CONTENT I Working Principles .1 II Product Merits III Introduction to Induction Heating Product’s Classification, Installation and Operation Instructions 3-1 Chinese Induction Wok Range HC-ID-7W 3-2 Induction Low Range HC-ID-LR1, HC-ID-LR1A, HC-ID-LLR1 .4 3-3 Induction Steam Cabinet HC-ID-ST3D 3-4 Counter Top/Built in Induction Cooking Range HC-ID-7C-1, HC-ID-7D-1, HC-ID-7D2HT, HC-ID-7G-1, HC-ID-7C2T, HC-ID-7D/W3 3-5 Induction Flat Range (Multi-Zone) HC-ID-7G-1 12 IV Introduction to Electric Heating Product’s Classification, Installation and Operation Instructions 14 4-1 Electric-Heat Steam Cabinet SC-EF-ST3D 14 4-2 Electric Heating Multi-Purpose BBQ Oven MC-Q-513, MC-Q-513A, MC-Q-513B, MC-Q-513C, MC-Q-516 .17 4-3 Electric Heating Multi-Purpose BBQ Oven MC-Q-518 20 4-4 Electric Heating Pig Roaster MC-EF-9B .23 V Before Use 26 VI Points for Attention of Safe Operation 26 VII How to Choose Pots Suitable for the Induction Hobs 27 VIII Unsuitable Pots and Containers 27 IX Maintenance and Cleaning Methods .27 X Trouble-Shooting .28 XI The Model of the Unit Purchased by the User (Product Specifications) .29 VERSION I Working Principles The heating principle of induction cooker is as follows: The current generates an electromagnetic field through a group of coils The electromagnetic field penetrates the particles containing iron to result in powerful movement and friction, creating extremely high temperature field There is neither need of using air or various heat-conduction matters nor need of any thermal radiation II Product Merits Numerous Merits Greatly reducing business costs: Saving 70% costs compared with gas equipment/oven (as illustrated by the case of Hong Kong) Limitless high temperature conditions, adjustable freely: Allowing the chef to give full play to the skills needed to handle different temperatures during the preparation of food Improve preparation speed and efficiency: Over 30% faster than gas equipment/oven Safety: Completely free from the red-hot fire, and from the risk of explosion and fire caused by plenty of gas exhaust and accidents Responding to environmental protection: Providing you with an environmentally-friendly modern, quiet and fresh kitchen free from the red-hot fire, from exhaust due to burning, and from noise Innovation of new generation: Initiating a new cooking style in the kitchen III Introduction to Induction Heating Product’s Classification, Installation and Operation Instructions 3-1 Product Name : Chinese Induction Wok Range Type/Model : HC-ID-7W Heating Method : Electricity (Induction) Power Supply : 380-400V 3N~50/60Hz Power Rating : 15kW + 1.5kW = 16.5kW Points for Attention during Installation: Power Supply: (1) (2) Cable, 3-phase, 10mm2 is recommended, 6mm2 for both N wire and earth wire Turn on MCCB, 40A air breaker is recommended If “leakage protection device” is needed, note that the leakage rate of the equipment may surpass 10mA (3) When connected from the power supply to the power panel of the equipment, all power cable groups shall be protected from water and collision with metal tubes The metal protection tubes shall be equipped with good earth wire Installation of the Equipment: (1) Check the location of installation to see if there is water drip or leakage which, if any, shall be well handled before the installation can be proceeded (2) Make adjustments to the level so that the equipment stands even (3) The power wire groups shall be, by qualified electrician, connected securely as shown by the designated power terminal desk markings respectively Careful checks shall be performed and the earth wires shall be securely connected to the metal case of the equipment (4) The power supply shall be energized by a qualified electrician, who will check if the voltages of all phases are normal, and if the earth wires of the metal case meet the national electrical safety regulations and standards Get acquainted with the control panel and operating rules (Fig 1) Product Operation: (1) Switch on the MCCB, and the POWER of the control panel is on (2) Put the steel wok on the equipment frame; (the arc of the wok shall match the arc of the frame glass) (3) Turn on the EMERGENCY STOP switch, and confirm that fluid food stuff has been put on the wok, and the second left lamp of power indicator (power LED) is on (4) Turn the OUTPUT HANDLE anti-clockwise When getting starts, the lamps of power LED is flashing due to the small power output Position is for keeping warm, and positions to represent different powers in an increasing order which allow you to make adjustments freely based on your own need (5) During operation, if the wok is moved away from the frame glass, the WARNING lamp turns on, the RUNNING lamp flashes, and the unit is standby Put the wok onto the frame, the WARNING lamp