Jet of air, used to reduce infiltration (seal) of cold air (within cabinet) with warmer ambient air (outside of the cabinet) instead of a door. In a vertical multi-deck, the jet travels from top to bottom. In a horizontal cabinet the jet travels horizontally across the top of the cabinet.

Opening for the discharge of the air curtain.

Opening for the air toto return to the cold heat exchanger.

Serve-over refrigerated display counter cabinet where a person serves the consumer.

Defrosting where no action by the user is necessary to initiate the removal of frost accumulation and to restore normal operation.

Defrosting where no action by the user is necessary to initiate the removal of frost accumulation and to restore normal operation.

Base of well in which goods are displayed, lowest display surface of a cabinet.

Test standard used to assess temperature and energy performance of professional cabinets for ECA accreditation.

Test standard used to assess and energy performance of commercial retail display cabinets.

Standard classification method used in EN23953 to define temperature performance of a cabinet (e.g. M1, M2, H1, H2, L1, L2).

Upper panel or overhang on a vertical cabinet.

Central plant in the form of a series of compressors and condensers located in a machinery room or an outside location that feeds refrigerant to display cabinets.

Refrigeration for display cabinets provided by a secondary fluid which is pumped between the central plant and the refrigerated display cases.

Horizontal closed cabinet with transparent lid for retail display, may be opaque for catering or domestic storage.

Cabinet to maintain food at chilled temperature (usually classified according to EN23953:2005 as M1, M2, H1, H2).

Test room climate (ambient) classification according to the dry bulb temperature and relative humidity.

Refrigerated cabinet where access to the food is gained by opening a door or lid.

Cabinet consisting of both vertical and horizontal refrigerated compartments.

An insulated cabinet, with one or more compartments, intended for display of refrigerated or frozen foodstuffs, but accessible to the end user.

System in which refrigeration is achieved by the vaporisation at low pressure in a heat exchanger (evaporator) of a liquid refrigerant. The vapour is then mechanically compressed to a higher pressure and subsequently cooled and condensed in another heat exchanger (condenser).

Combination of one or more compressors, condensers, liquid receivers (where applicable) and accessories.

Removal of frost, snow and ice from surfaces (mainly the evaporator) in a refrigerated display cabinet.

Energy consumption of electrical components in the cabinet (e.g. lights, fans etc).

Honeycomb or slot for air discharge to straighten the flow and damp turbulence. 

Heat extracted by the cabinet (in kW).

The integration of environmental aspects into product design with the aim of improving the environmental performance of the product throughout its whole life cycle.

Any requirement in relation to a product, or the design of a product, intended to improve its environmental performance, or any requirement for the supply of information with regard to the environmental aspects of a product.

Use of electric resistive heaters to defrost the cabinet.

Panel fixed to side of cabinet.

List of ECA products.

Any item that has an impact on energy consumption during use which is placed on the market and/or put into service, and includes parts intended to be incorporated into energy-related products covered by EC Directive 2009/125/EC which are placed on the market and/or put into service as individual parts for end-users and of which the environmental performance can be assessed independently.

UK based scheme that identifies most energy efficient cabinets.

Any change to the environment wholly or partially resulting from a product during its life cycle.

Food, ingredients, beverages, including wine, and other items primarily intended for consumption which require refrigeration at specified temperatures.

Where the air circulation within a cabinet is produce by means of external force (i.e. fans).

Vertical (usually transparent) device for retaining the goods within the display area.

Cabinet to maintain food at frozen temperature (usually classified according to EN23953:2015 as L1, L2).

Cabinet with vertical transparent doors over the full height of a cabinet.

All M-packs equal to or greater than 1°C and equal to or less than 10°C.

All ‘m’ packs equal to or greater than -1°C and equal to or less than 10°C.

Energy removed by evaporator per unit time (in kW).

Cabinet with horizontal display opening at the top, products accessible from above through open top, may sometimes have a lid. Cabinets usually have horizontal or near horizontal air curtain.

Use of hot gas from the compressor discharge to defrost the cabinet.

An insulated cabinet, with one or more compartments, intended for refrigerating or freezing foodstuffs, or for the storage of refrigerated or frozen foodstuffs for non-professional purposes.

