Market Forge Industries 30P-STGL User manual
MANUAL 10158 REV 4 (09/21)
$21.00
UNIVERSE SKILLET™ GAS TILTING SKILLETS
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._
Model 30P-STGM
UniVerse Skillet™
Gas Tilting Skillets
30P-STGL, 30P-STGL-LX, 40P-STGL,
40P-STGL-LX, 30P-STGM, 30P-STGM-LX,
40P-STGM and 40P-STGM-LX
Installation & Operation Manual
CROWN FOOD SERVICE EQUIPMENT
A Middleby Company
70 Oakdale Road, Downsview (Toronto) Ontario, Canada, M3N 1V9
Telephone: 919-762-1000 www.crownsteamgroup.com
INSTALLATION & OPERATION MANUAL 10158 REV 4 (09/21)
PAGE 2 OF 16
SAFETY PRECAUTIONS
Before installing and operating this equipment, be sure everyone involved in its operation is fully trained and aware of
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
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
IMPORTANT NOTES FOR INSTALLATION AND OPERATION
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
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.
Keep the appliance area free and clear from combustibles.
DO NOT
Adequate clearances be maintained for servicing and proper operation.
INSTALLATION & OPERATION MANUAL 10158 REV 4 (09/21) PAGE 3 OF16
Table of Contents
Important Notes For Installation and Operation.................................................................... 2
............................................................................................................. 4
Installation Instructions ......................................................................................................... 5
Operation .............................................................................................................................. 8
Maintenance ......................................................................................................................... 10
Cooking Guidelines............................................................................................................... 11
Troubleshooting .................................................................................................................... 15
TC
SUMMARY OF SAFETY NOTICES
They are recommended precautions that must be understood and adhered to during the installation, operation, and
maintenance of these electrically operated appliances.
horizontal cooking position.
WARNING
Do not get water on wiring in controls. Be sure to wash inside of skillet 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 remove the control box cover.
INSTALLATION & OPERATION MANUAL 10158 REV 4 (09/21)
PAGE 4 OF 16
ERVICE C
GAS CHARACTERISTICS / DIMENSIONS AND SPECIFICATIONS
SERVICE CONNECTIONS
SYMBOL DESCRIPTION
GGas Connection
EElectrical Connection - 120V units supplied with 8’ cord with 3 prong plug. Total Amps: 3
C / H
DDrain
TECHNICAL CHARACTERISTICS
COOKING PAN:
The polished cooking surface resists product adherence and improves
cleanup and appearance.
The pan incorporates an easy-pour lip and 5-gallon increment markings.
An interlock switch is provided to turn the burners off when the pan is
tilted more than 10° from the normal horizontal position.
The spring assisted cover with integral vent, condensate drip guide and full width
handle affords effortless operation and will maintain an open position.
CONTROLS:
The skillet comes standard with a solid-state temperature control with a
positive OFF position and 100-450°F scale, a pilot light to indicate when
the elements are ON, and a 1 hour mechanical timer.
The manual tilting mechanism uses a collapsible hand crank conveniently
located below the control panel.
The controls are resistant to dripping and light splashing water (NEMA T-2).
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
Model
Natural Propane
A
B C D E
30 gallon 27.2 93,000
(178-356mm)
(279-356mm)
36 [914] 32.63 [829] 27.88 [708] 25.75 [654] 18 [457]
40 gallon 36.9 126,000 46 [1168] 42.63 [1083] 37.88 [962] 25.75 [654] 23 [584]
Model Shipping Weight Model Shipping Weight
535 lbs (243 kg) 695 lbs (315 kg)
565 lbs (256 kg) 725 lbs (329 kg)
Terry System Cartridge Changes / Installation
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.
DISCLAIMER
INSTALLATION & OPERATION MANUAL 10158 REV 4 (09/21) PAGE 5 OF16
UNPACKING
IMMEDIATELY INSPECT FOR SHIPPING DAMAGE
Immediately after unpacking the steamer, check for possible shipping damage. If the steamer is found to be damaged,
save the packaging material and contact the carrier within 15 days of delivery.
located on the left side panel.
II
CAUTION: BE SURE TO READ
• Keep this appliance area free and clear of combustibles.
