PRELIMINARY
12
BURNERS
The professional gas range 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 burner heat out to
avoid too much heat being concentrated on the center of
the pan.The simmer burner is always on when the burner
is in use.The burner should never be operated if the cap
is not in place.(Fig.12)
All the cooktop burners have electronic spark ignition to
eliminate continuously burning pilots, when the main
burner is on and the flame is blown out, it will relight
automatically.
Simmering
The 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 outer burner,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.
After lighting the main burner,turn the main burner knob
down to the simmer burner position. Should a strong
draft or boil over extinguish the simmer flame it will
relight automatically as the main burner would.(Fig.13)
COOKTOP USE
Fig. 12
Fig. 14
Fig. 13
Simmer
Flame
Cap
Brass
Port Ring
Simmer
Flame
1
3
4
5
2
Burner Max. Low/Simmer
Location Btu/hr Btu/hr
Nat LP Nat LP
1,2,4,5 16,000 14,000 500-1,200 500-1,200
3 17,500 14,000 500-1,200 500-1,200
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