turns off, the RUNNING lamp turns on, and the unit resumes the operating mode (6) If rear water heating is needed, turn on the WATER HEATER switch and confirm that the water tank is full of water (7) When the cooking is finished or the unit is not used for the time being, return the output handle to the “0” position, press the EMERGENCY STOP, power off the unit, disconnect the power supply, and close the water-proof rubber plate (8) Do not use any metal operating tools or hard pointed items to knock the glass surface Special Points for Attention: (1) If the bottom of wok is distorted, the power output may be affected and the glass may be damaged The wok shall be replaced immediately (2) The rear stock pot is embedded with heating element, so not move the water tank away casually If washing is needed, make sure that the filler pipe is powered off, and move the pipe away from the stock pot Move the stock pot out carefully and slowly, trying to keep water from entering the heating element (3) The table surface shall be clean at any time and easy to discharge water When pouring water out of the wok, you should pour it slowly (4) When there are cracks or breakage on the equipment surface glass, immediately stop the operation The unit shall not be used until it is repaired, checked and approved by us (5) For more information, see the “Points for Attention of Safe Operation” Warning: If accident is caused because the unit is operated in a way violating the guidelines above, the user shall take all relevant consequences 3-2 Product Name : Induction Low Range Type/Model : HC-ID-LR1, HC-ID-LR1A, HC-ID-LLR1 Heating method : Electricity (Induction) Power Supply : 380-400V 3N~50/60Hz Power Rating : (referring to each model) Points for Attention during Installation: Power Supply: (1) (2) Cable, 3-phase, 10mm2 is recommended, 6mm2 for both N wire and earth wire Turn on MCCB, 40A air breaker is recommended If “leakage protection device” is needed, note that the leakage rate of the equipment may surpass 10mA (3) When connected from the power supply to the power panel of the equipment, all power cable groups shall be protected from water and collision with metal tubes The metal protection tubes shall be equipped with good earth wire Installation of the Equipment: (1) Check the location of installation to see if there is water drip or leakage which, if any, shall be well handled before the installation can be proceeded (2) Make adjustments to the level so that the equipment stands even (3) The power wire groups shall be, by qualified electrician, connected securely as shown by the designated power terminal desk markings respectively Careful checks shall be performed and the ground wires shall be securely connected to the metal case of the equipment (4) The power supply shall be energized by a qualified electrician, who will check if the voltages of all phases are normal, and if the earth wires of the metal case meet the national electrical safety regulations and standards Get acquainted with the control panel and operating rules (Fig 2) Product Operation: (1) Switch on the power supply, and the power indicator (power LED) of the control panel is on (2) Put the soup pot carefully in the middle of the equipment surface glass Ensure more than half of the pot is filled with soup, and get ready for heating the soup (3) Switch on the unit (4) Turn the OUTPUT switch clockwise to position and the ventilation fan is on, the equipment is in standby status (5) Turn the OUTPUT switch clockwise to position 1.5-4.5, the lamps of power LED flashes, equipment is in keeping warm status Turn the OUTPUT switch clockwise continuously, the RUNNING lamps in control panel is on Adjust the OUTPUT freely based on your own need The design of the OUTPUT is 360 degree step less rotation (6) During cooking, if you need to take away or replace the soup pot, power off the OUTPUT to “0” position Put the replaced soup pot on the equipment, and repeat the operations of (4) (7) When the cooking is finished or the unit is not used for the time being, return the OUTPUT switch to the zero position, power off the unit, disconnect the power supply, and close the water-proof rubber plate (8) Do not use any metal operating tools or hard items to knock the glass surface of the equipment Special Points for Attention: (1) The bottom diameter of the pot must be at least 200mm, otherwise normal heating will fail (2) The equipment is use for heating soup (fluid containing water) only, the pot cannot be heated without any water or food putting inside (3) Only the soup pot supplied by us, or the pot whose bottom uses materials that can be attracted by magnetic, can be used Soup pots which made of other stainless steel shall not be used (4) If using the pots other than we supplied, it