There are many types of probes used in restaurant equipment for the measurement of temperature, humidity, liquid level, ice level, product or ingredient levels and other critical operating limits and control points (HACCP). A probe is a small device, especially an electrode, used for measuring, testing, or sensing and obtaining information. Probes are commonly thin and oblong, and may be flexible. They provide data output to other components to control operation of the equipment.
A thermistor is a type of resistor whose resistance is dependent on temperature, more so than in standard resistors. The word is a combination of thermal and resistor. Thermistors are widely used as inrush current limiters, temperature sensors (negative temperature coefficient or NTC type typically), self-resetting overcurrent protectors, and self-regulating heating elements (positive temperature coefficient or PTC type typically).
Specifications- Size: 6.5 in.
- Height: 1.1 in.
- Width: 7.2 in.
- Length: 4.55 in.
