Market Forge Industries MT-25EO User manual
MANUAL 14-0330 REV 0 (07/21)
$21.00
MODULAR BASE ELECTRIC TILTING KETTLES
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.
CROWN FOOD SERVICE EQUIPMENT
A Middleby Company
70 Oakdale Road, Downsview (Toronto) Ontario, Canada, M3N 1V9
Telephone: 919-762-1000 www.crownsteamgroup.com
Modular Base Electric Tilting Kettles
MT-25EO & MT-40EO
Installation & Operation Manual
MT-40EO
INSTALLATION & OPERATION MANUAL 14-0330 REV 0 (07/21)
PAGE 2 OF 16
Your Service Agency’s Address:
Model
Serial number
Installation checked by
INSTALLATION & OPERATION MANUAL 14-00330 REV 0 (07/21) PAGE 3 OF 16
SAFETY PRECAUTIONS
Copyright © 2021 by Market Forge. All rights reserved. Published in the United States of America.
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.
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:
IMPORTANT
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.
The information contained in this manual is important for the proper installation, use, and maintenance of this kettle.
Adherence to these procedures and instruc- tions will result in satisfactory baking results and long, trou- ble free service.
Please read this manual carefully and retain it for future reference.
without notice.
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
IMPORTANT NOTES FOR INSTALLATION AND OPERATION
INSTALLATION & OPERATION MANUAL 14-0330 REV 0 (07/21)
PAGE 4 OF 16
RETAIN THIS MANUAL FOR FUTURE REFERENCE.
Table of Contents
Important Notes For Installation and Operation.................................................................... 3
Service Connections............................................................................................................. 5
Introduction ........................................................................................................................... 6
Operation .............................................................................................................................. 7
Maintenance ......................................................................................................................... 12
TC
INSTALLATION & OPERATION MANUAL 14-00330 REV 0 (07/21) PAGE 5 OF 16
SERVICE CONNECTIONS
WATER SUPPLY AND DRAIN SPECIFICATIONS
Good quality water feed is the responsibility of the owner. Water quality must be within the following general guidelines.
TDS: 40-125 ppm Hardness: 35-100 ppm pH: 7.0 - 8.5 Silica: <13 ppm Chlorides: <25 ppm Chlorine: <0.2 ppm Chloramine: <0.2 ppm
The best defense against poor water quality is a water treatment system designed to meet your water quality conditions.
DIMENSIONS ARE
IN INCHES [MM]
SERVICE CONNECTIONS
SYMBOL DESCRIPTION
EP
EC Electrical Controls - 115 Volts Ac, 60Hz, 40 watts, 1/2” (13mm) conduit connection or equivalent. Use wire suitable for at least 90°C. Draws less than 1 AMP with power lift.
D
HWK
CWK
CWB
CWC Cold Water - 3/8” (10mm) NPT Female for Cold Water Condenser (See Note 3)
Model Shipping Weight
MT-25EO 410 lbs (186 kg)
MT-40EO 430 lbs (195 kg)
1. Recess area for kettle draw-off must be kept free of all piping and connections.
2. The only available space to supply utilities to the unit is the 6” (152mm) height between the floor and the cabinet.
3. Water pressure max 50 PSI (3.5kg/cm2) and min 25 PSI (1.8kg/cm2).
ELECTRICAL CHARACTERISTICS AND WEIGHT INFORMATION
NOTES
CAUTION
REMOTE KETTLE OPERATION
If this boiler is feeding a remote kettle that will be more than 5 feet (1.5 meters) away, consult factory before ordering.