may have the problem of decreasing/increasing of power rating When increasing of power rating, the automatic protection function will on and yellow lamps flashes At this moment, try to turn the OUTPUT to position or to ensure the working of equipment (5) During operation, put the soup pot lightly onto the glass surface to avoid cracks caused by crash (6) When pausing the equipment or replacing the soup pot, power off the unit first (7) Keep the outer bottom of the metal soup pot clean, which shall be kept from sand grains or hard metal grains to avoid scratch of the glass If the double-walled pot is used, check it regularly to see if there is partial burning and bulge due to high temperature If the foregoing occurs, replace the double-walled pot as soon as possible to avoid breakage of the glass (8) When there are cracks or breakage on the surface glass of equipment, immediately stop the operation The unit shall not be used until it is repaired, checked and approved by us (9) It is not allowed to heat one pot which strides between two equipment’s glass surfaces (10) For more information, see the “Points for Attention of Safe Operation” Warning: If accident is caused because the unit is operated in a way violating the guidelines above, or the equipment is used for deep fried food or to defrost the quick-frozen food, etc., the user shall take all relevant consequences 3-3 Product Name : Induction Steam Cabinet Type/Model : HC-ID-ST3D Purpose : Steaming and stewing all kinds of food Type of Product : Vapor originated from water, three-cabinet type Heating Method : Electricity (Induction) Power Supply : 380-400V 3N~50/60Hz Power Rating : 26kW Operation Configuration: Stainless Steel Mesh Frame – pieces Points for Attention during Installation: Power System: (1) (2) Cable, 3-phase, 16mm2 is recommended, 10mm2 for both N wire and earth wire Turn on the MCCB, 60A air breaker is recommended If “leakage protection device” is needed, note that the leakage rate of the equipment may surpass 10mA (3) When connected from the power supply to the power panel of the equipment, all power cable groups shall be protected from water and collision with metal tubes The metal protection tubes shall be equipped with good earth wire Water Supply Device: (1) Water supply pressure, 1-2.5kg/cm2 In some areas, if the pressure is too high, external pressure reduction valve is recommended (2) In some areas, water quality is poor, external water purifier is recommended to ensure high heating efficiency (3) The water inlet mouth is set at the left bottom of the cabinet front which shall be taken care of by qualified technicians The interface shall be secure and absolutely water-proof In addition, there shall be a locating block to fix the metal tube every 400mm along the water pipe movement (4) For any section from the water source to the jointing point of the equipment, hard metal pipe shall be used for construction (5) The water drainage opening is on the right bottom of the cabinet front, which needs to be connected with the water ditch using hard temperature-resistant pipe of the same gauge Installation of the Equipment: (1) Check the location of installation to see if there is water drip or leakage which, if any, shall be well handled before the installation can be proceeded (2) Make adjustments to the seat so that the equipment stands even (3) The power wire groups shall be, by qualified electrician, connected securely as shown by the designated power terminal desk markings respectively Careful checks shall be performed and the ground wires shall be securely connected to the metal case of the equipment (4) The power supply shall be energized by a qualified electrician, who will check if the voltages of all phases are normal, and if the ground wires of the metal case meet the national electrical safety regulations and standards Get acquainted with the control panel and operating rules (Fig 3) Product Operation: (1) Confirm that the DRAINING handle is in the vapor preparing position Power on the unit, and the POWER of the control panel turns on The WATER EMPTY lamp of the water tank on, and the water tank begins water replenishment automatically After the water exceeds the water empty line, the WATER EMPTY lamp off When the water reaches the water full line, the WATER FULL lamp on and water replenishment stops automatically (2) After the water tank is full of water, turn the OUTPUT switch clockwise to position 1.5-4.5, the lamps of power LED flashes, equipment is in keeping warm status Turn the OUTPUT switch clockwise continuously, the RUNNING lamps in control panel is on Adjust the OUTPUT freely based on your own need The design of the OUTPUT is 360 degree stepless rotation (3) The steaming cabinet is divided into three layers with large and