| A | B |
|---|
| Beverage control unit | Located near the beverage storage area, this part of an automated beverage control unit is responsible for regulating all the other essential unit mechanism. |
| Broiler | Food service equipment that cooks with radiant heat from above or below the food |
| Bundled tower unit | Also referred to as a tube tower, this part of an automated beverage control unit dispenses a variety of beverage items. |
| Console faucet dispensing unit | This part of an automated beverage control unit dispenses a variety of beverage items in a number of portion sizes. |
| Deep fryer | Food service equipment that cooks food by submerging it in hot fat |
| Delivery network | This part of an automated beverage control unit transports beverage item ingredients from storage areas to dispensing units. |
| Empty bottle sensor | This part of an automated beverage control unit relays a signal to the order entry device when a server places an order for a beverage item for which ingredients are out of stock. |
| Glass sensor | This electronic mechanism, located in a bar dispensing unit, allows liquid to flow from the dispensing unit only when a glass is positioned below the dispensing head. |
| Guest check sensor | This beverage control sensor prevents the system from fulfilling beverage orders unless they are first recorded on a guest check. |
| Mini-tower pedestal dispensing unit | A machine that combines the button selection technique of hose and gun devices with the portion size capabilities of console faucet units |
| Oven | Foodservice equipment that cooks food in a heated chamber. |
| Range | Foodservice equipment with a flat cooking surface used to fry, grill, sauté etc. |
| Reach-in or roll-in refrigerator | A small refrigerator used to store food products at point of use in production areas or in server or guest areas. May be used for central storage in small operations. |
| Steam cooking equipment | Food service equipment, such as steam-jacketed kettles and compartment steamers that cooks food by the direct or indirect application of steam. |
| Tilting braising pan | Flat-bottomed cooking equipment that can be used as a kettle, griddle, fry pan, steamer, oven, or warmer/server. |
| Touch bar faucet | Part of an automated beverage control unit, this is normally dedicated to a single beverage type. It is preset to pour one specific portion size output when you push on the bar lever once. |
| Traffic pattern | Also called workflow, these are the pathways employees form as they go about their work. |
| Walk-in unit | A large refrigerated room used for central storage purposes. |
| Workstation | A place in which one staff member works or where one menu item is made. |
| Solid-top range | Apply heat uniformly over the entire top section of the range. |
| Blueprints and specifications | These are used to solicit price quotations and make decisions about hiring contractors and suppliers. |
| Mixer | A mechanical device used to combine or blend foods. |