Model V P A
MT-25EO
MT-40EO
208 3 66.6
240 3 57.7
480 3 28.8
05]12 [3
65]38 [9
3321 [5 ]
52]13.88[3
13]16.25 [4
38]33 [8
128 [7 1]
65.5[1664]MAXIMUM HEIGHT
15 [381]
D
CWB
CWKCWC HWK
SeeNote1
9[228]
2.88 [73]
2.5[64]
EC EP
11.5
[292]
1.75 [45]
4.31 [110]
15
2.88 [73]
[381]
36 [914]
6.38
[162]
6
[152]
SeeNote
1
7
[179]
DECEPHWKCWK CWBCWC
05]12 [3
65]38 [9
3321 [5 ]
52]13.88[3
13]16.25 [4
38]33 [8
128 [7 1]
65.5[1664]MAXIMUM HEIGHT
15 [381]
D
CWB
CWKCWC HWK
SeeNote1
9[228]
2.88 [73]
2.5[64]
EC EP
11.5
[292]
1.75 [45]
4.31 [110]
15
2.88 [73]
[381]
36 [914]
6.38
[162]
6
[152]
SeeNote
1
7
[179]
DECEPHWKCWK CWBCWC
Terry System Cartridge Changes / Installation – “2-3 gallons of water MUST be purged at each cartridge change or new installation prior to
water supply being fed to the steamer. Failure to do so can result in component damage within the steamer which is not covered under warranty.
For additional guidance on proper installation, refer to install documentation provided with each Terry System and Replacement Cartridge Set.”
DISCLAIMER
CAUTION
which fails to meet these standards should be treated by installing a filter or conditioner. EQUIPMENT FAILURE CAUSED BY INADEQUATE WATER QUALITY IS
NOT COVERED UNDER WARRANTY.
INSTALLATION & OPERATION MANUAL 14-0330 REV 0 (07/21)
PAGE 6 OF 16
Market Forge model MT-25EO (25-gallon) and MT-40EO (40-gallon) are self-contained tilting electric steam jacketed
kettles. Each kettle has a jacket of double-wall con- struction forming a sealed reservoir around the lower two-thirds
of the kettle.
The stainless steel kettle is enclosed in a cabinet base containing a 24 kW electrically powered boiler for kettle operation.
The kettle becomes operational when the power switch is placed in the ON position. At this point, the boiler reservoir
position. The action releases closing contactors to heating elements.
After steam pressure builds up to proper operating pressure, the steam control valve on the cabinet top can then be
water level drops due to steam conversion, the automatic water level control system opens and closes the incoming water
power to heating elements.
Required service, both repair, replacement, and adjustment is explained in Adjustments section of this manual. Other
service help can be found in the Trouble Shooting and Maintenance sections of this manual. Should repairs be required,
a network of Authorized Service Agents is available to assist with prompt service. A current list of Authorized Service
The model and serial number must be referenced when corresponding with Market Forge. These numbers can be found
on the data plate located on the upright frame behind the cabinet base door. If you require further assistance in obtaining
these numbers, please contact us directly.
INTRODUCTION
I
INSTALLATION & OPERATION MANUAL 14-00330 REV 0 (07/21) PAGE 7 OF 16
OPERATION
and water supplies are available. Also, ensure that the
kettle drain is functional.
1. DISH
2. SWITCH, UP/DOWN (optional power tilt)
3. HEAT SWITCH
4. SWITCH, ON/OFF
5. LIGHT
6. SWITCH PLATE
First be sure to check that
1. Water switch is in the OFF position.
2. Water supply valve is open.
3. Electricity is connected to all units.
4. Then proceed with daily operating procedures.
:
1. Flip water switch from OFF to ON.
come on. (This is necessary to manually reset the unit.)
1. STEP 1 - Press water switch OFF. This will drain the steam boiler.
2. STEP 2 - After steam boiler has completely drained repeat.
3. STEPS 1 & 2 of daily operating procedure. (Water to remain in steam boiler until next daily use).
NOTICE
OPERATION
Figure 1
INSTALLATION & OPERATION MANUAL 14-0330 REV 0 (07/21)
PAGE 8 OF 16
OPERATION
1. Check pressure to ensure that boiler is up to operational pressure of 10-12 PSI (0.7-0.8kg/cm2).
clockwise.
3. Place solid disc or perforated disc in drain opening inside
kettle.
Figure 2
4. Fill kettle to desired level with food to be cooked or water
5. Turn kettle steam control valve counterclockwise to full ON position for faster results. See “Figure 2”.
NOTE: The volume of steam going into the kettle jacket can be controlled at any time by adjusting the kettle steam control
valve in either direction.
over cooking.
receiving pan.
