Garland HO IN 1800 INDUCTION TEMPERATURE CONTROLLED BUILT-IN HOLD-LINE - Manual (Page 21)

Operating Instructions RTCSmp Built-In Temperature Controlled Hold-Line
Part # 4532286 Rev 3 (6/10/14) 21
 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 Chafing Dish or Pan on Single Hob
Each Heat Retaining Plate of the RTCSmp HOIN450/900/1350/1800 models is considered to be one heat-zone.
Each heat-zone is equipped with the latest RTCSmp sensor technology which enables temperature controls in
realtime. To obtain optimal results from the sensors, you must place the pan in the center of the hob. The pan
should always remain in the center for optimal performance.
CAUTION
Pans and pots must not cover more than one cook zone at a
time. Otherwise, electronic components of the induction unit can
be damaged.
DO
(A) and (B): Place one pan on each hob, and
each pan is placed in the center of the hob.
Pan fits the glass.
DO NOT
(C) Place multiple pans in the same heat-
zone.
(D) Place part of the pan outside the hob. The
pan should always remain in the center.
(E) Place metallic objects on the hob when
the induction unit is in operation.
A
E
B
C D