Manual

Operating Instructions RTCSmp Built-In Temperature Controlled Hold-Line

Part # 4532286 Rev 3 (6/10/14) 21

 Size

Minimum size: The bottom of the chafing dish or pan must have a diameter of at least 5” (12cm). Otherwise,

the sensors will not sense the pan properly.

Do not use oversized pans on the induction unit. The bottom of the pan must fit the glass. When a hot,

oversized pan covers the silicone joint underneath, the heat from the pan may dry out the silicone overtime

and cause this water tight seal to break. The induction unit may fail eventually due to penetration of liquid

through the broken silicone seal.

6.2 Proper Placement of Chafing Dish or Pan on Single Hob

Each Heat Retaining Plate of the RTCSmp HOIN450/900/1350/1800 models is considered to be one heat-zone.

Each heat-zone is equipped with the latest RTCSmp sensor technology which enables temperature controls in

realtime. To obtain optimal results from the sensors, you must place the pan in the center of the hob. The pan

should always remain in the center for optimal performance.

CAUTION

Pans and pots must not cover more than one cook zone at a

time. Otherwise, electronic components of the induction unit can

be damaged.

(A) and (B): Place one pan on each hob, and

each pan is placed in the center of the hob.

Pan fits the glass.

DO NOT

zone.

(D) Place part of the pan outside the hob. The

pan should always remain in the center.

(E) Place metallic objects on the hob when

the induction unit is in operation.

C D