lincoln 3255 heats to 480-500 degrees for a day then the control board reads 70 degrees and burns everything

[ectofix]

The type of probes used in cooking equipment is pretty much a mix, based on what works best for the equipment manufacturer’s design.  It’s difficult to generalize thermocouples, RTDs or thermistors, because there are numerous classes of each, so any one of the three can have some application in cooking equipment.

 

For instance, within the operating range of a convection oven, our Rational combi-ovens use a type K thermocouple. Our Vulcan convection ovens use a type J thermocouple (computerized temp control) or a thermistor (solid-state temp control).  The Blodgett ovens WE have all use a 100kΩ thermistor.

 

Can’t find RTDs being used in any of the ovens we have presently, but our PerfectFry fryer uses a RTD.  So does one of our Montague griddles.  Those each might operate at a slightly lower temperature range than an oven.  Yet, from some notes I have from studying on electronic temp controls years ago, RTDs have greater accuracy than thermocouples and are useful over a larger temperature range.

 

AHHH.  Whatever…

Leave it to the engineers to figure all that out.  I (WE) just need to have some understanding of how each type of probe works in order to recognize if they’re performing properly.