Some standard content:
ICS 01.040.97
National Standard of the People's Republic of China
GB/T 30785-2014
Glossary of food equipment terminology2014-07-08PromulgatedbzxZ.net
General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of ChinaStandardization Administration of the People's Republic of China
Implementation on 2014-12-01
1 Scope
2 Terms and definitions
References
GB/T 30785--2014
This standard was drafted in accordance with the rules given in GB/T 1.1-2009. GB/T 30785—2014
This standard was prepared using the redrafting method with reference to the "Food Equipment Terminology Glossary 170-2009" of the National Sanitation Foundation of the United States.
This standard is proposed by the Ministry of Commerce of the People's Republic of China and is under the jurisdiction of the National Technical Committee for Standardization of Food Processing Equipment (5AC/TC 383). The drafting units of this standard are: Zhejiang Gongshang University, Beijing Service Machinery Research Institute, Guangdong Henglian Food Machinery Co., Ltd., Guangzhou Saisida Machinery Equipment Co., Ltd., Guangdong Yuhao Kitchen Appliance Co., Ltd., Shenzhen Fuyuding Kitchen Equipment Co., Ltd., Xidake (Qingdao) Commercial Appliance Co., Ltd., Beijing Hongtian Yubao Hotel Equipment Co., Ltd., Anhui Hualing Two Kitchen Equipment Co., Ltd. The main drafters of this standard are: Fu Kaying, Liu Hongwei, Liu Wenzhong, Tang Shusong, Yu Bojian, Yan Hua, Zhong Weibin, Wang Feng, Xu Zhihua. m
1 Scope
Terms of food processing equipment
This standard specifies the terms and definitions of factory food processing equipment, devices and related components: This standard applies to information processing and information exchange of commercial food processing equipment. 2 Terms and definitions
airgap
Space gap
The unobstructed vertical distance between the lowest outlet of a faucet and the overflow edge of a receiving container. Note: These receiving containers include taps, sanitary ware or other fittings. 2.2
amhienttemperature
ambienttemperature
The temperature of the medium in contact with equipment, devices, utensils and food. Note: This medium includes air, gas and liquid. 2.3
apron
The exposed fixed vertical surface under the workbench. 2.4
auxiliary rinse
auxiliary cleaning
GB/T 30785—2014
cleaning performed by pumping circulating water from a sink or pool to the device between washing or rinsing and the final disinfection rinse. 2.5
backflow
water, other liquids, mixtures or reagents flowing into drinking water from unspecified sources. 2.6
backflowpreventer
backflow suppressor
device to prevent backflow.
backsplash
backsplash
an exposed fixed vertical surface above a horizontal workbench placed behind or between devices or appliances to protect the wall from splashing of liquid or food.
bain-marie
An appliance with a heating trough for storing hot food before consumption, and indirectly heating the food by hot air, steam or hot water in the trough.
baker's lable
A platform with edge guards at the rear and sides for pushing and preparing baked products. 1
GB/T 307852014
beverage (urn) stand a fixed or portable stand with a drainage trough for placing a coffee pot, teapot or kettle. 2.11
storage box hin
a top-opening element, a card-closed container with or without a lift-up, sliding or hinged lid. Note: Floor standing storage bins are usually removable and can be placed under a workbench or baking table to reduce the size of the bin. 2.11.1
icestoragebin
A fully sealed and insulated storage bin usually placed under an ice-making unit and with hinged or sliding insulated doors. 2.11.2
silverware bin
A container for storing tableware.
Note: A silverware bin is smaller and fixed on a stand and is placed above or below a counter with other bins. 2.11.3
vegetable storage bin
A bin with perforated walls or mesh for storing produce. 2.12
braising pan
frying pan
tilting griddle skillet A combination of a frying pan and a boiling pot with a mechanical or electric tilting device, used for cooking, such as stewing, frying, boiling, and deep-frying, mounted on a floor stand, counter, or hanging on a wall stand. 2.13
breaker strip
An insulating layer with relatively poor thermal conductivity.
broiler
An appliance directly exposed to heat radiation for cooking. Note: Not an electric rotating grill.
buffet unit
Equipment for storing food and keeping it at an appropriate temperature for the convenience of consumers. 2.16
bulk food
Food that is not enclosed in a sealed bag, paper bag, or similar container that is easily accessible to consumers. 2.17
Bulk milk dispenser
Bulk cream dispenserBulk cream dispenserA machine that stores and supplies milk at a suitable temperature in a fixed quantity by manual or mechanical actuation (not monetary actuation), and is equipped with a refrigeration cabinet and a metering device.
carbonator
Carbonating device
A device that mixes cold water with carbon dioxide in a storage tank and breaks the carbonated hydrate. 2.19
Check valve
A device that allows liquid to flow in only one direction.
