Market Forge Industries 30P-STEL Instruction manual

UNIVERSE PLUS STEL & STEM SERIES
ELECTRIC TILTING SKILLETS
INSTALLATION - OPERATION - MAINTENANCE
42 Allen Martin Drive, Essex Junction, Vermont 05452 USA
Telephone: [phone] Fax: [phone]
www.marketforge.com PN 14-0382 Rev C (9/18)
© 2018 - 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
Introduction.............................................................. 3
Installation Information ................................................... 4
OPERATION
Operating Instructions .................................................... 6
Suggested Cooking Temperatures ......................................... 7
MAINTENANCE
Cleaning & Troubleshooting ............................................... 9
IMPORTANT
This is the safety alert
symbol. It is used to alert you
to potential personal injury haz-
ards. Obey all safety messages
that follow this symbol to avoid
possible injury or death.
WARNING: Improper in-
stallation, operation, adjustment,
alteration, service or mainte-
nance can cause property dam-
age, injury or death. Read the
installation, operating and main-
tenance instructions thoroughly
before installing, operating or
servicing this equipment.
Adequate clearances must be
maintained for servicing and
proper operation.
Do not attempt to operate this
unit in the event of a power fail-
ure.
Intended for commercial use
only. Not for household use.

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 (18 kW)30 gallon (12 kW)
VAC 1 pH 3 pH 1 pH 3 pH
208 57.7 33.3 86.5 50.0
220 54.5 31.5 81.8 47.2
240 50.0 28.9 75.0 43.3
380 n/a 18.2 n/a 27.3
415 n/a 16.7 n/a 25.0
480 n/a 14.4 n/a 21.7
600 n/a 11.5 n/a 17.3
Details of other electrical systems are available upon request.
SERVICE CONNECTIONS
EElectrical Connection - to be as specified on
data plate
CW / HW Cold & Hot Water - 3/8” O.D. NPT to faucet
(Optional)
D Drain - 1-1/2” drain NPT (Optional drain pan
assy)
INSTALLATION CLEARANCE
Left Side Right Side Rear
0 0 10” [254mm]
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]
31.63 [803]
36 [914]
37.75 [959]
32.63 [829] 30 GAL.
42.63 [1083] 40 GAL.
REAR FLANGE FOOT DETAIL
2 EQUALLY SPACED Ø 7/16 [11]
HOLDES ON 2.5 [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
Shown with optional drain pan assembly
Figure 1

3INSTALLATION
Introduction
INTRODUCTION
This manual contains general information, installation,
operation, principles of operation, troubleshooting guide
and maintenance information for the electrically operated
UniVerse Tilting Skillet.
DESCRIPTION
The Market Forge UniVerse Models 30P-STEL (12 kW
input) and 40P-STEL (18 kW input) are electrically oper-
ated skillets, tilting type, with 30- and 40-gallon capaci-
ties, respectively. They are equipped with a solid-state
thermostat and high-limit control with a 100°F-to-450°F
temperature scale.
BASIC FUNCTIONS
The UniVerse Tilting Skillet is a very versatile cooking
appliance. It can perform basic cooking functions, such
as braising meat, sautéing, pan-frying chicken, steaming
vegetables, boiling, and simmering. Refer to Section 3 -
Cooking Guidelines, which gives detailed information on
the various types of food products that can be cooked in
the skillet.
BASIC OPERATION
1. Ensure that electric power connection has been made
correctly and that branch circuit breaker at building
supply box is ON.
2. Ensure that skillet is in full down position and clean
before using.
NOTE: Electric power automatically shuts o when
skillet is tilted more than 10° above normal
horizontalcookingposition.
3. Set thermostat at desired temperature by turning ther-
mostat control knob clockwise. See Cooking Guide-
lines for thermostat settings.
4. Preheat to desired temperature (with cover down) be-
fore grilling, pan-frying, or any other method of cook-
ing except boiling.
NOTE: Forbestresults,allowunittocycleON/OFF
once.
5. Ensure that cover is up for most types of cooking ex-
cept for simmering, braising, 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.
Turn thermostat control knob counterclockwise to
OFF when no further heating is desired.
Unit must be cleaned after each use. Proceed as follows:
1. When all food has been removed from skillet, add wa-
ter to loosen/dissolve any remaining food.
2. Wash skillet using mild detergent, water and nylon
brush. If food is stuck to skillet surface, soak and ap-
ply heat to loosen food.
WARNING
Do not get water on wiring or in controls. Be sure to
wash inside of skillet pan, inside of cover including
under drip-lip, and pouring spout area.
3. Rinse and dry entire unit.

