Crown GS-60 User manual
MANUAL 10152 REV 5 (05/22)
$21.00
Gas Floor Model Braising Pan
with Manual Gearbox Tilt
MANUAL SECTION CO
IMPORTANT FOR FUTURE REFERENCE
Please complete this information and retain this
manual for the life of the equipment:
Model #:
___________________________
Serial #:
___________________________
Date Purchased:
_____________________
WARNING
Improper installation, adjustment, alteration, service or maintenance can cause property damage, injury
or death. Read the installation, operating and maintenance instructions thoroughly before installing or
servicing this equipment.
Model GS-40N
CROWN FOOD SERVICE EQUIPMENT
A Middleby Company
70 Oakdale Road, Downsview (Toronto) Ontario, Canada, M3N 1V9
Telephone: 919-762-1000 www.crownsteamgroup.com
Gas Floor Model Braising Pan
With Manual Gearbox Tilt
GS-30, GS-40, GS-40N & GS-60
Installation & Operation Manual
INSTALLATION & OPERATION MANUAL 10152 REV 5 (05/22)
PAGE 2 OF 20
SAFETY PRECAUTIONS
precautions. Accidents and problems can be caused by failure to follow fundamental rules and precautions.
The following symbols, found throughout this manual, alert you to potentially dangerous conditions to the operator,
service personnel, or to the equipment.
CAUTION
WARNING
NOTICE
This symbol warns of immediate hazards that will result in severe injury or death.
This symbol refers to a potential hazard or unsafe practice that could result in injury or death.
This symbol refers to a potential hazard or unsafe practice that could result in injury, product
damage, or property damage.
This symbol refers to information that needs special attention or must be fully
understood, even though not dangerous.
DANGER
WARNING
Improper installation, operation, adjustment, alteration, service or maintenance can cause property damage, injury
or death. Read the installation, operating and maintenance instructions thoroughly before installing, operating or
servicing this equipment.
NOTICE
This manual should be retained for future reference.
NOTICE
This product is intended for commercial use only. NOT FOR HOUSEHOLD USE.
Copyright © 2021 by Crown. All rights reserved. Published in the United States of America.
SPECIFICATIONS
IMPORTANT NOTES FOR INSTALLATION AND OPERATION
WARNING
This is the safety alert symbol. It is used to alert you to potential personal injury hazards. Obey all safety messages
that follow this symbol to avoid possible injury or death.
WARNING
FOR YOUR SAFETY:
PURCHASER: Instructions to be followed in the event the operator of this appliance smells gas must be posted
in a prominent location. This information shall be obtained by consulting the local gas supplier.
Keep the appliance area free and clear from combustibles.
DO NOT
Adequate clearances MUST be maintained for servicing and proper operation.
Contact the factory, the factory representative or a local service company to perform maintenance and repairs
should the appliance malfunction. Refer to warranty terms.
INSTALLATION & OPERATION MANUAL 10152 REV 5 (05/22) PAGE 3 OF20
RETAIN THIS MANUAL FOR FUTURE REFERENCE.
Table of Contents
Important Notes For Installation and Operation.................................................................... 2
Service Connections............................................................................................................. 4
Installation Instructions ......................................................................................................... 8
Operation .............................................................................................................................. 10
Preventive Maintenance ....................................................................................................... 12
Cooking Guidelines............................................................................................................... 13
Troubleshooting .................................................................................................................... 16
TC
INSTALLATION & OPERATION MANUAL 10152 REV 5 (05/22)
PAGE 4 OF 20
SERVICE CONNECTIONS
SERVICE CONNECTIONS
SPECIFICATIONS
GAS CHARACTERISTICS
DIMENSIONS
* For use on non-combustible floors only.
–
with 3 prong plug for use at 120 Volts, 60 Hz, single phase,
maximum 2 Amps.
