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

B

Brander bar - A component of the chargrill. This is the casting that items of food is placed upon to sear it during cooking.

Bratt Pan - this piece of heavyweight cooking equipment takes its name from the German word for fry - brat. It is basically a large, deep rectangular pot that can be used to perform 8 methods of cooking - boil, stew, poach, braise, deep fry, shallow fry, steam and roast. All models feature a tilting mechanism to allow liquids (such as soups or stews) to be poured into serving dishes or holding containers.

C

CEDA - Catering Equipment Distributor's Association. This UK organisation educates, cooperates and shares knowledge and best practices for the benefit of customers and suppliers alike while continuing to raise the standards of the food service equipment industry. More info on CEDA here.

CESA - The Catering Equipment Suppliers Association are the UK's largest and most influential membership association for companies involved in the manufacture, import/export, distribution, installation & servicing of commercial catering equipment. More on CESA here.

Chargrill - This type of appliance is used to prepare "indoor barbeque" in a restaurant setting.

Clima Activ - A unique eloma feature that combines active humidification and de-humidification with unique ventilation system.

Combi Oven - Short for combination oven.

Combitronic - a maximum of three cooking modes that runs down in the following fixed sequence, Steaming, Combi-cooking, Convection.

D

Delta T cooking - This is a method of cooking that controls temperature and humidity to create the perfect cooking condition within the chamber.

Duty:

  • Heavy duty equipment is designed to cope with continual, hard use in the busiest catering environments. The grade of material that components and fitments are made from reflects the need for it to peform in arduous working conditions.
  • Medium equipment is robust and able to carry out most kitchen requirements in establishments that might not operate to full capacity all day and every day.
  • Light equipment is designed for the smaller establishment where food is perhaps prepared intermittently throughout the day.

F

Filtration - The process of cleaning oil automatically during the working day. Regular practice of this will extend the life of cooking oil.

H

HACCP - A program that captures and records data during the cooking process on a combination oven.

Heat Transfer

  • Conduction - direct transfer of heat to food from contact with medium (i.e. pot or griddle plate)
  • Convection - food is heated by the environment around it (i.e. hot air in an oven, oil in a fryer)
  • Radiant - heat is radiated from a plate or casting that has a burner directly above or below it (i.e. grill - above / chargrill - below)

Hotcupboard - This type of unit is used to store cooked food prior to serving or perhaps to warm plates.

I

Induction - A method of energy efficient hob cooking that activates when a pan is placed upon the cooking zone.

Interlock - Provides an emergency shut off valve to cut gas flow when an extraction failure occurs.

L

LiveSteam system - The generation of steam withing the oven chamber.

M

Methods of cookery

  • Bake
  • Boil
  • Braise
  • Deep fry
  • Grill from above
  • Grill from below
  • Poach
  • Pot roast
  • Roast
  • Shallow fry
  • Stew
  • Steam

R

Recovery time - A frying term describing the time it takes for the cooking medium to return to the temperature required to cook chips and other food items after these are immersed in the hot oil.

Regeneration - the reheating of pre-prepared food to to complete the cooking process.

S

Salamander Grill - A unit where heat is radiated from above the food. In the USA this is often referred to as "broiling".

T

Tilting kettle - A cooking vessel that allows content t be poured as required in stages determined by the user.