MARKET FORGE 30P-STEL Universe Plus Electric Skillet

Product Information

Specifications

• Models: 30P-STEL, 30P-STEM, 40P-STEL, 40P-STEM
• Construction: Fully polished stainless steel cooking surface
• Pan Sizes: 30-gallon (87-litre) and 40-gallon (114-litre)
• Power Input: 12kW for 30-gallon models, 18kW for 40-gallon models
• Frame Assemblies: Open-leg and closed-base options
• Tilt Capability: Manual or power tilt
• Power Options: Available in 208VAC, 240VAC (field convertible to 1 or 3 phase), or 480VAC 3 phase

Product Description

The Market Forge Electric Universe Plus Tilting Skillets are versatile cooking appliances designed for commercial use. They are available in two sizes – 30-gallon and 40-gallon pan bodies. The skillets feature a fully polished stainless steel cooking surface that prevents food from sticking and makes cleaning easier. The units come with a heavy-duty spring-assisted cover with a condensate vent. The cooking pan and cover are supported by a sturdy stainless steel tubular frame system.

Product Usage Instructions

Installation:

1. Read the installation, operating, and maintenance instructions thoroughly before installing the equipment.
2. Ensure proper installation and adjustment to prevent damage, injury, or death.

Safety Precautions:

• Do not store or use gasoline or other flammable vapours or liquids near the skillet.

Cleaning and Maintenance:

1. Before cleaning, ensure the skillet is unplugged and cooled down.
2. Wipe the cooking surface with a damp cloth or sponge and mild detergent.
3. Rinse with clean water and dry with a soft cloth.
4. Do not use abrasive cleaners or scouring pads that may damage the stainless steel surface.
5. Regularly inspect the skillet for any signs of damage or wear.

Operating Instructions:

• Ensure the skillet is connected to the appropriate power source (208VAC, 240VAC, or 480VAC).
• For manual tilt models, use the handle to manually tilt the cooking pan.
• For power tilt models, follow the manufacturer’s instructions for operating the power tilt mechanism.
• Adjust the temperature controls to the desired cooking temperature.
• The heaters will automatically turn off when the cooking pan is tilted from the horizontal position.

INTRODUCTION

NOTICE:
THE FOLLOWING FAYCETS ARE THE ONLY ONES APPROVED BY THE MASSACHUSETTS BOARD OF REGISTRATION OF PLUMBERS AND GAS FITTERS FOR INSTALLATION ON THIS EQUIPMENT.
SINGLE PANTRY FAUCET MANUFACTURED BY T & S BRASS AND BRONZE WORKS, INC. MODEL

B-0305 OR CONCEALED MIXING FAUCET WITH 4-ARM HANDLES MANUFACTURED BY T & S

BRASS AND BRONZE WORKS, INC. MODEL # B-0512.

IMPORTANT:

• INSTALLING, OPERATING AND SERVICE PERSONNEL:
• INSTALLATION OF THE EQUIPMENT SHOULD BE PERFORMED BY QUALIFIED, CERTIFIED, LICENSED ANDIRON
• AUTHORIZED PERSONNEL WHO ARE FAMILIAR WITH AND EXPERIENCED IN STATE/LOCAL INSTALLATION CODES.
• OPERATION OF THE EQUIPMENT SHOULD BE PERFORMED BY A QUALIFIED OR AUTHORIZED PERSON- NEL WHO HAVE READ THIS MANUAL AND IS FAMILIAR WITH THE FUNCTIONS OF THE EQUIPMENT.
• INSTALLING, OPERATING AND SERVICE PERSONNEL:
• SERVICE OF THE EQUIPMENT SHOULD BE PERFORMED BY AN AUTHORIZED MARKET FORGE SERVICE AGENT. THE FOLLOWING FAYCETS ARE THE ONLY ONES APPROVED BY THE MASSACHUSETTS BOARD OF REGISTRATION OF PLUMBERS AND GAS FITTERS FOR INSTALLATION ON THIS EQUIPMENT. SINGLE PANTRY FAUCET MANUFACTURED BY T & S BRASS AND BRONZE WORKS, INC. MODEL # B-0305 OR CONCEALED MIXING FAUCET WITH 4-ARM HANDLES MANUFACTURED BY T & S BRASS AND BRONZE WORKS, INC. MODEL # B-0512.

SHIPPING DAMAGE CLAIM PROCEDURE:
TORY THE TRANSPORTATION COMPANY A SUMES FUE RESPONSE FOR SAFE DELIVERY UFOO ACCEPTANCE OF THIS EQUIPMENT. IF THE SHIPMENT ARRIVES DAMAGED:

1. VISIBLE LOSS OR DAMAGE: NOTE ON FREIGHT BILL OR EXPRESS DELIVERY AND HAVE SIGNED BY THE PERSON MAKING DELIVERY.
2. FILE CLAIM OR DAMAGES IMMEDIATELY REGARDLESS OF THE EXTENT OF DAMAGES.
3. CONCEALED LOSS OR DAMAGE: IF DAMAGE IS NOTICED AFTER UNPACKING, NOTIFY THE TRANSPORT- -STATION COMPANY IMMEDIATELY AND FILE A ‘CONCEALED DAMAGE’ CLAIM WITH THEM. THIS SHOULD BE DONE WITHIN FIFTEEN DAYS FROM THE DATE DELIVERY IS MADE TO YOU. RETAIN CONTAINER FOR INSPECTION.

