Scale
Mineral deposits left behind by hard water containing calcium or magnesium. Once dry these minerals form a rocklike layer on water contact surface. Also referred to as lime deposits.

Sediment zone
Area at bottom of fry pot where food particles collect.

Self Contained Kettle
A kettle with water sealed in the jacket . Gas or electric heating elements heat the jacketed water into steam.

Sheathed tubular element
Turns electricity into heat within tube. Sheath protects element from becoming damaged.

Signal lights
Indicate whether oil is heating or ready for frying.

Snap-action thermostat control
Snap-action controls, unlike throttle back thermostats, turn the heating element on and off when the thermostat is manipulated. Provides greater temperature consistency throughout cooking surface.

Solid state controls
Instructions entered using several simple keypad strokes are converted into sophisticated cooking instructions by a microcomputer. The fryer automatically pre-heats the cooking oil to the correct temperature, drops the fry basket into the oil, signals the worker when the food is done, and lifts the basket from the fry tank. This type of frying equipment is becoming increasingly popular in fast food establishments that rely heavily on unskilled, entry-level employees, and must minimize training and expense.

On other cooking equipment or warming and holding equipment, it is a knob style control for appliances that has a specific dial setting for each level.

Spillage pan
Used to hold hot water under food pans in some steam tables.

Splash curtain
Plastic curtain in conveyor units that separates different wash tanks to prevent cross-contamination. Also on the openings where dishes enter and exit machine to protect operator form splash burns.

Split pot
Fry pot is divided into two sections allowing cooking of two different food products at different oil temperatures.

Spray arm assembly
The part in a dishwasher that contains the hose and spray nozzle that cleans the dishes. There can be one or two and they can be bottom and/or top mounted.

Standard depth
Refers to the standard depth of convection ovens, as opposed to bakery depth which is deeper to hold large baked items.

Starfire burners
Term Garland uses to describe their star-shaped burners.

Steam booster
Steam coil used to heat inline booster tank water.

Steam Stand-By Mode
Reduces the water temperature to below boiling in steam generators to conserve energy when not steam equipment is not in use.

Sterno
A fuel made from jellied alcohol designed to burn directly in a can. Used to keep food dishes warm at catered events. Usually under chaffing dishes or warmers.