4
Service Manual EKI
For internal use only
1.
Induction hob of the 3rd generation
1.1
Induction: Preparing hot meals on cold zones
Induction hobs are characterised by high efficiency for initial cooking and simmering. If the cooking
zones are fitted with a touch control panel, the sensor technology switches the cooking zone on when
your finger touches the marking. A serial interface for bi-directional data transmission is available for
combined cookers with hob and oven.
Induction hobs of the 3rd generation are ready-to-install components and consist of four induction coils
each with a converter, cooling system and accessories.
In spite of the complexity due to the system design and regulations, the technology is compressed into
a very small space. When installed in modern appliances, it only requires a small installation space.
In daily use induction appliances offer benefits which justify their price. The convincing arguments speak
for themselves:
♦
Energy is only transferred when the saucepan is placed on the hob (sensors which recognise sauce-
pans suitable for induction).
♦
The heat is only generated in the saucepan base and transferred immediately to the food. The initial
cooking times are very short. Reactions, e.g. to changes in settings, take place at once.
♦
High initial cooking efficiency and excellent simmering energy consumption reduce the total energy
consumption.
♦
The glass ceramic is only heated indirectly through the saucepan base. Any food which boils over
cannot therefore burn on. And the user is protected against burns.
♦
If the saucepan is empty or boils dry, the cooking zone is switched off by a thermostat.
♦
All cooking zones can be operated at rated power independently of each other.
♦
One cooking zone is equipped with a power setting (3 kW).
♦
Processor-controlled, sensitive regulation of the power supply.
1.2
Technical mode of operation
The induction coil is arranged under the glass ceramic. It is supplied with power through a converter
which converts the mains power into a higher-frequency alternating current. This AC generates an
electromagnetic AC field which penetrates the glass ceramic and induces the heat-producing eddy
current in the saucepan base.
The glass ceramic itself stays cold. It is merely back-heated indirectly via the saucepan base.
When the saucepan is removed, the cooking zone is switched off automatically. If a pan is empty or boils
dry, deactivation is triggered by a temperature sensor.
1.3
Optimum efficiency
The efficiency of induction hobs is governed by the base material, diameter and weight (mass) of the
saucepans. The saucepans and cooking zone should be matched to each other so that the advantages
can be optimally exploited.
