Market Forge Industries Universe Plus STGL Series Owner's manual

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www.marketforge.com PN 14-0384 Rev C (12/18)
© 2018 - Market Forge
UNIVERSE PLUS STGL & STGM SERIES
GAS TILTING SKILLETS
INSTALLATION - OPERATION - MAINTENANCE
OPEN LEG BASED MODELS
30P-STGL
40P-STGL
CLOSED BASED MODELS
30P-STGM
40P-STGM

Your Service Agency’s Address:
Model
Serial number
Skillet installed by
Installation checked by

TABLE OF CONTENTS
INSTALLATION
Service Connections ..................................................... 2
Installation Instructions ................................................... 3
General Installation................................................... 3
Caster Installation .................................................... 4
Before First Use...................................................... 4
OPERATION
Operating Instructions .................................................... 5
Start-Up Procedure................................................... 5
Shutdown Instructions ................................................ 5
Prolonged Shutdown ................................................. 5
Operation............................................................ 5
Cooking Tips ............................................................ 6
Suggested Cooking Temperatures ......................................... 7
MAINTENANCE
Cleaning & Maintenance.................................................. 9
Daily Cleaning ....................................................... 9
Replacement of Temperature Control .................................. 9
Adjustment of Interlock Switch......................................... 9
Adjustment of Motor Tilt-Stop Switches ................................. 9
Wiring Diagram ......................................................... 10
Troubleshooting......................................................... 12
________________________________________________________________
SUMMARY OF SAFETY NOTICES
The following general safety notices supplement the specic warnings and cau-
tions contained in this technical manual. They are recommended precautions that
must be understood and adhered to during the installation, operation, and mainte-
nance of these electrically operated appliances.
WARNING:
Do not get water on wiring in controls. Be sure to wash inside of skil-
let pan, inside of cover including under drip-lip, and pouring spout
area.
CAUTION:
Do not install in such a manner that the service person cannot re-
move the control box cover.
Supply wires must be suitable for temperature of at least 90°C. Additionally, all wir-
ing must conform to the requirements of local and national electric codes. Conduit
and ttings should be watertight type.
Unit is equipped with an interlock switch that shuts o󰀨 gas to the burners when
skillet pan is more than 10° above normal horizontal cooking position.
IMPORTANT
WARNING: Improper installa-
tion, adjustment, alternation,
service or maintenance can
cause property damage, in-
jury or death. Read the instal-
lation, operation and mainte-
nance instructions thoroughly
before installing or servicing
this equipment.
INSTRUCTIONS TO BE FOL-
LOWED IN THE EVENT THE
USER SMELLS GAS MUST BE
POSTED IN A PROMINENT LO-
CATION. This information may
be obtained by contacting your
local gas supplier.
FOR YOUR SAFETY
Do not store or use gasoline or
other ammable vapors or liq-
uids in the vicinity of this or any
other appliance.
Keep the appliance area free
and clear from combustibles.
Do not obstruct the ow of com-
bustion and ventilation air.
Adequate clearances must be
maintained for servicing and
proper operation.
The information contained in this
manual is important for the prop-
er installation, use, and mainte-
nance of this skillet. 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.
ERRORS: Descriptive, typo-
graphic or pictorial errors are
subject to correction. Speci-
cations are subject to change
without notice.

2
INSTALLATION
Service Connections
Figure 1
DIMENSIONS ARE IN INCHES [MM]
REAR FLANGE FOOT DETAIL
2 EQUALLY SPACED
Ø 7/16 [11mm] HOLES ON
2.5 [63] B.C.
A
D
CH
C
D
D
1.68 [43] 1.68 [43]
48.88 [1241]
10.50 [267]
33 [838]
41.44 [1052]
CH
OPTIONAL
2” OR 3”
DRAW-OFF
VALVE
37.75 [959]
29.69 [754]
27.94 [710]
6 [152]
26.13 [664]
31.63 [803]
36 [914]
B
16.38 [416]
D
8.50 [216]
9.5 [241] PAN I.D.
73.34 [1863]
12.00 [305]
18.50 [470]
1.54 [39]
29.75 [756]
6 [152]
SHOWN WITH OPTIONAL DRAIN PAN ASSEMBLY & DRAW-OFF VALVE
GAS SUPPLY
Model kW/Hr BTU/Hr Supply Pressure (W.C.)
Natural Propane
30 gallon 27.2 93,000 7”-14”
(178-356mm)
11”-14”
(279-356mm)
40 gallon 36.9 126,000
SERVICE CONNECTIONS
GGas Connection - Supplied through 3/4” NPT pipe. A gas shut-off valve must be installed in supply piping convenient and adja-
cent to appliance.
EElectrical Connection - 120V units supplied with 8’ cord with 3 prong plug. Total Amps: 3
C & H Cold/Hot Water - 3/8” O.D. NPT (Optional faucet)
D Drain - 1-1/2” drain NPT (Optional drain pan assembly)
DIMENSIONS
Model A B C D E
30 gallon 36 [914] 32.63 [829] 27.88 [708] 25.75 [654] 18 [457]
40 gallon 46 [1168] 42.63 [1083] 37.88 [962] 25.75 [654] 23 [584]