System where a secondary refrigerant circulating system is used to transfer heat between a central refrigerating system and a refrigerated cabinet.

A refrigerated cabinet that has the condensing unit built into the cabinet.

Cabinet that can be accessed from all sides and can be multiplexed to form a larger island.

Vertical plate or plinth at front of cabinet that covers the gap between the floor and base of the cabinet.

The warmest M-pack should have a maximum temperature equal to or lower than –15°C and a minimum temperature equal to or lower than –18°C.

The warmest M-pack should have a maximum temperature equal to or lower than –12°C and a minimum temperature equal to or lower than –18°C.

The consecutive and interlinked stages of a product life from raw material use to final disposal.

Maximum loading area where test packs can be maintained within a defined temperature class. May be marked as load limit line by the manufacturer.

500 g test package fitted with a temperature measuring sensor.

Classification of M-package according to their temperature.

All M-packs equal to or greater than -1°C and equal to or less than 4°C.

All M-packs equal to or greater than -1°C and equal to or less than 5°C.

All M-packs equal to or greater than -1°C and equal to or less than 7°C.

Defrosting where an action by the user is necessary to initiate the removal of frost formation and return to normal operation requires action by the user.

Minimum Energy Performance Standards. Maximum energy allowed to be used for products to be sold.

Vertical cabinet without doors and with multiple shelves.

Cabinet capable of maintaining food in 2 or more compartments operating at different temperatures.

Type of night cover. Cover used to cover open area of display cabinet. May be manually or automatically operated.

Lid, blind or cover used to cover open area of cabinet during periods when cabinet is not being used by customers.

Passive defrost, where ice melts naturally during a defined defrost period when the refrigeration system does not operate.

Cabinet with hinged or sliding doors on both the front and rear of the refrigerator or freezer.

An insulated cabinet, with one or more compartments, intended for storage of refrigerated or frozen foodstuffs in commercial kitchens.

Cabinet cooled by a refrigerating system which enables chilled and frozen foodstuffs placed within the display area to be maintained within prescribed temperature limits.

Energy consumption of a conventional refrigeration system necessary to operate the cabinet.

System to refrigerate a remote cabinet.

A cabinet where the refrigerating components are remotely located from the cabinet, usually in a central plant room.

Air grille at bottom or front of cabinet for air return to evaporator.

Cabinet that allows racks on wheels to be wheeled into refrigerated storage area.

Liquid or liquid-solid or gas-liquid fluid used in an indirect type refrigerating system to transfer heat between a primary refrigeration system (usually direct expansion) and the refrigerated cabinet.

Cabinet where customer selects food (usually prepacked).

Cabinet with angled profile or inclined display opening with overall height of less than 1.5 m.

Defrosting where an action by the user is necessary to initiate the removal of frost formation but normal operation is restored automatically.

Flat or slightly sloping based cabinet, usually intended for service of delicatessen or raw unpackaged foods, usually with rear opening (sometimes with hinged or sliding doors) and glass front display.

Refrigerated display cabinet for assisted service which includes refrigerated storage (usually in base).

Surface on which the goods are displayed (excludes base deck).

Device to limit the loading of a display surface.

Cabinet with natural, not forced-air circulation.

Temperature difference between refrigerant vapour at suction of evaporator and its saturation temperature.

Standard classification method used in BS EN ISO 2395:2015 to define temperature performance of a cabinet (e.g. M1, M2, H1, H2, L1, L2).

Packs used to load cabinet when testing to commercial, professional or domestic test standards.

A test facility to allow testing to a particular standard, e.g. EN16825 for professional cabinets and BS EN ISO 23953 for commercial cabinets.

Total visible area where food is displayed (includes visible area through the glazing), defined by the sum of horizontal and vertical projected surface areas of any transparent material.

Sum of DEC and REC.

Refrigerated cabinet without a worktop surface, which is intended for installation under a separate counter.

Cabinet with open front, either with vertical air curtain or slightly angled air curtain. May be semi-vertical, multi-deck, roll-in or glass door type of cabinet.

Cabinet located with its back to a wall or back to back with another cabinet.

Use of warm gas from the receiver to defrost the cabinet.