small capacities respectively When one layer is used, first turn off the air valve, and then open the air-tight door Put the food to be steamed into the cabinet, close the door and then open the air valve When the food is ready, turn off the air valve first, then open the door and take the food out (4) During operation, the water tank will replenish water automatically to keep the water level inside Do not turn the DRAINING handle away from the vapor preparing position so that water is discharged Because the steaming cabinet has automatic protection function, the DRAINING lamp on, and the steaming cabinet automatically stops vapor preparation by stopping the heating process (5) There is an exhaust vent and a pressure limiting safety opening on the upper part of the cabinet Do not block the exhaust vent Do not allow strong pressure to be imposed on the pressure limiting safety opening It is prohibited to put any miscellaneous items on top of the equipment 4-2 Product Name : Electric Heating Multi-Purpose BBQ Oven Type/Model : MC-Q-513, MC-Q-513A, MC-Q-513B, MC-Q-513C, MC-Q-516 Purpose: : Roasting all kinds of meat Type of product : Suspended, 10 revolutions of rotation Heating method : Electricity (Heating Element) Power supply : 380-400V 3N~50/60Hz Power rating : (referring to each model) Operation Configuration: (1) Suspension position rotating hooks, and fixed hooks (2) Embedded – thermodynamic air current circulation fan (3) External set – water and oil overflow stainless steel basin (4) broiling hook, injection rod Temperature Control Mode: Manual/Fully-Automatic Electronic Preset Programming Power Supply: (1) Cable, 3-phase, 50% more of thickness for the wire is recommended according to each model’s power supply, 10mm2 for both N wire and earth wire (2) If “leakage protection device” is needed, note that the leakage rate of the oven may surpass 10mA (3) When connected from the power supply to the power box of the oven, all power cable groups shall be protected from water and collision with metal tubes The metal protection tubes shall be equipped with good earth wire Installation of the Oven: (1) Check the location of installation to see if there is water drip or leakage which, if any, shall be well handled before the installation can be proceeded (2) (3) Make adjustments to the seat so that the oven stands even The power wire groups shall be, by qualified electrician, connected securely as shown by the designated power terminal desk markings respectively Careful checks shall be performed and the ground wires shall be securely connected to the metal case of the oven (4) Put the external overflow tray underneath the external oven (5) The power supply shall be energized by a qualified electrician, who will check if the voltages of all phases 17 are normal, and if the ground wires of the metal case meet the national electrical safety regulations and standards Get acquainted with the control panel and operating rules (Fig 7) Product Operation: (1) Pour clean water into the bottom basin inside the oven till the water level is 25mm (1 inch) above the basin edge Confirm that the water release cork has been tightened without water leakage Note that during operation, a certain amount of water must be kept to prevent the meat oil from dripping which may lead to smoke (2) Turn on the power supply The POWER INDICATOR lamp of the control panel on Turn on the MAIN SWITCH of the control panel Start the FAN MOTOR and the ILLUMINATION inside the oven to enter operating mode Production Operation Process: (1) Close the oven’s door Turn the unit to switches 0-7 till it reaches the position which represents the number of the item to be roasted (2) Enter the program numbers 0-7 on the TEMPERATURE CONROLLER Pay attention to the operation program number displayed on the TEMPERATURE CONTROLLER shall be the same as the position number chosen with the ROAST SELECTOR 18 (3) Turn the PROGRAM START to “ON” position to start pre-heating (4) When the PRE-HEAT lamp on, open the oven’s door, hang the meat to be roasted on the hook of the rotating tray inside the oven, and then close the oven’s door (5) Turn the STEP FORWARD switch once to start the first-session heating of the automated program (6) When the program is finished, the BUZZER will sound automatically, indicating the whole roasting process is completed (7) Turn the PROGRAM START back to the “OFF” position (8) Open the oven’s door and take out the meat Be aware of the heat which may cause scalding (9) Change the meat and repeat the operation procedures above Special Points for Attention: Hang the meat on the hooks as required by the process Special attention shall be paid that one piece of meat can use one independent hook position only because there are two types of hooks, fixed