2021-10-19

FOODSERVICE / RESTAURANT EQUIPMENT PARTS - SCHEDULE73PARTS

This is a collection of terms commonly used in describing restaurant equipment parts and components.


Kettle

A kettle is a metal vessel, with a flat bottom, used to heat or boil water and other liquids using a gas fired or electricity powered heat source. Kettles can be heated on a stove top, or by internal electric elements.

Key

A key is a small, shaped metal implement for operating a switch in the form of a lock. A key may similarly be a pin, bolt, or wedge inserted between other pieces, or fitting into a hole or space designed for it, so as to lock parts together. It may have incisions cut to fit the wards of a particular lock, which is inserted into a lock and turned to open or close it.

Keypad

A keypad is a set of buttons arranged in a block or "pad" which bear digits, symbols or alphabetical letters. Keypads for the entry of codes and for product selection appear on many devices and pieces of restaurant equipment 

Kickplate

The lower equipment covering is known as a toe grille or a kickplate which is held in place with clips. It is designed for use in refrigeration, dish machines, cooking and other foodservice equipment. The main purpose of this part is to serve as a decorative or protective covering or as a louvered ventilation pathway. The clip and bracket mounted design simplifies removal for cleaning and replacement.

Kit

A kit is a set of components that has to be assembled by the buyer or at the site of use to get the definitive product.  A set of tools or implements; a set of parts to be assembled or worked up; a packaged collection of related material. Often, operational or replacement parts are bundled into kits.

Knife

A knife (plural knives) is a tool with a cutting edge or blade which may or may not be be attached to a handle. Cutting implements, such as those used in mechanical food processors are similarly referred to as knives. The blade edge can be tapered or serrated, or a combination of both. Single-edged knives may have a reverse edge or false edge. These edges are usually serrated and are used to further enhance function. Knife blades can be manufactured from a variety of materials.

Knob

In foodservice equipment, a knob may be as simple as a push button or "palm button". A control knob is a rotary control used to provide input to a device when grasped by an operator and turned, so that the degree of rotation corresponds to the desired input . Such knobs are one of the most common components in restaurant equipment control systems and are used to modulate a wide variety of settings such as temperature, viscosity, speed and more.

Knurl

A knurled screw or nut has an etched, cross-hatched, or diamond patterned finish instead of hexagonal or square edges to help in tightening or loosening the nut without the use of a tool. The knurled surfaces provide enough grip to hold the nut between the thumb and forefinger. Hence it is also called a thumb nut. It is mainly used on small-diameter bolts within electrical components.



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