• 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
• This unit is serviceable from the front. Do not install in such a manner that a service person cannot remove front
panels if provided.
• 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 combustion.
• Do not place on or directly against the unit any objects that would block air openings into the combustion
chamber.
from rear wall.
INSTALLATION & OPERATION MANUAL 10158 REV 4 (09/21)
PAGE 6 OF 16
2. Inspect unit carefully for shipping damage. File claim with carrier immediately if damage is found.
3. Remove screws holding unit to skid.
5. Raise skillet cover to full open position. Raise skillet by turning hand crank clockwise. Check to make sure burners
and carryover tube are in position and securely seated.
position.
NOTICE
7. Gas service connections:
40-gallon unit) at the pressure indicated. Please read the rating plate on top of control box. If this plate is marked
WARNING
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 connection is on the rear of the right console. Pipe in a gas
f. Perform a gas leak test of all newly-made joints, as well as those leading to the main gas control valve and pilot
8. Electrical service connection:
conform to the requirements of national and local electrical codes (220 volts, 50 Hz, single-phase for export units).
Only a licensed electrician should make electrical connection.
INSTALLATION & OPERATION MANUAL 10158 REV 4 (09/21) PAGE 7 OF16
Gas Fuel, CAN-6.9.
2. Adequate means must be provided to limit the movement of the appliance without depending on the connector and
the quick-disconnect device or its associated piping to limit the appliance 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.
Using a non-corrosive, grease-dissolving commercial cleaner, clean the protective metal oils from all surface parts and the
dry with a soft clean cloth.
electronic ignition which will light the burners.
INSTALLATION & OPERATION MANUAL 10158 REV 4 (09/21)
PAGE 8 OF 16
TM
This technical manual contains general information, installation, operation, principles of operation, troubleshooting guide,
and maintenance information for the UniVerseTM
authorized parts and service agencies.
electrically operated skillets, tilting type, with 30- and 40-gallon capacities, respectively. They are equipped with a solid
state thermostat and high-limit control with a 100 °F to 450 °F temperature scale.
The UniVerseTM
braising meat, sautéing, pan-frying chicken, steaming vegetables, boiling, and simmering. Refer to Cooking Guidelines,
which gives detailed information on the various types of food products that can be cooked in the skillet.
TM
been made.
2. Be sure skillet has been or is cleaned before using.
3. Be certain skillet is lowered to the normal horizontal cooking position so burners will light.
5. Preheat to desired setting before grilling, pan frying, or any other type of cooking except boiling.
NOTICE
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.
8. To lower skillet, merely turn tilt skillet hand crank counterclockwise. To raise skillet, turn hand crank clockwise.
NOTICE
INSTALLATION & OPERATION MANUAL 10158 REV 4 (09/21) PAGE 9 OF16
CAUTION: BE SURE TO READ
to washing position before disconnecting power supply.)
• Keep this appliance area free and clear of combustibles.
the control box. Apply a liberal amount of grease along the helical thread of the worm where it engages the worm
• 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.
• Appliances with casters are always to be restrained from movement. If removal of the restraint is necessary, always
reconnect the restraint when the appliance is returned to its originally installed position.
INSTALLATION & OPERATION MANUAL 10158 REV 4 (09/21)
PAGE 10 OF 16
M
WARNING
Disconnect the power supply to the appliance before cleaning or servicing.
located inside, in the rear vertical column, to keep the console cover tilted open.
4. Disconnect all wire leads from temperature control.
NOTICE
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.
1. Tilt skillet pan all the way in the downright position.
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 trunnion up. To increase the angle, bend the tilt-tab down. Test by tilting the pan and checking
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.
1. The skillet should be cleaned daily.
little heat to loosen the food. Then, wash with clear water and 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 skillet. Rinse with
clean water and air dry.
1. Tilt skillet pan all the way in the down or horizontal position until the stops in the back engage.
3. Remove control console lower side cover to expose motor, tilt cam and switches.
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
just before the pan back stops engage in the horizontal position. It should stop at about 80° 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.
INSTALLATION & OPERATION MANUAL 10158 REV 4 (09/21) PAGE 11 OF16
COOKING G
TM is one of the most versatile pieces of equipment to be found in any restaurant or institutional
kitchen.