and rotating hooks, which can not be used simultaneously; otherwise it can lead to grave mechanical breakdowns You should pay attention to the water level of the bottom water basin inside the oven Water shall be replenished when water shortage occurs due to evaporation Information about and Calibration of Temperature Controller: (1) In general, we have pre-entered the normal conditions and data of all kinds of meat which, however, can also be changed as required by the customer during on-the-spot training (2) The customer’s supervisor shall, during training, carefully get acquainted with the information about and calibration of TEMPERATURE CONTROLLER and fully understand how to operate the unit Cleaning and Protection of the Equipment: (1) After production is finished every day, immediately turn off the MAIN power switch of the unit and the switch of the power supply (2) After about 30 minutes, open the door and keep it ajar to speed up temperature reduction inside the oven In the mean time, turn the water cork and take it out Direct the waste oil water to the external overflow tray When all waste water inside the oven has been released to the overflow tray, draw the tray out, and empty the waste water (3) When the temperature inside the oven is below 60℃ or so, clean the oil spots inside the oven with oil spot elimination detergent Wash it with water in the end, but the water column shall be controlled appropriately 19 which should not be too strong (4) The oil spots on the window glass shall not be cleaned until the temperature of the glass has dropped and below 40℃ or so, namely when it is similar to the room temperature, otherwise breakage may be caused due to the shock of cold and heat Warning: If accident is caused because the unit is operated in a way violating the guidelines above, the user shall take all relevant consequences 4-3 Product Name : Electric Heating Multi-Purpose BBQ Oven Type/Model : MC-Q-518 Purpose: : Roasting all kinds of meat Type of Product : Suspended, 10 revolutions of rotation Heating Method : Electricity (Heating Element) Power Supply : 380-400V 3N~50/60Hz Power Rating : 87kW Operation Configuration: (1) Suspension position rotating hooks, and fixed hooks (2) Embedded – thermodynamic air current circulation fan (3) External set – water and oil outlet and ball valve for internal drainage Temperature Control Mode: Manual/Fully-Automatic Electronic Preset Programming Power Supply: (1) Cable, 3-phase, 35mm2 is recommended, 10mm2 for both N wire and earth wire (2) If “leakage protection device” is needed, note that the leakage rate of the oven may surpass 10mA (3) When connected from the power supply to the power box of the oven, all power cable groups shall be protected from water and collision with metal tubes The metal protection tubes shall be equipped with good earth wire 20 Installation of the Oven: (1) Check the location of installation to see if there is water drip or leakage which, if any, shall be well handled before the installation can be proceeded (2) Make adjustments to the seat so that the oven stands even (3) Fill in the oil from the top of the external oven to the oil seal rail rotator until half level of the trough The function is to avoid the oil and smoke to be released from the internal oven (4) The power wire groups shall be, by qualified electrician, connected securely as shown by the designated power terminal desk markings respectively Careful checks shall be performed and the ground wires shall be securely connected to the metal case of the oven (5) The power supply shall be energized by a qualified electrician, who will check if the voltages of all phases are normal, and if the ground wires of the metal case meet the national electrical safety regulations and standards Get acquainted with the control panel and operating rules (Fig 8) Product Operation: (1) Pour clean water into the bottom basin inside the oven till the water level is 25mm (1 inch) above the basin 21 edge Confirm that the water release cork has been tightened without water leakage Note that during operation, a certain amount of water must be kept to prevent the meat oil from dripping which may lead to smoke (2) Turn on the power supply The POWER INDICATOR lamp of the control panel on Turn on the MAIN SWITCH of the control panel Start the FAN MOTOR and the ILLUMINATION inside the oven to enter operating mode Production Operation Process: (1) Close the oven’s door Turn the unit to switches 0-7 till it reaches the position which represents the category of the item to be roasted (2) Enter the program numbers 0-7 on the TEMPERATURE CONROLLER Pay attention to the operation program number displayed on the TEMPERATURE CONTROLLER shall be the same as the position number chosen with the ROAST SELECTOR (3) Turn