Bratt Pan or Tilting Pan?
Bratt Pan or Tilting Pan? Same Equipment, Different Names.
If you’ve ever searched for a tilting pan and ended up looking at bratt pans, you’ll know how confusing commercial kitchen terminology can be. Chefs, suppliers and manufacturers often use different names for the same equipment.
It’s not about knowing more — it’s simply a case of recognising what different suppliers call the same thing.
Once you know what to look for, it becomes much easier to compare options and find the right product.
Below are some of the most common examples you’ll come across.
Bratt Pan vs Tilting Pan
You’ll see these listed as both bratt pans and tilting pans — they’re the same thing. In the trade, bratt pan is more common, while most buyers search for tilting pan.
These units handle large-scale cooking including braising, frying, boiling and stewing, making them a strong choice for schools, care homes, hospitals and high-output kitchens.
Bain Marie vs Food Warmer
A bain marie keeps food at serving temperature using gentle, controlled heat. Kitchens use them to hold sauces, vegetables and hot dishes during service.
Many buyers search for food warmer or hot holding unit, but in most cases they are looking for a bain marie.
Sous Vide vs Water Bath vs Vacuum Packer
Sous vide describes the cooking method. A water bath controls the cooking temperature. A vacuum packer removes air and seals the food before cooking.
These work together, but they are not the same thing. Many buyers search for sous vide when they actually need a vacuum packer first.
Salamander Grill vs Overhead Grill
A salamander grill gives you intense top heat. Chefs use it to finish dishes, melt cheese and brown food quickly before service.
In the trade, salamander grill is the more common term. Many buyers search for overhead grill instead.
Prep Fridge vs Saladette vs Pizza Prep Counter
A prep fridge is a broad term for refrigerated units that keep ingredients chilled and close to hand during preparation.
A saladette usually means a compact unit with a topping well. A pizza prep counter gives you room for dough as well as organised ingredient storage.
You may also see refrigerated topping units, which sit on an existing work surface rather than forming a full counter.
Glasswasher vs Dishwasher
A glasswasher cleans glasses and barware quickly using shorter, gentler cycles. A dishwasher handles plates, crockery and heavier kitchen loads.
The industry often groups both under warewashing, but most buyers search for the exact machine they need.
Blast Chiller vs Shock Freezer
A blast chiller rapidly cools hot food to safe chilled temperatures. A shock freezer takes food down to frozen temperature quickly.
Some machines combine both functions, but the terms describe different processes.
Combination Oven vs Combi Oven
Combination oven and combi oven mean the same thing. Most of the trade shortens the name to combi oven.
These ovens combine convection and steam, making them one of the most versatile pieces of equipment in a commercial kitchen.
High-Speed Oven vs Rapid Cook Oven vs Fast Oven
A high-speed oven uses a mix of microwave, convection and sometimes impingement technology to cook food much faster than a traditional oven.
Suppliers usually say high-speed oven or rapid cook oven, while many buyers simply search for a fast oven.
These ovens suit cafés, kiosks and quick-service sites where speed matters.
Merchandiser vs Display Fridge vs Multideck
A merchandiser is what most buyers would call a display fridge. These units use glass doors and internal lighting to showcase drinks, sandwiches or desserts and encourage impulse sales.
A multideck is also a display fridge, but with an open front instead of doors. You’ll typically see these in retail and grab-and-go environments where quick access matters.
Most buyers search for display fridge or open display fridge, while suppliers often use terms like merchandiser or multideck depending on the style.
Planetary Mixer vs Cake Mixer
A planetary mixer is the trade term for what many people call a cake mixer or stand mixer. The name comes from the way the mixing attachment moves around the bowl.
These machines handle mixing, whipping and dough preparation across a wide range of kitchen tasks.
Chef Base vs Refrigerated Drawers vs Chef’s Drawers
A chef base is a refrigerated drawer unit designed to sit beneath cooking equipment such as grills or griddles. It provides chilled storage exactly where you need it while supporting equipment above.
Refrigerated drawers is a broader term that covers similar units used in prep areas.
Many buyers also search for chef’s drawers, which usually refers to the same style of unit. If the unit is built to support cooking equipment, suppliers will typically list it as a chef base.
Back Bar Chiller vs Bottle Cooler vs Beer Fridge
These all keep drinks chilled, but they do not all serve the same purpose.
Back bar chillers usually have glass doors and display stock behind the bar. Bottle coolers are often horizontal units with sliding lids designed for bulk storage. Many buyers simply search for beer fridge.
Cold Room vs Walk-In Fridge / Freezer
A cold room is another name for a walk-in fridge or freezer.
Suppliers often say cold room, while buyers usually search for walk-in refrigeration.
These larger storage spaces suit sites that need more capacity than a standard upright fridge or freezer can provide.
Potato Peeler vs Potato Rumbler
A potato peeler and a potato rumbler are the same machine. The word rumbler comes from the abrasive action inside the unit as it removes the skin.
Most buyers search for potato peeler, while suppliers often use potato rumbler.
Breading Table vs Coating Station
A breading table helps staff prepare coated foods by organising flour, wash and crumb stages in one unit.
Some suppliers call these coating stations or prep tables, but many buyers search for breading table, especially for takeaway and fast-food kitchens.
Pass Through Dishwasher vs Hood Dishwasher
A pass through dishwasher and a hood dishwasher describe the same style of machine.
The hood lifts up so racks can move through from one side to the other, making this format ideal for busy, high-volume kitchens.
Stick Blender vs Hand Blender vs Immersion Blender
Stick blender, hand blender and immersion blender all describe the same tool.
Commercial kitchens use them to blend soups, sauces and purées directly in the pot.
Why These Terms Matter When You Are Buying
When you understand both trade and everyday terminology, you can search more effectively, compare options more accurately and avoid missing the right equipment simply because it appears under a different name.
It also makes conversations with suppliers clearer when you need to specify equipment for your kitchen.
Choose the Right Equipment with Confidence
Once you understand how these terms overlap, commercial kitchen equipment becomes much easier to navigate. Whether you are fitting out a new kitchen or upgrading existing equipment, clear terminology helps you make quicker and more informed decisions.
If you are exploring options, browse our ranges of commercial cooking equipment, commercial refrigeration and warewashing equipment to compare models and find the right fit for your setup.
