State-of-the-Art Ignition and Controls. Gas Appliance Technology Center Topical Report January-October 1983

摘要

The report describes the results of a survey and evaluation of ignition and control systems currently in use in commercial cooking equipment. Information was obtained through telephone surveys with equipment manufacturers, field service personnel of utility companies, and a literature search. Two types of ignition systems and associated controls currently in use were identified along with possible approaches to more advanced control schemes. Conventional hydraulic mechanical temperature sensing elements used for the commercial cooking appliances are described and compared with three types of electrical sensing elements. Electrical sensing elements would have to be implemented if solid-state control is adopted for the commercial cooking appliances. Objective criteria were used to rank various commercial cooking appliances in terms of basic control functions and problem areas in order to identify areas for further research.