CFC (chlorofluorocarbon)
Organic compounds consisting of carbon, chlorine, and fluorine atoms. Once used in refrigerants until the discovery of their ozone depleting properties.

Calrod heating elements
Metal tubular heaters that generate heat. They can be found on multiple types of equipment, especially ranges and ovens.

Cam-lift hinges
Mounted on side of the refrigerator door maintaining a totally flat door surface. The hinge slightly lifts the door as it opens allowing gravity, rather than springs, to operate the self-closing feature.

Canopy draft diverter
Attaches to the back and top of ovens that require hood venting. The canopy draft diverter sends exhaust away from the oven in the direction of the diverter.

Capillary tube
Metering device that allows a set amount of refrigerant into the evaporator coil.

Capillary tube thermostat
A thin, hollow, gas-filled tube that acts as a thermostat. As temperatures go up and down, the gas inside the tube expands and contracts to give a read out.

Catalytic converter
Working like the catalytic converter in a car, it converts the fumes created by an oven into a less harmful form. It helps decrease the need for ventilation.

Ceramic phosphate decks
Refers to the heating elements in an oven that are made of ceramic phosphate that evenly distribute heat in the cooking cavity.

Centerline thermostat
Provides quick oil temperature recovery by gauging and calibrating oil temperature within 1°F.

Chicken/Fish fryers
Designed specifically for frying bone-in chicken, these fryers have large cold zones for trapping the heavy sediment associated with fried chicken.

Class III
A scale class that is specially designed for non-laboratory commercial applications.
Class K Fire Extinguisher
A fire extinguisher for Class K fires, which are fires that involve cooking oils or fats (also considered combustible fires) in predominantly commercial kitchens.

Cold Water Condenser
Automatically condenses steam from oven cavity and lowers its temperature before releasing it to the drain.

Cold zone
Area at the bottom of the fry tank which remains cooler, trapping fallen food particles and preventing oil deterioration.

Compresso
Pump that circulates refrigerant through the system and maintains proper operating pressure.

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

Condenser
Component of the system where refrigerant is changed from vapor to a liquid. Heat released during this process is removed either by air flow (air cooled) or water lines (water cooled).

Connectionless Steamers
Steamers that do not have a direct water supply. Water must be manually added before and during use.

Convection
Baking style that uses fans to force air around the cooking cavity to ensure even cooking.

Convection Jets
Forcibly inject steam into combi-oven cavity to increase circulation of steam around food, promoting faster and more even cooking.

Cool touch oven handle
An oven handle that stays cool to the touch despite the heat from the oven.

Corn pan
Container where unpopped popcorn is kept for heating and popping.

Countertop fryers
Capable of frying from 10 to 65 lbs. of fries per hour; countertop models are designed for both smaller operations and those with limited floor space.

Coved corners
Rather than meeting at a 90° angle, interior corners are rounded to facilitate cleaning ease and more efficient air circulation.

Crepe machine
A small round cast-iron griddles designed to fry a single crepe.