Hussmann 0365952

BREAKER CIR/CNTR 30APLUG 3P

All restaurant equipment has protection from short circuits or power overloads that could damage the internal power supply or cause a fire. Fuses and circuit breakers are two commonly used mechanisms for overload protection. Overload protection can be automatically enabled in response to high pressure or high temperature situations. Circuit breakers may be manually activated to interrupt the flow of electricity for the purpose of planned equipment maintenance or serviceable repair.

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.