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Consejos para una buena
utilización de los quemadores
* Utilizar recipientes de fondo plano y com-
probar que los mismos asientan correc-
tamente sobre la parrilla, para evitar que
los recipientes se deslicen al hervir los
alimentos (no utilizar recipientes con
base cóncava o convexa).
* No se deben emplear quemadores rápi-
dos con recipientes de poco diámetro,
pues parte de la llama se difundiría
fuera del recipiente, y de esa forma el
rendimiento sería mucho más pequeño.
(Ver fig. 12).
* Los quemadores no deben funcionar sin
un recipiente sobre ellos, así se evitará
un gasto inútil de gas y que la parrilla se
caliente en exceso.
* Cuando los quemadores están funcio-
nando no deben estar expuestos a
corrientes de aire fuertes, pues además
de la pérdida de potencia calorífica, se
tiene el peligro de que se apague la
llama en las cocinas sin sistema de
seguridad (AL), con lo que el gas se
escapará pudiendo producir cualquier
accidente. Esto se debe tener en cuen-
ta sobre todo al funcionar con los que-
madores a potencia mínima.
* Si el quemador ahuma los recipientes o
las puntas de la llama son amarillas,
deberá limpiar dicho quemador. Si esta
anomalía persiste se avisará al Servicio
de Asistencia Técnica para regular la
toma de aire primario o limpiar la tubería
de conducción de gas.
fig. 11
fig. 12
Bien
Mal
ES_Maquetación 1 05.03.2015 11:33 Page 16
QUEMADORES CALOR ENTRADA (W) Pan Ø en cm
SOPORTE WOK 3300 24 ÷ 26
RÁPIDO 3000 20 ÷ 22
SEMIRRÁPIDO 1750 16 ÷ 18
AUXILIAR 1000 10 ÷ 14
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