Common Types of Thermostats in Restaurants
Every foodservice professional knows the importance of maintaining proper temperatures throughout the entirety of the cooking process, but many may be unfamiliar with the nuances of the types of thermostats often found in a commercial kitchen. From griddles to deep fryers, thermostats play a crucial role in the functioning of your equipment. The type of thermostat on your model can affect the way you interact with your equipment, the outcome of your cooking, and even the cost of the unit. Informing yourself about the different styles of thermostats can help you make well-educated decisions to properly utilize your cooking equipment and can help inform your decision making when purchasing new models.
Millivolt Thermostats
Simplistic and classic, millivolt controls have been around for decades and have remained relatively unchanged.1 This style of thermostat may be the most familiar to seasoned foodservice professionals, and it remains the standard for many economically-priced models. However, millivolt controls are only available on gas-powered models and are widely considered to be the least precise style of thermostat. Less precise temperatures can lead to over- or under-cooked food, longer recovery times, and slower heating, making this thermostat type potentially less desirable for upscale or especially fast-paced operations.
One potential advantage of millivolt controls is the lack of need for an external electric power source. These thermostats function by providing heat with a constant flame, and the temperature is adjusted by regulating gas flow2 using graduated knobs.
While simple and straightforward, this heating method can cause temperatures to fluctuate notably on either side of the set temperature, and operators must physically ignite the pilot. If you're on a tight budget or planning to use the equipment for small-volume tasks, a millivolt thermostat may still be a suitable choice.
Snap-action Thermostats
For more accuracy – and compatibility with gas and electric models – many operators look to equipment built with snap-action controls. This style of thermostat typically maintains temperatures within 10-15 degrees Fahrenheit of the set point, often consisting of a temperature-sensing element and a snap-action mechanism that shifts between two positions in response to rising or falling temperatures3. Two configurations are commonly available: embedded and bottom mounted. Embedded thermostats often have quicker response times and greater precision.
While snap-action thermostats may not be quite as economical as millivolt thermostats, they can still be an option for budget-conscious operators. The higher accuracy at a still-moderate price point make equipment with snap-action controls a common choice for casual dining restaurants, diners, and similar establishments.
They offer fast enough recovery times to consistently output finished dishes during busy periods, and the temperature accuracy is typically adequate for consistently cooked burgers or pancakes on a griddle. However, for foods requiring extremely specific temperatures, snap-action may still fall short.
Solid-state Thermostats
Considered a step up from both millivolt and snap-action controls, solid-state thermostats are standard on many premium electric models. Rather than requiring a manually lit pilot, these controls function using an external electrical source. In addition to being potentially safer, solid-state thermostats also offer greater precision than other options. Temperatures are accurate within 5 degrees Fahrenheit of the set level, reducing the risk of burning or undercooking food. Solid-state thermostats also boast the fastest recovery times of any of the heat controls currently available.
This heightened precision and quick recovery time comes at a higher price point. Equipment with this type of thermostat may be more expensive than other options, but for many operators, they're a worthwhile investment.
If your menu centers around temperature-sensitive dishes, such as steak or seafood, or if you plan to cook especially high volumes, solid-state controls are likely the best choice for you. Additionally, deep fryers with solid-state controls can save costs over time, as avoiding overheating helps to extend the life of oil by slowing the degrading process. For many establishments that focus on fried dishes, this makes the higher initial cost worth it.
References
- The Difference Between Millivolt and Solid State Fryer Controls. Pitco. Accessed February 2024.
- A Guide to Griddle Controls. Vulcan. Accessed February 2024.
- Snap Action Thermostat. Langir Electric. Accessed February 2024.