–GAS CONNECTION: 3/4” IPS
GS-30 100,000 29.3 Natural
6” - 14” (152 mm - 356 mm)
Propane
11” - 14” (279 mm - 356 mm)
GS-40 125,000 36.6
GS-30 550 lbs. [250 kg] Sides 0
GS-40 720 lbs. [327 kg] 6” (152 mm)
AC D E F G
H
Ø2 Ø3
GS-30 30 Gallons
(114 liters)
36”
(914 mm)
33.63”
(854 mm)
33.5”
(851 mm)
23.5”
(597 mm)
39.5”
(1003 mm)
72.38"
(1838 mm)
3.75"
(95 mm)
41.13
(1045)
46.75
(1187)
GS-40 40 Gallons
(152 liters)
48”
(1219 mm)
45.63”
(1159 mm)
43.5”
(1105 mm)
23”
(584 mm)
39.88”
(1000 mm)
71.88"
(1826 mm)
4.75"
(121 mm)
41.63
(1057)
46.13
(1172)
GS-30 100,000 30 114
GS-40 125,000 40 152
–
SERVICE CONNECTIONS
INSTALLATION & OPERATION MANUAL 10152 REV 5 (05/22) PAGE 5 OF20
SPECIFICATIONS
GAS CHARACTERISTICS
DIMENSIONS
* For use on non-combustible floors only.
–
with 3 prong plug for use at 120 Volts, 60 Hz, single phase,
maximum 2 Amps.
–GAS CONNECTION: 3/4” IPS
GS-30 100,000 29.3 Natural
6” - 14” (152 mm - 356 mm)
Propane
11” - 14” (279 mm - 356 mm)
GS-40 125,000 36.6
GS-30 590 lbs. [268 kg] Sides 0
GS-40 760 lbs. [345 kg] 6” (152 mm)
AC D E F G
H
J
Ø2 Ø3
GS-30 30 Gallons
(114 liters)
36”
(914 mm)
33.63”
(854 mm)
33.5”
(851 mm)
23.5”
(597 mm)
39.5”
(1003 mm)
72.38"
(1838 mm)
3.75"
(95 mm)
42.63
(1083)
46.5
(1181)
15.9
(404)
GS-40 40 Gallons
(152 liters)
48”
(1219 mm)
45.63”
(1159 mm)
43.5”
(1105 mm)
23”
(584 mm)
39.88”
(1000 mm)
71.88"
(1826 mm)
4.75"
(121 mm)
42.63
(1083)
46.5
(1181)
22.8
(580)
GS-30 100,000 30 114
GS-40 125,000 40 152
–
SERVICE CONNECTIONS
O S-SDP-2 A
SERVICE CONNECTIONS
INSTALLATION & OPERATION MANUAL 10152 REV 5 (05/22)
PAGE 6 OF 20
GAS CHARACTERISTICS
DIMENSIONS
* For use on non-combustible floors only.
–
maximum 2 Amps.
–GAS CONNECTION: 3/4” IPS
–
SERVICE CONNECTIONS
B
DIMENSIONS
SUPPLY PIPE PRESSURE (W.C.)
GS-40N
MODEL
kW/HR.BTU/HR.
GAS SUPPLY
SERVICE CONNECTIONS
MIN. CLEARANCE*
SHIPPING WT. FABCDE
inches
UNITSMODEL CAPACITY
GS-40N
GH
SKI LL E T O PE RA T I ON
ST A R T UP PRO CEDURE
DAILY SHUT DOW N PROCEDURE
TO TILT SKILLET
TEMP
H
G
GS-40N 100,000 29.3
Natural
6” - 14”
(152 mm - 356 mm)
Propane
11” - 14”
(279 mm - 356 mm)
565 lbs.
[257 kg]
Sides 0
40 152
6” (152 mm)
AC D E F G
H
Ø2 Ø3
GS-40N 40 Gallons
(152 liters)
36”
(914 mm)
33.63”
(854 mm)
33.5”
(851 mm)
23.5”
(597 mm)
39.5”
(1003 mm)
75.50"
(1918 mm)
3.75"
(95 mm)
42.5
(1080)
48.13
(1222)
B
DIMENSIONS
SUPPLY PIPE PRESSURE (W.C.)
