Groen 174842

CONTROL CLASSIC ELECTRIC BRAISING PAN

Braising is a combination slow-cooking method using both wet and dry heat. The long, slow cook time helps develop flavor and tenderizes even the toughest meats. Braising is accomplished using an over or range, or for high volume production in the commercial foodservice industry, specially designed convection ovens and powered braising pans are used.

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.