Chemical sanitizer feeder
Chemical sanitizer feeder
A device that can automatically add chemical disinfectant to the chemical disinfectant solution of a utensil cleaning machine. Chemical sanitizing machineChemical sanitizing machineA utensil cleaning machine that uses chemical disinfectant on the surface of the utensil to achieve certain hygiene requirements. Chopper
Equipment for chopping food.
Self-cleaning
Equipment designed to be self-cleaning and self-removing,
[GB 19891—2005, definition 3.5]
Cleaning
Removing dirt.
Note: dirt refers to any unwanted material.
[GB19891—2005, definition 3.4]
Closed
Contact gap does not exceed 0.8tmtn
Coating
The process of depositing and adsorbing a material on a substrate to form a new surface. Note: The coating material cannot change the physical properties of the substrate. 2.27
coffee maker
equipment for making coffee or similar hot beverages. 2.28
coffee pot
hot water kettle
a device for heating, storing and quantitatively supplying hot water for making food. Note: it does not include water heaters or instant water heaters. 2.29
compressor
compactor
a waste disposer that reduces the volume of food and non-food waste by crushing. 2.30
thermoplastie refuse containers Plastic trash bins
Plastic bins of any size or capacity for temporary storage of waste materials. GB/T 30785—2014
GB/T 30785—2014
Contamination
Material in which the presence of microorganisms exceeds the expected or reaches an unacceptable level and is harmful to the environment and health. 2.32
Controlled location vending machine-A vending machine that provides limited services: a) Only non-potentially hazardous foods are sold;
b) The installation site requires personnel to use a clean and hygienic method to restock and maintain the equipment; c) It is used in a place without environmental pollution
Conveyor
A mechanical device that transfers items between different locations. 2.34
Conveyor machine
Utensil washing machine that uses a conveyor or similar mechanism to carry utensils through a series of washing and rinsing processes in the machine. 2.35
Corrosion resistant
The ability to maintain the initial surface characteristics under long-term exposure to the intended end-use environment and to detergents and disinfectants.
Corrugation
A non-flat surface that drains liquid and allows horizontal circulation of air. 2.37
Cover
A protective device for water openings.
Cradle oven; reel-type oven The oven is box-shaped, with a horizontal rotary shaft and a baking basket rack in the oven cavity, and multiple baking basket shafts move in a circumferential direction. When the food is baked, the food in the baking basket and the electric heating element move relative to each other. Intermittent operation. [GB/T10644—2008.Definition 3.7]
crazing
distinct fine cracks on or within the surface of a material or coating. 2.40
revice
shallow, sharp, crack-like irregular openings that affect cleanability. [G13 19891 2005,Definition 3.8]
custom equipment
customequipment
equipment designed and manufactured for a specific purpose or installation 2.42
cutting board
a board of plywood or solid wood or of rubber or plastic on which food can be placed for shredding, dicing, slicing or cutting. 4
deburr
the process of grinding a sharp or rough surface that may cause injury. Detergent
Chemical mixture added to wash water to remove dirt. Detergent dispenser Detergent feeder A device for adding detergent to wash water. Differential
) The maximum difference between the inlet and outlet water temperatures that causes the thermostat to activate when water is flowing steadily. b) The numerical change in temperature or pressure of a liquid or gas from the inlet to the outlet of the device. 2.47
dinnerware
Articles used on the dining table that may come into direct contact with food, such as plates, bowls, saucers, cups, compartment plates and lids, etc. 2.48
Dipper well
A container equipped with flowing drinking water and drainage pipes for temporarily storing long-handled spoons or drinking utensils. 2.49
dishtable
Kitchen unit with a fixed and relatively horizontal working surface, used in combination with a dishwasher. 2.50
dishes
Used for preparing and serving food. Reusable shallow-bottomed containers. Note: This term includes but is not limited to plates, glasses, cups, bowls, cookware and trays. 2.51
dishwashing machine
GB/T30785—2014
A machine that washes and sterilizes plates, glasses, cups, bowls, cookware and trays by spraying a cleaning solution and using a sterilizing rinse water. 2.52
dispenser
a unit for storing and delivering materials such as beverages, condiments, food, soap, etc. according to a preset schedule. 2.53
displaycase
a sealed container for displaying food without potential hazards. Note: a display case may not have cooling or heating functions. 2.54
disposer
a waste disposer that soaks food waste to make it slurry for drainage. 2.55
door mullion
a horizontal or vertical partition separating multiple doors or drawers in a refrigerator or cold room: GB/T 30785—2014