the PROGRAM START to “ON” position to start pre-heating (4) When the PRE-HEAT lamp on, open the oven’s door, hang the meat to be roasted on the hook of the rotating tray inside the oven, and then close the oven’s door (5) Turn the STEP FORWARD switch once to start the first-session heating of the automated program (6) When the program is finished, the BUZZER will sound automatically, indicating the whole roasting process is completed (7) Turn the PROGRAM START back to the “OFF” position (8) Open the oven’s door and take out the meat Be aware of the heat which may cause scalding (9) Change the meat and repeat the operation procedures above Special Points for Attention: Hang the meat on the hooks as required by the process Special attention shall be paid that one piece of meat can use one independent hook position only because there are two types of hooks, fixed and rotating hooks, which can not be used simultaneously; otherwise it can lead to grave mechanical breakdowns You should pay attention to the water level of the bottom water basin inside the oven Water shall be replenished when water shortage occurs due to evaporation 22 Information about and Calibration of Temperature Controller: (1) In general, we have pre-entered the normal conditions and data of all kinds of meat which, however, can also be changed as required by the customer during on-the-spot training (2) The supervisory team of customer shall, during training, carefully get acquainted with the information about and calibration of TEMPERATURE CONTROLLER and fully understand how to operate the unit Cleaning and Protection of the Equipment: (1) After production is finished every day, immediately turn off the MAIN power switch of the unit and the switch of the power supply (2) After about 30 minutes, open the door and keep it ajar to speed up temperature reduction inside the oven In the mean time, turn the water cork and take it out Direct the waste oil water to the external overflow tray When all waste water inside the oven has been released to the overflow tray, draw the tray out, and empty the waste water (3) When the temperature inside the oven is below 60℃ or so, clean the oil spots inside the oven with oil spot elimination detergent Wash it with water in the end, but the water column shall be controlled appropriately which should not be too strong (4) The oil spots on the window glass shall not be cleaned until the temperature of the glass has dropped and below 40℃ or so, namely when it is similar to the room temperature, otherwise breakage may be caused due to the shock of cold and heat Warning: If accident is caused because the unit is operated in a way violating the guidelines above, the user shall take all relevant consequences 4-4 Product Name : Electric Heating Pig Roaster Type/Model : MC-EF-9B Purpose: : Roasting all kinds of meat Type of Product Heating Method : Heating element in open type : Electricity (Heating Element) Power Supply : 380-400V 3N~50/60Hz Power Rating : 31kW 23 Operation Configuration: (1) set of split front-vision wall-mounted electric cabinet (2) external mobile stainless steel tray for water and oil Temperature Control Mode: Manually Set, Automatically Constant Temperature Points for Attention during Installation: Power Supply: (1) (2) Cable, 3-phase, 16mm2 is recommended, 10mm2 for both N wire and earth wire Turn on MCCB, 100A air breaker is recommended If “leakage protection device” is needed, note that the leakage rate of the equipment may surpass 10mA (3) When connected from the power supply to the power box of the oven, all power cable groups shall be protected from water and collision with metal tubes The metal protection tubes shall be equipped with good earth wire Installation of the Oven: (1) Check the location of installation to see if there is water drip or leakage which, if any, shall be well handled before the installation can be proceeded (2) Make adjustments to the seat so that the oven stands even (3) The power wire groups shall be, by qualified electrician, connected securely as shown by the designated power terminal desk markings respectively Careful checks shall be performed and the ground wires shall be securely connected to the metal case of the oven (4) Put the external overflow tray underneath the external oven (5) The power supply shall be energized by a qualified electrician, who will check if the voltages of all phases are normal, and if the ground wires of the metal case meet the national electrical safety regulations and standards 24 Get acquainted with the control panel and operating rules (Fig 9) Production Operation: (1) Draw the external overflow oil pan out by 1/3, fill it with clean water by 80% of its capacity, and push it inward till it reaches the end Note that during operation, a