Champion Moyer Diebel 116685

SOLENOID CONT DUTY DOOR INTERLOCK DH5

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.

An interlock is a feature that makes the state of two mechanisms or functions mutually dependent (working together as one). It may be used to prevent undesired states in a finite-state machine, and may consist of any electrical, electronic, or mechanical devices or systems. In most applications, an interlock is used to help prevent a machine from harming its operator or damaging itself by preventing one element from changing state due to the state of another element, and vice versa