3INSTALLATION
Installation Instructions
CAUTION: BE SURE TO READ!
• Keep this appliance area free and clear of com-
bustibles.
• Do not obstruct the ow of combustion and ven-
tilation air.
• Allow adequate ventilation to unit. Install under
exhaust hood.
• Keep this manual for future reference.
• This installation must conform with local codes
or, in the absence of local codes, with National
Fuel Gas Code, ANSI Z223.1 – latest edition; or
the Natural Gas Installation Code, CAN/CGA–
B149.1; or the Propane Installation Code, CAN/
CGA-B149.2, as applicable.
• The griddle and its individual shuto󰀨 valve must
be disconnected from the gas supply piping sys-
tem during any pressure testing of that system
at test pressure in excess of ½ psig (3.45 k/Pa).
• The griddle must be isolated from the gas supply
system by closing its individual manual shuto󰀨
valve during any pressure testing of the gas sup-
ply piping system at test pressures equal to or
less than ½” psig (3.45 k/PA).
• This unit is serviceable from the front. Do not
install in such a manner that a service person
cannot remove front panels if provided.
• When installed, this appliance must be electrical-
ly grounded in accordance with local codes, or,
in the absence of local codes, with the National
Electric Code, ANSI/NFPA No. 70 – latest edition.
• In Canada, this installation must conform to
C.S.A. Standard C22.2 Canadian Electrical Code.
• The wiring diagram adhesive label is located on
the inside of the control box cover.
• The product must be installed in a room with ad-
equate air supply for complete gas combustion.
• Do not place on or directly against the unit any
objects that would block air openings into the
combustion chamber.
• Suitable for use on combustible oors.
• Clearances from both combustible and noncom-
bustible construction are 0” (0 mm) from side
walls, 10” (254 mm) from rear wall.
• This unit has a exible cord wired into electrical
system.
GENERAL INSTALLATION
1. Remove carton from skid, being careful not to dent or
scratch nished surface of the unit.
2. Inspect unit carefully for shipping damage. File clam
with carrier immediately if damage is found.
3. Remove screws holding unit to skid.
4. Transfer unit to desired position and make level and
steady by adjusting feet to compensate for oor ir-
regularities. Bolt the ange feet to the oor.
5. Raise skillet cover to full open position. Raise skillet
by turning crank clockwise. Check to make sure burn-
ers and carryover tube are in position and securely
seated.
6. Lower skillet by turning hand crank counterclockwise
until fully seated on frame. Skillet is equipped with
interlock switch, which does not permit burners to ig-
nite until skillet is lowered to less than 10o o󰀨 normal
horizontal cooking position.
7. Gas service conditions:
DO NOT CONNECT GAS LINES. Only qualied in-
staller or service person should make the instal-
lation.
a. This unit is factory-adjusted for gas consump-
tion of 93,000 BTU/Hour (on 30 gallon units) or
126,000 BTU/Hour (on 40 gallon units) at the
pressure indicated. Please read rating plate on
top of control box. If this plate is marked for a dif-
ferent gas than that supplied, notify your dealer
immediately.
b. Use new 3/4 I.P.S. iron or steel pipe comply-
ing with ANSI Standard for wrought-steel and
wrought-iron Pipe B36- latest edition, properly
threaded, reamed and free from chips, oil and
dirt. If pipe dope is used, apply a moderate
amount, leaving two end threads bare. Gas con-
nection is on the rear of the right console. Pipe in
a gas shut-o󰀨 valve accessible to the operator.
c. Natural gas units are equipped with a pressure
regulator factory-adjusted to give 3.5” (89mm)
water column manifold pressure. The supply
pressure must be at leaset 7” (178mm) water
column pressure.

