The term applied to deeper depth convection ovens designed specifically for baking. Also called “deep depth” ovens.
Balanced refrigeration system
A refrigeration system that offers high efficiency electrical use, due to appropriately matched coil size, airflow speed and direction.
Ball type drain valve
Fully opens or shuts flow with a quarter turn of knob.
Boil out mode
Simmers mixture of water and detergent to clean out carbonized cooking oil from fry tank.
Mini-water heater that raises incoming water temperature on warewashing equipment to desired levels.
Also known as a tilting skillet, these freestanding pans have their own gas or electric heating elements under the bottom of the pan, a large flat surface area for cooking, deep sides, hinged cover and are mounted on pivots for tilting.
Burner tube radiants
tubes that run through the fry pot, drawing heat from gas jets and heating the oil.
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