Far East Kitchen Solutions
Installation & user operation guide induction cooking
Page 11 of 20
OPERATION
WARNING!
Never leave the appliance unattended whilst any cooking zones are powered on.
This appliance is only for professional use. To maintain stability and satisfactory heating it should be use with
metallic cookware that has a magnetic base suitable for use with induction:
o
Wok cookers are suitable for woks between Ø325mm/13” and Ø400mm/16” and the shape must
conform closely to the ceramic dish of the cooker
o
Flat top induction zones require a minimum pan diameter of 150 mm. Stockpot ranges are supplied
with suitable pots.
o
Metallic objects such as kitchen utensils should not be placed in the tanks of fryers, steamers and
noodle boilers, except for the use of supplied baskets and ladles. Nor should they be placed on
cooking zones. They may begin to heat up.
Do not drain water from the appliance without the waste filter in position. Otherwise food debris may enter
the drain.
BEFORE TURNING ON
✔
For appliances with a tank, ensure this has been filled with liquid to the operating level
✔
Ensure kitchen air ventilation or Extraction is operating at full power
✔
If wheels are fitted, ensure the brakes are engaged
A)
WATER
ADVICE
✔
The wok cookers are “dry top” they do not require water for cooling and can be used dry
1)
Ensure that there is water to the appliance. Close any drain valves and run water until it reaches the operating
level before operating the appliance. Appliances with a tank have autofill so the water supply should be left
turned on during cooking to maintain the water level.
2)
Ensure any waste filters are in position whenever waste water is drained; during operation the filter may fill with
food debris and require emptying over a bin, whilst this is being done water should not be drained from the
appliance.
B)
FLOOR STANDING INDUCTION APPLIANCES WITH ROTARY OR SLIDING CONTROLS
I)
TYPE I DISPLAY
Power indicator lamp (Red)
Heating zone on (Green)
Power level 0-5 or 0-8
Error code flashing