4
INSTALLATION
Installation Instructions
d. Propane gas units are equipped with a pressure
regulator factory adjusted to give 10” (254mm)
water column manifold pressure. The supply
pressure must be at least 11” (279mm) water col-
umn pressure.
e. Maximum supply pressure must not exceed 1/2
PSIG (3.45 kPa) for both natural and propane
gas.
f. Perform a gas leak test of all newly-made joints,
as well as those leading to the main gas control
valve pilot burner, using a soap solution. DO NOT
USE FLAME!
8. Electrical service connection - Connect skillet con-
trols to 110/120 volt AC, 60 Hz, 1 pH (phase) branch
circuit rated 15 Amps capacity. Wiring will conform
to the requirements of national and local electrical
codes. ONLY A LICENSED ELECTRICIAN SHOULD
MAKE ELECTRICAL CONNECTIONS!
CASTER INSTALLATION
1. Installation shall be made with a connector that com-
plies with the Standard for Connectors for Moveable
Gas Appliances, ANSI Z21.69, CAN/CGA-6.16, and a
quick-disconnect device that complies with the Stan-
dard for Quick-Disconnect Devices for Use with Gas
Fuel, ANSI Z21.41 or the Standard for Quick-Discon-
nect Devices for Use with Gas Fuel, CAN-6.9.
2. Adequate means must be provided to limit the move-
ment of the applicance without depending on the con-
nector and quick disconnect device or its associated
piping to limit the appliances movement.
3. The location(s) where the restraining means may
be attached to the appliance shall be to the optional
bracket located on the lower end of the right hand pan
cover post assembly in the rear of the unit.
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 tilting braising pan. Follow the cleaner manufac-
turer’s directions. Rinse thoroughly and drain the pan. Wipe dry
with a soft clean cloth.

5OPERATION
Operating Instructions
START-UP PROCEDURE
1. Open manual gas shut-o󰀨 valve.
2. Ensure that the braising pan is in the DOWN position.
3. Turn the 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 burners do not come on after 30 seconds, turn
the THERMOSTAT dial to OFF and then ON again to
restart.
5. When braising pan has reached set temperature,
the red TEMPERATURE LIGHT will go o󰀨 and the
burners will shut o󰀨. The burners will cycle on and o󰀨
thereafter to maintain set temperature. The red TEM-
PERATURE LIGHT will be on when the burners are
on and o󰀨 when burners are o󰀨.
6. If gas supply is interrupted during operation, turn
THERMOSTAT dial to OFF position and turn gas
supply OFF. Wait ve minutes, then repeat Steps 1
through 4 to restart.
7. Turn the THERMOSTAT dial to OFF when braising
pan is not in use.
SHUTDOWN INSTRUCTIONS
Turn the THERMOSTAT dial counterclockwise to the OFF
position.
PROLONGED SHUTDOWN
1. Turn the THERMOSTAT dial counterclockwise to the
OFF position.
2. Turn the GAS VALVE located at the right rear to the
OFF position.
OPERATION
1. Check to see that the correct gas connection has been
made to the unit and the electric 110/120-volt connection
has been made.
2. Be sure skillet has been or is cleaned before using.
3. Be certain skillet is lowered to the normal horizontal cook-
ing position so burners will light.
4. Set the thermostat to the desired temperature. See Cook-
ing Tips for thermostat settings.
5. Preheat to desired setting before grilling, pan frying, or any
other type of cooking except boiling.
NOTE: For best results, allow unit to cycle ON/OFF once.
6. Cover should be up for most types of cooking, except
simmering or boiling. The cover has a lip at the rear
that will direct condensate into the skillet rather than
onto the cabinet base.
7. When food is cooked, it should be immediately re-
moved from skillet to prevent overcooking.
8. To lower skillet, merely turn tilt skillet hand crank
counterclockwise. To raise skillet, turn hand crank
clockwise.
9. For cleaning instructions, see Cleaning and Mainte-
nance.
CAUTION: BE SURE TO READ!
• Disconnect the power supply to skillet before
cleaning or servicing.
• Keep this appliance area free and clear of com-
bustibles.
• Do not obstruct the ow of combustion and ven-
tilation air.
• If skillet pan is di󰀩cult to raise, the lift gears
may need to be lubricated. The gears are located
on the right side under the control box. Apply a
liberal amount of grease along the helical thread
of the worm where it engages the worm gear.
Use multi-purpose, NLGI #2 lithium-based, water-
resistant grease.
• Keep this manual for future reference.
• Consult the factory, the factory representative, or
a local service company to perform maintenance
and repairs.
• In the event of a power failure, do not operate
appliance.
• Periodically examine the ue outlet located be-
hind the skillet cover for any obstructions.
• Appliances with casters are always to be re-
strained from movement. If removal of the
restraint is necessary, always reconnect the
restraint when the appliance is returned to its
originally installed position.

