Precautions For Using Commercial Induction Cookers

When using commercial induction cookers, it is essential to strictly adhere to safety regulations. The key points are preventing dry burning, ensuring adequate heat dissipation, proper cleaning, and following correct electrical usage guidelines to ensure efficient and stable operation of the equipment and avoid safety accidents.

 

Preparation Before Use

Read the Instruction Manual: Different brands and wattages of induction cookers have different operating methods and electrical requirements. Before use, be sure to carefully read the product instruction manual to understand the meaning of the markings and function settings.

Check Power Supply Matching: High-power commercial induction cookers (such as 5kW and above) usually require 380V three-phase power. If using 220V single-phase power, confirm the circuit's capacity to avoid burning out the socket or wiring due to excessive current.

Environment Selection: Place in a dry, well-ventilated area.

 

 

Precautions During Use:

Ferromagnetic cookware is required: Only iron and stainless steel pots are permitted; glass, aluminum, and other similar containers cannot be heated.

Dry heating is prohibited: Dry heating without a pot or with a dry cookware will cause the cooktop temperature to rise rapidly, potentially causing the microcrystalline glass to crack or even catch fire.

Keep metal objects away from the cooktop: Ferromagnetic objects such as knives, forks, bottle caps, watches, and rings will heat up under the influence of the magnetic field, easily causing burns.

Monitored operation is necessary: ​​Someone should be present during use, and the cooktop must be turned off when leaving to prevent accidents caused by sudden malfunctions.

Keep away from sensitive electrical appliances: The induction cooker generates a strong magnetic field during operation; do not place televisions, tape recorders, or other easily interfered devices within 2-3 meters.