Air Curtain

A stream of air blown across an opening to maintain temperature separation between environments.

Anti-Condensate Heater

Heaters placed around door openings to prevent condensation from forming on surfaces.

Back Bar Cooler

A specialized cooler designed to store and display bottles behind a bar.


A heated bath used to slowly cook dishes or keep them warm, also a type of heated food well.

Blast Chiller

A refrigerator designed to rapidly cool food to a safe storage temperature.

Bottle Cooler

A refrigeration unit for chilling and storing bottles of beverages.

BTU (British Thermal Unit)

A measurement unit for heat energy, important in determining the heating or cooling capacity of equipment.

CFCs (Chlorofluorocarbons)

A type of refrigerant that is no longer widely used due to its harmful effects on the ozone layer.


A cooking device using direct flame or radiant heat to mimic the grilling process indoors.

Combi Oven

An oven that can operate as a convection oven, steamer, or combination of both.


The part of the refrigerator that compresses and circulates refrigerant gas to generate cold air.

Condenser Coil

The coil where the refrigerant releases heat and condenses into a liquid.

Convection Oven

An oven that uses fans to circulate hot air for fast and even cooking or baking.


A kitchen appliance used for cooking food, such as a stovetop or oven.

Cooling Load

The amount of heat energy to be removed from a space to achieve and maintain the desired temperature.

Deck Oven

An oven with one or more separate baking chambers stacked with a solid surface (deck) for even heating.

Defrost Cycle

A function in refrigeration systems that periodically warms coils to prevent ice buildup.

Dough Sheeter

A kitchen machine used for rolling out sheets of dough to a desired thickness.

Drip Pan

A tray placed beneath equipment to catch drips and spills for easier cleanup and to prevent floor damage.

Dutch Oven

A heavy cooking pot with a tight-fitting lid, suitable for braising and stewing.

EER (Energy Efficiency Ratio)

A measure of how efficiently a cooling system operates at a specific temperature.

Energy Star Rating

A rating given by the U.S. EPA to products that meet energy efficiency guidelines.

Evaporator Coil

The part of a refrigeration system where the refrigerant absorbs heat and evaporates, cooling the surrounding area.

Exhaust Fan

A fan that removes air from inside to the outside to help with ventilation in commercial kitchens.

Flash Bake Oven

An oven that uses intense light or infrared energy to cook foods quickly.

Flash Freezer

A machine that rapidly freezes food to preserve texture and quality, similar to a blast chiller.

Food Processor

A multipurpose kitchen appliance used to chop, grind, slice, and blend foods.

Food Well

A compartment in a steam table or similar equipment designed to hold containers of food.


A commercial appliance for deep-frying food in hot oil.

Gas Interlock System

A safety system to ensure gas flow is cut off if ventilation is inadequate or fails.

Gastronorm (GN) Sizes

A standard dimension system for trays, pans, and containers used in commercial kitchens.

Glycol Beer System

A beer dispensing system using glycol to keep beer lines cold.

Glycol System

A refrigeration system using propylene glycol as a secondary coolant for consistent temperatures in beverage lines.

Grease Trap

A plumbing device installed to capture grease and solids before they enter the wastewater system.


A flat cooking surface with a heat source beneath, commonly used for frying foods like pancakes and burgers.

HACCP (Hazard Analysis Critical Control Points)

A systematic approach to food safety that identifies and manages risks throughout the food production process.

Holding Cabinet

A warming cabinet used to keep cooked food at the desired serving temperature.

Ice Cream Machine

A machine for making soft serve ice cream or frozen yogurt.

Ice Cube Maker

Specifically an ice maker that produces traditional ice cubes.

Ice Maker

An appliance designed to produce and dispense ice cubes or ice flakes.

Immersion Blender

A handheld blender for blending ingredients directly in a pot or container.

Immersion Circulator

A device used in sous vide cooking to circulate water and maintain a constant temperature.

Induction Cooktop

An electric cooktop that uses magnetic fields to heat pots and pans directly without heating the cooktop.

Infrared Burner

A burner that uses infrared technology to heat food directly with radiant heat.

Insulated Holding Cabinet

A cabinet designed to maintain temperature while keeping food warm with minimal energy.


A refrigerator designed specifically to store and dispense kegs of beer.


A control on cooking equipment used to regulate the temperature or intensity of the heat.


A slicer with adjustable blades for cutting vegetables and fruits into uniform slices.

Merchandiser Refrigerator

A refrigerator with a glass door designed to display refrigerated products to customers.

