Chapter1
Introduction
Page6
Definitions of Terms
Tray dispenser
OTA/47
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36 | OTA/53
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37 | OTA/58-33 | OTA/53
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37 S | OTA/U-BW | OTA-E/BA-4xGN | TAG-1/53-37 | TA-2/53-37 | EBS-T/53-37
4330041_A2
1.4
Definitions of Terms
Term
Definition
Authorised specialist
An authorised specialist is a specialist that has been trained by the manufacturer, an
authorised service dealer or a company assigned by the manufacturer.
Cover
A bell-shaped cover for keeping food warm on plates and dishes.
Cook&Chill Kitchens
"Cook and Chill": Kitchens where warm food after being cooked is chilled as quickly as
possible.
Cook&Serve Kitchens
"Cook and Serve": Kitchens where warm food is served immediately after being cooked or
kept warm until it is consumed.
Element formation
Also: contact corrosion. Occurs when different noble metals are in close contact with each
other. This happens when a corrosive medium is between both metals, as for example
water or even air humidity.
EN tray
A European standard tray is a tray with a standard size.
EN 1/1 corresponds to 20.9x14.6'' (530×370 mm), EN 1/2 corresponds to 14.6x10.4''
(370×265 mm).
Specialist
A specialist is a person who can evaluate work assigned and can individually recognise
any possible dangers due to professional training, specialist knowledge and experience as
well as knowledge of the respective guidelines.
Gastronorm
Gastronorm is a measurement system applied worldwide, for instance, in food processing
plants orlarge-scale kitchens. The use of standardised sizes makes it possible to ex-
change food pans. The basic size of the Gastronorm (GN) 1/1 is 20.9x12.8''
(530×325mm). Items are available in different depths.
H1
Hygienic standard (NSF/USDA) for lubricants that are suitable for incidental and technical-
ly unavoidable contact with foodstuffs
HACCP
The HACCP concept is a preventive system that should ensure the safety of foods and
consumers..
GN tray
A Gastronorm standard tray is a standard-size tray.
GN 1/1 corresponds to 20.9x12.8'' (530×325 mm), GN 1/2 corresponds to 12.8x10.4''
(325×265 mm).
Lift
A movement such as the vertical movement of the stacking platform from bottom to top.
Control
Compare with certain conditions and/or characteristics such as damage, leaks, filling
levels, heat.
Convection
Physical properties or mass transfer (e.g. heat or cold) through currents in gases and
liquids.
Corrosion
The chemical reaction of a metallic material with its surroundings, e.g. rust.
LMHV
Regulation on the Hygiene of Foodstuffs
Regulation on the requirements concerning hygiene when producing, handling and placing
food on the market
Machine safety
The term of machine safety means all the measures used to avert injury to persons. The
basis for this are national as well as EC-wide valid directives and laws for protecting users
of technical devices and systems.
Passive layer
A non-metallic protective layer on a metallic material that prevents or slows down material
corrosion.
Check
Compare with certain values such as weight, torque, content, temperature.
Qualified person,
qualified personnel
Qualified personnel are persons who due to their professional training, experience and
instruction as well as their knowledge of the respective standards, guidelines, accident
prevention regulations and operating conditions have been authorised by a person re-
sponsible for system safety to carry out required activities and can recognise and prevent
any possible danger (definition of specialists according to IEC 364).
Schuko®
The abbreviation of the German term "Protective contact" that indicates a system of do-
mestic plugs and sockets equipped with protective earthed contacts used in most of Eu-
rope.
Instructed persons
An instructed person is a person who has been instructed on the possible risks resulting
from improper behaviour when carrying out the assigned task as well as on the necessary
protective equipment and protective measures and trained for this task if necessary.