drying agent
a chemical additive that allows rapid drying without leaving traces. 2.57
Drying ageni injectorDrying ageni injectorActuated device for injecting or adding a desiccant into the final rinse. 2.58
Dual sanitizing mode machineDishwashing machine that can be used as either a hot water sanitizer or a chemical sanitizer. 2.59
Easily cleanable
Structure that can remove food and other contaminants by manual washing. 2.60
Easily cleanable fastenersFasteners that fit tightly to a surface and from which food and other contaminants can be removed by manual washing. NOTES For example, open-chair screws, cross-head screws, and countersunk blind rivets: non-countersunk screws and internal hole type fasteners do not meet the definition of wood. 2.61
easilymovable
Unitary equipment that is portable, motorized or has a mechanism to allow safe tilting for cleaning, without active connections, active connections that can be quickly disconnected or with flexible connections of sufficient length to allow the equipment to be moved to an adjacent area for cleaning 2.62
Exposure
Visible from at least one angle.
Grease filter
falfilter
A device for removing food particles and other solids from cooking oil before it is reused. 2.64
Fat fryer
An appliance for cooking food in oil by gas or electric heating. 2.65
Feeders
Chemical disinfectant feeders, detergent dispensers and desiccant injectors. 2.66
Final chemical sanitizing rinse [final chemical sanitizing rinse] A solution of chemical disinfectant and water is sprayed on the cleaned tableware to achieve a sanitary condition. 2.67
Final hot water sanitizing rinse Heat water and then spray it on the cleaned tableware to achieve a sanitary condition. 2.68
Final rinse
Spray clean water on the cleaned tableware.
Flatware
Dishes or knives, spoons, forks and other tableware.
Flood level
The maximum vertical distance of a liquid in a container or object when it is just about to overflow. Flow pressure
The pressure of water inlet end of the machine water supply pipeline close to the control valve. Food contact surfacefood zone
GB/T 30785—2014
Mechanical surface or area in contact with food. Food or other materials may flow, drip, seep or inhale (white backflow) from these surfaces into food or food containers. 2.73
Food cutterfood eutter
Equipment that cuts, grinds or tears food by high-speed rotating and oscillating blades, graters or shredders. 2.74
food shield
A barrier designed and manufactured between the consumer's mouth and unpackaged food to protect the food from contamination by the consumer. Note: Also called odor-proof food shield or odor-proof food shield. 2.74.1
café counter food shield A shield at the service counter or waiter counter where food is plated and delivered to the consumer. 2.74.2
carving station food shield
Carving station food shield
A shield separating the consumer from the cut but unpackaged meat. Note: The food is plated and delivered to the consumer here. 2.74.3
cooking station food shield A shield separating the consumer from the cooking station: Note: The food is plated and delivered to the consumer here. 2.74.4
Mobile self-service counter food protection cover mobilebuffetcaunterfoudshield is a mobile protective cover for portable manual service counters or buffet tables. 2.74.5
Multi-tier food shieldMulti-tier food shield for service counters or self-service counters.2.74.6
Self-service food shieldA shield for service counters or self-service counters where consumers can directly take food.2.75
Food storage compartmentAn area in a refrigerator used to store or display food.1
GB/T 30785—2014
Food transport cabinetFood transport cabinetTrolley or cabinet:
Used to transport hot or cold food from one place to another; may have energy for heating or cooling at the starting and ending points of transportation or during transportation; used to temporarily store food during the service period;
Can keep food at a specified temperature.
Insulated enclased food transport cabinet cabinet an insulated or enclosed cart or storage cabinet: used to transport boiled or chilled food from one place to another: used to temporarily hold food during service: capable of preserving food at a specified temperature. 2.78 fresh waler potable water that has not been mechanically recycled or regenerated. 2.79 frozen dessert frozen dessert a frozen and partially condensed combination of two or more of the following foods, including milk products, eggs or egg products, sugar, water, fruit or juice, candy, nuts or other safe and wholesome products, flavoring agents, stabilizers or coloring agents. Note: This term includes ice cream, frozen milk cakes, frozen milk, ice milk, milk sorbet, frozen foods and other similar products. 2.80 fryer howl splashThe upper area of a fryer where hot oil can normally splash during operation. 2.81
Glass washing machineA machine specifically designed to clean and disinfect glassware by spraying it with cleaning fluid and final disinfecting rinse water. 2.82
Grater
An appliance for grinding food.
