Use the maintenanceCommercial induction cooker in use before, should carefully read the product manual, understand the function of the product, use methods, maintenance requirements and manufacturers may provide after-sales service content, pay attention to the marking operation on the commercial induction cooker, generally in use, maintenance should pay attention to the following points :

1. Commercial induction cooker most avoid water vapor and moisture, should stay away from hot air and steam. There is a cooling fan in the oven, so it should be placed in the air flow, the use of air outlet from the wall and other items 10cm above, its use temperature is 10-40℃. Commercial induction cookers can not use containers such as glass, aluminum, copper heating food, these non-ferromagnetic substances will not heat up.

  2. In use, do not place knives, forks, bottle caps and other ferromagnetic objects on the kitchen panel, and do not put watches, audio tapes and other items susceptible to the magnetic field on the kitchen surface or carry on the operation of the electromagnetic kitchen on the body.

  3. Do not let iron POTS or other POTS burn empty or dry, so as not to crack the panel of the electromagnetic cooker because of excessive heat.

  4. Inside the limits of 2-3m in commercial induction cooker, it is best not to place the household appliances such as TV, video recorder, recorder that be afraid of magnetism, lest be affected badly.

  5. After the use of commercial induction cookers, the power potentiometer should be adjusted to the minimum position, waiting for the cooling fan to stop operation and then turn off the power, and then take off the iron pot, then the heating range of the panel must not be directly touched by hand.

  6. When cleaning the commercial induction cooker, it should be completely cooled, with a little neutral detergent, avoid the use of strong detergent, do not brush the panel with a metal brush, and do not allow direct flushing with water. It is ok theoretically, but a few internal structures of commercial induction cooker are not the same as gas stove and diesel stove, relatively troublesome, and change to come over the good performance without original installation. Is mainly ordinary stove pot with high-power induction cooker special pot is different, lead to the configured coil cannot with ordinary diesel stove pot better, from diesel stove to electromagnetic range, need attention after transforming stoves can waterproof performance, if there is no guarantee that the waterproof effect, will greatly threaten the electromagnetic range within the electrical components, Thus affecting the stability of the reformed electromagnetic cooker! Any place where traditional stoves (gas stoves, gas stoves, diesel stoves) are used :

  1. The kitchens of all restaurants, restaurants, restaurants and restaurants in the catering industry......

  2. factories, colleges, institutions, troops, hospitals, enterprises and institutions of the canteen (canteen), trains, ships kitchen......

  3.especially suitable for no fuel supply or restricted fuel use forbidden fire occasions, such as basement, railway, vehicles, ships, aviation, shopping malls, high-rise kitchen...... Commercial induction cooker is a new stove invented recently in the commercial kitchen market. It uses a cooking method without open fire, which converts electric energy into heat energy to heat and cook food, so as to achieve the purpose of cooking. Commercial induction cooker, as its name implies, refers to the induction cooker that is applied in commercial kitchen. It has the advantages of energy saving, environmental protection, safety, comfort, safety, no open fire, healthy for chef, short heating time, fast cooking, etc., and is more known as "the god of cooking" and "green stove".

  4.Environmental protection: no burning gas, burning soot emissions, no noise, no reactive heat energy emissions. When traditional coal, petroleum gas, gas burning, due to the combination of oxygen in the air, resulting in heat emission, so that the room temperature continues to rise, kitchen lampblack increases, at the same time will release carbon monoxide, carbon dioxide, sulfur dioxide and other harmful substances, affecting human health. Commercial induction cookers can clean the kitchen and protect the environment. Energy saving: electromagnetic thermal efficiency in more than 98%, fuel oil, gas thermal efficiency in 20%-45% efficient: fast heating, temperature control! Over the course of human development, heating methods have evolved from wood, carbon, oil, gas, and then electricity. Induction cooker uses the most advanced electromagnetic heating technology, a change in the past people think electricity temperature is not high subjective understanding. Induction furnace fire power is fierce enough, quite prosperous, when the temperature is high, the pot will catch fire, the dish pot that fry is very angry, not inferior! Comfortable: humanized design, easy to operate, easy to adjust the switch. Saute, fry, fry, boil, stew all divine skill, the product uses simple and convenient, whole kitchen environment cool and refreshing and comfortable. Safety: there is no direct contact between induction coil and pot body, but heating by electromagnetic induction, so there is no danger of leakage. Induction cooker heating coil itself has magnetic strip display, and the pot body on the magnetic field line of convergence and absorption, and through the metal shell shielding so will not cause harm to the human body. Difference with household: household induction cooker power is small, pan, and is 220V ac into dc, simple implementation method. The commercial induction cooker is a round bottom pot, and the power reaches 35KW, the material selection and control mode is completely different from the household induction cooker. Electric fry king, commercial induction cooker is a commercial industrial products. With household induction cooker incomparable stability and durability. Normal use, can work continuously for more than 10 years (100,000 hours). Green environmental protection: no combustion exhaust gas emissions, no oxygen consumption, no noise, no pollution, energy saving. Safe and reliable: no open fire combustion, no exhaust gas emissions, no combustion leakage, can avoid personnel and environmental safety risks, safer than traditional fuel and gas stoves and expand the site use restrictions (such as basement, high-rise building kitchen); And configure multiple safety protection devices to reduce the occurrence of accidents. Improve the environment: no open fire combustion, no blast device can reduce heat emission, improve energy efficiency, reduce noise (kitchen noise mainly comes from stove blast, hood fan and equipment motor. Reduce supporting equipment: reduce part of the air supply and exhaust device construction and part of the investment. The gas pipeline construction and supporting costs are exempted. Saving the site: small volume, high thermal efficiency, fast heating speed, greatly saving the site area.