NOTICE
Use solid disc if liquid is to be retained; use perforated
disc if liquid is to be discarded.
NOTICE
Refer to Cooking Guide for cooking procedures that
address individual food products.
INSTALLATION & OPERATION MANUAL 14-00330 REV 0 (07/21) PAGE 9 OF 16
OPERATION
NOTICE
When removing pan support, reverse the above installation sequence.
1. With both hands, hold pan support in front of upright supports. Cutouts on each side must be facing upward and
jointed links must be allowed to fall free.
2. Place stud – located on left hand upright support – into hole in left hand side of pan support. After engaging left hand
side, push right hand side in until spring loaded pin on right hand side of pan support engages hole in pan support.
3. Rotate pan support up to near vertical position. Shifts both hands to lowermost links and simultaneously engage their
slotted ends to studs at base of each upright support.
in place.
5. To tilt kettle, remove crank handle from its stored position inside of cabinet door.
6. Insert crank handle into tilt kettle mechanism.
1. With both hands, hold pan support in front of upright supports. Cutouts on each side must be facing upward and
jointed links must be allowed to fall free.
2. Place stud – located on left hand upright support – into hole in left hand side of pan support. After engaging left hand
side, push right hand side in until spring loaded pin on right hand side of pan support engages hole in pan support.
3. Rotate pan support up to near vertical position. Shifts both hands to lowermost links and simultaneously engage their
slotted ends to studs at base of each upright support.
in place.
8. Add water to kettle for cleaning purposes.
9. Wash kettle thoroughly, see Daily Cleaning Instructions.
NOTICE
Crank handle turning may be stopped at any point without kettle setting back.
Full 110° tilt is obtained in approximately 42 turns of the crank.
Figure 3
INSTALLATION & OPERATION MANUAL 14-0330 REV 0 (07/21)
PAGE 10 OF 16
OPERATION
covers 2/3 of the inner kettle, although some kettles are fully jacketed
the wall to the food in the kettle. The condensate drains to the bottom of the kettle and is released through a steam trap
to maintain pressure, unlike top of the range cooking in which energy (gas or electricity) is used during the entire cooking
process.
the possibility of scorching these products. To achieve this, allow products to come up to desired temperature, stirring
type drain located in front of the kettles is preferred as it eliminates the hazards of tripping over a curb or stumbling
into a recessed drain area.
• Cover products whenever possible to save energy. Covered water boils 25 to 30% faster.
that are being discarded (as in the case of the water used to cook pasta)
multiply in this area if it is not thoroughly cleaned.
INSTALLATION & OPERATION MANUAL 14-00330 REV 0 (07/21) PAGE 11 OF 16
ITEM COOKED PORTION SIZE KETTLE SIZE
25 gallon (95 liters) 40 gallon (150 liters)
BEVERAGES
6 oz or 3/4 cup (180 ml.) Yield: 20 gal. (75 l.)
Portions = 425
Yield: 35 gal. (132 l.)
Portions = 745
BREAKFAST FOODS
Cereal 6 oz or 3/4 cup (180 ml.) Amt. Raw: 20# (9 kg.)
Portion = 270
Amt. Raw: 36 # (16.3 kg)
Portion = 480
Scrambled Eggs 4 oz or 2 eggs each (115 g.) Eggs: 90 dz. 18 gal. (120 l.)
Portions = 540
Eggs: 160 dz., 32 gal. (166.5 l.)
Portions = 960
DESSERTS
Cornstarch Pudding 4 oz. or 1/2 cup (120 ml.) Yield: 17 gal. (64.3 l.)
Portions = 545
Yield: 30 gal. (113.5l.)
Portions = 960
Gelatin 4 oz. or 1/2 cup (120 g.) Yield: 20 gal. (75 l.)
Portions = 640
Yield: 35 gal. (132 l.)
