A
Glossary
5011.03.23
A-1
Food Service Technology Center
Boiler
Self-contained electric, gas, or steam coil pow-
ered vessel wherein water is boiled to produce
steam for the steam cooker. Also called a
steam generator.
Boiler Preheat
Preheat
Process of bringing the boiler water from po-
table supply temperature to operating tempera-
ture (pressure).
Condensate
A mixture of condensed steam and cooling
water, exiting the steam cooker and directed to
the floor drain.
Condensate Temperature (°F)
The temperature at which the condensate en-
ters the floor drain.
Cooking Energy (kWh or kBtu)
The total energy consumed by an appliance as
it is used to cook a specified food product.
Cooking Energy Consumption Rate
(kW or kBtu/h)
The average rate of energy consumption dur-
ing the cooking period.
Cooking-Energy Efficiency (%)
The quantity of energy input to the food prod-
ucts; expressed as a percentage of the quantity
of energy input to the appliance during the
heavy- and light-load tests.
Duty Cycle (%)
Load Factor
The average energy consumption rate (based
on a specified operating period for the appli-
ance) expressed as a percentage of the meas-
ured energy input rate.
Duty Cycle =
Rate
Input
Energy
Measured
Rate
n
Consumptio
Energy
Average
x 100
Energy Input Rate (kW or kBtu/h)
Energy Consumption Rate
Energy Rate
The peak rate at which an appliance will con-
sume energy, typically reflected during pre-
heat.
Frozen Green Peas Load
12 x 20 x 2½ in. hotel pan filled with 8.0 ± 0.2
lb of frozen, grade A, green peas subsequently
frozen to 0±5°F. One of two food products
used to determine cooking-energy efficiency
and production capacity.
High-Pressure Steam Cooker
Steam cooker wherein cooking compartment
operates between 10 and 15 psig (ASTM
F1217-92 Classification Type III).