SPEC SHEET INFORMATION

MODELS:

• 30P-STEL
• 30P-STEM
• 40P-STEL
• 40P-STEM

DESCRIPTION:

The Market Forge Electric Universe Plus Tilting Skillets are available in 30-gallon (87-litre) and 40-gallon (114-li-ter) pan bodies with 12kW and 18 kW inputs respectively. Both models are available in open-leg and closed-base frame assemblies with manual or power tilt capabilities.
The heavy-duty construction of our Universe Plus Skil-lets incorporates sides formed of 10 gauge stainless steel and a 5/8” thick stainless steel clad plate that will provide a rigid flat cooking surface with improved heat distribution. The balanced design of the pan allows the operator to easily and quickly tilt to the desired posi-tion. Our new power tilt operates smoothly, with a manual override that works easily when needed and without the use of tools or drills as required by other manufacturers.
CONSTRUCTION:

The Universe Plus Skillet has a fully polished stainless steel cooking surface that prevents food from adhering and helps to safely clean the equipment. Heat-ers turn off automatically when the cooking pan is tilted from the horizontal position. The skillet is provided with a heavy-duty spring-assisted cover with a condensate vent. The cooking pan and cover are supported by two consoles with a fully welded stainless steel tubular frame system that provides stable support to the unit.
The consoles are completely covered with stainless steel that provides protection to the controls and is also easily cleanable and provides clear access for easy floor cleaning. The closed-base model incorporates an easily removable stainless steel front and rear panel. The sloped front of the pan allows for complete draining of the pan when tilted to 70°. The tilting mechanism includes a precision ground and polished worm for smooth and long- lasting tilt operation and positive control with a collapsible hand crank. A power tilting option is available and is also supplied with a collapsible handle for manual override operation if required.

TECHNICAL SPECIFICATIONS: COOKING PAN

The unitized cooking pan with an integral clad plate cooking surface is welded with full penetration to resist cracking due to expansion and contraction. The polished cooking surface resists product adherence and improves cleanup and appearance. The pan incorporates an easy-pour lip and  5-gallon increment markings. The clad plate cooking surface has electric tubular elements attached to the bottom of the pan for even and efficient heat transfer. An interlock switch is provided to turn the heaters off when the pan is tilted more than 10° from the normal horizontal position. The spring-assisted cover with an integral vent, condensate drip guide and full-width handle affords effortless operation and will maintain an open position.
CONTROLS:
The skillet comes standard with a solid-state temperature control with a positive OFF position and 100°-450° Fahrenheit scale, a pilot light to indicate when the elements are ON, and a 1-hour mechanical timer. The optional power tilting mechanism also utilizes a UP/DOWN rocker switch. The manual tilting mechanism uses a collapsible hand crank conveniently located below the control panel. The controls are resistant to dripping and light splashing water (NEMA T-2).

OPERATION SHALL BE BY:

All UniVerse Plus Tilting Skillets models are available in 208VAC, 240VAC, field convertible to 1 or 3 phase, or 480VAC 3 phase. 30 Gallon models are rated at 12 kW and the 40 Gallon models are rated at 18 kW.

DETAILS & DIMENSION

SERVICE CONNECTIONS Electrically Operated

E| Electrical Connection – Use wire suitable for 90oC. A step-down transformer provides power to the 120V control circuit.                          40P- STEM &  30P-STEM &

40P- STEL **30P- STEL**

( 18 kW )                ( 12 kW )

VOLTS AC 1 pH     3 pH        1 pH     3 pH

208                              87         50            58        33

240                              75         43            50        29

480 ( 3 pH Only )              —          22             —        14.5

Details of other electrical systems are available upon request.

---|---
CW| Cold Water – 3/8″ O.D. NPT to the faucet ( Optional ).
HW| Hot Water – 3/8″ O.D. NPT to a faucet ( Optional ).

OPTIONAL AT EXTRA COST:

• 2” Draw-Off Valve with Strainer.
• Modular Joining Kit.
• Pan Support.
• Pan Holder Inserts.
• Pouring Lip Strainer.
• Single Pantry Faucet.
• Posi-Set.
• 2” Tangent Draw-Off Valve with Drain Hose Assembly, Includes:
  • 2” Tangent Draw-Off Valve with Strainer.
  • 90o Stainless Steel Elbow.
  • 8 Foot Long 2” ID Hose (cut to required length).
  • Hose Clamp.
• Drain Cup Assembly, Includes:
  • Stainless Steel Cup Assembly.
  • 8 Foot Long 2” ID Hose (cut to required length).
  • Hose Clamp.
• Drain Pan Assembly, Includes:
  • 6” x 12” x 20” Stainless Steel Solid Pan with Elbow.
  • 8 Foot Long 2” ID Hose (cut to required length).
  • Hose Clamp.
• Double Pantry Faucet.
• Single Pantry Spray Hose.
• Double Pantry Spray Hose.
• Caster Kit w/Strain Relief.
• Correctional Package.

