INTERFACE RELAY ASSEMBLY
An "assembly" a is set of manufactured parts or components that work together in unison as one mechanism or device. There are many different kinds of assemblies used in commercial restaurant equipment, including:
- Gear assemblies
- Pump assemblies
- Bearing assemblies
- Control panel assemblies
- Heating (exchanger) assemblies
- Motor control assemblies
- Sensor assemblies
- General assemblies
Examples of interfaces in restaurant equipment may be as simple as an on-off button to complex combi-oven menu setting and selection control. The interface then connects to and sends commands to internal circuitry, relays, and switches to control the equipment operation. The user interface (UI), is the space where interactions between humans and machines occur. The interface allows effective operation and control of the machine from the human end. Advanced interfaces feed back that provides operating status information to the operator.
Relays are electrical devices that are used to control circuits in restaurant equipment and other types of machinery. They work by using a small electrical current to control a larger current, allowing a low-power control circuit to switch a high-power circuit on or off.
In restaurant equipment, relays can be used to control a variety of functions, such as turning on and off motors, controlling heating elements, and activating alarms. For example, a relay might be used to turn on a refrigerator's compressor when the temperature inside the fridge reaches a certain level, or to turn off a stove's heating element when the temperature reaches a certain point. Relays are often used in restaurant equipment because they can handle large amounts of current and are able to switch circuits on and off quickly and reliably.
In 1937, Anetsberger Brothers entered the foodservice equipment industry with the introduction of its first thermostatically controlled counter fryer. Since then, ANETS has developed numerous other product firsts, including automatic lifts on gas fryers, automated production tables, pyrolytic self-cleaning char-broilers, dough rollers with built-in dough dockers, and many more.