Assessments - 3, GPA: 4.3
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As soon as the heat sink has heated above 55°C/130°F, the cooling fan will start. Temperatures of the heat sink of more than 70°C/ 160°F will reduce power automatically. In order to keep the induction cooker working under normal conditions until cooled. Logic Board The temperature of the logic board determines the ambient temperature of the appliance. As soon as the temperature is higher than the programmed value, the heating process is stopped. It can be re-started as soon as normal conditions are reached. 3.3 Protection overload current Detecting inapproriate pan material or magnetic objects on the heating area, will cause the current in the induction coil to be raised. In order to protect the power board, the current in the coil is checked. As soon as the current in the coil exceeds the tolerance, the generator is blocked and there is no further active exchange of energy. The unit can be re-started as soon as normal working conditions are reached. 4 Surroundings of installation The electrical connection must be made by an expert. Please obey the following rules: • Verify and make sure that the voltage of the main conductor corresponds with the specification plate. • The electrical connections must satisfy local house installation regulations. The national and local regulations must be observed. • The induction cooker is equipped with a flexible cable which must be connected to a proper receptide. • When circuit breakers are used, they must be rated according to local regulations. The cooker has to be set up on a level surface like a table and requires an area of at least 400 x 480 mm. The air inlet and air outlet must not be obstructed, the surface must be able to withstand a load of 40 kg. The cooker doesn’t have to be fixed on the table. The control knob to operate the cooker must be easily accessible. To guarantee proper operation of the cooker, the ambient temperature must be within the range of -5° to 40°C / -40° to 110°F and humidity of air between 30% to 90 % The cooker may not be exposed to jets of water. Induction cooker, Model ...-Flat . d side view — H air inlet d: minimal distance to the wall = 4 c 4.1 Pan material for induction cookers Cooking with induction it is very important to use appropriate pan material. The bottom of the pan is the element that closes the magnetic field generated by the induction spool. Use only appropriate pan material. In order to check whether your pan is appropriate, use a magnet. This has to stick to the bottom of the pan. If not, your pan is not suitable for induction cookers. Choose a pan suitable for induction. 5 Tests 5.1 Pan detection (Install Line only) ATTENTION The heating area is warmed by the hot pan. In order to avoid injuries (bums), do not touch the heating area. This test shows whether the induction cooker is working well when pans with to small diameter are used and if little metallic objects are heated on the heating area. To do this test, you need the following material: • An appropriate pan with a bottom diameter of 4-5 inches • metallic plate 1 diameter d = 4-5 inches Test with pans .ft..«..'...:.., ....'■ : Put the pan in the middle of the heating area 1.........12 Heat, the indicator lights 2 Push the pan until the edge of the pan is in the middle of the heating area 1 ...... 12' No heating, the indicator doesn’t light 5.2 Power rating ATTENTION The heating area is warmed by the hot pan. In order to avoid injuries (bums), do not touch the heating area. This test shows whether the rating may be set by the potentiometer. You need an appropriate pan (or a Wok-pan for Wok types) with a bottom diameter of >4-5 inches. — Pui the pan on the heating area until water is boiling Heai, water is boiling T Reduce the power by turning slowly the control knob 12 1 Heat rating reduces (water does not boil anymore), phase current reduces continuosly 5.3 Maximum rating ATTENTION The heating area is warmed by the hot pan. In order to avoid injuries (burns), do not touch the heating area. * For this test you need a pan with a bottom diameter of 28 cm or more, resp. a Wok pan for the Wok types. Test cooking time _ T Put a pan on the heating area and fill it up with one litre of water (~ 20°C/70°F) TT heat ”2 ..... Measure the time until water is boiling (Type Base-Line) Measure the time until water is cooking (Type Wok-Line) 12 The measured time should be* 120 Sec./litre (3.5kW) 50 Sec./litre (5.0kW) 90 Sec /litre (3.5kW) 60 Sec./litre (5.0kW) 5.4 Curi rent with one litre of water (~ 20°C/70°F) **...... heat ■ ............2'................ Measure phase current 12 Standard value: 1 x 208 VAC - 3.5 kW 17A 1 x 220/230 VAC - 3.5 kW 16 A 3 x 208 VAC -3.5 kW 10 A -5.0 kW 14 A 3 x 380/400 VAC - 5 kW 8 A ATTENTION The heating area is warmed by the hot pan. In order to avoid injuries (burns), do not touch the heating area. With this test, the fan and the degree of boiling are verified. At the beginning of the te...
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