Danger zone
Temperature range (41°F to 140°F) ideal for bacteria and other harmful organisms to grow in food.

Damper
Adjustable plate used to control airflow.

Deliming
Process of removing mineral deposits left by hard water.

Direct draw
A beer dispenser that allows beer to be drawn from a keg, usually stored in an undercounter refrigeration unit.

Direct drive
Three part system consisting of a motor, drive and load. In a direct drive system, the motor exerts force on the drive which moves the load as opposed to a system that would use gears or pulleys to exert force on the load.

Direct Steam
Steam is supplied by an external boiler to the steamer through a pressurized pipe.

Disappearing door
A term used by Cleveland to describe the door of their combi-ovens that opens then slides completely to the side of the combi-oven, thus disappearing from view. It allows for other equipment to be placed next to the combi-oven since the door won’t block any other equipment when open.

Drip tray
Tray that catches excess food or grease that drips off the sides of the unit.

Door mullion
A divider between two doors in a multiple door refrigerator.

Double boiler
A double boiler is a specialized piece of kitchen equipment consisting of two fitted saucepans. The larger saucepan is partially filled with water brought to a simmer or boil. The inner saucepan uses this indirect heat to melt chocolate, cook custards and sauces, or even melt wax for candle making.

Double wall construction
Two steel walls separated by an air pocket to increase insulation and noise reduction.

Drain outlet
Part of a lever or rotary type drain valve that hooks up to the waste line of warewashing equipment.

Drop-in sink
Sink, without legs, that is “dropped” in to countertop cutout.

Dry Steam
Steam which has been completely evaporated so it contains no droplets of liquid water.

Dunnage rack
A rack that sits only 12” from the ground that is used to store very heavy items.