GS-40N
MODEL
kW/HR.BTU/HR.
GAS SUPPLY
SERVICE CONNECTIONS
MIN. CLEARANCE*
SHIPPING WT. FABCDE
inches
UNITSMODEL CAPACITY
GS-40N
GH
SKI LL ET O PE RA TI O N
ST A R T UP P R O CEDURE
DAILY S HUT DO W N PROCEDURE
TO TILT SKILLET
TEMP
H
G
SERVICE CONNECTIONS
INSTALLATION & OPERATION MANUAL 10152 REV 5 (05/22) PAGE 7 OF20
GAS CHARACTERISTICS
DIMENSIONS
SERVICE CONNECTIONS
–
- GAS CONNECTION: 3/4” IPS
GS-60 125,000 36.6 Natural
6” - 14” (152 mm - 356 mm)
Propane
11” - 14” (279 mm - 356 mm) 755 lbs. [342 kg]
Sides 0
6” (152 mm)
AC D E F G
H
Ø2 Ø3
GS-60 60 Gallons
(272 liters)
48”
(1219 mm)
45.63”
(1159 mm)
43.5”
(1105 mm)
23”
(584 mm)
40.88”
(1038 mm)
77.03"
(1957 mm)
4.75"
(121 mm)
41.63
(1057)
46.13
(1172)
* For use on non-combustible floors only.
INSTALLATION & OPERATION MANUAL 10152 REV 5 (05/22)
PAGE 8 OF 20
UNPACKING
IMMEDIATELY INSPECT FOR SHIPPING DAMAGE
Immediately after unpacking the steamer, check for possible shipping damage. If the steamer is found to be damaged,
save the packaging material and contact the carrier within 15 days of delivery.
and equipment requirements do not agree, contact your dealer.
INSTALLATION INSTRUCTIONS
L
The equipment must be kept free and clear of combustible substances. The tilting braising pan, when installed, must have
minimum clearance from combustible and non-combustible construction of 0” from sides and 6” (152 mm) from the rear.
The installation location must allow adequate clearances for servicing and proper operation. A minimum front clearance of
36” (914 mm) is required.
clearance for air openings into the combustion chamber must be provided. Make sure there is an adequate supply of air in
the room suitable for the amount of combustion gas feeding the braising pan burners.
Do not permit fans to blow directly at the tilting braising pan, and wherever possible, avoid open windows next to the tilting
braising pan. Avoid wall-type fans which create air cross currents within the room.
I C S
Installation must conform with local codes, or in the absence of local codes, with the National Fuel Gas Code, ANSI Z223.1/
pressure testing of that system at pressures in excess of 1/2 psig (3.5 kPa).
during any pressure testing of the gas supply piping system at test pressures equal to or less than 1/2 psig (3.5 kPa).
Electrical grounding must be provided in accordance with local codes, or in the absence of local codes, with the National
Electrical Code ANSI/NFPA 70. In Canada, installation must be in accordance with the Canadian Electrical Code CSA C22.2.
ANSI/NFPA 96 - (latest edition), “Standard for Ventilation and Fire Protection of Commercial Cooking Operations,”
F C
WARNING
ELECTRICAL GROUNDING INSTRUCTIONS
This appliance is equipped with a three-prong (grounding) plug for your protection against shock hazard
and should be plugged directly into a properly grounded three-prong receptacle. Do not cut or remove the
grounding prong from this plug. (120V units only).
INSTALLATION
INSTALLATION & OPERATION MANUAL 10152 REV 5 (05/22) PAGE 9 OF20
INSTALLATION
L A
1. Set the appliance in place and level left to right and front-to-back using spirit level.
4. Set unit back in position and re-level left to right and front to back.
WARNING
Do not connect the appliance to the electrical supply until after the gas connection has been made.