Mise en Place

A French culinary phrase meaning “everything in its place,” referring to the organization of ingredients before cooking.

Mixology Station

A bar area designed for the preparation of cocktails, equipped with various tools and storage.

NSF Certification

A product certification from NSF International, indicating it meets public health and safety standards.

Overfire Broiler

A broiler where the heat source is located above the food for top-down cooking.

Pan Blast Chiller

A specialized type of blast chiller designed for rapid cooling of foods in pans.

Panini Press

A countertop grill used to cook and press sandwiches, giving them a toasted texture.

Pass-Through Refrigerator

A refrigerator with access from both sides, often used to separate kitchen and serving areas.

Pastry Oven

An oven with delicate heat control, used for baking pastries and bread.

Pilot Light

A small flame that is kept alight to ignite burners in gas-powered cooking equipment.

Pit Smoker

A large smoker designed for slow-cooking meats over an open fire or in a smoke-filled chamber.

Pizza Oven

A high-temperature oven specifically designed for baking pizzas.

Pizza Prep Table

A work surface with refrigerated compartments specifically designed for pizza ingredient organization.

Plate Chiller

A heat exchanger that uses metal plates to transfer heat and rapidly chill liquids.

Proofing Cabinet

A controlled environment used for the fermentation and rising of dough before baking.


A refrigerant used in commercial refrigeration systems, noted for its low contribution to ozone depletion.

Rack Oven

An oven that allows for wheeled racks of baked goods to be rolled in for efficient baking.

Rapid Cook Oven

An oven that combines several cooking technologies to cook food rapidly.

Reach-In Freezer

A freezer with a front-facing door designed for easy access to frozen food.

Reach-In Refrigerator

A refrigerator with doors on the front for easy access to stored items.

Recovery Time

The time it takes for equipment to return to the desired temperature after the door has been opened and closed.


The chemical compound used in refrigeration systems to absorb, transfer, and release heat.

Rice Cooker

An electronic device that cooks rice by controlling heat and timing.


A style of cooking where meat is skewered on a spit and rotated over a heat source.

Salamander Grill

A high-heat, overhead broiler commonly used to brown or finish dishes.

Sandwich Prep Table

A refrigerated table with ingredient storage and a cutting board for sandwich preparation.

Sauté Station

A designated area in a kitchen where foods can be sautéed, often featuring multiple burners.

Sear Zone

A high-heat area on a grill or cooktop designed for searing meats.


The process of adding herbs, spices, or other substances to food to enhance the flavor.

Shelving Unit

A structure of shelves used for organizing storage in commercial kitchens and storerooms.


The process of removing impurities from the surface of liquids during cooking, such as soups and stocks.


A machine used to slice foods, often meats and cheeses, to desired thicknesses.


An attachment or appliance for cutting food into slices or shreds.


An enclosed chamber for smoking meats and other foods to add flavor and extend shelf life.

Sneeze Guard

A protective shield placed over food on display to protect it from contamination.

Sous Chef

The second-in-command in a kitchen, the sous chef manages food preparation and oversees kitchen staff.

Sous Vide

A cooking method where food is vacuum-sealed and cooked in a water bath at a precise temperature.

Sous Vide Container

A vessel, often polycarbonate or stainless steel, used to hold water for sous vide cooking.


A kitchen tool with a broad, flat, flexible blade used for mixing, spreading, and lifting.

Steam Table

A piece of equipment used to keep food warm in commercial settings using steam.

Sushi Case

A refrigerated display case with glass windows for showcasing sushi while maintaining a cool temperature.


A cylindrical clay or metal oven used for cooking and baking, traditional in South Asian cuisine.

Temperature Probe

A device used to measure the internal temperature of food.

Teppanyaki Grill

A large, iron griddle used to cook food in the Japanese teppanyaki style.


An oven that reheats precooked and chilled foods quickly without cooking them further.


An electronic or mechanical control device used to maintain the temperature within refrigeration and cooking appliances.

Tilting Skillet

A large, tiltable skillet used for cooking large quantities of food in commercial settings.

Undercounter Dishwasher

A compact dishwasher designed to fit underneath a counter, commonly used in commercial kitchens.

Undercounter Refrigerator

A compact refrigerator designed to fit under countertops in commercial kitchens.

Vent Hood

A device over cooking equipment that uses a fan to extract steam, heat, odors, and smoke from the kitchen.

Walk-In Cooler

A large, room-sized refrigerated space for storing perishable goods.

Worktop Refrigerator

A multipurpose unit combining a refrigerated storage space with a work surface on top.