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 – clearly and practically.
Table of Contents
A - E
Defrost Automation
Automatic defrost function in refrigeration appliances. Prevents ice formation and ensures consistent cooling performance. No-Frost devices have fully automatic defrost.
Upstand
Raised edge on work tables and dishwashing tables. Prevents liquids or food from rolling off the work surface. Standard: 40mm upstand at the rear side.
Bain-Marie
Water bath for gentle keeping warm of dishes. The food stands 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 marking. Indicates that a product complies with all EU directives for safety and environmental protection. Mandatory for commercial equipment.
Chafing Dish
Food warmer for buffets. Consists of a water container with fuel gel or electric heating and stacked GN containers. Keeps food at serving temperature.
Pass-through Dishwasher
Dishwasher where baskets are inserted from one side and removed on 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 prevention of spoilage.
GN Container
Gastronorm container with standardized dimensions. The base is GN 1/1 (530×325mm). Fits in all catering appliances 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 operations.
Hood Dishwasher
Dishwasher with a hood that opens upwards. The basket is inserted from the front. Standard for restaurants with medium to high washing volumes (40-80 baskets/hour).
Induction
Cooking technology where electromagnetic fields directly heat the pot bottom. Up to 30% more energy-efficient than gas, very fast reaction to temperature changes.
Inverter Compressor
Compressor with variable speed. Adjusts cooling power to actual demand instead of just on/off switching. Saves 20-30% energy.
Core Temperature
Temperature inside a food item. Important for cooking stages and food safety. Measured with a probe thermometer. Poultry: min. 74°C, minced meat: min. 72°C.
Rinse Aid
Additive in the final rinse cycle. Reduces surface tension of water so that dishes dry faster and remain streak-free.
Combi Steamer
Versatile cooking appliance using steam, hot air and combinations thereof. Can steam, bake, roast, grill, gratinate. The most important device in modern professional kitchens.
Convection Oven
Hot air oven with circulating air function. Predecessor of the combi steamer without steam function. For baking and roasting with dry heat.
Refrigerated Counter
Work table with integrated cooling beneath. Combines work surface and cooling compartment. Ideal for mise en place and prep 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 defrost prevent frost build-up. No manual defrosting needed.
Usable Volume
Actually usable capacity of a refrigeration unit in litres. Differs from gross volume that indicates the total internal dimensions.
Pass-through
Refrigerator or holding cabinet with doors on both sides. Enables loading from kitchen side and removal from serving side.
Pizza Oven
Special oven for pizza with high temperatures (300-500°C) and stone floor. Variants: electric, gas or wood-fired.
Polycarbonate
Transparent plastic for GN containers. Heat resistant up to 100°C, impact-resistant, lightweight. Ideal for cold storage and mise en place.
R - Z
Regenerating
Reheating of pre-cooked or frozen dishes. Particularly gentle by steam in the combi steamer.
Saladette
Refrigerated counter with GN insert for cooled ingredients. The upper section keeps salads, vegetables and toppings cool and ready to hand. Standard in pizzerias and salad bars.
Salamander
Overheating device with strong top heat (up to 1000°C). For gratinating, browning and keeping warm. Radiates from above.
Fireclay Brick
Refractory brick in pizza ovens and baking ovens. Stores heat and gives it evenly to the dough. Ensures crispy base.
Shock Freezer
Appliance for rapid cooling or freezing. Cools from +70°C to +3°C in under 90 minutes (cooling) 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 Current (Electricity)
400V connection for high-power devices. Requires special socket (CEE plug, red). Standard for combi steamers, dishwashers, large stoves.
Thermal Disinfection
Elimination of germs by heat. In dishwashers at min. 80°C rinse temperature. Alternative: chemical disinfection.
Circulated 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 to the front like a household machine. For smaller operations (20-40 baskets/hour).
Heat Recovery
System to use waste heat. In ventilation systems, exhaust air preheats supply 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.
Catering Technology at Gastro-Nik
Understood all technical terms? Discover now our range of professional catering technology.
Discover RangeRelated Guides
Last updated on 6 August 2026.