certain amount of water must be kept to prevent the meat oil from dropping which may lead to fire (2) Turn on the power supply The POWER INDICATOR of the control box on Turn on the MAIN SWITCH, adjust the TEMPERATURE CONTROLLER of the oven chamber so that it reaches the required operating temperature Start the HEATING switch, and finally turn on the REMOTE SWITCH which is at the bottom of the oven and start the unit to begin the heating Cleaning and Protection of the Equipment: (1) After production is finished every day, immediately turn off the REMOTE SWITCH Turn off the HEATING switch of the control box, MAIN SWITCH of the unit and the power supply (2) When the temperature drops, draw out the overflow oil pan, clean the oil spots and waste water, and wash it with oil spot elimination detergent Then put the tray back to the end of the supporting rail 25 Special Points for Attention: Do not place the oven at/close to the wall, platform or other furniture and items which are not made of non-flammable materials Pay attention to the fire-fighting conditions Warning: If accident is caused because the unit is operated in a way violating the guidelines above, the user shall take all relevant consequences V Before Use (1) Do not dismantle the unit, modify the parts or repair the induction/electric-heating cooker by yourself (2) Do not operate the induction/electric-heating cooker before the power is securely connected with the earth wire (3) If the induction/electric-heating cooker is used again after being stored for a certain time, power on the unit for 10 minutes first, and start the functional operation of the unit after the electronic components inside the unit have become stable VI Points for Attention of Safe Operation (1) Do not place the unit on unstable ground (2) Do not put items such as knives, forks, spoons, pan covers, aluminum foils or other items made of metal on the equipment/oven panel, because they will be heated which is very dangerous (3) Do not heat food packed with sealed containers like cans Do not defrost the quick-frozen food directly, otherwise explosion may arise from swelling of the container being heated (4) Do not handle or move the induction/electric-heating cooker when it is in operation (5) Do not use the induction/electric-heating cooker where there is no sufficient space, high temperature or water drips (6) Do not allow items to fall off or bump the equipment/oven surface glass When there are cracks or breakage on the equipment/oven surface glass, power off the unit, and use of the unit is strictly prohibited Notify us for checking and repairing (7) The back of the induction/electric-heating cooker should be at least 80mm away from the wall (8) The induction/electric-heating cooker is prohibited from operating in high-temperature environment, such as close to any burners (9) The induction/electric-heating cooker is prohibited from being washed with water directly to avoid danger 26 (10) Do not operate the induction/electric-heating cooker when it is put on or embedded into the iron plate or table made of iron (11) Do not heat the empty pot with the unit, otherwise the metal pot will be distorted immediately, or even the equipment/oven surface glass may break (12) After the induction/electric-heating equipment/oven has just finished the operation, not touch the equipment/oven surface glass at once to avoid being scalded by the heat (13) Each time when the unit is paused, turn the OUTPUT to the zero position and turn off the power (14) During the deep fried cooking, the chef should pay attention to the temperature of the oil in order to avoid the fire accident causing by over-heated oil VII How to Choose Pots Suitable for the Induction Hobs (1) The pots suitable for the induction cooker are the special double-walled pots, or the pots made of materials with magnetic permeability, and the bottom diameter of the pot shall be over 180mm Other pots made of materials without magnetic permeability are prohibited, such as common pots made of stainless steel, copper, aluminum and ceramics (2) Pot-like wok made of iron whose arc tallies with that of the glass so that it won’t clash with the glass VIII Unsuitable Pots and Containers All metal pots made of materials without iron, such as copper, aluminum, silver and pure stainless steel (except for 430# which contains iron) It is best that you use the iron pot and special stainless steel pot supplied by us IX Maintenance and Cleaning Methods Caution: Turn off the unit before Maintenance and Cleaning (1) Clean the glass panel, control panel and unit body with wet soft cloth Eliminate the impurity with wet soft cloth with neutral detergent Do not use hard brush or steel wire washing ball to brush the unit body during cleaning (2) You can use brush or