Cfsp - Industry Terms And Definitions

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Absolute Pressure

Back 1

Absolute Pressure - The sum of the gauge pressure plus atmospheric pressure, which is 14.7 PSI at sea level.

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Allowable Working Pressure

Back 2

Allowable Working Pressure - Maximum gauge pressure permissible in a steam-jacketed kettle jacket after testing and approval by an authorized authority

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Atmospberic Pressure

Back 3

Atmospberic Pressure - Pressure exerted by the weight of the atmosphere, equal to 14.7 PSI at sea level.

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Automatic Blowdown

Back 4

Automatic Blowdown - Process by which boilers or steam generators automatically drain water (blowdown) when equipment is turned off. Draining the boiler/steam generator after each use reduces (but doesn't eliminate) sediment buildup.

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Back Pressure

Back 5

Back Pressure - Pressure generated by expansion in the condensate return line, forcing water back towards the steam-jacketed kettle.

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Battery (i.e. Cooking Battery)

Back 6

Battery (i.e. Cooking Battery) - A line of adjacent or abutted equipment primarily used in reference to cooking equipment.

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Blanch

Back 7

Blanch - To (partially) cook raw ingredients in boiling water briefly.

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Boil

Back 8

Boil - To heat liquid to its boiling point, until bubbles break the surface. To cook food in a boiling liquid.

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Boiler

Back 9

Boiler - Steam generating equipment, either self-contained within a piece of steam cooking equipment or remotely located. Commonly used in steam cooking equipment in place of "generator," which typically refers to a smaller, non-pressure steam system.

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Boiler Horsepower

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Boiler Horsepower - One boiler horsepower equals 33,475 BTUs/hr. and represents the amount of heat energy required to evaporate or convert 34.5 pounds of 212° water per hour into dry steam.

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Braise

Back 11

Braise - To cook food in a small amount of liquid, at low heat, for a long period of time, typically covered. Sometimes food is first browned in fat or edible oils. Slow cooking tenderizes meats. Wine, stocks or water is typically added as braising liquid.

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Broil

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Broil - To cook food directly above or below a high heat source.

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BTU

Back 13

BTU - A unit of energy measure called a British thermal unit. One BTU of heat will raise one pound of water 1°F.

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Bucket Trap

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Bucket Trap - A mechanical steam trap that operates according to the difference in density between water and steam. Used with direct steam heated steam-jacketed kettles. It keeps the steam in the jacket while allowing the condensate water to flow out.

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Cantilevered Installation

Back 15

Cantilevered Installation - Equipment supported by in-wall carriers, with no legs.

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Caramelize

Back 16

Caramelize - To heat sugar until it liquefies and becomes a clear to dark brown caramel syrup. Foods with natural sugars can be caramelized or browned by sauteing, roasting or grilling.

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Chase Mount

Back 17

Chase Mount - Equipment mounted to a chaseway and supported by legs.

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Chaseway

Back 18

Chaseway - Typically a stainless steel back wall structure within which the utilities for a utility distribution system (UDS) are located.

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Check Valve or Non Return Valve

Back 19

Check Valve or Non Return Valve - A mechanical valve designed to allow steam or water to travel in one direction only.

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Clarify

Back 20

Clarify - To remove sediment from a cloudy liquid.

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Clean Steam

Back 21

Clean Steam - Steam containing no chemical contaminants or other non-potable elements. Clean steam is essential for direct contact steam cooking.

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Cold Water Cooling

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Cold Water Cooling - Process of circulating cold water through a steam kettle jacket to rapidly remove heat from product. Only available on direct steam heated models, cold water cooling requires special piping, valve hardware and controls.

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Condensate / Condensation

Back 23

Condensate / Condensation - Process of steam changing back to its liquid water state, as it cools.

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Condensate Ring

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Condensate Ring - Lip on a kettle and braising pan cover that diverts condensing condensate back into the kettle or pan body "This feature or option reduces water dripping on the floor.

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Conduction

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Conduction - Transfer of heat from molecule to molecule by direct contact, e.g., food cooked directly on a grill surface.

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Convection

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Convection - The system in which fluid, gas or liquid delivers heat to or receives heat from a source by flowing over that source, e.g.. food baked by hot air forced over it by a blower.

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Deglaze

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Deglaze - To remove browned bits of food from the bottom of a pan after sauteing. After removing excess grease, a small amount of liquid is heated with the cooking juices and stirred to remove and integrate those brown bits.