DIMENSIONS

30P-STEL

30P-STEM

| 30 Gallon

114 liter

| inches

mm

| 36

914

| 34.63

879

| 30.5

775

| 25.75

654

40P-STEL

40P-STEM

| 40 Gallon

152 liter

| inches

mm

| 46

1168

| 44.63

1133

| 40.5

1029

| 25.75

654

INSTALLATION

GENERAL INSTALLATION:
UNPACKING:
Immediately after unpacking, check for possible shipping damage. If the tilting universe plus electric skillet is found to be damaged, save the packing material and contact the carrier within 15 days of delivery. Before installing, verify that the electrical service agrees with the specifications on the rating plate located on the right-side panel as you face the front of the skillet. If the supply and equipment requirements do not agree, contact your dealer.

LOCATION:

The installation location must allow adequate clearances for servicing and proper operation. A minimum front clearance of 36”, and rear clearance of 6” is required.

INSTALLATION CODES AND STANDARDS:

Your Tilting Universe Plus Electric Skillet must be installed in ac-cordance with

1. Provincial and local codes, with USA state and local codes, or in the absence of local codes, with The National Electri-cal Code ANSI/NFPA-70 (Latest Edition), or in the absence- of local codes, with Canada CSA C22.1 Canadian Electrical Code, Part 1.
2. ANSI/NFPA Standard #96, “Vapor Removal from Cooking Equipment”, (Latest Edition), available from Tha National Fire Protection Association, Batterymarch Park, Quincy, Massachusetts (MA) 02269.

LEVELING AND ANCHORING THE SKILLET:

1. Place the skillet in the desired location of installation.
2. Place a carpenter’s level on the top of the skillet pan and turn the adjustable feet to level the skillet from side-to-side-and front to back.
3. Mark hole locations on the floor through the anchoring holes provided in the rear adjustable flange feet.
4. Remove the skillet from the anchoring hole marks that you marked on the floor and drill a hole for each marking. After all holes have been drilled, place the skillet back into its original position.
5. Check to make sure the skillet is still level. (See Step 2).
6. Bolt and anchor the skillet securely to the floor, then seal the bolt sand flanged feet with a silastic or equivalent compound.
7. If a faucet is provided, connect the water supply and check the operation.
8. Turn the power on and check for proper operation.

WARNING

Electrical and grounding connections must comply with the appliance portions of The National Electrical Code and/or other local codes.

ELECTRICAL CONNECTION:

NOTE! : Do not install in such a manner that a service person cannot remove the control box cover.

• Connect the unit to a branch circuit having a voltage and circuit type specified on the nameplate and of sufficient size to carry the load. The amps per line wire for the various voltage ratings are shown in the table below.

NOTE!: Supply wires must be suitable for a temperature of at least 200oF (90oC). Additionally, all wiring must conform to the requirements of local and national electric codes. Conduit and fittings must be watertight.

• Connect the ground wire from the electrical service to the ground lug.
• Ensure that the skillet is firmly seated on a frame before checking the connection and functioning of controls.

NOTE!: The unit is equipped with an interlock switch that shuts off current to the heating elements when the skillet pan is more than (10o) above normal horizontal cooking position.

• Switch on the current supply to the unit. Check for proper functioning of controls and heating elements (See page 4, Operating Instructions).

SERVICE CONNECTIONS:

• All Internal Wiring for the skillet is complete.
• Make service connections as indicated on page 2 and elec-trical connections above.
• If a faucet is provided, connect the water supplies and check for proper operation.

AMP PER LINE WIRE TABLE:

MODELS: 30P-STEL 30P-STEM EXPORT MODELS: 30P-STEL-LX 30P-STEM-LX

3 pH, 4 Wire, 50Hz Amps Per Line Wire

12 kW        220/380 Volt         18.2

12 kW        240/415 Volt         16.7

( EXPORT ONLY )

| MODELS: 40P-STEL 40P-STEM EXPORT MODELS: 40P-STEL-LX 40P-STEM-LX

3 pH, 4 Wire, 50Hz Amps Per Line Wire

18 kW        220/380 Volt         27.0

18 kW        240/415 Volt         25.0

( EXPORT ONLY )

---|---

208

240

| 12

Volt Volt

| kW, 1 pH Unit, 60Hz Amps Per Line

L # 1               L # 2

57.7               57.7

50.0               50.0

| ****

18

18

| 18 kW, 1 pH Unit, 60Hz Amps Per Line

L # 1

kW              87.0

kW              75.0

| ****

L # 2

87.0

75.0

 | 12| kW, 3 pH Unit, 60Hz Amps Per Line|  |  | 18 kW, 3 pH Units, 60Hz Amps Per Line|  |
 | L # 1| L # 2| L # 3|  | L # 1| L # 2| L # 3
208 Volt| 33.0| 33.0| 33.0| 208 Volt| 50.0| 50.0| 50.0
240 Volt| 29.0| 29.0| 29.0| 240 Volt| 43.0| 43.0| 43.0
480 Volt| 14.5| 14.5| 14.5| 480 Volt| 22.0| 22.0| 22.0

OPERATION

WARNING! : The tilting skillet and its parts are hot. Use care when operating, cleaning and servicing the tilting skillet.