2. This unit will stew, simmer, pan-fry, braise, grill, and sauté – and all with a very uniform heat pattern.
NOTICE
4. A great deal of heavy lifting and transferring of foods from one pan to another can be eliminated, and, therefore, pot
washing will be reduced.
5. This type of equipment usually reduces the total cooking time by as much as 25% on combination dishes.
the serving line.
9. The following temperatures should be used:
C M T (°F)
200 Maximum
225 - 275
300 - 350
Frying 325 - 375
Grilling 350 - 450
10. Temperatures of approximately 200 °F should always be used for milk-based products, or scorching will take place.
and cooking for the remaining 80%.
12. The cover has a lip at the back edge that directs the condensate on the cover back into the skillet.
13. The unit tilts easily to 90°, and receiving pan is always approximately 2 inches from the pouring lip of the skillet.
removed into the receiving pan for disposal. (It is always recommended that this type of unit be pre-soaked if possible.)
15. Breakfast foods such as sausage, bacon, pancakes, fried eggs, scrambled eggs, and French toast are a few of the
once while simmering.
17. 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 thermostat should be set very low (100 - 150 °F).
INSTALLATION & OPERATION MANUAL 10158 REV 4 (09/21)
PAGE 12 OF 16
ITEM
PORTION
SIZE TEMP. (°F)
BATCHES
PER HOUR
30 GALLON PER LOAD 40 GALLON PER LOAD
QTY.YIELD QTY. YIELD
BREAKFAST FOODS
Bacon 3 slices 350 12 2 lb 10 3 lb 15
Eggs
Boiled - Hard 1 egg 225
5
50 eggs 50 75 eggs 75
1 egg 225
8
50 eggs 50 75 eggs 75
Fried 1 egg 400
4
30 eggs 30 45 eggs 45
Poached 1 egg 225
5
36 eggs 36 60 eggs 60
300-200
1
18 gal. 720 28 gal. 1100
French Toast 3 slices 450
7
35 slices 12 50 slices 17
Regular Oatmeal 250
2
20 lb (100 cups) 500 40 lb (200 cups) 1000
Pancakes 2 each 400 10 30 each 15 50 each 25
FISH
Clams 1 pint 400 10 10 quarts 20 15 quarts 30
Fish Cakes 2 oz 400
5
70 - 3 oz 35 110 - 3 oz 55
Haddock Fillet 4 oz 400
4
60 - 4 oz 60 90 - 4 oz 90
5 oz 450
3
60 - 4 oz 60 90 - 4 oz 90
1 - 1 lb 350
4
20 - 1 lb 20 30 - 1 lb 30
5 oz 450
3
50 - 5 oz 50 75 - 5 oz 75
SAUCES, GRAVIES, SOUPS
Brown Gravy 1 oz 350 - 200
2
18 gal. 2300 35 gal. 4500
2 oz 250 - 175
1
18 gal. 1150 35 gal. 2250
6 oz 200
1
18 gal. 375 35 gal. 725
6 oz 225
1
18 gal. 350 35 gal. 700
4 oz 350 - 200
1
18 gal. 575 35 gal. 1100
MISCELLANEOUS
1
sandwich 400
8
35 sandwiches 35 50 sandwiches 50
Macaroni & Cheese 8 oz 200
2
18 gal. 300 35 gal. 525
Rice 4 oz 350 - 225
1
20 lb raw 320 40 lb raw 650
4 oz 350 - 225
2
8 lb raw 200 12 lb raw 300
18. The unit can also be used as a holding cabinet by adding water and settling the thermostat at approximately 175 °F.
inches. Thermostat should be set at 250 °F.
removed easily and transferred to the serving line.
TM
given below are suggested quantities and temperature settings and estimated numbers of orders per load and per hour.
