NSF ANSI 170-2017 pdf free download – Glossary of Food Equipment Terminology.
3 Definitions
3.1 accessible: Manufactured to be exposed for cleaning and inspection with the use of simple tools.
3.2 air gap: The unobstructed vertical distance through the free atmosphere between the lowest opening from any pipe or faucet supplying water to a tank, plumbing fixture, or other device and the flood level rim of that receptacle.
3.3 air curtain: A device that delivers a vertical stream of air across an opening for the purpose of keeping tempered air from moving out of the building and insects from moving into the building.
3.4 air curtain protected openings:
3.4.1 customer entry: Exterior passage for entrance into an establishment primarily intended for customers.
3.4.2 service entry: An exterior passage for entrance into an establishment primarily intended for employees and the delivery of supplies.
3.4.3 service window: An exterior opening in the wall of an establishment primarily intended to pass finished goods to customers.
3.5 airstream: The directed flow of air generated by an air curtain assembly.
3.6 airstream discharge nozle: The slot from which the airstream exits the air curtain assembly.
3.7 ambient temperature: The temperature of a surrounding medium such as air, gas, or a liquid that comes into contact with items such as equipment, devices, instruments, and food.
3.8 apron: The exposed fixed vertical surface below the working surface.
3.9 auxiliary rinse: Recirculated water pumped from a tank or sump and sprayed onto dishes after the wash or pumped rinse cycle and before the sanitizing rinse is applied.
3.10 backflow: The flow of water or other liquids, mixtures, or substances into a potable supply of water from any source/s other than its intended source.
3.11 backflow preventer: A device or means to prevent backflow.
3.12 backsplash: The exposed fixed vertical surface at the rear or side of a unit, above the horizontal working surface, designed to protect the wall from splashing liquid or food.
3.13 bain-marie: A large pan containing hot water in which smaller pans may be set to cook food slowly or keep food hot.
3.14 baker’s table: A table used only for the preparation of baked products, whose top has curbing along the rear and sides to minimize spillage of flour onto the floor.
3.15 beverage (urn) stand: A fixed or portable stand with a drain trough to support a coffe, tea, or water urn.
3.16 bin: A semi-enclosed container, open on top, with or without a lf-off, sliding, or hinged cover. Floor type bins are usually mobile and typically sized to be rolled under a worktable or baker’s table.
3.16.1 ice storage bin: A bin that is fully enclosed and insulated, with hinged or sliding insulated door/s at the front; it is normally stationary and set under ice-making equipment.
3.16.2 silverware bin: A container, intended for storing flatware or cutlery, that is usually small and mounted in a holder set on or under a counter top with other bins.
3.16.3 vegetable storage bin: A bin with a perforated or screened body intended for the storage of produce items.
3.17 bond: The joining of materials.
3.18 bowl: An open-top container for mixing or serving food.
3.19 braising pan: See tlting griddle skillet.
3.20 breaker strip: A thermal barrier of relatively nonconductive material.
3.21 broiler: An appliance (other than a rotisserie) in which cooking is accomplished by direct exposure to radiant heat.
3.22 buffet unit: Equipment that is designed to receive and maintain food product/s at proper temperatures and is intended for customer service.
3.23 bulk food: Food, available to the customer that is not enclosed in a sealed package, wrapper, or similar container.
3.24 bulk milk (cream) dispenser: Equipment that consists of a mechanically refrigerated cabinet and a dispensing mechanism that stores and dispenses servings of milk at proper temperatures when operated manually or by machine actuation (other than by coin).
3.25 carbonator: A device that combines cold water and carbon dioxide under pressure in a storage tank to produce carbonated water.NSF ANSI 170 pdf download