BEFORE FIRST USE:
Using a non-corrosive, grease-dissolving commercial cleaner, clean the protective metal oils from all surface parts and the interior of the skillet. Follow the cleaner manufacturer’s directions. Rinse thoroughly and drain the pan. Wipe dry with a soft clean cloth.

CONTROLS:

START-UP PROCEDURE:

1. Ensure that the skillet pan is in the DOWN position.
2. Turn the THERMOSTAT dial to the desired temperature (refer to Test Kitchen Bulletin on page 6). The RED TEMPERATURE light will come on.
3. When the skillet pan has reached a set temperature, the RED TEMPERATURE light will go off and the heating elements will shut off. The heating elements will cycle on and off thereafter to maintain set temperature. The RED TEMPERATURE light will cycle on and off with the heating elements.
4. Preheat the skillet pan and allow it to cycle to equalize heat across the entire surface.
5. Water will boil faster with the lid down.
6. Turn THERMOSTAT to OFF when the skillet is not in use.

BASIC OPERATION

1. Ensure that the electric power connection has been made correctly and that the branch circuit breaker at the building supply box is ON.

2. Ensure that the skillet is in full down position and clean before using.
   NOTE!: Electric power automatically shuts off when the skillet is tilted more than 10o above normal horizontal cooking position.

3. Set the thermostat at the desired temperature by turning thermostat control knob clockwise. (refer to Test Kitchen Bulletin on page 6)

4. Preheat to desired temperature by turning thermostat control knob clockwise. (refer to Test Kitchen Bulletin on page 6 ) NOTE!: For best results, allow unit to cycle ON/OFF once.

5. Ensure that cover is up for most types of cooking except for simmering, or boiling. The cover has a drip-lip at the rear to direct condensate into the skillet.

6. Remove cooked food immediately to prevent over-cooking. Tilt the skillet by turning the hand crank clockwise or pushing tilt switch.

7. Lower the skillet by turning the hand crank counterclockwise or pushing the tilt switch.

Turn the thermostat control knob counterclockwise to OFF when no further heating is desired.

DAILY SHUTDOWN PROCEDURE

To turn the skillet OFF, turn the THERMOSTAT dial to OFF.

TILTING THE SKILLET

1. DO NOT try to tilt the skillet with the lid down.
2. Make sure the receiving pan is in place.
3. Turn the hand crank clockwise or for power tilt, push and hold TILT SWITCH in the IP mode until the desired pan position has been reached. The pan will empty when raised to the top tilt position. When the braising pan is raised 10o or more, the heating elements will be turned off automatically.
4. Food is poured through the removable strainer into a food-receiving pan positioned under the lip of the pouring spout.
5. To lower the pan, turn hand crank counterclockwise or push and hold the TILT SWITCH in the DOWN mode

