COOKTOP USE
BURNERS
Your new professional cooktop is equipped with burners typical of those used in restaurants. These burners are designed for maximum cleanability and controllability. The large cap spreads the simmer heat out to avoid too much heat being concentrated on the center of the pan. The simmer flame is always “on” when the burner is in use. The burner should never be operated if the cap is not in place. All the cooktop burners have electronic spark ignition to eliminate continuously burning pilots; when the burner is on and the flame is blown out, it will relight.
CAP
BRASS
PORT
RING
SIMMER FLAME
Fig. 01
SIMMERING
Your new professional cooktop has exceptionally low simmering capabilities. The large cap serves as a heat diffuser to spread out the heat to avoid having a center hotspot. Keep in mind that because of the high heat capacity of the retention flame, and the mass of the cast iron burner grates (they retain heat longer than lighter, conventional grates) some foods may continue to cook by retained heat after the burner has been turned off. Should a strong draft or boil over extinguish the simmer flame it will relight automatically as the main burner would.
Burner | Max. |
| Simmer/Low | ||
Location | Btu/hr | Btu/hr | |||
| Nat |
| LP | Nat | LP |
1 | 17,500 |
| 15,000 |
| |
2 | 12,500 |
| 12,500 | ||
3 | 12,500 |
| 12,500 | ||
|
|
|
|
|
|
4 | 17,500 |
| 15,000 | ||
|
|
|
|
|
|
5 | 17,500 |
| 15,000 | ||
6 | 17,500 |
| 15,000 | ||
2 | 4 | 6 |
1 | 3 | 5 |
2 |
1 |
4 |
3 |
2 |
1 |
4 |
5 |
3 |
2 |
1 |
4 |
3 |
2 |
1 |
4 |
3 |
6 |
5 |
8