Glossary of Restaurant Equipment Parts - R
This is a collection of terms commonly used in describing restaurant equipment parts and components.
A rack is a framework, stand, or grating on or in which articles are placed. Racks are commonly used in restaurants to store ingredients, seasonings, utensils and more. Racks may also serve as components used with larger equipment assemblies.
A rectifier is an electrical device that converts alternating current (AC), which periodically reverses direction, to direct current (DC), which flows in only one direction.
In a refrigeration or freezing, system the liquid receiver stores refrigerant when the system is operating at less than maximum heat load. It is generally designed so that the receiver can hold the full system charge and still be no more than 80% full.
A reducer changes the size of a pipe from a larger to a smaller bore (inner diameter). Alternatively, reducer may refer to any fitting which causes a change in pipe diameter. This change may be intended to meet hydraulic flow requirements of the system or adapt to existing piping of a different size. The length of the reduction is usually equal to the average of the larger and smaller pipe diameters. Although reducers are usually concentric, eccentric reducers are used as needed to maintain the top or bottom of pipe level.
Speed reducers are mechanical devices that help drive systems (motors) maintain optimal speed and torque for the application. Also known as gearboxes and gear drives, they lower the speed of rotation of the input shaft by a certain ratio and increase the power transmitted to the output shaft by the same ratio. Ratio multipliers increase the speed reduction and torque supplied by a speed reducer by a certain ratio and are suitable for parallel setups. Mounting bases, torque arms, and flange couplings are accessories used with speed reducers. They are often used in applications where the speed reducer will not be directly attached to the drive mechanism.
The reed switch is an electrical switch operated by an applied magnetic field. It was invented at Bell Telephone Laboratories in 1936. In its simplest and most common form, it consists of a pair of ferromagnetic flexible metal contacts in a hermetically sealed glass envelope. The contacts are usually normally open, closing when a magnetic field is present, or they may be normally closed and will open when a magnetic field is applied. The switch may be actuated by an electromagnetic coil, making a reed relay, or by bringing a permanent magnet near it. When the magnetic field is removed, the contacts in the reed switch return to their original position.
Reels are often used in restaurant equipment having sliding doors. The reel serves to contain the door assembly take-up cable for storage when not deployed. Reels may be manually, spring, weight, or gravity driven.
A reel retriever is used in sliding door refrigeration and refrigerated merchandising to facilitate self-closing doors. A reel retriever helps conserve energy by automatically closing the refrigerated or freezing cabinet following access.
Reflectors are used in the manufacture of many types of restaurant equipment. They are designed to deflect and redirect heat away from internal components or to otherwise support insulation. Similarly, they may be used to direct and concentrate heat on to food surfaces during cooking.
A regulator is a device for controlling the rate of working of machinery or for controlling fluid or gas flow or pressure. Regulators can be designed to control anything from gases or fluids, to light or electricity. Speed and pressure can be regulated by electronic, mechanical, or electro-mechanical means.
A voltage regulator is a system designed to automatically maintain a constant voltage level. A voltage regulator may use a simple feed-forward design or may include negative feedback. It may use an electromechanical mechanism, or electronic components. Depending on the design, it may be used to regulate one or more AC or DC voltages.
A relay is an electrically operated switch. It consists of a set of input terminals for a single or multiple control signals, and a set of operating contact terminals. The switch may have any number of contacts in multiple contact forms, such as to make contacts, break contacts, or combinations thereof. Relays are used where it is necessary to control a circuit by an independent low-power signal, or where several circuits must be controlled by one signal.
A reservoir is a "tank" (a receptacle, bowl, or chamber). A reservoir may be used to store liquid or solid ingredients or may serve as a waste container. In restaurant equipment, examples of reservoirs may be seen in ice machines, beverage equipment, coffee machines, condiment dispensers, dish washing equipment, waste handling equipment, and many more.
A retainer is a mechanism that positions, as a device, frame, or groove that restrains, holds in place, or guides. A retainer may be also be a clip, bracket, or similar component that prevents a part within a machine from moving.
A retaining ring or retaining clip is a fastener that holds components or assemblies onto a shaft or in a housing/bore when installed - typically in a groove - for one time use only. Once installed, the exposed portion acts as a shoulder which retains the specific component or assembly. Circlips are a type of retaining ring. Circular push-on retaining rings may be installed in applications where there is no groove.
Retaining rings are typically made from carbon steel, stainless steel or beryllium copper and may feature a variety of finishes for aesthetics and corrosion protection depending on the type of environment in which they are used.
