Garland HO IN 1500 INDUCTION TEMPERATURE CONTROLLED BUILT-IN HOLD-LINE - Manual (Page 19)

Operating Instructions RTCSmp Built-In Temperature Controlled Hold-Line
Part # 4532288 Rev 3 (6/11/14) 19
 Material
Use cookware made of conductive and magnetic materials. If the pan bottom attracts a magnet,
the pan is suitable for induction cooking. Look for cookware that is labeled “suitable for induction”
or is marked with an induction compatible symbol.
 Size
Minimum size: The bottom of the chafing dish or pan must have a diameter of at least 5” (12cm). Otherwise,
the sensors will not sense the pan properly.
Do not use oversized pans on the induction unit. The bottom of the pan must fit the glass. When a hot,
oversized pan covers the silicone joint underneath, the heat from the pan may dry out the silicone overtime
and cause this water tight seal to break. The induction unit may fail eventually due to penetration of liquid
through the broken silicone seal.
6.2 Proper Placement of Serving Pan
The RTCSmp Hole-Line 1500 model has two heat-zones. Each heat-zone is equipped with the latest RTCSmp
sensor technology which enables temperature controls in realtime. There are ten (10) sensors underneath the
glass-top; five (5) sensors for each heat-zone. To obtain optimal results from the sensors, always place the pan in
the center of the heat-zone.
CAUTION
The bottom of the pan must fit the glass. A single pan must not cover more than one
glass-top. Otherwise, electronic components of the induction unit can be damaged.
DO
A: Place each pan in the center of a
heat-zone.
B: Place pans within the perimeter
of the hob. Two 1/3-pans can fit
into one heat zone.
DO NOT
C: Place pan over two hobs.
D: Place part of a pan outside the
hob.
E: Place metallic objects on the
hob when the induction unit is in
operation.
D
E
C
B
A