Gastros InductWarm 130 Betriebs- Und Montageanleitung Seite 23

Repairs
Repairs may only be carried out by authorised service personnel. Contact your dealer, a trained Gastros Switzerland
AG Service Partner or our customer service department. You can contact our customer service department:
servicepoint@gastros.swiss.
Warming with Induction
The induction coil beneath the glass ceramic dish generates an alternating electromagnetic field that produces heat in
the base of an induction dish item through the principle of eddy currents. The automatic dish recognition only swit-
ches on the generator when a pan is placed on the appliance.
Induction warming has many advantages. Here are the key ones:
• Very high effectiveness of around 95 % = high efficiency = high warming capacity = minimal power loss
• Ready to use immediately at full power, because electrical energy is converted instantly into heat in the pan base
– no heating-up time!
• Low energy consumption compared to electrical warming systems
• Very short boiling time with highly sensitive energy metering
• Minimal radiation of heat = lowest possible temperature in the kitchen = optimum working environment and
minimal levels of vapour
• Optimum hygiene and very easy cleaning
• Very low operating costs (energy, cleaning)
• Safety electronics for high operating safety (dish recognition, idle cut-out, overheat protection)
Dishes
Poor-quality or damaged dishes can pose a risk to your InductWarm
electronics to overheat excessively, reducing their lifespan. Buckled and worn-out dishes are dangerous. Because the
base of the dish is often deformed as a result, there is no proper heatconducting contact between the dish and the
ceramic plate, and the fitted heat sensor cannot respond. Loss of energy can be the result. Make sure that dishes items
have flat bases. This will save energy and preserve the warming plate.
If there occurs an overheating of the dishes, because they are brought to a high temperature when empty, the material
and the thickness of the base that determine how efficiently induction power is converted into effective heat in the
dishes will be modified. The overheating of the dishes can cause warpings of the bases so warped dishes can no longer
lie flat on the glass ceramic. It may not be possible to automatically prevent the pan from overheating again to very
high temperatures (potentially becoming red-hot), which could have serious consequences for your InductWarm
induction appliance or, in the worst-case scenario, kitchen staff.
Induction hobs are designed for a particular range of dish sizes with which they function efficiently and well. Dishes
that are much too small being used on a large hob may not be detected by the automatic dish recognition, and the
energy supply may stay switched off. Dishes that are much too large cannot absorb energy from the whole base area,
so it will take longer to heat up and may not reach the desired temperature. Square and oval dishes can be easily hea-
ted on specially designed hobs. If they are heated on round hobs of insufficient size, the base will not heat up evenly.
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