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Glossary
Foodservice Equipment Glossary (Letter E)
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Electric booster
Electric coils, similar to those on an electric stove, used to heat inline booster tank water on warewashing equipment.

Electric French plates
The plates are solid metal disks that cover an open electric coil. Designed to preheat pots faster by spreading heat evenly on the metal disk.

Electro-mechanical thermostat
Traditional dial thermostat that uses electro-mechanical elements to determine when to heat the range/oven elements.

Electroless nickel plating
Metal products are plated with nickel using a heated chemical bath rather than electric current. Produces a non-toxic, durable coating ideal for foodservice applications.

Electronic ignition
Turns on heating elements without the need of pilot light by creating a spark.

Epoxy coating
Corrosion resistant coating seen primarily on wire shelves.

Escutcheon
Decorative metal trim ring that goes around a pipe where it comes out of a wall, to improve appearance. Seen on bathroom fixtures, especially hand sinks.

European design
Refers to the design of ice machines that are slightly curved in the front.

Evaporator
Consists of a pan to collect condensation created by refrigeration system. Uses a fan, heat or other method to evaporate collected condensation.

Evaporator coil
Component of the refrigeration system where refrigerant is changed from a liquid to a gas.

Extruded aluminum frame
Frame formed through process of passing heated aluminum through a die (mold) shaped in the desired form.

Extrusion
The process through which a product (usually metal or plastic) is heated and passed through a mold (or die) to achieve desired shape and cut to length.
 
 
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