Griddle
An appliance for cooking food directly on a smooth and horizontal metal plate heated from the bottom. 2. 84
grinder
An appliance for grinding food.
handsink
lavaba
A relatively small single-trough bowl-shaped device used exclusively for washing hands. Note: This device is not intended for use in food preparation or for washing pots, pans, utensils and dishes. 2.86
hardware
A component of a larger device having specific properties or functions, including but not limited to metal parts such as fasteners, locks or hinges. 8
hearth avcn
A furnace made of high-temperature resistant ceramic or concrete with an open inlet and a dome-shaped interior. Note: A hearth does not include an oven with an interior surface designed for cooking. 2.88
heat exchanger
An apparatus for transferring heat between different media or systems. 2.89
Heat recovery equipment heat recovery equipment GB/T30785—2014
A heat exchanger that recovers energy from other heat sources (i.e. refrigeration system, wastewater, exhaust pipe or solar energy) for heating. 2.90
Heat treatment cycle hcattrcatmentcycle A cycle in which the product is heated and maintained at a minimum set temperature for a specific time interval and then cooled to an acceptable holding temperature.
Heat treatment dispensing freezer A freestanding refrigerator that maintains the microbiological quality of the product based on heat treatment. 2.92
Heated food zone heated food zone A food zone where the minimum temperature is maintained at 82°C during normal operation. 2.93
High pressure decorative laminates
High prcssure decorative jaminates Paper, fabric or other core materials are heated to more than 5,17 MPa of pressure.
Hollow sections
Area of the equipment that cannot be approached during routine maintenance and cleaning. 2.95
Hood
Equipment used to collect mixed gas, thin, particulate matter, thick smoke, fumes, steam or hot air that enters the exhaust system. 2.96
Horizontal whirl oven; revolving tray ovenThe shape of the oven is like a box, and a vertical rotating baking tray support is provided in the furnace, and the baking tray trolley is placed inside. When the food is baked, the food in the baking tray rotates in a counterclockwise manner with the electric heating element. This type of oven bakes evenly, has a large production capacity, and is operated intermittently. 2.97
Food hulding equipment equipmcntA heating device that can store and preserve preheated food at a temperature greater than or equal to the minimum set temperature after being powered on. 2.98
Hot water sanitizing machineA dishwashing machine that uses hot water to wash dishes for the purpose of disinfection. 2.99
Ice cream cabinet
A mechanical refrigeration device used to store frozen desserts.75
Food storage compartment The area in a refrigerator used to store or display food. 1
GB/T 30785—2014
Food transport cabinet food transport cabinet trolley or storage cabinet:
Used to transport hot or cold food from one place to another; may have energy for heating or cooling at the starting and ending points of transportation or during transportation; used to temporarily store food during the service period;
Can keep food at a specified temperature.
Insulated enclased food transport cabinet insulated or enclosed trolley or storage cabinet: used to transport boiled or cold food from one place to another: used to temporarily hold food during the service period:
Can keep food at a specified temperature. 2.78
Fresh waler
Drinking water that has not been recycled or regenerated by a machine. 2.79
frozen dessert
a frozen and partially condensed combination of two or more of the following foods, including milk products, eggs or egg products, sugar, water, fruit or juice, candy, nuts or other safe and wholesome products, flavoring, stabilizers or coloring Note: This term includes ice cream, frozen milk cakes, frozen milk, ice milk, milk sherbet, frozen foods and other similar products. 2.80
fryer howl splash the upper area of the fryer into which hot oil is normally splashed during operation. 2.81
glass washing machine a machine specially designed for cleaning and disinfecting glassware by spraying cleaning liquid and final disinfecting rinse water. 2.82
grater
a machine used to grind food.
griddle
An appliance for cooking food directly on a smooth, horizontal metal plate by heating from the bottom. 2.84
grinder
An appliance for grinding food.