TEST KITCHEN BULLETIN

ITEM

|

PORTION SIZE

|

THERMOSTAT SETTING

| BATCHES

PER HOUR

| 30 gallons per LOAD

QTY. YIELD

| 40 gallons per LOAD

QTY. YIELD

---|---|---|---|---|---

BREAKFAST FOODS
Bacon| 3| Slices| 350| o|  | 12| 2| lbs.| 10| 3| lbs.| 15
Eggs| 1| Egg|  |  |  |  |  |  |  |  |  |
Boiled-Hard| 1| Egg| 225| o|  | 5| 50|  | 50| 75|  | 75
Boiled-Soft| 1| Egg| 225| o|  | 8| 50|  | 50| 75|  | 75
Fried| 1| Egg| 400| o|  | 4| 30|  | 30| 45|  | 45
Poached| 1| Egg| 225| o|  | 5| 36|  | 36| 60|  | 60
Scrambled| 1 1/2| Eggs| 300| o| 200 o| 1| 18| gal.| 720| 28| gal.| 1100
French Toast| 3| Slices| 450| o|  | 7| 35| Slices| 12| 50| Slices| 17
Reqular Oatmeal| 1/2| Cup| 250| o|  | 2| 20| lbs.| 500| 40| lbs.| 1000
Pancakes| 2| Each| 400| o|  | 10| 30| each| 15| 50| each| 25
FISH
Clams| 1| pt.| 400| o|  | 10| 10| qts.| 20| 15| qts.| 30
Fish Cakes| 2| oz.| 400| o|  | 5| 70-3| oz.| 35| 110-3| oz.| 55
Haddock Filet| 4| oz.| 400| o|  | 4| 60-4| oz.| 60| 90-4| oz.| 90
Halibut Steak| 5| oz.| 450| o|  | 3| 60-4| oz.| 60| 90-4| oz.| 90
Lobster| 1-1| lb.| 350| o|  | 4| 20-1| lb.| 20| 30-1| lb.| 30
Swordfish| 5| oz.| 450| o|  | 3| 50-5| oz.| 50| 75-5| oz.| 75
SAUCES, GRAVIES AND SOUPS
Brown Gravy| 1| oz.| 350| o| 200 o| 2| 18| gal.| 2300| 35| gal.| 4500
Cream Sauces| 2| oz.| 250| o| 175 o| 1| 18| gal.| 1150| 35| gal.| 2250
Cream Soups| 6| oz.| 200| o|  | 1| 18| gal.| 375| 35| gal.| 725
French Onion Soup| 6| oz.| 225| o|  | 1| 18| gal.| 350| 35| gal.| 700
Meat Sauce| 4| oz.| 350| o| 200 o| 1| 18| gal.| 575| 35| gal.| 1100
MISCELLANEOUS
Grilled Cheese| 1| sand| 400| o|  | 8| 35| sand| 35| 40| sand| 50
Macaroni & Cheese| 8| oz.| 200| o|  | 2| 18| gal.| 300| 35| gal.| 525
Rice| 4| oz.| 350| o| 225 o| 1| 20| lb. raw| 320| 40| lb.| 650
Spaghetti| 4| oz.| 350| o| 225 o| 2| 8| lb.| 200| 12| lb.| 300
MEAT & POULTRY
Beef|  |  |  |  |  |  |  |  |  |  |  |
American Chop Suey| 6| oz.| 400| o| 225 o| 2| 18| gal.| 350| 35| gal.| 700
Beef Stew| 8| oz.| 300| o|  | —| 18| gal.| 280| 35| gal.| 560
Corn Beef Hash| 5| oz.| 400| o|  | 5| 16| lb.| 50| 25| lb.| 75
Cheeseburger| 3| oz.| 300| o|  | 12| 7| lb.| 35| 10| lb.| 50
Hamburger| 3| oz.| 300| o|  | 15| 7| lb.| 35| 10| lb.| 50

ITEM

|

PORTION SIZE

|

THERMOSTAT SETTING

| BATCHES

PER HOUR

| 30 gallons per LOAD

QTY. YIELD

| 40 gallons per LOAD

QTY. YIELD

---|---|---|---|---|---

Chicken Pan-Fired

Whole

|

2 1/4’s

2 oz.

|

350

350

|  |

200 o

|

3

—

|

50

16-5

|

Pieces

lb.

|

25

200

|

80

24-5

|

Pieces

lb.

|

40

265

Frankfurters

Grilled

Boiled

|

2 oz.

2 oz.

|

300

250

|

o o

|  |

8

12

|

22

16

|

lb.

lb.

|

176

128

|

33

25

|

lb.

lb.

|

264

200

Ham Steak| 3 oz.| 400| o|  | 8| 10| lb.| 50| 15| lb.| 75
Pork Chops| 5 oz.| 400| o|  | 4| 15| lb.| 50| 25| lb.| 75
Sausage Links| 3 links| 350| o|  | 7| 30| lb.| 120| 45| lb.| 180
MEAT & POULTRY
Turkey|  |  |  |  |  |  |  |  |  |  |
Off Carcass| 2 oz.| 400| o| 200 o| —| 3-26-30| lb.| 200| 4-26-30| lb.| 275
On Carcass| 2 oz.| 400| o| 200 o| —| 4-16-20| lb.| 175| 6-16-20| lb.| 265
VEGETABLES
Canned| oz.| 400| o|  | 6| 30| lb.| 125| 45| lb.| 200
Fresh|  |  |  |  |  |  |  |  |  |  |
Beans| oz.| 400| o|  | 3| 25| lb.| 125| 50| lb.| 250
Beets| oz.| 400| o|  | 1| 30| lb.| 125| 60| lb.| 300
Broccoli| oz.| 400| o|  | 3| 25| lb.| 125| 40| lb.| 200
Cabbage| oz.| 400| o|  | 5| 20| lb.| 80| 30| lb.| 125
Carrots| oz.| 400| o|  | 2| 35| lb.| 150| 70| lb.| 300
Cauliflower| oz.| 250| o|  | 5| 15| lb.| 75| 25| lb.| 125
Corn| ear| 400| o|  | 8| 50| ears| 50| 75| ears| 75
Potatoes| oz.| 400| o|  | 2| 40| lb.| 200| 60| lb.| 300
Spinach| oz.| 225| o|  | 10| 6| lb.| 25| 9| lb.| 35
Turnips| oz.| 400| o|  | 2| 20| lb.| 100| 30| lb.| 150
Frozen|  |  |  |  |  |  |  |  |  |  |
Beans| oz.| 400| o|  | 6| 15| lb.| 60| 22 1/2| lb.| 90
Lima Beans| oz.| 250| o|  | 4| 15| lb.| 60| 22 1/2| lb.| 90
Broccoli| oz.| 400| o|  | 8| 12| lb.| 50| 18| lb.| 75
Sliced Carrots| oz.| 250| o|  | 6| 15| lb.| 60| 22 1/2| lb.| 90
Baby Carrots| oz.| 250|  |  | 3| 15| lb.| 50| 22 1/2| lb.| 90
Corn| oz.| 250| o|  | 18| 15| lb.| 50| 22 1/2| lb.| 90
Baby Onions| oz.| 250| o|  | 7| 15| lb.| 50| 22 1/2| lb.| 90
Peas| oz.| 400| o|  | 10| 15| lb.| 75| 22 1/2| lb.| 110
Spinach| oz.| 400| o|  | 3| 15| lb.| 75| 22 1/2| lb.| 110
DESSERT ITEMS
Butterscotch Sauce| 1 oz.| 200| o|  | 1| 18| gal.| 2330| 35| gal.| 4500
Cherry Cobbler| 3 oz.| 200| o|  | 1| 19| gal.| 750| 36| gal.| 1500
Chocolate Sauce| 1 oz.| 200| o|  | 1| 20| gal.| 2300| 37| gal.| 4500
Cornstarch Pudding| 4 oz.| 200| o|  | 1| 21| gal.| 575| 38| gal.| 1100
Fruit Gelatin| 3 oz.| 250| o|  | 2| 22| gal.| 750| 39| gal.| 1500

