Southbend 1194699 Temperature Probe 3 Position

SKU: 1194699 1-1194699 Brand:
Southbend
Availability:
In Stock
(0)
$111.25 Price reduced from $209.52
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Specifications:

  • (2) Wire Leads 37" Long With 1/4" Qd Terminals

Description

The Southbend 1194699 Temperature Probe 3 Position works by using three different sensing points to check the level of heat in the interior of commercial cooking equipment. These combined sensors send electric impulses to the primary control board that in turn regulates the heating components to ensure a steady thermal condition. This element is installed inside the pan cavity or skillet tank and is placed in the area where the airflow or oil flow is most regular so that it can be spotted. The unit has a multi-terminal connector that is built to provide a direct interface with the wiring harness.

Dimensions:

  • Weight: 0.09 lbs
  • Length: 6 in
  • Height: 1.5 in
  • Width: 5 in

SOUTHBEND:

SOU1194699

Step1: Disconnect power and allow equipment to cool completely before servicing.

Step2: Locate the existing probe inside the heating cavity or control area.

Step3: Carefully disconnect wiring from the old probe without damaging terminals.

Step4: Remove mounting screws or clips securing the probe in place.

Step5: Position the new probe correctly and secure with original hardware.

Step6: Reconnect wiring firmly to matching terminals.

Step7: Restore power and test temperature readings for proper operation.

  • What maintenance is required for the Southbend 1194699 Temperature Probe?

    Keep the probe clean by wiping it regularly to prevent residue buildup to prevent residue buildup that can affect readings. Inspect wiring and connections for damage or looseness. Proper maintenance ensures accurate temperature control and prevents unsafe cooking conditions in equipment.

  • What are common issues with the Southbend 1194699 Temperature Probe?

    • Inaccurate temperature readings due to sensor damage or contamination.
    • Loose or damaged wiring causing intermittent signal loss.
    • Probe failure from exposure to high heat or moisture ingress.
    • Calibration drift leading to inconsistent cooking performance.

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