6
OPERATION
Cooking Tips
The Universe Plus Skillet is one of the most versatile
pieces of equipment to be found in any restaurant or insti-
tution kitchen.This unit will stew, simmer, pan-fry, braise,
grill and saute all with a very uniform heat pattern.
NOTE: DO NOT ATTEMPT TO DEEP FRY WITH YOUR
SKILLET!
• For best results, the tilting skillet should always be
preheated and allowed to cycle once.
• A great deal of heavy lifting and transferring foods
from one pan to another can be eliminated and
therefore pot washing will be reduced.
• This type of equipment usually reduces the total
cooking time by as much as 25% on combination
dishes.
• Sauces usually lose less moisture as the cover re-
duces evaporation.
• Large batches of gourmet items can be prepared
with less work and with more uniform results.
• Frozen vegetables can be cooked in the Universe
Plus skillet in the serving pan, then removed and
transferred directly to the serving line.
• The following temperatures should be used:
Simmering Maximum of 200°F
Sauteing 225-275°F
Searing 300-350°F
Frying 325-375°F
Grilling 350-425°F
• Temperatures of approximately 200°F should always
be used for milk-based products, or scorching will
take place. Lower temperatures to 150-175°F to
prevent thickening.
• Some items should be started at a high temperature
and then reduced. This permits sealing for about
20% of the time and cooking for the remaining 80%.
• The cover has a lip at the back edge that directs the
condensate on the cover back into the skillet.
• The unit tilts easily to 90°, and receiving pan is
always approximately 2 inches from the pouring lip
of the skillet.
• The stainless steel Universe Plus skillet is rapidly
cleaned with a mild detergent. Water, waste, and
scraps are easily removed into the receiving pan for
disposal. (It is always recommended that this type of
unit be presoaked if possible.).
• Breakfast foods such as sausage, bacon, pancakes,
fried eggs, scrambled eggs, and French toast are a
few of the more common items that can be cooked
in the Universe Plus Skillet.
• When cooking meat or poultry, all pieces should
be of fairly uniform size and weight and should be
turned at least once while simmering.
• This unit can be converted to a proof box by placing
a small amount of water in the pan to form steam
and then placing the food in another pan. The ther-
mostat should be set very low (100 - 150°F).
• The unit can also be used as a holding cabinet by
adding water and setting the thermostat at approxi-
mately 175°F.
• When using water over and over for vegetable cook-
ing, be sure to add water occasionally to keep level
at about 3 - 4 inches. Thermostat should be set at
250°F.
• Perforated 2 1/2” - deep pans are suggested for
vegetables for the most satisfactory results. The pan
can then be removed easily and transferred to the
serving line.

