Blodgett 52082

CONTROL DOOR LOCK XL50EC

Controls of all kinds are integral parts of restaurant equipment operation. A control is a switch or other device by which a machine is regulated. A control may be manual or automatically operated. An electro-mechanical control typically consists of multiple relays, timers, and/or counters wired together on an enclosure panel. Electro-mechanical control is also referred to simply as "Relay Control", which is a more accurate term since solid state electronic relays, timers, and counters are standard components. Contactors, motor and compressor starters, valves, thermostats, and other output devices are used to turn on/off motors, indicator lights, heating elements, and other components used in the equipment.

Doors are common in restaurant equipment design from refrigerators and freezers, to ovens to ice machines. A door is a hinged or otherwise movable panel that allows access to an enclosure, cabinet, bin, or other cavity or container.  A door assembly comprises the components that work in tandem to allow the door to function properly such as the door set, strike, catch and lock set. Doors may be hinged and swing open and closed, or they may slide within a frame. Very frequently, restaurant equipment doors feature tempered glass windows which allow for visual inspection or merchandising of food and beverage products.

A lock is a mechanical or electronic fastening device that is released by a physical object (such as a key, keycard, fingerprint, RFID card, security token, coin etc.), by supplying secret information (such as a number or letter permutation or password), or by a combination thereof or only being able to be opened from one side such as a door chain.

A lock may also be a clamp or a stop designed to prevent the flow of a liquid or the motion of a caster or wheel