Vollrath 352130-1

KIT COVERS USB AND TEMP PROBE

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. 

Universal Serial Bus (USB) is an industry standard that establishes specifications for cables and connectors and protocols for connection, communication and power supply between computers and equipment or peripheral devices.  In commercial foodservice equipment, a USB port may allow for service diagnostics or automated programming updates (e.g. with the introduction of new menu items with distinct cook times and temperatures).