Market Forge Industries UNIVERSE PLUS STEL Series Owner's manual

UNIVERSE PLUS STEL & STEM SERIES
ELECTRIC TILTING SKILLETS
INSTALLATION - OPERATION - MAINTENANCE
Telephone: [phone] Fax: [phone]
www.marketforge.com PN 14-0382 Rev B (3/15)
© 2014 - Market Forge
OPEN LEG BASED MODELS
30P-STEL
40P-STEL
CLOSED BASED MODELS
30P-STEM
40P-STEM

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

TABLE OF CONTENTS
INSTALLATION
Service Connections ..................................................... 2
Installation Information ................................................... 3
OPERATION
Operating Instructions .................................................... 4
Cooking Tips ............................................................ 5
Suggested Cooking Temperatures ......................................... 6
MAINTENANCE
Cleaning ................................................................ 8
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.
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
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.
ELECTRICAL CHARACTERISTICS
40 gallon models
(18 kW)
30 gallon models
(12 kW)
VAC 1 pH 3 pH 1 pH 3 pH
208
240
480
87
75
--
50
43
22
58
50
--
33
29
14.5
Details of other electrical systems are available upon request.
SERVICE CONNECTIONS
EElectrical Connection - Use wire suitable for 90°C.
A stepdown transformer provides power to the 120V
control circuit.
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)
INSTALLATION CLEARANCE
Left Side Right Side Rear
0 0 10” [254mm]
BE CERTAIN
• All Internal Wiring for the skillet is complete.
• Make service connections as indicated and elec-
trical connections above.
• If a faucet is provided, connect the water sup-
plies and check for proper operation.
36 [914] 30 GAL.
46 [1168] 40 GAL.
1.68 [43]
1.68 [43]
18 [457] 30 GAL.
23 [584] 40 GAL.
DE
10.5 [267]
HW
CW
27.88 [708] 30 GAL.
37.88 [962] 40 GAL.
25.75
[654]
33
[838]
48.88
[1241]
41.44
[1052]
DIMENSIONS ARE
IN INCHES [MM]
CW
HW
29.6.9 [754]
27.94 [710]
E
6 [152]
16.38
[416]
33.62 [854]
36 [914]
37.75 [959]
OPTIONAL*
32.63 [829] 30 GAL.
42.63 [1083] 40 GAL.
REAR FLANGE FOOT DETAIL
2 EQUALLY SPACED Ø 7/16 [11]
HOLDES ON 205 [63] B.C.
9.5 [241]
PAN I.D.
12 [305]
POUR
PATH
12 [305] 29.75 [756]
8.5
[216]
1.53 [39]
D
E
33.62 [854]
73.34 [1863]
10 [254] CLEARANCE FROM WALL
*OPTIONAL: Pull out sliding sink drain draw with
splash shield for open leg skillets
Figure 1

3INSTALLATION
Installation Information
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 specications 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.
SHIPPING DAMAGE CLAIM PROCEDURE:
The equipment is inspected & crafted carefully by skilled
personnel before leaving factory. The transportation com-
pany assumes full responsibility for safe delivery upon ac-
ceptance 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.
LOCATION
The installation location must allow adequate clearances
for servicing and proper operation. A minimum front clear-
ance of 36”, and rear clearance of 6” is required.
INSTALLATION CODES AND STANDARDS:
Your Tilting Universe Plus Electric Skillet must be installed
in accordance with:
4. Provincial and local codes, with: USA state and local
codes, or in the absence of local codes, with: The
National Electrical Code ANSI/NFPA-70 (Latest Edi-
tion), or in the absence- of local codes, with: Canada
CSA C22.1 Canadian Electrical Code, Part 1.
5. ANSI/NFPA Standard #96, “Vapor Removal from
Cooking Equipment”, (Latest Edition), available from
Tha National Fire Protection Association, Battery-
march 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 oor through the anchor-
ing holes provided in the rear adjustable ange feet.
4. Remove the skillet from the anchoring holes marks
that you marked on the oor and drill a hole for each
marking. After all holes have been drilled, place the
skillet back into original position.
5. Check to make sure the skillet is still level. (See Step
2).
6. Bolt and anchor the skillet securely to the oor, then
seal the bolt and anged feet with a silastic or equiva-
lent compound.
7. If faucet is provided, connect water supply and check-
operation.
8. Turn the power on and check for proper operation.
ELECTRICAL CONNECTION
WARNING
Electrical and grounding connections must
comply with the appliance portions of The
National Electrical Code and/or other local
codes.
NOTE Do not install in such a manner that a service per-
son cannot remove the control box cover.
1. Connect unit to a branch circuit having a voltage and
circuit type specied on the name plate and of suf-
cient size to carry load. The amps per line wire for the
various voltage rating are shown in the table.
NOTE: Supply wires must be suitable for tempera-
ture of at least 200°F (90°C). Additionally,
all wiring must conform to the requirements
of local and national electric codes. Conduit
and ttings must be watertight.
2. Connect ground wire from electrical service to ground
lug.
3. Ensure that skillet is rmly seated on frame before
checking connection and functioning of controls.
NOTE: Unit is equipped with an interlock switch that
shuts off current to the heating elements
when skillet pan is more than (10°) above
normal horizontal cooking position.
4. Switch on current supply to unit. Check for proper fuc-
tioning of controls and heating elements.

