (and intermediate) shelf, or enclosed cabinet with bottom (and intermediate) shelf and doors(s). May also be equipped with fold-down step.
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Utilities:
All costs of electricity, fuel, water, ice and refrigeration supplies, removal of waste, and engineering supplies.
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Vegetable Slicer or Cutter:
(1) Hand- or motor-driven counter-mounted machine having rotating removable plates with varied knives. Product is forced against plates and knives for slicing, dicing, grating, shredding, etc. ( 2 ) Similar attachment to a food machine with rotating removable plates and knife arrangements.
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Vended Foodservice:
A type of service where all food and beverages served are dispensed through automatic merchandising equipment.
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Vendor:
Supplier.
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Vertical Cutter/Mixer:
Floor-type machine with a vertical tilting mixing bowl having a 25 to 80-quart capacity. The bowl is equipped with a two-speed motor and a high-speed agitator shaft at bowl bottom with cutting/mixing knife. A hand- or motor-driven stirring and mixing shaft is fixed to the bowl's cover. A strainer basket may be included.
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Walk-In Refrigerator:
Refrigerated rooms used for bulk storage of items.
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Water Boiler:
(1) One or more urns of coffee urn battery, heated by gas, steam, or electricity, to bring water to boil for making beverages. Usually connected to other urns with water piping and controls. Can be used separately. (2) Gas, electric, steam, or oil-fired unit to heat water for use in kitchen.
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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, extracting water that is then recirculated into the system. The pulp is discharged into a chute to a waste receptacle.
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Water Heater:
Counter-mounted instant electric heating device with faucet for making tea and hot chocolate drinks.
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Water Station:
Section of a counter or stand with a glass and/or pitcher-filling faucet and drain trough.
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Yield:
The amount of fully prepared, ready to consume food or beverage product that should result if directions for a specific recipe or procedure are properly followed.
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Yield Price:
Product cost divided by product yield.
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