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Direct Steam Appliance

Back 28

Direct Steam Appliance - Any appliance that uses steam generated from other sources, such as a central stream line or another appliance's boiler.

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Direct Steam Cooking

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Direct Steam Cooking - The cooking method performed by compartment steamers. Steam makes direct contact with food, thereby directly transferring its heat to the food.

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Dredge

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Dredge - To lightly coat food that will be fried with flour, breadcrumbs or cornmeal.

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Dry Steam

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Dry Steam - Steam that has been completely evaporated so it contains no droplets of liquid water. Steam is an invisible gas. When you can see steam coming from a tea kettle, it has small water droplets entrained or carried by the gas.

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Efficiency

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Efficiency - The ratio of energy absorbed by the food, to the total energy supplied to the appliance's burner or heating elements.

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Flash Steam

Back 33

Flash Steam - The evaporation of hot condensate or boiler water when released to a lower pressure.

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Flash Steamer

Back 34

Flash Steamer - A small tabletop steamer that generates steam by spraying water on a hot plate.

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Freeboard

Back 35

Freeboard - Also called headspace, freeboard is the height of sidewall or upper cylinder above the liquid or product being cooked in a Stockpot, Steam-jacketed kettle or tilt skillet. Freeboard is needed to reduce splashing when boiling liquids or stirring pot contents.

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Gauge Pressure

Back 36

Gauge Pressure - Pressure measured above atmospheric pressure.

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Generator (Steam)

Back 37

Generator (Steam) - A container or area that holds water and heats it to a boil, to generate steam. The term is often used as a synonym for "boiler" but a steam generator doesn't build pressure and isn't subject to ASME pressure boiler testing and design requirements.

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GPM

Back 38

GPM - Gallons Per Minute

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Group Trapping

Back 39

Group Trapping - A number of steam-jacketed kettles working at the same pressure, which are drained by piping with a single steam trap.

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ID

Back 40

ID - Internal Diameter

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Indirect Steam Cooking

Back 41

Indirect Steam Cooking - The cooking method performed by steam-jacketed kettles. Steam injected into a jacket transfers its heat to the inner kettle hemisphere, which in turn transfers its heat to the food being cooked. The same concept is used on a smaller scale with double boilers.

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In-Wall Carriers

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In-Wall Carriers - Wall support structures for wall-mounted equipment. These mild steel supports are typically built into a wall during project construction.

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IPS

Back 43

IPS - Iron Pipe Size

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IQF / Individually Quick Frozen

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IQF / Individually Quick Frozen - A process for rapid freezing of vegetables, fruits and other products resulting in a loose, pourable bag of frozen product, not a solid frozen block.

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Jacket

Back 45

Jacket - The space formed by nesting two hemispheres when constructing a steam-jacketed kettle. This space is filled with and contains steam.

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Julienne

Back 46

Julienne - To cut food into thin sticks with a knife or mandolin. First it is thin sliced, then cut into uniform strips.

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Knead

Back 47

Knead - To mix and work dough into a smooth, elastic mass, either by hand or by machine.

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KW

Back 48

KW - Kilowatt = 1,000 Watts.

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KWH

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KWH - Kilowatt Hour. One-kilowatt hour is the energy expended by one kilowatt of electricity in one hour. It is equal to 3.412 BTUs.

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Lazy Steam

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Lazy Steam - A common term for pressurized steam, which doesn't move around much in the cooking compartment of a pressure steamer.

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Mirror Image

Back 51

Mirror Image - The reverse counterpart of a standard equipment model.

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NPT

Back 52

NPT: National Pipe Thread. A standard thread cut into black iron or galvanized pipe used for water or gas delivery.

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OD

Back 53

OD - Outside Diameter

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Operating Pressure

Back 54

Operating Pressure - The actual pressure at which a vessel is maintained during normal operation.

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Parboil

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Parboil - To boil food briefly in water cooking it only partially. Parboiling is used for dense foods such as carrots and potatoes, which may then be added to shorter cook time items when preparing a soup or stew.

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Peel

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Peel - A large flat wood or metal paddle with a long handle, used to place, move and remove pizzas and other bakers products in a deck oven.

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Poach

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Poach - To cook food by gentry simmering in a liquid at or just below boiling.

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Power Takeoff Valve

Back 58

Power Takeoff Valve - A globe valve at the top of a boiler used to divert some steam to adjacent steam-powered equipment, typically a steam-jacketed kettle. A power takeoff valve is typically provided on pressure boiler-base correction steamers and low pressure steamers.

