Avantco Equipment 177ID18SBSA Посібник користувача - Сторінка 6

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User Manual

Technical operating mode

A copper induction spool under the glass plate generates an alternating electro-magnetic field. The eddy

current creates magnetic fields and directly heats up the bottom of the cookware. The eddy current changes

immediately into heat. The glass plate itself stays cold, but the hot bottom of the cookware releases its heat to

the glass plate and heats it up. Compared to other common cooking plates, this saves time and energy as the

cookware is heated up, not the heating element and the glass plate itself. The heat input promptly adapts the

changed settings and can be controlled in small steps.

The induction cooking plate reacts to change settings just as a gas stove. The energy reaches the pot

immediately without having to heat up other materials first. Induction technology combines fast reaction with

the basic advantage of highly precise adjustment of the heat consumption.

Usable & Non-Usable Utensils

Examples of Usable Pans

Steel or cast iron, enameled iron, stainless steel, flat-bottom pans / pots with diameter from 4¾ inches to 10¼ inches.

Examples of Non-Usable Pans

Heat-resistant glass, ceramic, copper, aluminum pans/pots. Rounded-bottom pans/pots with bottom measuring less

than 4 ¾ inches.

Suitable cookware

It is important that the heat conductance of the cookware is extremely high to guarantee a constant heat

distribution. The bottom of the cookware used with the induction plate must be magnetic (ferromagnetic).

Recommended for use are enamelled pots made of magnetic steel, roasting tins made of cast iron, or

special stainless steel cookware with a special steel "sandwich" bottom. The specialized trade sells suitable

cookware. Suitable is all cookware with a spiral symbol engraved into its bottom.

Tip: Test with a magnet if the cookware you plan to use is suitable for induction cooking.

Note: Do not use cookware made of glass, ceramic, or aluminium. This kind of cookware is not suited

for use with induction cooking plate.

Note: Induction-ready cookware must be used with these units. The quality of the cookware will have

an impact on equipment performance.

Advantages of an induction cooking plate:

• Energy transfer only while cookware is put on the cooking plate = maximum energy saving (up to ca. 50%).

• Heat is generated in the bottom of the cookware and immediately directed into the food. The energy is

absorbed immediately into the cookware. This guarantees extremely high cooking speed.

• High effectiveness during parboiling and minimum power consumption during cooking reduces total energy

consumption up to 30%.

• Precise controlling (by 2 different adjustable functions) guarantees quickly and tightly focused heat input.

• As the induction cooking plate is only heated up by the heated cookware, the risk of scorching or burning of

food residues is reduced. The induction cooking plate does not stay hot as long as standard cooking plates

(easy cleaning).

• When the cookware is removed, the device automatically switches into the Standby Mode.

• The device detects whether suitable cookware is placed on the cooking plate. If not, no energy is transmitted.

• When operating the induction cooking plate with empty cookware, a temperature sensor turns off the heating

function in case of overheating.