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Cooktop Use
10
BURNERS
Your new professional gas range 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 burner heat out to avoid too
much heat being concentrated on the
center of the pan.The simmer 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 main 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 outer burner, 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.
When lighting the simmer burner, turn the main burner knob down to the simmer burner position.
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
Burner Max. Low/Simmer
Location Btu/hr Btu/hr
Nat LP Nat LP
1 16,000 14,000 500-1,200 500-1,200
2 16,000 14,000 500-1,200 500-1,200
3 17,500 14,000 500-1,200 500-1,200
4 16,000 14,000 500-1,200 500-1,200
5 16,000 14,000 500-1,200 500-1,200
Simmer
Flame
1
3
4
5
2