GLOSSARY
Antenna/Stirrer – Distributes microwaves around the cavity for even heating ASTM – American Society for Testing and Materials Attachment Hub – Standardized hub for non-mixing attachments such as grinders, slicers, graters and shredders for meats, cheeses, fruits or vegetables. Battery - Sold as a single unit, this series of fryers (typically two or more) share their power source (gas or electric connection) and a filtration system Belt-Driven Variable Sheaves – Two sheaves that expand and collapse as the operator changes speed, which changes belt characteristics and loses RPM consistency over time. Boil-out – A popular method used to clean a commercial fryer by boiling water and cleaning solution in an empty frypot Bowl Guard – Wire frame enclosure around the top of the bowl Bowl Lift – Raises the bowl to the operating position or lowers it for removal or loading ingredients; can be manual or electronic. Burner – The component of a gas fryer that produces heat Carriage – The part of the slicer that holds unsliced product Cold zone – The area that receives food particles or sediment that fall from food items. The cold zone can be found at the bottom of frypots below the burners or in a designated designed area. Contrary to what the name suggests, the oil is still hot but not hot enough to burn sediment and taint the oil. Shapes and sizes of cold zones can vary based on fryer type CSA – Canadian Standards Association End Weight – Weight placed behind product to help guide it into the knife ETL – Intertek Testing Laboratory Flue - Located towards the back of a fryer, the flue is where excess heat and fumes are released from the equipment and travel up to the exhaust hood. Flues are only found on gas fryers Frypot – Typically referred to as a “tank” or “vat,” the frypot holds the oil and is where the foods are fried Geared Transmission – Transmission in which the motor is coupled directly to a series of gears that raise and lower the speed of the planetary mixer IMC – International Mechanical Codes Indexing Knob – Controls slice thickness; also called a slice thickness knob Ingredient Chute – Temporary or permanent chute attached to bowl guard for incorporating ingredients during mixing without opening the bowl guard. Magnetron – Generates microwaves Meat grip – Toothed or tined grip on top of or behind the product to keep it stabilized for slice consistency; weighted meat grips for heavier applications are also available from some manufacturers
Mixer Shaft – Portion of mixer where the agitator is installed NFPA – National Fire Protection Association NSF – National Sanitation Foundation. ( www.nsf.org ). All shelving that is used in the Commercial Foodservice industry must have this listing. Shelving for walk-ins and freezers must have an NSF listing for all environments. Shelving for dry storage must at least have an NSF listing for dry environments. Power Levels – All non-inverter microwave ovens always operate at 100%. • When a power percentage is selected, the microwave cooks at 100% for that percentage of time. Examples: » One-minute cook cycle at 50% = full power in evenly spaced intervals for half the total cook time (one minute) » Two-minute cook cycle at 25% = full power in evenly spaced intervals for one-quarter of the total cook time (two minutes) » Note: microwaves that use an inverter adjust the actual power when a percentage is selected(i.e. one-minute cook cycle at 50% = half the power for the full cook time or a 1000 watt microwave would cook at 500 watts if 50% is selected, etc) Recovery – Refers to the length of time required for the oil temperature to rise back to a set temperature after frozen or cold foods have been inserted Sediment - Small remnants or crumbs that fall from food items cooking in a fryer; most common in breading Slide Rod – Attached to carriage as a means to guide the meat grip and end weight towards the blade Split Sleeve vs. Wedge – Split Sleeve is two pieces and Wedge is one piece. Both function to hold a shelf on a post or upright. Stage Cooking – A cook cycle that uses different power levels at various stages of the cooking process (i.e. ACP microwaves feature four-stage cooking, meaning four different ‘time and power’ sequences can be programmed into a single cook cycle, such as 20 seconds at 25% for the first stage, ten seconds at 50% for the second stage, etc) UL – Underwriters Laboratory Uprights – Vertical posts with cross braces connecting them together. Variable Frequency AC motor – Motor which utilizes a variable frequency drive (VFD) to raise and lower the voltage frequency, allowing speed changes while the motor is running. Wattage – Amount of power used to heat food during the cook cycle Wet Nesting – Stacking or nesting wet items such as wet pans, trays or cutting boards. This can lead to negative inspection results.
EQUIPMENT GUIDE
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