Delfield 2194244

CONTROL TEMP LOW ALARM

An alarm device or system of alarm devices gives an audible, visual or other form of alarm signal about a problem or condition in a piece of equipment, which informs the working state of (a particular part of) the system. Alarms are frequently used in foodservice equipment to alert personnel of the completion of a cooking cycle, that a door may be open for too long, and serve as reminders that a given task requires completion.

Temperature control is a process in which the change of temperature of a space (and objects collectively there within), or of a substance, is measured or otherwise detected, and the passage of heat energy into or out of the space or substance is adjusted to achieve a desired temperature.

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.