INSTALLATION & OPERATION MANUAL 10158 REV 4 (09/21) PAGE 13 OF16
ITEM
PORTION
SIZE TEMP. (°F)
BATCHES
PER HOUR
30 GALLON PER LOAD 40 GALLON PER LOAD
QTY.YIELD QTY. YIELD
MEAT-POULTRY
Bacon 3 slices 350 12 2 lb 10 3 lb 15
3 oz 400
8
10 lb 50 15 lb 75
Pork Chops 5 oz 350
4
15 lb 50 25 lb 75
3 links 350
7
30 lb 120 45 lb 180
BEEF
6 oz 400 - 225
2
18 gal. 350 35 gal. 700
8 oz 300
-
18 gal. 280 35 gal. 560
Corned Beef Hash 5 oz 400
5
16 lb 50 25 lb 75
Cheeseburger 3 oz 300 12 7 lb 35 10 lb 50
Hamburger 3 oz 300 15 7 lb 35 10 lb 50
Meatballs 1 oz 400 - 225
3
65 18 lb 100
Pot Roast 2 oz 350 - 200 120 lb 500 180 lb 750
5 oz 400
3
16 lb 50 24 lb 75
6 oz 400
5
15 lb 40 60
4 oz 300 - 200
1
25 lb 110 40 lb 160
Grilled
Boiled
2 oz
2 oz
300
250
8
12
22 lb
16 lb
176
128
33 lb
25 lb
264
200
CHICKEN
Pan Fried 350
3
50 pieces 25 80 pieces 40
2 oz 350 - 200 16 - 5 lb 200 24-5 lb 265
TURKEY
2 oz 400 - 200
–
3 - 26-30 lb 200 4 - 26-30 lb 275
On Carcass 2 oz 400 - 200
–
4 - 16-20 lb 175 6 - 16-20 lb 265
VEGETABLES
CANNED 3 oz 400
6
30 lb 125 45 lb 200
FRESH
3 oz 400
3
25 lb 125 50 lb 250
Beets 3 oz 400
1
30 lb 125 60 lb 300
Broccoli 3 oz 400
3
25 lb 125 40 lb 200
Cabbage 3 oz 400
5
20 lb 80 30 lb 125
Carrots 3 oz 400
2
35 lb 150 70 lb 300
3 oz 250
5
15 lb 75 25 lb 125
Corn 1 ear 400
8
50 ears 50 75 ears 75
Potatoes 3 oz 400
2
40 lb 200 60 lb 300
4 oz 250 10 40 lb 200 9 lb 35
Turnips 4 oz 400
2
20 lb 100 30 lb 150
INSTALLATION & OPERATION MANUAL 10158 REV 4 (09/21)
PAGE 14 OF 16
ITEM
PORTION
SIZE TEMP. (°F)
BATCHES
PER HOUR
30 GALLON PER LOAD 40 GALLON PER LOAD
QTY.YIELD QTY. YIELD
VEGETABLES (continued)
FROZEN
Beans, French Green 3 oz 400
6
15 lb 60 90
3 oz 250
4
15 lb 60 90
Broccoli 3 oz 400
8
12 lb 50 18 lb 75
3 oz 250
6
15 lb 60 90
3 oz 250
3
15 lb 50 90
Corn 3 oz 250 18 15 lb 50 90
3 oz 250
7
15 lb 50 90
Peas 3 oz 400 10 15 lb 75 110
3 oz 400
3
15 lb 75 110
DESSERTS, PUDDINGS, SWEET SAUCES
1 oz 200
1
18 gal. 2300 35 gal. 4500
Cherry Cobbler 3 oz 200
1
18 gal. 750 35 gal. 1500
1 oz 200
1
18 gal. 2300 35 gal. 4500
Cornstarch Pudding 4 oz 200
1
18 gal. 575 35 gal. 1100
Fruit Gelatin 3 oz 250
2
18 gal. 750 35 gal. 1500
INSTALLATION & OPERATION MANUAL 10158 REV 4 (09/21) PAGE 15 OF16
T
PROBLEM PROBABLE CAUSE REMEDY
1. Uneven or poor heating. a. Temperature control out of calibration or defective.
b. Unit attached to wrong gas supply.
c. Combination gas control set to wrong pressure.
a. Replace temperature control.
c. Adjust manifold pressure to equal that listed on data plate.
a. Burnt out bulb.
b. Broken temperature control.
a. Replace.
b. Replace.
c. Repair.
3. Unit fails to heat.
b. Malfunction of interlock switch.
c. Broken ignition module.
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.
INSTALLATION & OPERATION MANUAL 10158 REV 4 (09/21)
PAGE 16 OF 16
however, that replacement parts and occasional professional service may be necessary to extend the useful life of
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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