7OPERATION
Suggested Cooking Temperatures
ITEM PORTION
SIZE
THERMOSTAT
SETTING
BATCHES
PER HOUR
30-Gallon
QTY. PER
LOAD
30
Gallon
YIELD
40-Gallon
QTY.
PER LOAD
40
Gallon
YIELD
BREAKFAST FOODS
Bacon 3 slices 350o12 12 lbs. 10 3 lb. 15
Eggs 1 egg
Boiled-Hard 1 egg 225o5 5 50 75 75
Boiled-Soft 1 egg 225o8 8 50 75 75
Fried 1 egg 400o4 4 30 45 45
Poached 1 egg 225o5 5 36 60 60
Scrambled 1 1/2 eggs 300o-200o1 1 gal. 720 28 gal. 1100
French Toast 3 slices 450o7 7 Slices 12 50 slices 17
Reqular Oatmeal 1/2 cups 250o2 2 lbs. 500 40 lb. 1000
Pancakes 2 each 400o10 10 each 15 50 each 25
FISH
Clams 1 pt. 400o10 10 qts. 20 15 qts. 30
Fish Cakes 2 oz. 400o5 5 oz. 35 110-3 oz. 55
Haddock Filet 4 oz. 400o4 4 oz. 60 90-4 oz. 90
Halibut Steak 5 oz. 450o3 3 oz. 60 90-4 oz. 90
Lobster 1-1 lb. 350o4 4 lb. 20 30-1 lb. 30
Swordsh 5 oz. 450o3 3 oz. 50 75-5 oz. 75
SAUCES, GRAVIES AND SOUPS
Brown Gravy 1 oz. 350o-200o2 2 gal. 2300 35 gal. 4500
Cream Sauces 2 oz. 250o-175o1 1 gal. 1150 35 gal. 2250
Cream Soups 6 oz. 200o1 1 gal. 375 35 gal. 725
French Onion Soup 6 oz. 225o1 1 gal. 350 35 gal. 700
Meat Sauce 4 oz. 350o-200o1 1 gal. 575 35 gal. 1100
MISCELLANEOUS
Grilled Cheese 1 sand. 400o8 35 sand 35 40 sand. 50
Macaroni & Cheese 8 oz. 200o2 2 gal. 300 35 gal. 525
Rice 4 oz. 350o-225o1 1 lb.raw 320 40 lb. 650
Spaghettie 4 oz. 350o-225o2 2 lb. 200 12 lb. 300
MEAT
American Chop Suey 6 400o-225o2 2 gal. 350 35 gal. 700
Beef Stew 8 300o-- 18 gal. 280 35 gal. 560
Corn Beef Hash 5 400o5 5 lb. 50 25 lb. 75
Cheeseburger 3 300o12 12 lb. 35 10 lb. 50
Hamburger 3 300o15 15 lb. 35 10 lb. 50
Meatballs 1 400o-225o3 3 lb. 65 18 lb. 100
Pot Roast 2 350o-200o-- 120lb. 500 180 lb. 750
Salisbury Steak 5 400o3 16 lb. 50 24 lb. 75
Sirloin Steak 6 400o5 15 lb. 40 22 1/2 lb. 60
Swiss Steak 4 300o-200o1 25 lb. 100 40 lb. 160

8
OPERATION
Suggested Cooking Temperatures
ITEM PORTION
SIZE
THERMOSTAT
SETTING
BATCHES
PER HOUR
30-Gallon
QTY. PER
LOAD
30
Gallon
YIELD
40-Gallon
QTY.
PER LOAD
40
Gallon
YIELD
FRANKFURTERS
Grilled 2 300o8 22 lb. 176 33 lb. 264
Boiled 2 250 12 16 lb. 128 25 lb. 200
POULTRY
Chicken, Pan-Fired 2 1/4’s 350o3 50 pieces 25 80 pieces 40
Chicken, Whole 2 oz. 350o-200o-- 16-5 lb. 40 24-5 lb. 265
Turkey, O󰀨 Carcass 2 oz. 400o-200o-- 3-26-30 lb. 200 4-26-30 lb. 275
Turkey, On Carcass 2 oz. 400o-200o-- 4-16-20 lb. 175 6-16-20 lb. 265
OTHER
Ham Steak 3 oz. 400o8 10 lb. 50 15 lb. 75
Pork Chops 5 oz. 400o4 15 lb. 50 25 lb. 75
Sausage Links 3 links 350o7 30 lb. 120 45 lb. 180
VEGETABLES
Canned 3 oz. 400o6 30 lb. 125 45 lb. 200
FRESH VEGETABLES
Beans 3 oz. 400o3 25 lb. 125 50 lb. 250
Beets 3 oz. 400o1 30 lb. 125 60 lb. 300
Broccoli 3 oz. 400o3 25 lb. 125 40 lb. 200
Cabbage 3 oz. 400o5 20 lb. 80 30 lb. 125
Carrots 3 oz. 400o2 35 lb. 150 70 lb. 300
Cauliower 3 oz. 250o5 15 lb. 75 25 lb. 125
Corn 1 ear 400o8 50 ears 50 75 ears 75
Potatoes 3 oz. 400o2 40 lb. 200 60 lb. 300
Spinach 4 oz. 225o10 6 lb. 25 9 lb. 35
Turnips 4 oz. 400o2 20 lb. 100 30 lb. 150
FROZEN VEGETABLES
Beans 3 oz. 400o6 15 lb. 60 22 1/2 lb. 90
Lima Beans 3 oz. 250o4 15 lb. 60 22 1/2 lb. 90
Broccoli 3 oz. 400o8 12 lb. 50 18 lb. 75
Sliced Carrots 3 oz. 250o6 15 lb. 60 22 1/2 lb. 90
Baby Carrots 3 oz. 250o3 15 lb. 50 22 1/2 lb. 90
Corn 3 oz. 250o18 15 lb. 50 22 1/2 lb. 90
Baby Onions 3 oz. 250o7 15 lb. 50 22 1/2 lb. 90
Peas 3 oz. 400o10 15 lb. 75 22 1/2 lb. 110
Spinach 3 oz. 400o3 15 lb. 75 22 1/2 lb. 110
DESSERT ITEMS
Cherry Cobbler 3 oz. 200o1 19 gal. 750 36 gal. 1500
Chocolate Sauce 1 oz. 200o1 20 gal. 2300 37 gal. 4500
Cornstarch Pudding 4 oz. 200o1 21 gal. 575 38 gal. 1100
Fruit Gelatin 3 oz. 250o2 22 gal. 750 39 gal. 1500