G C
All gas supply connections and any pipe joint compound used must be resistant to the action of propane gases.
The gas inlet is located under the control panel on the left-hand side.
Connect gas supply to the tilting braising pan. The gas supply line must be at least the equivalent of 3/4” iron pipe with an
Make sure the pipes are clean and free of obstructions, dirt and piping compound.
WARNING
After piping has been checked for leaks, all piping receiving gas should be fully purged to remove air.
INSTALLATION & OPERATION MANUAL 10152 REV 5 (05/22)
PAGE 10 OF 20
Using a non-corrosive, grease-dissolving commercial cleaner, clean the protective metal oils from all surface parts and the
dry with a soft clean cloth.
CONTROLS
Green Ignition Light .............
Red Temperature Light ........
Thermostat............................
on the control panel in C and F.
Manual Lift Crank Handle .... Used to manually raise and lower braising pan.
Figure 1
S- P
3. Turn THERMOSTAT dial to desired setting. The red TEMPERATURE LIGHT will come on. This will turn on the
electronic ignition which will light the burners.
4. If the green IGNITION LIGHT does not come on after 90 seconds, turn THERMOSTAT OFF and then ON again for
restart.
minutes, then repeat Steps 1 through 4 to restart.
7. Turn THERMOSTAT to OFF when braising pan is not in use.
OPERATION
CAUTION
The appliance and its parts are hot. Use care when operating, cleaning and servicing the appliance.
OPERATION
INSTALLATION & OPERATION MANUAL 10152 REV 5 (05/22) PAGE 11 OF20
OPERATION
D S P
T P
1. DO NOT try to tilt braising pan with lid down.
2. Make sure the receiving pan is in place.
pan has been tilted.
4. Food is poured through the removable strainer (Figure 2) into a food receiving pan positioned under the lip of the
pouring spout (Figure 2).
Figure 2
INSTALLATION & OPERATION MANUAL 10152 REV 5 (05/22)
PAGE 12 OF 20
P M
WARNING
Disconnect the power supply to the appliance before cleaning or servicing.
CAUTION
The appliance and its parts are hot. Use care when operating, cleaning and servicing the appliance.
C
After each use, allow the tilting braising pan to cool and clean it. Keep exposed cleanable areas of the tilting braising
pan clean at all times. Do not get water in electrical box or any electrical component.
1. Thoroughly wash pan, pouring spout (See Figure 2), lid and exterior surfaces with detergent and warm water.
If necessary, soak pan to remove food that is stuck to pan surface. Rinse thoroughly and wipe dry with a soft
clean cloth.
2. Clean removable strainer and receiving pan support (see Figure 2) with detergent and warm water. Rinse
thoroughly and wipe dry with a soft clean cloth.
3. Clean around burner air mixers and orifices (at rear of burner) if lint has accumulated.
4. Visually ensure tube lighter ports (Figure 3) are unobstructed.
Figure 3
A
All tilting braising pans are adjusted at the factory.
At least twice a year, have an authorized service person clean and adjust the tilting braising pan for maximum
performance.
