Manual

Operating Instructions RTCSmp Built-In Temperature Controlled Hold-Line
20 Part # 4532286 Rev 3 (6/10/14)
6 Operating Instructions
IMPORTANT
 Induction units are more powerful, heat up pans quicker, and cook food faster than conventional cooking
equipment. Your induction unit will require different use and care than other conventional equipment. Do
not operate the induction equipment without reading this manual and follow all safety requirements. Refer
to chapter 1 Safety Requirements.
 This appliance is for professional use and shall be used only by qualified personnel.
CAUTION
Do not put any empty cookware on the hob when the induction unit is ON. The
induction unit heats up empty pans very quickly. Overheated empty pan can
cause personal injury and damages to cookware and the induction unit. See
Warranty, p.2.
To avoid overheating, always put food products or oil into the pan before
turning the induction unit on.
 Induction unit offers short cooking time. When you turn the power level up, the temperature of the pan and
its contents is changed quickly. Therefore especially when you heat up oil or grease, check the cooking
process frequently to prevent the oil or grease from overheating and burning.
 BROIL-DRY PROTECTION
The RTCSmp electronic temperature control monitors overheating at the pan base. When an overheated pan
(overheated oil, empty pan) is detected, energy transfer from the generator to the pan will be stopped
immediately. You must turn the unit off, let it cool down before re-starting the unit.
6.1 Proper Induction Chafing Dish or Pan
IMPORTANT Using unsuitable cookware on the induction unit can cause the unit to fail prematurely, void
your warranty, or incur high service costs. Refer to Warranty, p.2.
 IMPORTANT: CONDITION OF CHAFING DISH OR PAN
Pans with layer separation (outward and inward bubbles), arching or partially detached bottoms must be
replaced. When these pans are used, the sensors under the glass-top cannot detect temperature correctly.
These pans will overheat the sensors below and eventually will damage them. Illustration below shows
examples of good and bad pans in cross-sections.
 Material
Use cookware made of conductive and magnetic materials. If the pan bottom attracts a magnet,
the pan is suitable for induction cooking. Look for cookware that is labeled “suitable for induction”
or is marked with an induction compatible symbol.