PROBE, SENSOR, WATER LEVEL
There are many types of probes used in restaurant equipment for the measurement of temperature, humidity, liquid level, ice level, product or ingredient levels and other critical operating limits and control points (HACCP). A probe is a small device, especially an electrode, used for measuring, testing, or sensing and obtaining information. Probes are commonly thin and oblong, and may be flexible. They provide data output to other components to control operation of the equipment.
A sensor (or detector) is a device, module, machine, or subsystem whose purpose is to detect events or changes in its environment and send the information to other electronics (frequently a computer processor) or electromechanical components. A sensor is always used with other electronics or components serving as in input device or signal actuator. Sensors may be used to detect and measure temperature, pressure, humidity, voltage, amperage, viscosity, flow, motion, light, the presence of gasses or liquids, vibration, force, speed and more.
Since its inception in 1964, Manitowoc, Inc. has been on the cutting edge of product innovation, food safety and environmental stewardship. From the first automated cleaning system for ice machines, to the first ice machine with a touch screen display and offering the widest selection of ENERGY STAR®ice machines in the market, Manitowoc continues to be the industry leader and the trusted partner for businesses just starting out, to businesses with billions served.
Click Image to Zoom In