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solid top stove
operation standard process
Feb 7, 2017 18:25
7 yrs ago
1 viewer *
English term

walk in fridge

English to French Tech/Engineering Cooking / Culinary
Bonjour,

Je ne trouve pas la traduction du terme "walk in fridge".

Voici le terme en contexte : "Each competitor will have shared access to a combination oven, solid top stove, deep fat fryer, hot cupboard and walk in fridge."

Je crois que cela ressemble à ce type de produits : http://www.colddirect.co.uk/colddirect/walk-in-fridge-london...

Merci beaucoup !
Proposed translations (French)
5 +9 chambre froide
4 +1 chambre froide de plain-pied
Change log

Feb 8, 2017 06:57: writeaway changed "Field" from "Art/Literary" to "Tech/Engineering"

Votes to reclassify question as PRO/non-PRO:

Non-PRO (1): Yvonne Gallagher

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Discussion

Daryo Feb 10, 2017:
this seems to be a good illustration of what is a recurring problem in translation:

people "in the trade" simply omit what is "blindingly obvious" to them and never worry about how their jargon would be understood elsewhere!

Of course that even those in the catering will simply say "chambre froide" - that's more than enough for them for their daily business, but that's not enough for a translation where "nuances" must be made explicit!

If you are an "insider" in the given trade AND have the perspective/ways of thinking of a translator then you do have a definitive advantage.
Tony M Feb 8, 2017:
@ Debora I'm sure our esteemed colleagues who have agreed with your answer suffer from the same problem: that any FR person would never need to think about the ambiguity of this term, since contextual clues are usually enough.
As for your friends in catering, they likewise are probably not used to being confronted with the very specific problems faced by translators who need to resolve ambiguity when going from one language to another.

I doubt there are very many in this current discussion who are in the position of being both a translator and a catering professional in both FR and EN. If such there be, maybe this discussion will give them food for thought...
Debora Blake Feb 8, 2017:
@Tony 8 of our colleagues have confirmed my suggestion and my own personal contacts in the food service industry use the term "chambre froide" in exactly the way we understand "walk-in fridge" in English. I don't wish to lock horns with you on this. If you have a better translation, by all means, post it for all to see and evaluate. ;-)
Tony M Feb 8, 2017:
@ Debora No, I'm not confusing anything. As a working professional in the catering industry, I am very initimately familiar with the ways in which the term 'chambre froide' is used, and whilst in EN a 'cold room' can only be 'walk-in', by definition, the FR term is (unfortunately!) not used with that degree of precision — there is no such 'sous-entendu' as you claim. You must be aware that there is a great deal of difference between what can be found in a dictionary and real-life technical language as it is used in the industry. As I have explained before, in most circumstances, the distinction in meaning is made clear by the surrounding context, or is of no consequence. BUT here, in this specific context, the difference IS important and MUST be conveyed.
Debora Blake Feb 8, 2017:
@Tony Peut-être confondez-vous avec "une armoire frigorifique" qui ne permet pas à une personne d'y pénétrer et de s'y "promener". Le concept de "walk-in" est, bien entendu, sous-entendu en parlant d'une "chambre froide" qui sert précisément à cela.
Tony M Feb 8, 2017:
@ Corinne 'chambre froide' ON ITS OWN is not enough: in the catering profession, a 'chambre froide' can be any size of refrigerator and/or deep freeze; as the source text specifies 'walk-in' for a very good reason, the translator MUST find a way of conveying this satisfcaorily in some way in FR — even though perhaps the concept is not usually mentioned. In most normal contexts, the size and/or walk-in nature will either be unimportant, or will be implicit from the context; but here, neither of those applies, and some more explicit way of handling it needs to be found.
C. MASKA Feb 8, 2017:
It is indeed CHAMBRE FROIDE
Tatiana Ramputh Feb 7, 2017:
These all look like they are for commercial usage.

http://www.canadiancurtis.com/freezers-and-coolers/outdoor-w...

Proposed translations

+9
17 mins
Selected

chambre froide

walk-in fridge = chambre froide
Reference:

http://www.abcfroid.com/

Peer comment(s):
agree Séverine Dupied : Tout à fait !
1 hr
Merci beaucoup.
agree Renate Radziwill-Rall
2 hrs
Merci beaucoup.
neutral Tony M : There is a slight problem here! In the professional catering industry, 'chambre froide' is used to ANY kind of fridge, walk-in or not; so we really need to find some way of making the quite important distinction here.
2 hrs
agree ArianeMarchand
4 hrs
Merci!
agree marewa
4 hrs
Merci !
agree Michael Francart
11 hrs
Merci beaucoup !
agree writeaway
12 hrs
Merci beaucoup !
agree Chopkins
14 hrs
Merci beaucoup !
agree Fanny Villuendas : oui!
1 day 13 hrs
Merci !
agree juliaB
2 days 18 hrs
Merci !
Something went wrong...
4 KudoZ points awarded for this answer. Comment: "Merci beaucoup !"
+1
1 day 3 hrs
English term (edited): walk-in fridge

chambre froide de plain-pied

I believe this is the most concise way of making it clear that these people (contestants?) will have shared use of a fridge that is alrge enough for them to walk into; this is an expression in FR typically used for things like cupboards, larders, etc.

Here's just one meaningful example of the term used correctly in a professional catering context:

Fichier PDF - SOS froid service Sàrl

www.sosfroidservice.ch/files/vi_technikkatalog_f_05_2011web...

... Système "sol et plafond". Pour de hautes exigences en matière d'iso- lation thermique et de praticabilité de la chambre froide de plain-pied (par ex. dans....

As I have said before, this is a distinction that does not often need to be made in FR (and almost never in EN, because 'cold room' is unambiguous, unlike in FR), which explains the paucity of examples of this aprticualr collocation.

It is the sort of thing that a French catering professional would probably never have occasion to even give a second thought to, unless confronted with a specific translation context as we have here.
Note from asker:
Many thanks for the precise answer. "Chambre froide" was ok for the client, but i will remenber this differentiation.
Peer comment(s):
agree Daryo : insider knowledge can be useful
2 days 1 hr
Merci, Daryo ! Thanks, precisely my point!
Something went wrong...
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