Section 1Introduction
Page 6 Definitions of Terms
Round Belt Conveyor System
SGR | SPV 4330054_A3
1.4Definitions 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 is chilled as quickly as possible after
being cooked.
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, such as
water or even normal air moisture.
EM field Electrical, magnetic or electromagnetic field that is defined by its field intensity and
phase formation.
EN tray A European standard tray is a tray in 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 assess work assigned and can recognise possible
hazards themselves based on their professional training, skills, experience and
knowledge of the respective guidelines.
Gastronorm Gastronorm is a measurement system used worldwide in places such as food pro-
cessing plants or large-scale kitchens. The use of standardised sizes makes it possi-
ble to exchange food pans. The basic size of the Gastronorm (GN) 1/1 is 20.9x12.8''
(530×325 mm). Items are available in different depths.
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).
H1 Hygienic standard (NSF/USDA) for lubricants that are suitable for incidental and
technically unavoidable contact with foodstuffs.
HACCP HACCP is a preventive system that is designed to ensure the safety of foods and
consumers.
Lift A movement, for example a vertical movement of the guide basket from bottom to top.
Check, inspect Compare with certain conditions and/or characteristics such as damage, leaks, filling
levels and 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 German Regulations on the Hygiene of Foodstuffs
Regulations regarding hygiene requirements for producing, handling and placing food
on the market
Machine safety The term machine safety refers to all the measures used to avert injury to persons.
The basis for machine safety is directives and laws for protecting users of technical
devices and systems valid nationally and across the EC.
Passive layer A non-metallic protective layer on a metallic material that prevents or slows down
material corrosion.
Porcelain-Standard Porcelain-Standard is a measurement system for porcelain plates drafted by
HUPFER®.
The basic size of Porcelain-Standard (PN) 1/1 is 8.7x6.3'' (220x160mm) (1/2 PN
conforms to 4.3x6.3'' (110x160mm), 1/4 PN conforms to 6.3x3.1'' (160x80 mm)). The
fitting lids have the following dimensions: 1/1 PN 9x6.6'' (228x168mm), 1/2 PN
4.4x6.3'' (111x161mm), 1/4 PN 4.4x3.2'' (111x81mm).
Verify, test Compare with certain values such as weight, torque, content or temperature.
