NSF ANSI 170:2017 pdf free download – Glossary of food equipment terminology
3.2 air gap: The unobstructed vertical distance thraugh the free atmosphere between the lowest opening from any pipe or faucet supplying water to a tank, plumbing fixture, or other device and the flood level rim of that receptacle.
3.3 air curtain: A device that delivers a vertical stream of air across an opening for the purpose keeping tempered air from moving out of the building and insects from moving into the building.
3.4 air curtain protected openings:
3.4.1 customer entry: Exterior passage for entrance into an establishment primarily intended for customers.
3.4.2 service entry: An exterior passage for entrance into an establishment primarily intended for employees and the delivery of supplies.
3.4.3 service window: An exterior opening in the wall of an establishment primarily intended to pass finished goods to customers.
3.5 airstream: The directed flow of air generated by an air curtain assembly.
3.6 airstream discharge nozzle: The slot from which the airstream exits the air curtain assembly.
3.7 ambient temperature: The temperature of a surrounding medium such as air, gas, or a liquid that comes into contact with items such as equipment, devices, instruments, and food.
3.8 apron: The exposed fixed vertical surface below the working surface.
3.9 auxiliary rinse: Recirculated water pumped from a tank or sump and sprayed onto dishes after the wash or pumped rinse cycle and before the sanitizing rinse is applied.
3.10 backflow: The flow of water or other liquids, mixtures, or substances into a potable supply of water from any source/s other than its intended source.
3.11 backflow preventer: A device or means to prevent backflow.
3.12 backsplash: The exposed fixed vertical surface at the rear or side of a unit, above the horizontal working surface, designed to protect the wall from splashing liquid or food.
3.13 bain-marie: A large pan containing hot water in which smaller pans may be set to cook food slowly or keep food hot.
3.20 breaker strip: A thermal barrier of relatively nonconductive material.
3.21 broiler: An appliance (other than a rotisserie) in which cooking is accomplished by direct exposure to radiant heat.
3.22 buffet unit: Equipment that is designed to receive and maintain food product/s at proper temperatures and is intended for customer service.
3.23 bulk food: Food, available to the customer that is not enclosed in a sealed package, wrapper, or similar container.
3.24 bulk milk (cream) dispenser: Equipment that consists of a mechanically refrigerated cabinet and a dispensing mechanism that stores and dispenses servings of milk at proper temperatures when operated manually or by machine actuation (other than by coin).
3.25 carbonator: A device that combines cold water and carbon dioxide under pressure in a storage tank to produce carbonated water.
3.26 caster: A wheel mounted on a support that may or may not swivel and is used to support mobile equipment.
3.27 check valve: A device that allows liquid to flow in only one direction.
3.28 chemical sanitizer feeder: A device that automatically adds a chemical sanitizing agent to the chemical sanitizing rinse of a warewashing machine.
3.29 chemical sanitizing machine: A warewashing machine that applies a chemical sanitizing solution to the surfaces of wares to achieve sanitization.
3.30 chopper: Equipment used to chop food.
3.31 cleanable: Able to be freed of residues of food and other soiling materials.
3.32 cleaning: Physical removal of residues of food and other soiling materials.