DCS CP-366 - Manuel (Page 10)

8
COOKTOP USE
BURNERS
Your new professional cooktop 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 heat
out to avoid too much heat being concentrated on the center of the pan.
The simmer flame 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 retention 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 extinguish the simmer flame it will
relight automatically as the main burner would.
SIMMER FLAME
CAP
BRASS
PORT
RING
Fig. 01
Burner Max. Simmer/Low
Location Btu/hr Btu/hr
Nat LP Nat LP
1 17,500 15,000 500-1,200 500-1,200
2 12,500 12,500 500-1,200 500-1,200
3 12,500 12,500 500-1,200 500-1,200
4 17,500 15,000 500-1,200 500-1,200
5 17,500 15,000 500-1,200 500-1,200
6 17,500 15,000 500-1,200 500-1,200
1
5
4
3
2
CP-485 COOKTOP SECTION SHOWN CP-366 COOKTOP SECTION SHOWN
CP-484 COOKTOP SECTION SHOWN
CP-364 COOKTOP SECTION SHOWN
CP-486 COOKTOP SECTION SHOWN
3 3
3
3
1
2
1
2
1
2
1
2
4 4
4 4
5
6
5
6