PUMP-DOWN CONTROL-LOW PRESSURE
Controls of all kinds are integral parts of restaurant equipment operations. 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.
A pump is a device that moves fluids (liquids or gases), or sometimes slurries, by mechanical action.
Pumps can be classified by their method of displacement into positive displacement pumps, impulse pumps, velocity pumps, gravity pumps, steam pumps and vacuum and valveless pumps. There are three basic types of pumps: positive displacement, centrifugal and axial-flow pumps. In centrifugal pumps the direction of flow of the fluid changes by ninety degrees as it flows over an impeller, while in axial flow pumps the direction of flow is unchanged. When a casing contains only one revolving impeller, it is called a single-stage pump. When a casing contains two or more revolving impellers, it is called a double- or multi-stage pump.
Vacuum pumps are simply compressors that take in contained gas at a pressure lower than atmospheric pressure, compress it, and discharge the gas at atmospheric pressure creating a vacuum where the contained gas originated.
KOLD-DRAFT manufactures a wide-range of commercial ice machines, and commercial ice makers for hotels, restaurants, bars, hospitals, cruise lines, and institutions. KOLD-DRAFT equipment makes pure ice cubes in three sizes as well as crushed ice.
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