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11
COOKTOP USE
BURNERS
Your new professional gas range is equipped with one dual flow burner
(Fig. 04) and four single flow burners ( Fig. 05). These burners are
typical of those used in restaurants. These burners are designed for
maximum cleanability and controllability. The large cap spreads the
simmer heat out to avoid too much heat being concentrated on the
center of the pan. The simmer flame on the center burner is always “on”
when the burner is in use. The burner should never be operated if the
cap is not in place. All the cooktop burners have electronic spark
ignition to eliminate continuously burning pilots; when the burner is
on and the flame is blown out, it will relight.
SIMMERING
Your new 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 flame, 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. Should a strong draft or boil over extinguishing the simmer
flame it will relight automatically as the main burner would.
Simmer Flame
Cap
Port
Ring
Fig. 04
Burner Max. Simmer
Location Btu/hr Btu/hr
Nat LP Nat LP
1 10,000 10,000 - -
2 10,000 10,500 - -
3 10,000 10,500 - -
4 10,000 10,000 - -
5 15,000 15,000 500-1,200 500-1,200
1
5
4
3
2
COOKTOP SECTION SHOWN
Cap
Port
Ring
Fig. 05
DUAL FLOW BURNER (CENTER)
SINGLE FLOW BURNERS
Burner Max. Simmer
Location Btu/hr Btu/hr
Nat LP Nat LP
1 10,000 10,000 - -
2 10,000 10,500 - -
3 10,000 10,500 - -
4 10,000 10,000 - -
5 15,000 500-1,200 500-1,200 15,000
Burner total 55,000 56,000
Range total 85,000