In a commercial kitchen, every component counts. The knobs and switches that control appliances take heavy use.

So it’s no surprise that the Electronic Hardware Corporation - known for its military grade control knobs, clamps and handles - set up a stall at the recent National Restaurant Centennial Show in Illinois to showcase its range.

While electronic components can last for years in a domestic setting, the constant use of appliances in a professional kitchen means that a different standard needs to be applied.
 
High quality items, manufactured in materials such as aluminium and stainless steel, are needed to ensure long-lasting reliability.
 
It’s also important that they can stand up to splashes, rigorous cleaning, high temperatures, and even flames.
 
And precision is key. The professional chef wants absolute control over temperature, and confidence that the components use will be instantly and reliably responsive.
 
The National Restaurant Association is the leading business association for the restaurant industry in the USA, and represents over a million restaurant and food service outlets. They manage food safety training as well as sponsoring the industry’s largest annual trade show.
 
It’s the perfect place for EHC to exhibit products including tubular bridge handles, which are manufactured in high impact resistant material to withstand heavy industrial use.
 
With custom options to aid visual identification, they are highly durable and have a lightweight and versatile design.
 
Also on show were a range of control knobs, including long-life polypropylene knobs which are over-moulded with thermoplastic elastomers, giving an improved grip in hot, oily and humid environments.
 
Levelling feet - designed to provide additional stability to a wide range of equipment including industrial appliances - were on display, available in both metric and English sizes in standard increments from 30mm to 120mm.
 
And clamp ball knobs - perfect for a busy space where their round shape reduces the risk of injury - were available to view for use on hoods, flaps and doors.
 
The commercial kitchen designer needs to take into account durability, environmental hardiness, safety, and precision, as well as ensuring that appliances are easy to use.

‘Mapping’ is a term that describes the relationship between a control, the element it affects, and the result wanted. Poor mapping means that a user - a chef, for example - may have to stop and think when handling a control knob, because what happens when they do is not immediately evident.

On a commercial hob, a burner or ring heats up when you turn a knob. But which burner? It’s important that designers get this right to avoid injury, accidents and uncooked food - and its here where visual customisation and careful planning come into play.

As with all all our products, Nexus is here to work with you from the design stage to ensure whatever industry you work in, your products are well designed, customised, high quality, precise, safe, and easy to use.

You can view our full range of EHC products here. http://nexuscomponents.co.uk/Manufacturers/Products/EHC
 
Photo credit - National Restaurant Association