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Pressure Reducing Valve (PRV)

Back 59

Pressure Reducing Valve (PRV) - A mechanical device that reduces incoming steam pressure to a lower set pressure.

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Pressure Steamer

Back 60

Pressure Steamer - A steamer that uses a pressurized cavity for cooking. They typically operate at 5-15 PSI, depending on the model.

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Pressurized Steam

Back 61

Pressurized Steam - Steam at any pressure above 0 PSI. As steam pressure rises, so does cooking temperature. For example, at 0 PSI a steamer cooks at 212° F (at sea level) but at 15 PSI, it cooks at 250° F.

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PSI

Back 62

PSI - Pounds per Square Inch

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PSIG

Back 63

PSIG - Pounds per Square Inch...as read on the pressure gauge.

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Puree

Back 64

Puree - To grind or mash food until completely smooth, typically using a food processor or blender.

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Reduce

Back 65

Reduce - To thicken or concentrate a liquid by rapid boiling. The volume of liquid is reduced as water evaporates, thickening the consistency and intensifying flavors.

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Retard/Retarder

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Retard/Retarder - Placing dough in an area where the temperature is maintained at 35 to 41°F to "retard" the rising process. A box or special cabinet specially designed to hold and retard dough.

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Roast

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Roast - To oven-cook food in an uncovered pan. Food is exposed to high heat, which browns and seals in juices.

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Running Load

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Running Load - The average rate of condensate passing through a stabilized (direct) steam system.

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Saute

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Saute - To cook food quickly in a small amount of fat or oil, until it browns. Typically done in a skillet, saute pan or tilt skillet.

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Self-Contained Steam Appliance

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Self-Contained Steam Appliance - Any appliance that relies on its own boiler or steam generator to produce steam.

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Simmer

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Simmer - To gently cook food in liquid that is just below a boil, where tiny bubbles are just beginning to break the surface.

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Steam Coil (Shell)

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Steam Coil (Shell) - A heat exchanger built into the boiler shell that uses house (contaminated or dirty) steam to heat and create clean steam from potable water supplied to the boiler.

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Steam Flow Rate

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Steam Flow Rate - The amount of steam traveling through a pipe, at any given point, between the boiler and the appliance. Because steam loses pressure for every foot of pipe it travels, it is preferable to measure the steam flow rate at the appliance. This gives the most accurate reading.

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Steam Locking

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Steam Locking - A condition where steam is trapped in the condensate line, preventing the steam trap from properly discharging water (condensate).

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Strainer

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Strainer - A specially designed valve fitted with a removable strainer to trap dirt and contaminants in water or steam line.

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Superheated Steam

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Superheated Steam - The addition of heat to steam after evaporation, accompanied by an increase in temperature.

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TDO / Tangent Drawoff Valve

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TDO / Tangent Drawoff Valve — a stainless steel screw-type valve welded into the bottom of a steam-jacketed kettle jacket, parallel to the lowest part of the bottom hemisphere.

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Temper

Back 78

Temper - To slowly bring cold or frozen food up to room temperature. For safety,food should be thawed from the frozen state in a refrigerator (41°F or lower), under running potable water, in a microwave oven or as part of the cooking process.

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Therm

Back 79

Therm - A measurement of gas energy equivalent to 100,000 British thermal units.

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Thermostatic Trap

Back 80

Thermostatic Trap - A mechanical steam trap that operates on the difference in temperature between steam and condensate water. Used on direct steam-heated steam-jacketed kettles.

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Total Dissolved Solids (TDS)

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Total Dissolved Solids (TDS) - Chemicals that naturally occur in water, including lime, iron, calcium and magnesium. Precipitated out when water is boiled, these solids form deposits known as "scale."

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Utility Distribution System (UDS)

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Utility Distribution System (UDS) - A central distribution system for utilities such as water, gas, electric power, steam, etc., allowing the connection of multiple pieces of equipment using neat, enclosed raceways.

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Vacuum

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Vacuum - The lack of air gas or matter below atmospheric pressure. Vacuum is a relative term with a perfect vacuum only possible in outer space. The degree of vacuum is measured in column inches of mercury.

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Wall Mount

Back 84

Wall Mount - Equipment supported by an in-wall carrier, instead of legs.

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Warm Up Load (Start-up Load)

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Warm Up Load (Start-up Load) - The time of peak steam consumption as the vessel (typically a steam-jacketed kettle) warms up to the operating temperature.

Front 86

Water Hammer

Back 86

Water Hammer - The concussion of moving water against the walls of a pipe or vessel when introduced to pressurized steam.