THERMOSTAT HI-LIMIT (CE O 3-POLE BULB AN
A replaceable component that produces light from electricity is called a lamp or a bulb. Lamps are commonly called "light bulbs". A wide variety of lamps/bulbs are used in restaurant equipment from refrigerators to merchandisers, and ovens to orbital mixers. Lamps usually have a base made of ceramic, metal, glass, or plastic, which secures the lamp in the socket of a light fixture. The electrical connection to the socket may be made with a screw-thread base, two metal pins that fit into a receiving clamp, two metal caps or a bayonet cap. The three main categories of electric lights are:
- Incandescent lamps, which produce light by a filament heated white-hot by electric current
- Gas-discharge lamps, which produce light by means of an electric arc through a gas
- LED lamps, which produce light by a flow of electrons across a band gap in a semiconductor.
A "sensing bulb" is the temperature sensing device (probe) of a thermometer, RTD, or thermistor. The 'bulb' refers to its shape and has nothing to do with lighting.
A high limit ( "Hi Limit" or simply "Limit") switch is one of the most important safety features in numerous pieces of restaurant equipment. In the event that your equipment begins to operate at temperatures above maximum specifications, the high limit will shut down the unit. The high limit switch regulates equipment operation by closely monitoring the equipment's operating temperature.
A thermostat is a device that is used to control the temperature in restaurant equipment such as ovens, grills, fryers, and refrigeration units. The thermostat is an integrated component and is connected to a temperature sensor, which measures the temperature inside the equipment. The thermostat uses this information to control the heating or cooling elements in the equipment, turning them on or off as needed to maintain the desired temperature. This allows the equipment to operate at the optimal temperature for the specific food or beverage being prepared, ensuring that it is cooked or cooled to the proper level.
Duke is a global leader in mass customization in the food service industry, with more than 80 years of experience in helping clients large and small cut costs, enhance quality, lift sales and improve profit margins through integrated solutions that impact all phases of workflow from start to finish.