Portions = 1120
MAIN ENTREES *
6 oz. or 3/4 cup (170 g.) Yield: 17 gal. (65 l.)
Portions = 360
Yield: 30 gal. (113 l.)
Portions = 640
5 oz. or 2/3 cup (140 g.) Yield: 20 gal. (75 l.)
Portions = 500
Yield: 32 gal. (120 l.)
Portions = 800
8 oz. or 1 cup (225 g.) Yield: 17 gal. (65 l.)
Portions = 270
Yield: 30 gal. (113 l.)
Portions = 480
Macaroni and Cheese 5 oz. or 2/3 cup (140 g.) Yield: 17 gal. (64 l.)
Portions = 425
Yield: 30 gal. (113 l.)
Portions = 750
4 oz. or 1/2 cup (115 g.) Yield: 17 gal. (64 l.)
Portions = 545
Yield: 30 gal. (113 l.)
Portions = 960
MISCELLANEOUS
Gravy/Sauce 2 oz. or 3/4 cup (60 ml.) Yield: 20 gal. (75 l.)
Portions = 1200
Yield: 35 gal. (132 l.)
Portions = 2000
MACARONI AND RICE
Noodles 4 oz. or 3/4 cup (115 g.) Amt. Raw: 20 gal. (9kg.)
Portions = 220
Amt. Raw: 35 # (15.8kg.)
Portions = 385
Rice 3 oz. or 1/2 cup (85 g.) Amt. Raw: 20 gal. (9 kg.)
Portions = 320
Amt. Raw: 35 # (15.8 kg.)
Portions = 560
Spaghetti or Macaroni 4 oz. or 3/4 cup (115 g.) Yield: 20 gal. (9 kg.)
Portions = 320
Amt. Raw: 35 # (15.8kg.)
Portions = 385
SOUPS
6 oz. or 3/4 cup (180 ml.) Yield: 20 gal. (75 l.)
Portions = 400
Yield: 35 gal. (132 l.)
Portions = 700
8 oz. or 1 cup (240 ml.) Yield: 20 gal. (75 l.)
Portions = 325
Yield: 35 gal. (132 l.)
Portions = 560
VEGETABLES
Fresh 4 oz. or 1/2 cup (115 g.) Amt.Raw: 80#. (36.3kg.)
Portions = 335
Amt. Raw:120 # (54.4 kg.)
Portions = 500
Frozen Loose Pack 4 oz. or 1/2 cup (115 g.) No. Of Packages: 50
Portions = 550
No. Of Packages: 80
Portions = 880
Frozen Solid Pack 4 oz. or 1/2 cup (115 g.) No. Of Packages: 25
Portions = 275
No. Of Packages: 40
Portions = 440
* All main entree gures are given in terms of raw ingredients
INSTALLATION & OPERATION MANUAL 14-0330 REV 0 (07/21)
PAGE 12 OF 16
10. Remove swivel drain and its strainer. Wash, rinse and replace.
In addition to the daily cleaning it is necessary to clean the air intakes
on a weekly basis. Air intakes provide necessary cooling air to the
internal components. They are generally located on the rear and
sides of the equipment.
Lubrication of the tilting mechanism is the only required preventive maintenance other than daily cleaning.
1. Inspect the screw of the tilting mechanism annually for adequate lubrication.
2. If screw appears “dry”, apply good grade bearing grease directly on the threads so that the threads appear to be barely damp.
6. Remove strainer from inside kettle. Wash and rinse thoroughly.
counterclockwise. Then, turn hex nut counterclockwise until valve
handle and stem are free.
9. Rinse kettle valve interior and reassemble valve.
The most important preventive maintenance operation on the steam jacketed kettle is the daily cleaning procedure after each use.
All kettle cleaning procedures should be faithfully completed by the end of each day’s operation. In addition, cabinet
1. Fill kettle with water and mild detergent immediately after removing food from kettle.
2. Scrub kettle interior with a nylon brush.
WARNING
DO NOT HOSE DOWN UNIT AS IT MAY CONTAIN
ELECTRICAL COMPONENTS.