TROUBLESHOOTING

b.  Uneven torque of element clamp plate nuts.

c.  Temperature control out of calibration or defective.

| a.  Replace element.

b.  Re-torque element clamp plate nuts on the bottom of the skillet (5’ pounds only/nut).

c.  Calibrate or replace.

Signal Light Out| a.  Burnt out bulb.

b.  Defective temperature control or thermocouple.

c.  Loose electrical connection.

| a.  Replace.

b.  Replace.

c.  Repair.

Unit Fails to Heat| a.  Circuit breaker is off.

b.  Malfunction of interlock switch.

c.  Contactor does not pull in.

d.  Defective temperature control or thermocouple.

| a.  Reset circuit breaker.

b. Adjust or replace.

c.  Replace contactor.

d.  Replace temperature control or thermocouple.

MAINTENANCE

IMPORTANT! : DISCONNECT ELECTRICAL POWER SUPPLY BEFORE CLEANING. DAILY CLEANING:

1. The skillet should be cleaned daily.
2. Wash the skillet with a mild detergent and hot water. If food is stuck to the surface of the skillet pan, soak it and use a little heat to loosen the food. Then, wash with clean water and whip dry.
3. Be sure to wash under the skillet cover and rinse with clean water.
4. Check the skillet pouring lip corners to be sure they are clean. Also, wash around the exterior of the skillet. Rinse with clean water and air dry.

• WARNING! : DO NOT GET WATER ON WIRING OR CONTROLS. BE SURE TO WASH THE INSIDE OF THE SKILLET PAN, AND INSIDE OF THE COVER INCLUDING THE UNDER DRIP-LIP, AND POURING SPOUT AREA.
• WARNING! : THE SKILLET PAN AND ITS PARTS ARE HOT. USE CARE WHEN OPERATING, CLEANING AND SERVICING THE TILT SKILLET.
• WARNING!: DISCONNECT THE ELECTRICAL POWER SUPPLY AND PLACE A TAG AT THE DISCONNECT SWITCH TO INDICATE THAT YOU ARE WORKING ON THE CIRCUIT BEFORE PERFORMING ANY MAINTENANCE.
• ADJUSTMENT NOTE!: ALL TILTING SKILLETS ARE ADJUSTED AT THE FACTORY. AT LEAST TWICE A YEAR HAVE AN AUTHORIZED SERVICE PERSON CLEAN AND ADJUST THE TILTING SKILLET FOR MAXIMUM PERFORMANCE.

WIRING

WIRING: 208V/220V/240V

WIRING: 480V

PARTS

ITEM

NO.

| PART

NO.

| FIGURE NO. 1

DESCRIPTION

| 30

GAL.

| 40

GAL.

