Catering Technology Glossary - Technical Terms from A to Z
The world of catering technology is full of technical terms. Our glossary explains the most important terms around refrigeration technology, cooking technology, dishwashing technology and catering equipment – clear and practical.
Table of Contents
A - E
Defrost Control
Automatic defrost function for refrigeration units. Prevents ice build-up and ensures consistent cooling performance. No-Frost devices have fully automatic defrosting.
Upstand
Raised edge on work tables and dishwashing tables. Prevents liquids or food from rolling off the work surface. Standard: 40mm upstand at the back.
Bain-Marie
Water bath for gentle keeping warm of food. The food is in GN containers in warm water (approx. 80°C) and does not dry out. Ideal for buffets and serving counters.
Boiler
Hot water storage tank in dishwashers. Heats the rinse water to the required temperature (80-85°C) for thermal disinfection.
CE Marking
European conformity mark. Indicates that a product complies with all EU directives for safety and environmental protection. Mandatory for commercial appliances.
Chafing Dish
Food warmer for buffets. Consists of a water container with fuel gel or electric heating and placed GN containers. Keeps food at serving temperature.
Pass-through dishwasher
Dishwasher where baskets are inserted from one side and removed from the other. Efficient for linear workflows in large kitchens.
Stainless steel V2A / V4A
High-quality stainless steel alloys. V2A (1.4301) is the standard, V4A (1.4401) contains more molybdenum and is more acid- and salt-resistant. Both are rust-free and food safe.
F - K
FIFO Principle
"First In, First Out" – storage principle where the oldest goods are used first. Important for food safety and avoiding spoilage.
GN Container
Gastronorm containers with standardized dimensions. Base size is GN 1/1 (530×325mm). Fit all catering equipment such as refrigerators, combi steamers, bain-maries.
HACCP
Hazard Analysis and Critical Control Points – EU-wide hygiene concept to ensure food safety. Legally required for all catering businesses.
Hood Dishwasher
Dishwasher with a hood opening upwards. Basket is inserted from the front. Standard for restaurants with medium to high dishwashing volume (40-80 baskets/hour).
Induction
Cooking technology where electromagnetic fields directly heat the pot base. Up to 30% more energy-efficient than gas, very fast response to temperature changes.
Inverter Compressor
Compressor with variable speed. Adjusts cooling performance to actual demand instead of just on/off switching. Saves 20-30% energy.
Core Temperature
Temperature inside a food item. Important for cooking levels and food safety. Measured with probe thermometer. Poultry: min. 74°C, minced meat: min. 72°C.
Rinse Aid
Additive in final rinse cycle. Reduces water surface tension so that dishes dry faster and remain streak-free.
Combi Steamer
Versatile cooking appliance that uses steam, hot air and combinations thereof. Can steam, bake, roast, grill, gratinate. The most important appliance in the modern professional kitchen.
Convection Oven
Hot air oven with circulating air function. Predecessor of the combi steamer without steaming function. For baking and roasting with dry heat.
Refrigerated Counter
Work table with integrated cooling underneath. Combines work surface and refrigerated storage. Ideal for mise en place and preparation areas.
L - P
Mise en Place
French for "everything in its place". Preparation of all ingredients and utensils before cooking. Basic principle of professional kitchens.
No-Frost
Cooling system without ice formation. Continuous air circulation and automatic defrosting prevent frost build-up. No manual defrosting required.
Net Capacity
Actually usable volume of a refrigeration unit in litres. Differs from gross volume which indicates total internal dimensions.
Pass-through
Refrigerator or holding cabinet with doors on both sides. Allows loading from the kitchen side and removal from the serving side.
Pizza Oven
Special oven for pizza with high temperatures (300-500°C) and stone base. Variants: electric, gas or wood-fired.
Polycarbonate
Transparent plastic for GN containers. Heat resistant up to 100°C, shatterproof, lightweight. Ideal for cold storage and mise en place.
R - Z
Regenerate
Reheating of pre-cooked or frozen foods. Particularly gentle with steam in combi steamers.
Saladette
Refrigerated counter with GN topping for chilled ingredients. The upper section keeps salads, vegetables and toppings cool and within reach. Standard in pizzerias and salad bars.
Salamander
Overheating device with strong top heat (up to 1000°C). For browning, gratinating and keeping warm. Radiates heat from above.
Fireclay Brick
Refractory brick used in pizza ovens and baking ovens. Stores heat and releases it evenly to the dough. Ensures a crispy base.
Blast Chiller
Device for rapid cooling or freezing. Cools from +70°C to +3°C in under 90 minutes (chilling) or to -18°C in 240 minutes (freezing). Important for HACCP.
Soft-touch
Surface or operation that resists fingerprints or closes gently (e.g. doors with soft-close).
Three-phase Power (Three-phase current)
400V connection for high-performance appliances. Requires special socket (CEE plug, red). Standard for combi steamers, dishwashers, large stoves.
Thermal Disinfection
Elimination of germs through heat. In dishwashers at min. 80°C rinse temperature. Alternative: chemical disinfection.
Circulating Air
Hot air distribution in ovens by fan. Ensures even temperature on all levels and shortens cooking time.
Undercounter Dishwasher (Front Loader)
Compact dishwasher that fits under the work surface. Opens at the front like a household machine. For smaller businesses (20-40 baskets/hour).
Heat Recovery
System for using waste heat. In ventilation systems, exhaust air preheats fresh air. In dishwashers, waste heat is used for preheating.
Water Bath
See Bain-Marie. Method for gentle warming or keeping warm by indirect heating over hot water.
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Discover RangeLast updated on 10 July 2026.