NOTICE
NEVER SCRAPE KETTLE INTERIOR WITH METAL TOOLS, STEEL SCOURING PADS OR ABRASIVE CLEANERS.
Scratches will result, which will ruin the kettles general appearance and make it harder to clean and maintain in a sanitary condition.
NOTICE
3. Loosen food which is stuck to kettle by allowing it to soak. Also, a
small amount of steam may help.
drain soapy water.
5. Wipe down exterior, rinse and dry. Avoid getting water into electrical
controls.
Figure 4
Figure 5
Figure 6
INSTALLATION & OPERATION MANUAL 14-00330 REV 0 (07/21) PAGE 13 OF 16
Replacement parts needed to complete this procedure:
Part Number Description Qtuantity
91 - 8756 Front Cover Gasket 1
08 - 0034 Market Forge Zinc Anode 1
81 - 8660 Heating Element Gasket 2
WARNING
DISCONNECT THE MAIN POWER SUPPLY.
2. Remove the swing drain assembly shown in “Figure 7” and
move it safely out of the way.
3. Remove the splash guard as shown by removing the
(2) wing nuts and move it out of the way.
4. Remove the front cover to the contactor box.
5. Remove the front cover plate with elements shown in
“Figure 8” as follows:
Nuts, counterclockwise.
6. Clean rust, scale and lime deposits from the inside of the
boiler with a wire brush.
opening created by removing the front cover plate with
elements and drain.
8. Remove the heating elements from the front cover plate.
Take care to not damage the heating elements, brush lightly.
with the gaskets and are clean and smooth.
To protect against further scale and corrosion remove the old
cathodic anode. Install a New Market Forge Zinc Anode.
Figure 7
Figure 8
INSTALLATION & OPERATION MANUAL 14-0330 REV 0 (07/21)
PAGE 14 OF 16
Market Forge has two basic types of boilers; one has an automatic drain valve, the other has a manual drain valve. To
determine which type you have, open cabinet doors and you will see a control box with two switches and an indicator light.
The instruction label on the control box will identify the boiler as being either automatic or manual. Those boilers
designated as being automatic must be energized in order to close the drain valve.
Total Concept is designed to be used with water between 160°F to 200°F.
Preheating is required on both automatic and manual boilers to raise the water temperature to the acceptable range
(160 °F to 200 °F)
For manual boilers, make certain drain valve is tightly closed.
2. Energize heating circuit to preheat unit.
MANUAL: After unit is preheated, place the power switch in the OFF position.
DO NOT DRAIN THE UNIT.
AUTOMATIC: After unit is preheated, cycle the power switch from the ON position to the OFF position and
immediately back to the ON position.
5. Cycle steam to kettle jacket. This releases steam pressure to “0” PSI in boiler, prior to step #7.
6. Disconnect terminals to forward probe. Remove the forward probe from the top or in front of the boiler shell. This
CAUTION
BOILER SHELL AND PROBE ARE HOT.
7. Feed the tubing through the access port into the boiler compartment.
NOTICE
A minimum of 4 inches must be inserted into the boiler.
8. Tilt the container, pour the contents into the unit.
and tighten. Reconnect terminals by re- versing removal procedure.
10. After rinsing the container, place the tubing inside the bottle, cover with the shipping cap, dispose of properly. DO NOT
RE-USE CONTAINER.
11. DO NOT ENERGIZE HEATERS - Allow 2 hours for cleaning.
12. After time has elapsed, drain the boiler.
Repeat this step twice.
15. Unit is now ready for use.
INSTALLATION & OPERATION MANUAL 14-00330 REV 0 (07/21) PAGE 15 OF 16
N
INSTALLATION & OPERATION MANUAL 14-0330 REV 0 (07/21)
PAGE 16 OF 16
MT-25EO & MT-40EO
A product with the Market Forge name incorporates the best in durability and low maintenance. We all recognize,
however, that replacement parts and occasional professional service may be necessary to extend the useful life of
this appliance. When service is needed, contact a Market Forge Authorized Service Agency, or your dealer. To avoid
confusion, always refer 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
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