handsink
lavaba
A relatively small, single-trough, bowl-shaped device used exclusively for hand washing. Note: This device is not intended for use in food preparation or for washing pots, pans, utensils, and plates. 2.86
hardware
A component of a larger appliance having specific properties or functions, including but not limited to metal parts such as fasteners, locks, or hinges. 8
hearth avcn
A furnace made of high-temperature resistant ceramic or concrete with an opening in the mouth and a dome-shaped interior. Note: A hearth does not include an oven with interior walls designed for cooking. 2.88
Heat exchangerheatexchangcr
Equipment for transferring heat between different media or systems. 2.89
Heat recovery equipmentheat recovery equipmentGB/T30785—2014
A type of heat exchanger that recovers energy from other heat sources (i.e. refrigeration system, wastewater, exhaust pipe or solar energy) for heating. 2.90
Heat treatment cycle hcattrcatmentcycle A cycle in which a product is heated and maintained at a minimum set temperature for a specified time interval and then cooled to an acceptable holding temperature.
Heat treatment dispensing freezer A freestanding refrigerator that uses heat treatment as a basis for maintaining the microbiological quality of the product.2.92
Heated food zone heated food zone A food zone in which the minimum temperature is maintained at 82°C during normal operation.2.93
High pressure decorative jaminates
Paper, fabric or other core materials are placed in a temperature exceeding 5,170°C. MPa of pressure.
Hollow sections
Area of the equipment that cannot be approached during routine maintenance and cleaning. 2.95
Hood
Equipment used to collect mixed gas, thin, particulate matter, thick smoke, fumes, steam or hot air that enter the exhaust system. 2.96
Horizontal whirl oven; revolving tray ovenThe shape of the oven is like a box, and a vertical rotating baking tray support is provided in the furnace, and the baking tray trolley is placed inside. When the food is baked, the food in the baking tray rotates in a counterclockwise manner with the electric heating element. This type of oven bakes evenly, has a large production capacity, and is operated intermittently. 2.97
Food hulding equipment equipmcntA heating device that can store and preserve preheated food at a temperature greater than or equal to the minimum set temperature after being powered on. 2.98
Hot water sanitizing machineA dishwashing machine that uses hot water to wash dishes for the purpose of disinfection. 2.99
Ice cream cabinet
A mechanical refrigeration device used to store frozen desserts.75
Food storage compartment The area in a refrigerator used to store or display food. 1
GB/T 30785—2014
Food transport cabinet food transport cabinet trolley or storage cabinet:
Used to transport hot or cold food from one place to another; may have energy for heating or cooling at the starting and ending points of transportation or during transportation; used to temporarily store food during the service period;
Can keep food at a specified temperature.
Insulated enclased food transport cabinet insulated or enclosed trolley or storage cabinet: used to transport boiled or cold food from one place to another: used to temporarily hold food during the service period:
Can keep food at a specified temperature. 2.78
Fresh waler
Drinking water that has not been recycled or regenerated by a machine. 2.79
frozen dessert
a frozen and partially condensed combination of two or more of the following foods, including milk products, eggs or egg products, sugar, water, fruit or juice, candy, nuts or other safe and wholesome products, flavoring, stabilizers or coloring Note: This term includes ice cream, frozen milk cakes, frozen milk, ice milk, milk sherbet, frozen foods and other similar products. 2.80
fryer howl splash the upper area of the fryer into which hot oil is normally splashed during operation. 2.81
glass washing machine a machine specially designed for cleaning and disinfecting glassware by spraying cleaning liquid and final disinfecting rinse water. 2.82
grater
a machine used to grind food.
griddle
An appliance for cooking food directly on a smooth, horizontal metal plate by heating from the bottom. 2.84
grinder
An appliance for grinding food.
handsink
lavaba
A relatively small, single-trough, bowl-shaped device used exclusively for hand washing. Note: This device is not intended for use in food preparation or for washing pots, pans, utensils, and plates. 2.86
hardware
A component of a larger appliance having specific properties or functions, including but not limited to metal parts such as fasteners, locks, or hinges. 8
hearth avcn
A furnace made of high-temperature resistant ceramic or concrete with an opening in the mouth and a dome-shaped interior. Note: A hearth does not include an oven with interior walls designed for cooking. 2.88
Heat exchangerheatexchangcr
Equipment for transferring heat between different media or systems. 2.89
Heat recovery equipmentheat recovery equipmentGB/T30785—2014
A type of heat exchanger that recovers energy from other heat sources (i.e. refrigeration system, wastewater, exhaust pipe or solar energy) for heating. 2.90
Heat treatment cycle hcattrcatmentcycle A cycle in which a product is heated and maintained at a minimum set temperature for a specified time interval and then cooled to an acceptable holding temperature.
