Delfield 2194046

FAN DELAY/DEFROST LIMIT

The defrost mechanism in a refrigerator heats the cooling element (evaporator coil) for a short period of time and melts the frost that has formed on it. The resulting water drains through a duct at the back of the unit. Defrosting is controlled by an electric or electronic timer: For every 6, 8, 10, 12 or 24 hours of compressor operation it turns on a defrost heater for 15 minutes to half an hour.

A defrost thermostat opens the heater circuit when the evaporator temperature rises above a preset temperature, 40°F (5°C) or more, thereby preventing excessive heating of the freezer compartment. The defrost timer is such that either the compressor or the defrost heater is on, but not both at the same time.

Fans are used in restaurant equipment for a variety of purposes, including ventilation, cooling, and air circulation. In kitchen equipment, fans are used to ventilate cooking areas, remove smoke and odors, and maintain a consistent temperature. Fans are also used in refrigeration equipment, such as refrigerators and freezers, to circulate air and maintain a consistent temperature throughout the appliance.

There are several types of fans that can be used in restaurant equipment, including axial fans, centrifugal fans, and blowers. Axial fans are used to move air in a linear direction, and are commonly used in ventilation systems and cooling equipment. Centrifugal fans are used to move air in a circular direction, and are often used in refrigeration equipment and air conditioning systems. Blowers are used to move air at high pressures and are commonly used in ovens and other cooking equipment to provide the force needed to circulate hot air.

Fans are an important component of many types of restaurant equipment, and are used to ensure the safe and efficient operation of the equipment, as well as the quality and safety of the food being prepared.