FOODSERVICE / RESTAURANT EQUIPMENT PARTS - SCHEDULE73PARTS
Garland CK4521314
Genuine OEM Replacement Part
Garland CK4521314
REED SWITCH PRODUCT RECOGNITION
Always OEM - Nothing generic, "equivalent" or off-brand.A duct is a pipe, tube or channel which carries air, gas, exhaust, or liquid from one place to another. Ducts are commonly used to exhaust heat and fumes out of and away from commercial ovens, cooktops, condensing units, and other restaurant equipment.
The reed switch is an electrical switch operated by an applied magnetic field. It was invented at Bell Telephone Laboratories in 1936. In its simplest and most common form, it consists of a pair of ferromagnetic flexible metal contacts in a hermetically sealed glass envelope. The contacts are usually normally open, closing when a magnetic field is present, or they may be normally closed and will open when a magnetic field is applied. The switch may be actuated by an electromagnetic coil, making a reed relay, or by bringing a permanent magnet near it. When the magnetic field is removed, the contacts in the reed switch return to their original position.
In electrical engineering, a switch is an electrical component that can disconnect or connect the conducting path in an electrical circuit, interrupting the electric current or diverting it from one conductor to another. Switches of all types are used in the operation of restaurant equipment. The most common type of switch is an electro-mechanical device consisting of one or more sets of movable electrical contacts connected to external circuits. When a pair of contacts is touching, current can pass between them, while when the contacts are separated no current can flow.
The Garland Group manufactures premium professional cooking appliances for the foodservice industry. Garland heritage dates back to the 1920’s, and the Detroit-Michigan Stove Company. Cooking has come a long way since then, and so has Garland. Today’s innovations are all about cost-saving efficiency, and authoritative response to the ever-changing needs of foodservice operators. Small-footprint venues and expanding menus have created a demand for inventive equipment solutions that make high-volume cooking faster, safer, and more economical.
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