INSTALLATION & OPERATION MANUAL 10152 REV 5 (05/22) PAGE 13 OF20
COOKING GUIDELINES
COOKING GUIDELINES
The guidelines given below are suggested quantities, temperature settings, and estimated numbers of orders per load
The following temperatures should be used:
C M T (°F)
Simmering 200 Maximum
Sautéing 225 - 275
Searing 300 - 350
Frying 325 - 375
Grilling 350 - 450
ITEM
PORTION
SIZE TEMP.(EF)
BATCHES
PER HOUR
GS-30 PER LOAD GS-40 PER LOAD
QTY. PORTIONS QTY. PORTIONS
BREAKFAST FOODS
3 slices 350 12 2 lb 10 3 lb 15
Eggs
1 egg 225
5
50 eggs 50 75 eggs 75
1 egg 225
8
50 eggs 50 75 eggs 75
- Fried 1 egg 400
4
30 eggs 30 45 eggs 45
- Poached 1 egg 225
5
36 eggs 36 60 eggs 60
- Scrambled 1-1/2 eggs 300-200
1
18 gal. 720 28 gal. 1100
French Toast 3 slices 450
7
35 slices 12 50 slices 17
Regular Oatmeal 1/2 cup 250
2
20 lb (100 cups) 500 40 lb (200 cups) 1000
Pancakes 2 each 400 10 30 each 15 50 each 25
FISH
Clams 1 pint 400 10 10 quarts 20 15 quarts 30
Fish Cakes 2 - 3 oz 400
5
70 - 3 oz 35 110 - 3 oz 55
Haddock Fillet 4 oz 400
4
60 - 4 oz 60 90 - 4 oz 90
Halibut Steak 5 oz 450
3
60 - 4 oz 60 90 - 4 oz 90
Lobster 1 - 1 lb 350
4
20 - 1 lb 20 30 - 1 lb 30
5 oz 450
3
50 - 5 oz 50 75 - 5 oz 75
SAUCES, GRAVIES, SOUPS
1 oz 350 - 200
2
18 gal. 2300 35 gal. 4500
Cream Sauce 2 oz 250 - 175
1
18 gal. 1150 35 gal. 2250
Cream Soup 6 oz 200
1
18 gal. 375 35 gal. 725
French Onion Soup 6 oz 225
1
18 gal. 350 35 gal. 700
Meat Sauce 4 oz 350 - 200
1
18 gal. 575 35 gal. 1100
VEGETABLES
CANNED 3 oz 400
6
30 lb 125 45 lb 200
FRESH
3 oz 400
3
25 lb 125 50 lb 250
3 oz 400
1
30 lb 125 60 lb 300
INSTALLATION & OPERATION MANUAL 10152 REV 5 (05/22)
PAGE 14 OF 20
COOKING GUIDELINES
ITEM
PORTION
SIZE TEMP.(EF)
BATCHES
PER HOUR
GS-30 PER LOAD GS-40 PER LOAD
QTY. PORTIONS QTY. PORTIONS
VEGETABLES (continued)
FRESH (continued)
3 oz 400
3
25 lb 125 40 lb 200
Cabbage 3 oz 400
5
20 lb 80 30 lb 125
Carrots 3 oz 400
2
35 lb 150 70 lb 300
3 oz 250
5
15 lb 75 25 lb 125
Corn 1 ear 400
8
50 ears 50 75 ears 75
Potatoes 3 oz 400
2
40 lb 200 60 lb 300
Spinach 4 oz 250 10 40 lb 200 9 lb 35
Turnips 4 oz 400
2
20 lb 100 30 lb 150
FROZEN
3 oz 400
6
15 lb 60 22-1/2 lb 90
3 oz 250
4
15 lb 60 22-1/2 lb 90
3 oz 400
8
12 lb 50 18 lb 75
Sliced Carrots 3 oz 250
6
15 lb 60 22-1/2 lb 90
3 oz 250
3
15 lb 50 22-1/2 lb 90
Corn 3 oz 250 18 15 lb 50 22-1/2 lb 90
3 oz 250
7
15 lb 50 22-1/2 lb 90
Peas 3 oz 400 10 15 lb 75 22-1/2 lb 110
Spinach 3 oz 400
3
15 lb 75 22-1/2 lb 110
DESSERTS, PUDDINGS, SWEET SAUCES
1 oz 200
1
18 gal. 2300 35 gal. 4500
Cherry Cobbler 3 oz 200
1
18 gal. 750 35 gal. 1500