Heat treatment dispensing freezer A freestanding refrigerator that uses heat treatment as a basis for maintaining the microbiological quality of the product.2.92
Heated food zone heated food zone A food zone in which the minimum temperature is maintained at 82°C during normal operation.2.93
High pressure decorative jaminates
Paper, fabric or other core materials are placed in a temperature exceeding 5,170°C. MPa of pressure.
Hollow sections
Area of the equipment that cannot be approached during routine maintenance and cleaning. 2.95
Hood
Equipment used to collect mixed gas, thin, particulate matter, thick smoke, fumes, steam or hot air that enters the exhaust system. 2.96
Horizontal whirl oven; revolving tray ovenThe shape of the oven is like a box, and a vertical rotating baking tray support is provided in the furnace, and the baking tray trolley is placed inside. When the food is baked, the food in the baking tray rotates in a counterclockwise manner with the electric heating element. This type of oven bakes evenly, has a large production capacity, and is operated intermittently. 2.97
Food hulding equipment equipmcntA heating device that can store and preserve preheated food at a temperature greater than or equal to the minimum set temperature after being powered on. 2.98
Hot water sanitizing machineA dishwashing machine that uses hot water to wash dishes for the purpose of disinfection. 2.99
Ice cream cabinet
A mechanical refrigeration device used to store frozen desserts.90
Heat treatment cycle hcattrcatmentcycle A cycle in which the product is heated and maintained at a minimum set temperature for a specified time interval and then cooled to an acceptable holding temperature.
Heat treatment dispensing freezer A freestanding refrigerator that uses heat treatment to maintain the microbiological quality of the product.2.92
Heated food zone heated food zone A food zone where the minimum temperature is maintained at 82°C during normal operation.2.93
High pressure decorative jaminates
High pressure decorative jaminates Paper, fabric or other core materials are placed over 5,17 MPa of pressure.
Hollow sections
Area of the equipment that cannot be approached during routine maintenance and cleaning. 2.95
Hood
Equipment used to collect mixed gas, thin, particulate matter, thick smoke, fumes, steam or hot air that enter the exhaust system. 2.96
Horizontal whirl oven; revolving tray ovenThe shape of the oven is like a box, and a vertical rotating baking tray support is provided in the furnace, and the baking tray trolley is placed inside. When the food is baked, the food in the baking tray rotates in a counterclockwise manner with the electric heating element. This type of oven bakes evenly, has a large production capacity, and is operated intermittently. 2.97
Food hulding equipment equipmcntA heating device that can store and preserve preheated food at a temperature greater than or equal to the minimum set temperature after being powered on. 2.98
Hot water sanitizing machineA dishwashing machine that uses hot water to wash dishes for the purpose of disinfection. 2.99
Ice cream cabinet
A mechanical refrigeration device used to store frozen desserts.90
Heat treatment cycle hcattrcatmentcycle A cycle in which the product is heated and maintained at a minimum set temperature for a specified time interval and then cooled to an acceptable holding temperature.
Heat treatment dispensing freezer A freestanding refrigerator that uses heat treatment to maintain the microbiological quality of the product.2.92
Heated food zone heated food zone A food zone where the minimum temperature is maintained at 82°C during normal operation.2.93
High pressure decorative jaminates
Paper, fabric or other core materials are placed over 5,17 MPa of pressure.
Hollow sections
Area of the equipment that cannot be approached during routine maintenance and cleaning. 2.95
Hood
Equipment used to collect mixed gas, thin, particulate matter, thick smoke, fumes, steam or hot air that enters the exhaust system. 2.96
Horizontal whirl oven; revolving tray ovenThe shape of the oven is like a box, and a vertical rotating baking tray support is provided in the furnace, and the baking tray trolley is placed inside. When the food is baked, the food in the baking tray rotates in a counterclockwise manner with the electric heating element. This type of oven bakes evenly, has a large production capacity, and is operated intermittently. 2.97
Food hulding equipment equipmcntA heating device that can store and preserve preheated food at a temperature greater than or equal to the minimum set temperature after being powered on. 2.98
Hot water sanitizing machineA dishwashing machine that uses hot water to wash dishes for the purpose of disinfection. 2.99
Ice cream cabinet
A mechanical refrigeration device used to store frozen desserts.
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