Cooktop Use; Burner Use - Fisher & Paykel RGT-305 Use And Care Manual

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 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.
2 4
1
3
RGT-366 COOKTOP SECTION SHOWN
2
4
1
3
RGT-484 COOKTOP SECTION SHOWN
2
6
5
1
RGT-364 COOKTOP SECTION SHOWN
BRASS
PORT
RING
Burner Max.
Location Btu/hr
Nat
1 17,500
2 12,500
3 12,500
4 17,500
5 17,500
6 17,500
4
3
RGT-305 & 485 COOKTOP SECTION SHOWN
2 4
1
3
RGT-486 COOKTOP SECTION SHOWN
CAP
SIMMER FLAME
Fig. 04
Simmer/Low
Btu/hr
LP Nat LP
15,000 500-1,200 500-1,200
12,500 500-1,200 500-1,200
12,500 500-1,200 500-1,200
15,000 500-1,200 500-1,200
15,000 500-1,200 500-1,200
15,000 500-1,200 500-1,200
2
4
5
1
3
6
5
9