---|---|---|---|---
1| 98-6031| PAN COVER ASSEMBLY| 1|
 | 98-6032| PAN COVER ASSEMBLY|  | 1
2| 98-6033| LEFT HAND TRUNNION ASSEMBLY| 1| 1
3*| 98-6034| FAUCET COVER PLATE| 1| 1
 | ~NPN~| FAUCET MOUNTING PLATE PANTRY FAUCET| 1| 1
 | ~NPN~| FAUCET MOUNTING PLATE DOUBLE FAUCET| 1| 1
4| 98-6035| LEFT-HAND CONSOLE TOP COVER| 1| 1
5| 98-6036| LEFT-HAND CONSOLE TILT SHAFT BEARING BRACKET| 1| 1
6| 98-6037| LOWER CONSOLE SIDE PANEL LEFT-HAND| 1| 1
7| 98-6038| LEFT-HAND CONSOLE FRONT COVER| 1| 1
8| 97-5577| GRIP HANDLE| 1| 1
9| 98-6040| CRANK SHAFT| 1| 1
10| 98-6041| INPUT SHAFT ADAPTOR| 1| 1
11| 98-6042| ADJUSTABLE BULLET FOOT| 2| 2
12| 98-6043| RIGHT-HAND FRONT CONSOLE COVER| 1| 1
13| 98-6044| DECAL| 1| 1
14| 98-6045| TIMER COMPLETE WITH DIAL| 1| 1
15| 98-6046| THERMOSTAT DIAL| 1| 1
| 98-6047| ROTARY SHAFT SEAL| 1| 1
16| 98-6048| PILOT LIGHT – TEMPERATURE, RED| 1| 1
17| 98-6049| RIGHT-HAND CONSOLE TOP COVER| 1| 1
18| 98-6050| SPRING RETAINER| 2| 2
| 98-6051| Hx. BOLT 3/8-16 x 1 1/2| 4| 4
| 98-6052| WASHER 3/8 STAINLESS STEEL| 4| 4
*| 98-6053| SPACER| 4| 4
19| 98-6054| GEARBOX ASSEMBLY| 1| 1
19A| 97-6396| WORM GEAR|  |
20| 98-6055| FLANGE ADJUSTABLE FOOT| 2| 2
21| 98-6056| LOWER CONSOLE SIDE PANEL RIGHT-HAND| 1| 1
22| 98-6057| TILT SHAFT| 1|
 | 98-6058| TILT SHAFT|  | 1
23| 98-6059| TILT ARM EXTENSION| 2| 2
24| 98-6060| ARM, LIFT| 2| 2
25| 98-6061| ROLL PIN, 1/4 x 1 1/2 STAINLESS STEEL| 2| 2
 | 98-6062| Hx. BOLT 1/4 x 1 1/2 STAINLESS STEEL| 2| 2
26| 91-9145| SPRING, RIGHT HAND| 1| 1
 | 91-9144| SPRING, LEFT HAND| 1| 1
27| 98-6065| FLUE ASSEMBLY| 1|

ITEM

NO.

| PART

NO.

| FIGURE NO. 1

DESCRIPTION

| 30

GAL.

| 40

GAL.

---|---|---|---|---
27| 98-6066| FLUE ASSEMBLY|  | 1
 | 98-6065| FLUE ASSEMBLY| 1|
 | 98-6066| FLUE ASSEMBLY|  | 1
28| 98-6067| RIGHT HAND TRUNNION ASSEMBLY| 1| 1
 | 98-6068| SWIVEL BRACKET| 1| 1
29| 98-6069| LIQUID TIGHT CONNECTOR 1/2”| 1| 1
 | 98-6070| LOCKNUT 1/2”| 1| 1
30| 97-5702| CORD SET| 1| 1
31| 98-6072| POST ASSEMBLY| 2| 2
32| 97-5545| CAP SCREW 5/16-18 x 3/4 STAINLESS STEEL| 8| 8
33| 97-5352| LOCK PIN| 2| 2
34| 97-5343| END LOCK PIN| 2| 2
35| 98-6073| STATIONARY DISC| 2| 2
36| 98-6074| CORE| 2| 2
37| 97-5160| SPRING| 2| 2
38| 98-6076| ROTARY DISC| 2| 2
39| 97-5356| END STOP PLATE| 2| 2
40| 98-6078| FRONT COVER PANEL (MODULAR UNITS)| 1|
 | 98-6079| FRONT COVER PANEL (MODULAR UNITS)|  | 1
41| 98-6080| BACK COVER PANEL (MODULAR UNITS)| 1| 1
 | 98-6081| BACK COVER PANEL (MODULAR UNITS)|  | 1
42| 98-6082| VENT COVER| 1| 1
43| 98-6083| SWIVEL SPACER| 1| 1
44| 91-9262| ARM| 1| 1
45| 98-6084| KNOB| 1| 1
46| 98-6085| SWIVEL BASE| 1| 1
47| 98-6086| WASHER 1/4 STAINLESS STEEL| 1| 1
48| 98-6087| Hx. Hd. SCREW 1/4-20 x 3/8 STAINLESS STEEL| 1| 1
49| 98-6013| POUR LIP STRAINER| 1| 1
_ NOT SHOWN_

** SELECT AS REQUIRED

FIGURE NO. 3 Control Circuit Components

ITEM

NO.

| PART

NO.

| FIGURE NO. 3

DESCRIPTION

| __

QTY.

---|---|---|---
1| 98-6131| COMPONENT MOUNTING BOARD| 1
2| 97-5441| GROUND LUG| 1
3| 97-4617| TERMINAL BLOCK SECTION ASSEMBLY| 3
4| 98-6132| FUSE HOLDER| 1
5*| 97-5476| FUSE, 3A, 250V (120V UNIT)| 1
 | 98-6134| FUSE, 1A, 250V (220V UNIT)| 1
6| 98-6189| CONTACTOR| 1
7| 98-6190| TEMPERATURE CONTROL| 1
8| 98-6138| TRANSFORMER, 220-120V, 100VA (220V UNIT) (NOT SHOWN)| 1

• SELECT AS REQUIRED

FIGURE NO. 4 Draw-Off Valve Assembly

ITEM

NO.

| PART

NO.

| FIGURE NO. 4

DESCRIPTION

| __

QTY.

