What does the term "dry fired" refer to?

The term "dry fired" specifically refers to an element that is heated without being in a liquid. In the context of cooking or food equipment, when an element is dry fired, it means that it is activated without the necessary water or liquid present to absorb the heat generated. This situation can lead to several problems: the element can overheat, potentially leading to damage or failure, and it poses a safety risk, as the equipment may not function as intended without sufficient liquid.

Understanding this concept is critical for anyone working with steam equipment, as it highlights the importance of ensuring that elements are appropriately submerged before operation. Proper installation and operation procedures are essential to prevent dry firing, and being aware of this term helps technicians recognize potential hazards in their work with commercial food equipment.