English term
walk in fridge
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 !
5 +9 | chambre froide | Debora Blake |
4 +1 | chambre froide de plain-pied | Tony M |
Feb 8, 2017 06:57: writeaway changed "Field" from "Art/Literary" to "Tech/Engineering"
Non-PRO (1): Yvonne Gallagher
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Proposed translations
chambre froide
agree |
Séverine Dupied
: Tout à fait !
1 hr
|
Merci beaucoup.
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agree |
Renate Radziwill-Rall
2 hrs
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Merci beaucoup.
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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
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Merci!
|
|
agree |
marewa
4 hrs
|
Merci !
|
|
agree |
Michael Francart
11 hrs
|
Merci beaucoup !
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|
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
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Merci !
|
chambre froide de plain-pied
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.
Many thanks for the precise answer. "Chambre froide" was ok for the client, but i will remenber this differentiation. |
agree |
Daryo
: insider knowledge can be useful
2 days 1 hr
|
Merci, Daryo ! Thanks, precisely my point!
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Discussion
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.
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...
http://www.canadiancurtis.com/freezers-and-coolers/outdoor-w...