4
OPERATION
Operating Instructions
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 commercail
cleaner, clean the protective metal oils from all surface
parts and interior of the skillet. Follow the cleaner manu-
facturer’s directions. Rinse throughly and drain the pan.
Wipe dry with a soft clean cloth.
CONTROLS:
Red Temperature Light
Illuminates when heating elements are supplying heat to
the tilting skillet.
Thermostat
Turns tilting skillet ON and maintains set temperature
by controlling power supply. Temperature settings range
from 100°F to 450°F.
Hand Crank
To raise and lower pan.
Tilt Switch (Optional)
Push UP to raise pan; push DOWN to lower tilting brais-
ing pan.
Timer
1 Hour mechanical timer (program duration of cooking
time).
START-UP PROCEDURE
1. Ensure that the skillet pan is in the DOWN position.
2. Turn the THERMOSTAT dial to the desired tempera-
ture (refer to Test Kitchen Bulletin on page 6). The
RED TEMPERATURE light will come on.
3. When skillet pan has reached 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 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 skillet is not in use.
BASIC OPERATION
1. Ensure that electric power connection has been made
correctly and that branch circuit breaker at building
supply box is ON.
2. Insure that skillet is in full down position and clean
before using.
NOTE: Electric power automatically shuts off when
skillet is tilted more than 10oabove normal
horizontal cooking position.
3. Set thermostat at desired temperature by turning
thermostat control knob clockwise.
4. Preheat to desired temperature by turning thermostat
control knob clockwise.
NOTE: For best results, allow unit to cycle ON/OFF
once.
WARNING
Do not preheat unit dry above 300°F.
5. Ensure that cover is up for most types of cooking ex-
cept for simmering, or boiling. Cover has drip-lip at
rear to direct condensate into skillet.
6. Remove cooked food immediately to prevent over-
cooking. Tilt skillet by turning hand crank clockwise or
pushing tilt switch.
7. Lower skillet by turning hand crank counterclockwise
or pushing tilt switch.
8. Turn thermostat control knob counterclockwise to
OFF when no further heating is desired
DAILY SHUTDOWN PROCEDURE:
1. To turn skillet OFF, turn the THERMOSTAT dial to
OFF.
TILTING THE SKILLET
1. DO NOT try to tilt skillet with lid down.
2. Make sure the receving pan is in place.
3. Turn hand crank clockwise or for power tilt, push and
hold TILT SWITCH in the up mode until desired pan
position has been reached. The pan will empty when
raised to the top tilt position. When the braising pan
is raised 10oor more, the heating elements will be
turned off automatically.
4. Food is poured through the optional removable
strainer into a food receiving pan positioned under
the lip of the pouring spout. An optional pan support
is available to assist with this process

5OPERATION
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
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°. The receiving pan is
always approximately 2 inches from the pouring lip
of the skillet. An optional pan support is available to
assist with this process.
• 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 pre-soaked 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.

6
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
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

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
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

8
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 skil-
let. Rinse with clean water and air dry.
WARNING
DO NOT GET WATER ON WIRING OR CON-
TROLS. BE SURE TO WASH INSIDE OF SKIL-
LET PAN, INSIDE OF COVER INCLUDING UN-
DER DRIP-LIP, AND POURING SPOUT AREA.
WARNING
THE SKILLET PAN AND ITS PARTS ARE HOT. USE
CARE WHEN OPERATING, CLEANING AND SER-
VICING THE TILT SKILLET.
WARNING
DISCONNECT ELECTRICAL POWER SUPPLY
AND PLACE A TAG AT THE DISCONNECT
SWITCH TO INDICATE THAT YOU ARE WORK-
ING 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.
Cleaning