Chocolate Sauce 1 oz 200
1
18 gal. 2300 35 gal. 4500
Cornstarch Pudding 4 oz 200
1
18 gal. 575 35 gal. 1100
Fruit Gelatin 3 oz 250
2
18 gal. 750 35 gal. 1500
MEAT-POULTRY
BEEF
American Chop Suey 6 oz 400 - 225
2
18 gal. 350 35 gal. 700
8 oz 300
-
18 gal. 280 35 gal. 560
5 oz 400
5
16 lb 50 25 lb 75
Cheeseburger 3 oz 300 12 7 lb 35 10 lb 50
Hamburger 3 oz 300 15 7 lb 35 10 lb 50
Meatballs 1 oz 400 - 225
3
12-1/2 lb 65 18 lb 100
Pot Roast 2 oz 350 - 200 120 lb 500 180 lb 750
Salisbury Steak 5 oz 400
3
16 lb 50 24 lb 75
Sirloin Steak 6 oz 400
5
15 lb 40 22-1/2 lb 60
Swiss Steak 4 oz 300 - 200
1
25 lb 110 40 lb 160
CHICKEN
Pan Fried 350
3
50 pieces 25 80 pieces 40
2 oz 350 - 200 16 - 5 lb 200 24-5 lb 265
INSTALLATION & OPERATION MANUAL 10152 REV 5 (05/22) PAGE 15 OF20
COOKING GUIDELINES
ITEM
PORTION
SIZE TEMP.(EF)
BATCHES
PER HOUR
GS-30 PER LOAD GS-40 PER LOAD
QTY. PORTIONS QTY. PORTIONS
MEAT-POULTRY (continued)
FRANKFURTERS
Grilled 2 oz 300
8
22 lb 176 33 lb 264
2 oz 250 12 16 lb 128 25 lb 200
PORK
3 slices 350 12 2 lb 10 3 lb 15
Ham Steak 3 oz 400
8
10 lb 50 15 lb 75
Pork Chops 5 oz 350
4
15 lb 50 25 lb 75
Sausage Links 3 links 350
7
30 lb 120 45 lb 180
TURKEY
2 oz 400 - 200
–
3 - 26-30 lb 200 4 - 26-30 lb 275
On Carcass 2 oz 400 - 200
–
4 - 16-20 lb 175 6 - 16-20 lb 265
MISCELLANEOUS
Grilled Cheese Sandwich
1
sandwich 400
8
35 sandwiches 35 50 sandwiches 50
Macaroni & Cheese 8 oz 200
2
18 gal. 300 35 gal. 525
Rice 4 oz 350 - 225
1
20 lb raw 320 40 lb raw 650
Spaghetti 4 oz 350 - 225
2
8 lb raw 200 12 lb raw 300
INSTALLATION & OPERATION MANUAL 10152 REV 5 (05/22)
PAGE 16 OF 20
T
NN C O
1. Gas supply to unit is “OFF”.
3. Thermostat is not turned “ON”.
4. Pan not in lowest position.
5. Ignition control not functioning.
6. Unit electrical supply is not plugged in or turned on.
P C D
4. Incorrect pressure at supply.
INSTALLATION & OPERATION MANUAL 10152 REV 5 (05/22) PAGE 17 OF20
INSTALLATION & OPERATION MANUAL 10152 REV 5 (05/22)
PAGE 18 OF 20
INSTALLATION & OPERATION MANUAL 10152 REV 5 (05/22) PAGE 19 OF20
INSTALLATION & OPERATION MANUAL 10152 REV 5 (05/22)
PAGE 20 OF 20
GS-30, GS-40, GS-40N & GS-60
that replacement parts and occasional professional service may be necessary to extend the useful life of this appliance.
to the model number, serial number, and type of your appliance.
CROWN FOOD SERVICE EQUIPMENT
A Middleby Company
70 Oakdale Road, Downsview (Toronto) Ontario, Canada, M3N 1V9
Telephone: 919-762-1000 www.crownsteamgroup.com
This manual suits for next models
3
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