Market Forge Industries 30P-STGL General instructions

44 Lakeside Avenue, Burlington, Vermont 05401 USA
Telephone: [phone] Fax: [phone]
www.mi.com PN 14-0384 Rev B (3/15)
© 2014 - Market Forge Industries Inc.
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
OPERATION
Operating Instructions .................................................... 5
Cooking Tips ............................................................ 6
Suggested Cooking Temperatures ......................................... 7
MAINTENANCE
Cleaning ................................................................ 9
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.
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
MANIFOLD GAS PRESSURE AND INPUTS
W.C. 30 Gal.
BTU
40 Gal.
BTU
Natural Gas 3.5” 93,000 126,000
Propane 10.0” 93,000 126,000
NOTE: HIGH ALTITUDE - If equipment is to be installed
above 2,000 feet specify installation height, so that
proper gas orifices can be provided.
SERVICE CONNECTIONS
GGas Connection - Supplied through 3/4” NPT
pipe. A gas shut-off valve must be installed
in supply piping convenient and adjacent to
appliance.
EElectrical Connection - 120V units supplied
with 8’ foot cord with 3 prong plug.
CW Cold Water - 3/8” O.D. NPT to faucet (Optional)
HW Hot Water - 3/8” O.D. NPT to faucet (Optional)
D Drain - 1-1/2” drain NPT (Optional)
36 [914] 30 GAL.
46 [1168] 40 GAL.
18 [457] 30 GAL.
23 [584] 40 GAL.
1.68 [43] D
E
G1.68 [43]
10.5
[267]
HW
CW
27.88 [708] 30 GAL.
37.88 [962] 40 GAL.
25.75
[654]
48.88 [1241]
41.44 [1052]
37 [940]
33 [838]
DIMENSIONS ARE IN
INCHES [MM]
REAR FLANGE FOOT DETAIL
2 EQUALLY SPACED Ø 7/16 [11]
HOLDES ON 205 [63] B.C.
*OPTIONAL: Pull out sliding
sink drain draw with splash shield for
open leg skillets
CW
HW
EG
29.69 [754]
27.94 [710]
*OPTIONAL
32.63 [829] 30 GAL.
42.63 [1083] 40 GAL. 6 [152]
16.38
[416]
26.13 [664]
31.63 [803]
36 [914]
37.75 [959]
9.5 [241]
PAN I.D.
12 [305]
6 [152]
POUR
PATH
18.5 [470]
12.5 [318]
29.75 [756]
1.53 [39]
73.34 [1863]
10 [254] CLEARANCE FROM WALL
31.63 [803]
26.13 [664]
8.5 [216]
D
E
G
Figure 1

3InstallatIon
Installation Instructions
CAUTION: BE SURE TO READ!
Keep this appliance area free and clear of
combustibles.
Do not obstruct the ow of combustion and
ventilation air.
Allow adequate ventilation to unit. Install un-
der exhaust hood.
Keep this manual for future reference.
This installation must conform with local
codes, or in the absence of local codes, with
the National Fuel Gas Code, ANSI 2223. 1/
NFPA 54, or the Natural Gas and Propane In-
stallation Code, CSA . B 149.1, as applicable.
The appliance and its individual shut off valve
must be disconnected from the gas supply
piping system during any pressure testing of
that system at pressures in excess of 1/2 PSI
(0.035 kg/cm2).
The appliance must be isolated from the gas
supply piping system by closing its individual
manual shut off valve during any pressure
testing of the gas supply piping system at test
pressures equal to or less than 1/2 PSI (0.035
kg/cm2).
This unit is serviceable from the front. Do not
install in such a manner that a service person
cannot raise right side console for access.
Electrical grounding must be provided in ac-
cordance with local codes, or in the absence
of local codes, with the National Electrical
Code, ANSI/NFPA 70, or the Canadian Electri-
cal Code, CSA C22.2, as applicable.
In Canada, this installation must conform to
C.S.A. Standard C22.1 Canadian Electrical
Code, Part 1.
The wiring diagram adhesive label is located
on the inside of the control box cover.
The product must be installed in a room with
adequate air supply for complete gas combus-
tion.
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 non-com-
bustible contruction are 0” from side walls, 10”
(254mm) from rear wall.
This unit has a exible cord wired into electrical
system.
SHIPPING DAMAGE CLAIM PROCEDURE
The equipment is inspected & crafted carefully by skilled
personnel before leaving the factory. The transportation
company assumes full responsibility for safe delivery
upon acceptance of this equipment.
If shipment arrives damaged
1. Visible loss or damage: Note on freight bill or express
delivery and have signed by the person making de-
livery.
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 transportation company imme-
diately and le ‘concealed damage’ claim with them.
This should be done within fteen days from the date
delivery is made to you. Retain container for inspec-
tion. Identify immediately
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 10ooff normal
horizontal cooking position.

4
InstallatIon
Installation Instructions
7. Gas service conditions:
DO NOT CONNECT GAS LINES. Only qualied in-
staller or service person should make the installation.
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, leav-
ing two end threads bare. Gas connection is on the
rear of the right console. Pipe in a gas shut-off 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.
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
PSI (.035 kg/cm2) 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
Adequate means must be provided to limit the movement
of the applicance without depending on the connector and
quick disconnect device or its associated piping to limit
the appliances movement.
The location (s) where the restraining means may be at-
tached to the appliance shall be approximately 3” below
the gas inlet on the rear of the right hand console.
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 cleaning instructions
in the maintenance section of this manual) and wipe dry with a
soft clean cloth.

5operation
Operating Instructions
CAUTION: BE SURE TO READ!
Disconnect the power supply to skillet before
cleaning or servicing.
If the skillet pan is dif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 gease along the
helical thread of the worm where it engages
the worm gear. Use multi-purpose, NLGI #2
lithium-based, water-resistant grease.
Periodically examine the ue outlet located
behind the skillet cover for any obstructions.
Appliances with casters are always to be restrained
from movement. If removal of the restraint is neces-
sary, always reconnect the restaint when the unit is
returned to its originally installed position.
BEFORE FIRST USE
1. Check to see that the correct gas connection has
been made to the unit.
2. Make sure the unit is plugged into a 110/120 volt con-
nection.
3. Be sure skillet has been or is cleaned before using.
4. Be certain skillet is lowered to the normal horizontal
cooking position so burners will light.
5. Set the thermostat to the desired temperature.
6. Preheat to desired setting before grilling, pan frying,
or any other type of cooking except boiling.
7. 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.
CAUTION
Do not preheat unit dry above 300°F.
8. When food is cooked, it should be immediately re-
moved from skillet to prevent overcooking.
9. To lower skillet, merely turn tilt skillet hand crank
counterclockwise. To raise skillet, turn hand crank
clockwise.
START-UP PROCEDURE
1. Open manual gas shut-off 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 on, 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 OFF and the
burners will shut OFF. The RED TEMPERATURE
LIGHT will blink ON and OFF thereafter when the
burners are OFF letting the operator know that the
burners are cycling to maintain temperature.
6. If gas supply is interrupted during operation, turn the
THERMOSTAT dial to OFF position and turn the 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.
PROLONED 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.

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.
CAUTION
Do not preheat unit dry above 300°F.
• 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
Shallow 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, Off 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