Manual Fagor IF-9000-S-MATRIX (page 19 of 38) (English)

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INDUCTION

Matrix Hob

THE MATRIX HOB

TECHNICAL TRAINING

PRINCIPE

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MATRIX

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1 -

THE OPERATING PRINCIPLE

.....................................................................................................................................5

1.1. -

Analogy

with the transformer ............................................................................................................................5

1.2. -

Skin effect

.........................................................................................................................................................6

2 -

THE PERFORMANCES ...........................................................................................................................................7

3 -

THE SAUCEPANS…………………………………………………………………………………………………………………………………………………8

3.1. -

Compatible containers …………………………………………………………………………………………………………………………….. 8

4 -

THE MATRIX INDUCTION HOB............................................................................................................................10

4.1. -

Presentation....................................................................................................................................................10

5 -

INSTALLATION......................................................................................................................................................11

5.1. -

Building in .......................................................................................................................................................11

5.2. -

Ventilation .......................................................................................................................................................12

5.3. -

Electrical connection.......................................................................................................................................13

6 -

USE.........................................................................................................................................................................15

6.1. -

Setting the parameters....................................................................................................................................15

6.2. -

Access options................................................................................................................................................16

6.3. -

Safety features................................................................................................................................................17

6.4. -

“RoHS” standard .............................................................................................................................................19

6.5. -

Maintenance ...................................................................................................................................................19

6.6. -

Key to symbols................................................................................................................................................20

7 -

OPERATION...........................................................................................................................................................21

7.1. -

Summary.........................................................................................................................................................21

7.2. -

Touch screen ..................................................................................................................................................21

7.3. -

Filtering ...........................................................................................................................................................22

7.4. -

Rectifier...........................................................................................................................................................23

7.5. -

Inverter............................................................................................................................................................23

7.6. -

Current transformer (cookware recognition)...................................................................................................25

7.7. -

Main components............................................................................................................................................26

7.8. -

Filter board......................................................................................................................................................29

7.9. -

Filter board measurements.............................................................................................................................30

7.10. -

Diagram of the MATRIX induction hob ...........................................................................................................30

7.11. -

Internal arrangement of the power board (generator) ....................................................................................31

7.12. -

MATRIX Maintenance.....................................................................................................................................33

7.13. - Error codes ......................................................................................................................................................35

7.14. - Demo mode .....................................................................................................................................................36

THE MATRIX HOB

TECHNICAL TRAINING

PRINCIPE

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MATRIX

001

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1 - THE OPERATING PRINCIPLE

1.1. - Analogy with the transformer

An induction hob operates due to the electromagnetic properties of most containers used on traditional

hobs.

one can compare this hob with a transformer of which the secondary winding would have been

shorted. A significant internal current arises therein and causes quick heating.

TRANSFORMER INDUCTION HOB

Magnetic conductor

Saucepan

Secondary winding shorted

Saucepan

Gap

Glass-ceramic plate

Primary winding

Inductor

Magnetic conductor

Ferrite

Magnetic field

The saucepan can be compared with a shorted set of concentric whose internal resistance is not zero.

From the function keys, you control the electrical power supply to the transformer primary winding

which generates a magnetic field. This field induces currents at the bottom of the container placed on

the hob. These induced currents heat the container immediately, which transmits the produced heat to

the food inside. Cooking is performed efficiently with almost no loss of energy. The appliance heating

power is pushed to its maximum.

MATRIX INDUCTION

Technical Training

PRINCIPE

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1.2. - Skin effect

An induced current in a metallic mass will only cause significant heating if it flows through a significant

resistor (P=RI

). A ferrite saucepan has only low resistivity. This is where a second natural

phenomenon occurs, which is called ‘Skin effect’.

1.2.1. - Definition

The propagation of the high-frequency current is not performed in the same way as a direct current.

Contrary to direct current, where current flows with consistency in a conductor, in HF its density varies

and decreases exponentially as you move away from the conductor surface.