tooth brush with detergent that won’t damage the utensils to carefully remove the dirt of the inhale and exhaust vents (3) Prevent water from entering the unit body during cleaning The unit shall not be operated until water is wiped out with dry cloth after cleaning (4) Do not wash the induction cooker directly with water or soak it into water 27 (5) Do not open the induction cooker and washing it (6) Often keeps the equipment/oven body clean, keeping roaches and other insects from entering the unit which will affect the function of it (7) Keep the bottoms of utensils clean, because the impurities on the bottom of pot will cling to the panel due to heating X Trouble-Shooting When finding the induction cooker does not work normally, carry out the checks as follows before sending it for repair: (1) Power LED, the operating lamp does not on – check * if the plug or power switch is loosened? * if there is a power failure or open phase? * if the pot used is suitable? * if the pot is placed on the pot support or the middle of the glass surface? * if the bottom diameter of the pot is too small? (2) Heating is suddenly stopped during operation – check * if the surrounding temperature is very high? * if the inhale and exhaust vents are clogged? * if the water inside the pot is empty due to heating? * if there is air draft sound from the air cooler? (3) The power fails to reach the power rating during operation – check * if the bottom of the pot used is uneven? * if the central part of the pot is concave? * if the arc of the equipment/oven matches the arc of the frame glass If the malfunction still occurs after the checks above, contact us and we will our best to offer services to you See the warranty card for telephone number, address and relevant information about repair Don’t dismantle or repair the unit by yourself in order to avoid any danger and breakdown of the induction/electric-heating cookers 28 XI The Model of the Unit Purchased by the User (Product Specifications) Type/Model: Product Serial Number: Standard Power: Ext./In Dimensions: Weight: Power (Adjustable) Range: Standard Accessories: Remarks: Warnings: (1) We can design and custom-made your kitchen/product according to your special requirements (2) The products are subject to our technical modifications without further notice We are entitled to the final power of interpretation of the Instructions Warranty Card Thank you for your buying of our products In order to ensure that we can provide our customers with quality after-sales services, the warranty issues are explained as follows: When your induction/electric-heating cooker breaks down, the warranty card is the proof for the guaranteed repair We will issue a repair sheet to you and keep the records The guarantee period for the product you buy from us which is operated under normal conditions is months The following are not covered by the warranty, and fees will be charged for relevant repair (criteria of charges = labour charge + components charge + transportation charge) * The user uses the unit improperly, or operates the unit in a way other than those recommended in the HANDBOOK * After the unit breaks down, the user dismantle and try to repair the unit by himself * The user changes the structure of the unit, so as to damage the safety functions and lead to malfunction * Occurrence of accidents, such as flooding, on fire, thunder and lightning, etc For the product which is not covered by the warranty, we will still provide you with service after discussions After-Sales Service: 29 Hong Kong: Customer Service Hotline: (852) 8102-5960 Fax: (852) 2489-1094 E-mail: info@uemw.com.hk Mainland China: Customer Service Hotline: (0755) 84305128/13510346008 (Contact: Mr Wong) Fax: (0755) 84308213 E-mail: cninfo@uemw.com.hk The Type/Model of the unit you bought Type/Model: Product Serial Number: Date of Purchase: Date of Installation and Use: The Supplier’s Stamp: Repair Record Date of Repairing: Maintenance Record: : Results: Name of Maintenance Engineer: Remarks: ** When you need our repairing service, please advise us the type/model number which you bought so that we can provide you with our repair service as soon as possible ** 30 ... before getting off duty After stopping the unit, turn the DRAINING handle to the water release position Return the DRAINING handle to the air-preparing position (Note that the button shall reach... day before getting off duty After stopping the unit, turn the DRAINING handle to the water release position Return the handle to the air-preparing position (Note that the button shall reach the... user uses the unit improperly, or operates the unit in a way other than those recommended in the HANDBOOK * After the unit breaks down, the user dismantle and try to repair the unit by himself *