---|---|---|---
 | 98-6014| 2” DRAW-OFF VALVE ASSEMBLY|
1| 98-6155| ACORN NUT 10-24 UNC| 1
2| 97-5413| HANDLE STAINLESS STEEL| 1
3| 97-5069| GLAND NUT| 1
4| 97-5072| BONNET| 1
5| 97-5078| “O” RING| 1
6| 97-5075A| STEM ASSEMBLY| 1
7| 98-6156| VALVE BODY| 1
8*| 98-6010A| DRAW-OFF STRAINER (OPTIONAL)| 1

FIGURE NO. 5 Optional Motor Tilt Components (LX Models)

ITEM

NO.

| PART

NO.

| FIGURE NO. 5

DESCRIPTION

| __

QTY.

---|---|---|---
1| 98-6139| TILT SWITCH| 1
2| 97-5793| SPRING TENSION PIN 3/16 x 1 1/4 LONG| 1
3| 98-6140| UNIVERSAL JOINT| 1
4| 98-6141| SET SCREW 5/16-18 x 3/8| 2
5| 98-6142| MOTOR MOUNTING BRACKET| 1
6| 97-5351| Hx. SCREW 5/16-18 x 3/4| 3
 | ~NPN~| FLAT WASHER 5/16| 3
 | ~NPN~| LOCK WASHER 5/16| 3
7| 98-6144| MOTOR 1/20 HP 230V| 1
8| 98-6146| CAPACITOR 440 VAC 2.0 MFD (230V MOTOR)| 1
9| 98-6147| MOTOR ACCESS PANEL| 1
10| 98-6148| Hx. BOLT 1/4-20 x 1/2| 2
11| 98-6149| SWITCH MOUNTING BRACKET| 1
12| 98-6150| SCREW 6-32 x 1| 4
13| 97-5414| LIMIT SWITCH| 2
14| 98-6151| CAM ACTUATOR| 1
15| 98-6152| SET SCREW 1/4-20 x 1/2”| 2
16| 97-5642| HIGH LIMIT THERMOSTAT| 1
17| 98-6153| FUSE 3/4 AMP TIME DELAY (120V MOTOR) (NOT SHOWN)| 1
 | 98-6154| FUSE 0.3A TIME DELAY 250V (230V MOTOR) (NOT SHOWN)| 1
 | 98-6132| FUSE HOLDER (NOT SHOWN)| 1

FIGURE NO. 6 Heating Element Pan Assembly

ITEM

NO.

| PART

NO.

| FIGURE NO. 6

DESCRIPTION

| 30

GAL.

| 40

GAL.

---|---|---|---|---
1| 98-6163| BOTTOM COVER| 1|
 | 98-6164| BOTTOM COVER|  | 1
2| 98-6165| HEX HD. BOLT, 1/4 – 20 x 7/8| 8| 8
3| 98-6166| LEFT HAND ELEMENT INSULATION SHIELD ( 30 Gal. )| 1|
 | 98-6167| LEFT HAND ELEMENT INSULATION SHIELD ( 40 Gal. )|  | 1
4| 98-6168| RIGHT HAND ELEMENT INSULATION SHIELD ( 30 Gal. )| 1|
 | 98-6169| RIGHT HAND ELEMENT INSULATION SHIELD ( 40 Gal. )|  | 1
5| 98-6170| HIGH LIMIT BULB ENCLOSURE| 1| 1
6| 97-6629| THERMOCOUPLE| 1| 1
7| 97-5642| HIGH LIMIT THERMOSTAT| 1| 1
**8| 98-6171| ELEMENT ASSEMBLY, 208V, 4KW| 3|
 | 98-6172| ELEMENT ASSEMBLY, 220V, 4KW| 3|
 | 98-6173| ELEMENT ASSEMBLY, 240V, 4KW| 3|
 | 98-6174| ELEMENT ASSEMBLY, 277V, 4KW

(USED ON 480 VOLT APPLICATION ONLY)

| 3|
 | 98-6175| ELEMENT ASSEMBLY, 347V, 4KW| 3|
 | 98-6176| ELEMENT ASSEMBLY, 208V, 6KW|  | 3
 | 98-6177| ELEMENT ASSEMBLY, 220V, 6KW|  | 3
 | 98-6178| ELEMENT ASSEMBLY, 240V, 6KW|  | 3
 | 98-6179| ELEMENT ASSEMBLY, 277V, 6KW

(USED ON 480 VOLT APPLICATION ONLY)

|  | 3
 | 98-6180| ELEMENT ASSEMBLY, 347V, 6KW|  | 3
9| 98-6181| ELEMENT CLAMP ( 30 Gal. )| 9|
 | 98-6182| ELEMENT CLAMP ( 40 Gal. )|  | 9
10| 98-6183| HEX NUT, 1/4 – 20| 29| 29

UniVerse Plus Tilting Skillet Pan Support 98-6006

UniVerse Plus Tilting Skillet Pan Support 98-6006

contact

• An Employee Owned Company 35 Garvey Street, Everett, MA 02149,

• Tel : 617-387-4100,
  Toll Free 866-698-3188

• Fax : 617-387-4456, Outside MA

• Fax : 800-227-2659,

• [email protected]

• www.mfii.com

References

• Crown Steam – Steam Cooking Solutions
• Manual-Hub.com – Free PDF manuals!

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