4
INSTALLATION
Installation Information
UNPACKING
Immediately after unpacking, check for possible shipping
damage. If the tilting skillet is found to be damaged, save
the packaging 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.
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 Skillet must be installed in accordance with:
4. Provincial and local codes, or in the absence of local
codes, with: C.S.A. C22.1 Canadian Electrical Code,
Part 1, or in the U.S.A. state and local codes, or in the
absence of local codes, with the National Electrical
Code ANSI/NFPA-70 (latest edition).
5. ANSI NFPA Standard #96, “Vapor Removal from
Cooking Equipment,” (latest edition), available from
the National Fire Protection Association, Battery-
march Park, Quincy, 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 skillet from installation position and drill
holes in locations marked on the oor. Insert proper
anchoring devices (not supplied).
5. Place skillet back in the installation position.
6. Place carpenter’s level on top of skillet and re-level
side-to-side and front-to-back.
7. Bolt and anchor skillet securely to the oor.
8. Seal bolts and anged feet with Silastic or equivalent
compound.
9. If faucet is provided, connect water supply and check
operation.
10. Turn 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.
WARNING
Before performing any maintenance discon-
nect the electrical power supply and place a
tag at the disconnect switch to indicate that
you are working on the circuit.
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 su󰀩-
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 o 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.
SERVICE CONNECTIONS
1. All internal wiring for the skillet is complete.
2. Make service connections as indicated on pevious
page and electrical connections above.
3. If a faucet is provided, connect the water supplies and
check for proper operation.

5INSTALLATION
Installation Information
AMPS PER LINE
30P-STEL, 30P-STEM
3-Phase, 4 Wire, 50 Hz
Amps Per Line Wire
12 kW 220/380V 18.2
12 kW 240/415V 16.7
(EXPORT ONLY)
12 kW, Single Phase Unit, 60 Hz
Amps Per Line
Line # 1 Line # 2
208V 57.7 57.7
240V 50 50
12 kW, 3-Phase Unit, 60 Hz
Amps Per Line
Line # 1 Line # 2 Line # 3
208V 33 33 33
240V 29 29 29
480V 14.5 14.5 14.5
600V 11.5 11.5 11.5
40P-STEL, 40P-STEM
3-Phase, 4 Wire, 50 Hz
Amps Per Line Wire
18 kW 220/380V 7
18 kW 240/415V 5
(EXPORT ONLY)
18 kW, Single Phase Unit, 60 Hz
Amps Per Line
Line # 1 Line # 2
208V 87 87
240V 75 75
18 kW, 3-Phase Unit, 60 Hz
Amps Per Line
Line # 1 Line # 2 Line # 3
208V 50 50 50
240V 43 43 43
480V 22 22 22
600V 17 17 17

6
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 o󰀨 and the heating
elements will shut o󰀨. The heating elements will cycle
on and o󰀨 thereafter to maintain set temperature. The
RED TEMPERATURE light will cycle on and o󰀨 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.
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 o󰀨 automatically.
4. Food is poured through the optional removable
strainer into a food receiving pan positioned under
the lip of the pouring spout.
5. To lower pan, turn hand crank counterclockwise or
push and hold TILT SWITCH in the DOWN mode.
COOKING TIPS
The UniVerse Skillet is one of the most versatile pieces
of equipment to be found in any restaurant or institution-
al kitchen. It enables the cook to stew, simmer, pan-fry,
braise, grill, or sauté, and all with a very uniform heat pat-
tern. The gures given below are suggested quantities
and temperature settings and estimated numbers of or-
ders per load and per hour. When two temperatures are
given, the rst is to start the product, the second to nish
the product.
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

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
IMPORTANT!
DISCONNECT ELECTRICAL POWER SUPPLY
BEFORE CLEANING.
Before cleaning allow the tilting skillet to cool and then
clean it. Keep exposed cleanable areas of the tilting skillet
clean at all times. Do not get water in electrical box or any
electrical component.
1. Thoroughly wash pan, pouring spout, 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
with detergent and warm water. Rinse thoroughly and
wipe dry with a soft clean cloth.
Cleaning & Troubleshooting
MAINTENANCE
WARNING!
The tilting skillet pan and its parts are hot. Use
care when operating, cleaning and servicing
the tilting skillet.
WARNING!
Disconnect electrical power supply and place
a tag at the disconnect switch to indicate that
you are working on the circuit before perform-
ing any maintenance.
ADJUSTMENTS
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 perfor-
mance.
TROUBLESHOOTING
Problem Probable Cause Remedy
UNEVEN HEATING Defective element Replace element
Uneven torque of element block nuts. Re-torque element block nuts on bottom of skil-
let. Torque the rst nuts evenly to 30 inch - lb.
Holding rst nut, torque the second nut to 100
inch - lb.
Temperature control out of calibration or defec-
tive.
Calibrate or replace.
SIGNAL LIGHT OUT Burnt out bulb. Replace.
Defective temperature control or thermocouple. Replace.
Loose electrical connection. Repair.
UNIT FAILS TO HEAT Circuit breaker is o󰀨. Reset circuit breaker.
Malfunction of interlock switch. Adjust or replace.
Contactor does not pull in. Replace contactor.
Defective temperature control or thermocouple. Replace temperature control or thermocouple.