T&S BRASS B-2282-F07

FLOW CONTROL DIPPERWELL FAUCET

Controls of all kinds are integral parts of restaurant equipment operation. 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 faucet or a tap (also spigot) is a valve controlling the release of a liquid or gas. Turning a valve knob or lever adjusts flow by varying the aperture of the control device in the valve assembly. The result when opened in any degree is a choked flow. Its rate is independent of the viscosity or temperature of the fluid or gas in the pipe, and depends only weakly on the supply pressure, so that flow rate is stable at a given setting.

A control valve is a valve used to control fluid flow by varying the size of the flow passage as directed by a signal from a controller. This enables the direct control of flow rate and the consequential control of process quantities such as pressure, temperature, and liquid level.

Flow control is the function regulating the rate of flow of a liquid or gas. A flow control or flow controller allows for adjusting the rate of fluid expulsion within a closed system as well as for mix adjustment. Examples of flow controllers may be as simple a manual faucet or a complex as a powered electro-mechanical multiplex mixing valve.