Delfield 3516661

VALVE THERM EXP W/O MOP R290

A therm is a unit of heat. Gas and electric cooking equipment may be rated in therms as to energy efficiency. In other foodservice equipment the abbreviation "therm" may be used interchangeably for "thermostat", "thermocouple", "thermopile", and "thermistor" when describing certain temperature measurement and control components despite the fact that these components may have different operating principles.

Valves are widely used in different restaurant equipment designs. A valve is a device that regulates, directs or controls the flow of a fluid (gases, steam, liquids, fluidized solids, or slurries) by opening, closing, or partially obstructing various passageways. In an open valve, fluid flows in a direction from higher pressure to lower pressure. 

Valves may be operated manually, either by a handle, lever, pedal or wheel. Valves may also be automatic, driven by changes in pressure, temperature, or flow, allowing control over a variety of operational requirements.