Designation:F1827−13AnAmericanNationalStandardStandardTerminologyRelatingtoFoodServiceEquipment1ThisstandardisissuedunderthefixeddesignationF1827;thenumberimmediatelyfollowingthedesignationindicatestheyearoforiginaladoptionor,inthecaseofrevision,theyearoflastrevision.Anumberinparenthesesindicatestheyearoflastreapproval.Asuperscriptepsilon(´)indicatesaneditorialchangesincethelastrevisionorreapproval.1.Scope1.1ThisterminologycoversdefinitionsforvarioustermsandequipmentlistedinthetestmethodsandspecificationsforCommitteeF26onFoodServiceEquipment.2.Terminology2.1Definitions–FoodServiceAppliances:braisingpan—acombinationgriddleandskilletwithame-chanicalorelectricaltiltingmechanismmountedonafloorstandorcounterorsuspendedfromwallbrackets.Equip-mentsuitableforthepreparationoffoodsbyseveralmethods,suchasfrying,braising,boiling,orsimmering,withacookingsurfacethatcanbetiltedtodrainoffproductorliquid,orboth.Alsoknownasatiltingskillet.broiler,conveyor—equipmentthatcarriesthefoodproductonawirerackthroughatunnelthatheatsusinghightempera-tureradiantheatsourcesaboveandorbelowtherack,forcookingononeorbothsidesofthefoodproductatonce.Seebroiler,overfiredandbroiler,underfired.broiler,overfired—equipmentwithahightemperatureradiantheatsourceaboveagrateforcookingfood.uprightbroiler—aheavydutyfreestandingpieceofequipmentwithahighinputrateandproductioncapacityamongoverfiredbroilers.Seebroiler,overfired.salamander—amediumdutybroiler,withapproximatelyhalfthedepthofanupright,andgenerallymountedaboveacommercialrange.Seebroiler,overfired.broiler,underfired—equipmentwithahightemperatureradi-antheatsourcebelowagrateforcookingfood,includingcharbroiler,radiant-broilers,smokelessbroilers,etc..cheesemelter—alowinputunit,designedtomeltcheeseontopofspecialtyfoods,butusuallyincapableoffullycookingafooditemsuchassteakorchicken.Seebroiler,overfired.dishwashingmachine,commercial—amachinedesignedtocleanandsanitizeplates,glasses,cups,bowls,utensils,andtraysbyapplyingspraysofadetergentsolution(with...
