PROBE PRODUCT QUICK CONNECT
A duct is a pipe, tube or channel which carries air, gas, exhaust, or liquid from one place to another. Ducts are commonly used to exhaust heat and fumes out of and away from commercial ovens, cooktops, condensing units, and other restaurant equipment.
There are many types of probes used in restaurant equipment for the measurement of temperature, humidity, liquid level, ice level, product or ingredient levels and other critical operating limits and control points (HACCP). A probe is a small device, especially an electrode, used for measuring, testing, or sensing and obtaining information. Probes are commonly thin and oblong, and may be flexible. They provide data output to other components to control operation of the equipment.
A rod is thin straight bar, especially of plastic or metal. Rods are used with foodservice equipment for numerous purposes including mounting, positioning, fastening, and more.
Founded in 1955, Alto-Shaam is the inventor of the original Cook and Hold oven that revolutionized low-heat cooking and the commercial cooking industry. Today, Alto-Shaam features a full line of Cook and Hold ovens, convection ovens, combi ovens, chillers, warming cabinets and drawers, heated buffet and display cabinets, merchandisers, fryers, and rotisseries.
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