 Example on copper wire supplied with high frequency

The current flows predominantly in wire periphery ‘e’. The decrease in

the effective cross-sectional area of the conductor causes an increase

in its resistance.

1.2.2. - Application

At a 20KHz frequency, and for a steel saucepan (magnetic ferritic material), the thickness of the

saucepan in which the induced currents flow is approximately 35 µm. This allows generating a current

in only a part of the saucepan bottom. The resistance becomes significant and the heating consequent

therein.

For a non-ferritic material, such as aluminium, the thickness is approximately 590 µm, the saucepan

behaves then as a quasi-zero resistor (short-circuit), which is prejudicial to electronics. The board will

take this discrepancy into account and will display the phenomenon by making the control panel flash.

Therefore, this type of material is not adapted.

MATRIX INDUCTION

TECHNICAL TRA INING

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COOKWARE

2 - THE PERFORMANCES

2.1. - Compared efficiencies

The efficiency is the ratio that exists between

consumed energy (gas or electricity) and energy

converted into heat. Large differences exist between

induction, range-top appliance, and other cooking

modes. These efficiencies may vary depending on

the diameter and quality of the container used.

2.2. - Exceptional high speed

Thanks to the available power and high efficiency, this hob is much more rapid than an electrical or gas

hob. Time necessary to increase the temperature of two litres of water from 20°C to 95°C:

2.3. - Savings

Removing the container from a source is sufficient to stop the cooking immediately, there is no energy

waste. As long as there is no container on a source, the source does not heat, the power indicator

lights are flashing. This hob consumes thus much less energy than hobs fitted with traditional gas or

electricity hobs.

2.4. - Information

Very flexible to use, it reacts instantaneously to controls. The power available on a source can vary

from 50 to 2800 W (and more in certain cases!)

2.5. - Safety

The induction principle makes that heat is produced directly in the container. The temperature of the

glass top is much lower and risk of burn is reduced, especially for children. Return to 60°C after

boiling of one litre of water:

Gas

Cast iron

Radiant

Halogen

Induction

MATRIX INDUCTION

Technical Training

COOKWARE

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3 - THE SAUCEPANS

3.1. - Compatible containers

Induction requires appropriate saucepans.

As cooking is performed by magnetic field, conductive materials are necessary. A simple means is

used to check whether an implement is compatible or not: A magnet should stick to the bottom.

During cooking, some pans can emit some noise (jangling). This is normal and due to the magnetic

field. There is no risk, neither for the hob, nor for the pan.

The containers compatible with the induction are:

 Containers in enamelled steel with or without non-stick coating.

- Advantages:

• Compatibility guaranteed with induction (good efficiency)

• Low noise.

• Wide range of cooking possible.

- Disadvantages:

• Worse heat distribution pan diameters < 230mm.

• Cleaning is more difficult.

• Bad reaction if the pan is empty  bottom distortion, possible breaking of the enamel

 Cast-iron containers with or without enamelled bottom.

- Advantages :

• Compatibility guaranteed with induction (good efficiency)

• Good heat distribution (with low cooking power).

• Reduced noise of the pan.

• Easy cleaning

• Good to cook lovingly

- Disadvantages :

• The non enamelled bottom may scratch the glass.

• Bad reaction if the pan is empty  Cast iron doesn’t move but can break.

• Please note: Do a preheating systematically before a full power cooking

 Certain containers in stainless steel: multilayer stainless steel, ferritic stainless steel. Most

stainless steel containers are suitable if they pass the magnet test. (Saucepans, stew pots, frying

pans, deep fryers...).

- Advantages :

• Very good heat distribution (For the pan with a stuck bottom).

• Good reaction if the pan is empty --> Stainless steel becomes blue

• Easy to clean.

• Wide range of cooking.

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COOKWARE

- Disadvantage :

• Bad heat distribution (For the pan without a stuck bottom).

• Compatibility is not always guaranteed: Some stainless steels give bad results.

• When the hob recognizes a poor reaction of the pan, the power is automatically reduced.

Advice: Use an enamelled pan to do some tests

• The pan is noisier.

