DCS CP-366, CP-484GG, CP-485GD, CP-486GL, CP-364GL, CP-486GD, CP-364GD Cooktop USE, Burners, Simmering

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	500-1,200	500-1,200
2	12,500	12,500	500-1,200	500-1,200
3	12,500	12,500	500-1,200	500-1,200
4	17,500	15,000	500-1,200	500-1,200
5	17,500	15,000	500-1,200	500-1,200
6	17,500	15,000	500-1,200	500-1,200

2 4 6

1 3 5

2

1

4

3

2

1

4

5

3

CP-366 COOKTOP SECTION SHOWN CP-364 COOKTOP SECTION SHOWN CP-485 COOKTOP SECTION SHOWN

2

1

4

3

2

1

4

3

6

5

CP-484 COOKTOP SECTION SHOWN

CP-486 COOKTOP SECTION SHOWN

8