Bolting fastens structural components using bolts and nuts. It is one of the primary methods of connecting steel members. A bolt passes through holes in two or more plates, and a nut tightens it to clamp the plates together. The connection transfers load through friction, bearing, or tension, depending on the bolt type and the design. Bolted connections can be assembled in the field, inspected, and if necessary, taken apart. In the kitchen, the term rarely appears, but the idea does. A bolt is a fastener. A screw-top jar, a clamp, a tie. Each holds something in place. The principle is the same: a mechanical connection that resists separation.

Bolts come in several grades and types. A325 and A490 are high-strength structural bolts used in steel frames. They are tightened to a specified tension. Anchor bolts embed in concrete to hold columns and equipment. Eye bolts and U-bolts serve specialized purposes. The bolt diameter, length, thread, and coating are all specified by the engineer. In cooking, the closest equivalent might be a truss, the string used to tie a roast. It holds the shape. It is removed before serving.

Bolted connections have advantages over welded ones. They are faster to assemble. They do not require certified welders. They can be inspected visually. They can accommodate slight misalignment. But they can loosen under vibration, so they may need locking washers. The connection is only as strong as its weakest component. The bolt is often it. The same is true in the kitchen. A truss that is too loose lets the roast spread. A truss that is too tight cuts into the meat. The fastener must be right. The cook must know.