 Aluminium containers with special bottoms.

• Aluminium containers are used more and more. Unfortunately, the quality and the thickness of the

stainless steel are not always good.

Containers with a thick flat base for uniform cooking have to be decided upon (heat is better distributed).

Glass, earthenware, ceramic, copper and aluminium containers

without special bottoms are not compatible.

• Choose, if possible, containers with very thick bottoms.

• Avoid any containers with rough (non-enamelled cast iron for example)

or dented bottoms that might scratch the plate.

• Don't pull the containers, put them down.

3.2. - Class induction

A "CLASS INDUCTION" marking, mark of excellence, appears on the hob.

By choosing a container bearing the same logo, the consumer will make

sure of the perfect compatibility with his/her induction hob, under normal

operating conditions.

To help the consumer pick, a list of implements tested and approved is appended to the user manual.

INDUCTION

MATRIX INDUCTION

Technical Training

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MATRIX

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PRESENTATION

4 - THE MATRIX INDUCTION HOB

4.1. - Presentation

A unique 2600cm² cooking space will take up to 5 cooking vessels.

The user may position and use simultaneously up to 5 cooking vessels (frying pan, saucepan,

sauteuse, steamer or fish steamer) whatever size, shape or purpose.

There are lines outlining (standard) the heating area.

Intuitive and easy to use, the MATRIX hob has a large, slightly raised colour touch screen. It enables

precision control and provides all information relating to cooking, such as the position of the cooking

vessels, the power options, setting of the cooking time, locking, residual heat, etc.

The MATRIX hob housing is on two levels: a first level to attach it and a second that facilitates

cooling of the electronics.

MATRIX INDUCTION

Technical Training

USE

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6.4. - “RoHS” standard

Since June 2006, the electronics cards fitted to induction hobs have met the RoHS standard.

Many electrical and electronic devices may contain dangerous substances targeted by the “RoHS”

European directive (restriction of the use of substances that are harmful to the environment).

The European directive 2002/95/EC transposed to French law through the decree DEEE 2005-829 of

20th July 2005, as from 1st July 2006 strictly limits the use of 4 heavy metals (lead, cadmium,

chrome, mercury) and two brominated flame retardants (PBB = polybrominated biphenyls and PBDE

= polybrominated diphenyl ethers) in the manufacture of 8 categories of electrical and electronic

equipment.

6.5. - Maintenance

Vitroceramic is a silica-based glassy material that does not

expand like glass. Its dimensions hardly alter until 750°C

since a portion of the molecules contained in it expand with

heat, whilst an equal number contract. One of the

characteristics of this material is that it is a poor heat

conductor, hence it limits heat loss.

The smooth surface of the vitroceramic and the touch-sensitive controls facilitate cleaning.

Difficulties encountered in cleaning radiant and halogen zones do not generally apply to induction hobs

in view of the low temperatures reached by the hob. However, a pan with a wet base placed on the

cooking zone will leave limescale marks. Sugary splatters must be cleaned immediately as it will

caramelise when in contact with the hot vitroceramic. As it cools, it contracts and damages the surface.

Finally, the vitroceramic hob is not a work surface and therefore is easily scratched.





 Do not leave dirt on the hot surface





 Sugar-based marks and splatters should be removed immediately as they can damage the

vitroceramic





 Do not rub surface with abrasives





 Do not use the cooking hob as a work surface





 Never leave paper or aluminium containers on the cooking area





 Avoid sliding the cookware as this could cause scratch marks (Be careful of grit, etc.)





 Avoid knocking the edge of the vitroceramic top or the touch-screen glass as these could break.

 Cleaning products

Burnt fat on the top of the vitroceramic may be easily cleaned using specific products approved and

handled by the After Sales Service:





 94X3140: Scrubbing sponge + silicone polishing gel + soft cloth.





 AS0000396: Gel re-fill for the above products.





 71X4751: Scraper.

SELE

TIONNEZ VOTRE MODE DE CUIS SON OU UN

PARAM

ETRE

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