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COOKTOP USE
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 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 contin-
uously 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 flamer would.