Marshall Air 504860

OVERLAY LED 4 DISPLAY CONTROL

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.

 A display is an electronic device for the visual presentation of data. In restaurant equipment displays are used to indicate time and temperature, transactional information, adjust operational settings, select menus and menu items, serving sizes and more. Another type of "display" is one used to store and merchandise cooked food and bakery products, chilled beverages and other consumer facing offerings.

A light-emitting diode (LED) is a semiconductorlight source that emits light when current flows through it. Electrons in the semiconductor recombine with electron holes, releasing energy in the form of photons. The color of the light (corresponding to the energy of the photons) isdetermined by the energy required for electrons to cross the band gap of the semiconductor. White light is obtained by using multiple semiconductors or a layer of light-emitting phosphor on the semiconductor device.