Industry Glossary
Key terms and definitions in commercial kitchen equipment service
A
- AHJ
- Authority Having Jurisdiction. The local government body responsible for enforcing building codes and safety regulations for commercial kitchen equipment installations.
B
- Break-Fix Service
- A reactive service model where repairs are performed only after equipment has broken down, as opposed to preventive maintenance.
C
- CMMS
- Computerized Maintenance Management System. Software used to track maintenance activities, work orders, and equipment history.
- Combi Oven
- A combination oven that uses both convection and steam cooking. One of the most complex and expensive pieces of commercial kitchen equipment.
D
- Dispatch Board
- A visual scheduling tool used by service providers to assign technicians to work orders based on location, skill set, and availability.
E
- Emergency Service Call
- An urgent service request that requires immediate technician dispatch, typically for equipment failures that halt kitchen operations.
F
- First-Time Fix Rate (FTFR)
- The percentage of service calls resolved on the first visit without requiring a follow-up. A key performance indicator for service providers.
- FSM
- Field Service Management. The practice of coordinating field operations including dispatching, scheduling, and tracking mobile workers.
G
- Grease Trap
- A plumbing device designed to intercept fats, oils, and greases before they enter the wastewater system. Requires regular maintenance and cleaning.
H
- HVAC/R
- Heating, Ventilation, Air Conditioning, and Refrigeration. The combined mechanical systems that control temperature and air quality in commercial kitchens.
I
- IoT Sensor
- Internet of Things sensor attached to equipment to monitor performance metrics like temperature, vibration, and energy consumption in real time.
K
- Kitchen Display System (KDS)
- Digital screens in commercial kitchens that display orders and manage food preparation workflows, replacing printed tickets.
L
- Lockout/Tagout (LOTO)
- Safety procedure used to ensure that equipment is properly shut off and not able to be started up again during maintenance or servicing.
M
- Make Table
- A refrigerated preparation table with ingredient wells on top, commonly used in pizza shops and sandwich restaurants.
N
- NTE (Not-to-Exceed)
- A maximum dollar amount that a service provider is authorized to spend on a repair without requiring additional approval.
O
- OEM Parts
- Original Equipment Manufacturer parts. Replacement components made by the original equipment manufacturer, as opposed to aftermarket alternatives.
P
- PM (Preventive Maintenance)
- Scheduled maintenance performed at regular intervals to prevent equipment breakdowns and extend asset lifespan.
- PO (Purchase Order)
- A formal document issued by a buyer to a seller authorizing the purchase of parts or services at specified prices and quantities.
R
- R&R (Remove and Replace)
- A repair approach that involves completely removing a faulty component and installing a new one, rather than attempting to repair it in place.
- Reach-In Cooler
- A commercial refrigeration unit with front-facing doors, designed for easy access to stored food items during service.
S
- Skill-Based Routing
- A dispatching method that assigns service calls to technicians based on their specific certifications, equipment expertise, and qualifications.
- SLA (Service Level Agreement)
- A contract between a service provider and customer that defines expected response times, resolution targets, and service quality standards.
T
- Triage
- The process of assessing and prioritizing equipment service requests based on urgency, impact on operations, and available resources.
W
- Walk-In Cooler/Freezer
- A large, insulated enclosure used for cold storage in commercial kitchens. Requires specialized refrigeration technicians for repair.
- Warranty Claim
- A formal request to an equipment manufacturer or warranty provider to cover the cost of repair or replacement for a defective product.
- Work Order
- A documented request for equipment service that includes details about the problem, location, priority, and assigned technician.