FOOD PROBEAlways OEM - Nothing generic, "equivalent" or off-brand.
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.
Every THERMO-KOOL walk-in is custom manufactured to exacting specifications, and features a unique urethane foam panel design, reinforced steel U-channel door frame, and uncompromising service.
Click Image to Zoom In