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CONTROL LIQUID LEVEL

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.

Liquid level controllers are electrical devices that can detect when vessel levels are too low or too high. When a probe senses a specific liquid level, it will automatically refill the system. They use the conductivity of the liquid to complete a circuit, using probes to detect the liquid levels and replenish them when necessary.