9MAINTENANCE
Cleaning & 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 wipe 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 skil-
let. Rinse with clean water and air dry.
REPLACEMENT OF TEMPERATURE CONTROL
1. Place circuit breaker in o󰀨 position.
2. Remove skirted dial knob by loosening two set screws
in the knob. (Use a 5/64 Hex key to loosen screws).
3. Tilt control box up by rst removing two pan head
screws in the lower front of the console. Use the prop
up arm located inside, in the rear vertical column, to
keep the console cover tilted open.
4. Disconnect all wire leads from temperature control.
NOTE: Leads should be marked appropriately to fa-
cilitate re-installation.
5. Remove temperature control by removing two (2) pan
head screws from side of control box.
6. Install new temperature control and reverse steps 1
- 5.
ADJUSTMENT OF INTERLOCK SWITCH
1. Tilt skillet pan all the way in the downright position.
2. Place circuit breaker in o󰀨 position.
3. Tilt control box up by rst removing two pan head
screws in the lower front of the console. Use the prop
arm located inside, in the rear vertical column, to
keep the console cover tilted open.
4. To reduce the angle where the switch disengages
when the pan is tilted, use a pair of heavy duty needle
nose pliers and lightly bend the tilt tab on the trun-
nion up. To increase the angle, bend the tilt-tab down.
Test by tilting the pan and checking at what angle the
switch clicks. The switch should click o󰀨 at approxi-
mately 10E tilt of the pan from the horizontal position.
5. Close and fasten the control console by tightening the
two screws at the lower front of the box.
6. Place circuit breaker in on position.
ADJUSTMENT OF MOTOR TILT-STOP SWITCHES
1. Tilt skillet pan all the way in the down or horizontal
position until the stops in the back engage.
2. Tilt control box cover up by rst removing two pan
head screws in the lower front of the console. Use the
prop arm located inside, in the rear vertical column, to
keep the console cover tilted open. Caution, circuit is
live! Electrical power has not been turned o󰀨.
3. Remove control console lower side cover to expose
motor, tilt cam and switches.
4. Using a 9/64 hex key, loosen the two set screws on
the tilt cam located on the outside hub of the tilt gear.
5. Turn the cam so that one of the arms just engages the
upper-right tilt switch as the arm is turned clockwise.
Hold the cam/arm in that location and tighten the set
screws.
6. Using the tilt UP/DOWN switch on the control panel,
test the full travel up and down on the pan. The motor
should stop just before the pan back stops engage in
the horizontal position. It should stop at about 80E in
the up or vertical position.
7. Repeat steps 4 to 6 until motor tilt stops as described
in step 6.
8. Replace the control console lower side cover in its
original position. Close and fasten the control console
by tightening the two screws at the lower front of the
box.

10
MAINTENANCE
Wiring Diagram

11 MAINTENANCE
Wiring Diagram

12
MAINTENANCE
Troubleshooting
PROBLEM PROBABLE CAUSE REMEDY
1. Uneven or poor heating. a. Temperature control out of cali-
bration or defective.
b. Unit attached to wrong gas
supply.
c. Combination gas control set to
wrong pressure.
a. Replace temperature control.
b. Compare to specications on
data plate.
c. Adjust manifold pressure to
equal that listed on data plate.
2. Signal light out. a. Burnt out bulb.
b. Broken temperature control.
c. Loose electrical connection.
a. Replace.
b. Replace.
c. Repair.
3. Unit fails to heat. a. Circuit breaker is o󰀨.
b. Malfunction of interlock switch.
c. Broken ignition module.
d. Broken ignitor/sensor.
a. Reset circuit breaker.
b. Adjust or replace.
c. Replace.
d. Replace.
4. No 110 Volts output. a. Defective temperature control.
b. Broken temperature sensor.
a. Replace.
b. Replace.
5. No gas to unit. a. Defective gas valve. a. Replace.