Retrofits or retrofitting is not unusual with foodservice equipment. A retrofit is the addition of new technology or features to older systems. Retrofits include backward compatibility so that the newer component will work in existing equipment. Retrofits allow for menu additions, software updates, and component improvements without the replacement or addition of functional equipment.
Rethermalizers reheat food that has been previously cooked and keeps it at a set temperature. They do this by heating water to a specific temperature and vacuum sealed product gets placed in the water. The water brings the contents of the package up to the set temperature and holds it.
A rheostat is a variable resistor which is used to control current. Rheostats can vary the resistance in a circuit without interruption. The construction is similar to a potentiometer. It uses only two connections, even when three terminals are present (as in a potentiometer). Unlike potentiometers, rheostats have to carry significant current, thus they are mostly constructed as wire wound resistors.
A ribbon cable (also known as multi-wire planar cable) is a cable with many conducting wires running parallel to each other on the same flat plane. As a result the cable is wide and flat. Its name comes from its resemblance to a piece of ribbon.
A rinse arm is used in dishwashers and dish machines to distribute water at varying degrees of pressure and temperature onto to the items being cleaned. Typically, it is deployed during the pre-rinse and post-wash stages.
In the design of restaurant equipment, a riser is an item that extends or elevates the height or reach of another component or even of the machine itself. The riser may be structurally fixed as is piping and ducting, framing, or footings (adjustable or standard legs), or it may be actuated by a motor and moved into an elevated position.
A rivet is a permanent mechanical fastener. Before being installed, a rivet consists of a smooth cylindrical shaft with a head on one end. The end opposite to the head is called the tail. On installation, the rivet is placed in a punched or drilled hole, and the tail is upset, or bucked (i.e., deformed), so that it expands to about 1.5 times the original shaft diameter, holding the rivet in place.
Rivnuts or NutSerts are rivet nuts used as fasteners providing strong load-bearing threads into weak or thin gauge materials such as castings, housings, panels, tubes, and extrusions.
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A rocker switch or seesaw switch is an on/off switch that rocks (rather than trips) when pressed. One side of the switch is raised while the other side is depressed much like a rocking horse or seesaw. A rocker switch may have a circle (for "on") and a horizontal dash or line (for "off") on either end to indicate whether a device is on or off.
A rod is thin straight bar, especially of plastic or metal. Rods are used with foodservice equipment for numerous purposes including mounting, positioning, fastening, and more.
Rokite stone cooking decks are designed for even heat transfer and moisture absorption, which means crispier crusts when baking. Rockite is an anti-stain and corrosion resistant impregnation and sealer for protecting stone. It seals the surface to resist staining and corrosion from a range of oils, grease, fats, lubricants, sugars, lactic acids, soft drinks, mildly acidic or caustic solutions.
A roller refers to a wheel or a revolving cylinder over or on which something is moved or which is used to press, shape, spread, or smooth something in a rolling motion. Machines employing conveyor systems often utilize rollers as do drawers, cabinets, and sliding doors.
A rolling-element bearing, also known as a rolling bearing, is a bearing which carries a load by placing rolling elements (such as balls or rollers) between two bearing rings called races. The relative motion of the races causes the rolling elements to roll with very little rolling resistance and with little sliding.
A rotary switch is a switch operated by rotation. These are often chosen when more than two positions are needed. Modern rotary switches use a "star wheel" mechanism to provide the switching positions, such as at every 30, 45, 60, or 90 degrees. Nylon cams are then mounted behind this mechanism and spring-loaded electrical contacts slide around these cams. The cams are notched or cut where the contact should close to complete an electrical circuit.
Rotisserie, also known as spit-roasting, is a style of roasting where meat is skewered on a spit – a long solid rod used to hold food while it is being cooked over a fire or roasted in an oven. The rotation cooks the meat evenly in its own juices and allows easy access for continuous basting. The rotisserie may cook either horizontally or vertically. Rotisserie can also refer to a mechanical device used for rotisserie cooking, or to a restaurant specializing in spit-roasted meat.
In an electric motor, the moving part is the rotor, which turns the shaft to deliver the mechanical power. The rotor usually has conductors laid into it that carry currents, which interact with the magnetic field of the stator to generate the forces that turn the shaft. Alternatively, some rotors carry permanent magnets, and the stator holds the conductors.
Resistance thermometers, also called resistance temperature detectors (RTDs), are sensors used to measure temperature. Many RTD elements consist of a length of fine wire wrapped around a ceramic or glass core but other constructions are also used. The RTD wire is a pure material, typically platinum, nickel, or copper. The material has an accurate resistance/temperature relationship which is used to provide an indication of temperature. As RTD elements are fragile, they are often housed in protective probes.