Solaris Steam GS-30 User manual

PART NUMBER 10152R0 12005-01-19
INSTALLATION AND OPERATION
MANUAL
GAS SKILLETS
MODELS: GS-30
GS-40
WWW.SOLARISSTEAM.COM

INSTALLATION AND OPERATION MANUAL, GAS SKILLETS, MODELS: GS-30, GS-40
PART NUMBER 10152R0 22005-01-19
IMPORTANT NOTES FOR INSTALLATION AND OPERATION
It is recommended that this manual be read thoroughly and that all instructions be followed
carefully. This manual should be retained for future reference.
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.
FOR YOUR SAFETY: Do not store or use gasoline or other
flammable vapors or liquids in the vicinity of this or any other
appliance.
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.
PURCHASER: Instructions to be followed in the event that 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 obstruct the flow of combustion and ventilation air.
Adequate clearances must be maintained for servicing and proper operation.
Contact the factory, the factory representative or a local service company to
perform maintenance and repairs should the appliance malfunction. Refer to
warranty terms.

INSTALLATION AND OPERATION MANUAL, GAS SKILLETS, MODELS: GS-30, GS-40
PART NUMBER 10152R0 32005-01-19
TABLE OF CONTENTS
DESCRIPTION PAGE
Important Notes for Installation and Operation ....................................2
1.0 Service Connections ....................................................4
2.0 Installation Instructions ...................................................5
3.0 Operation Instructions ...................................................8
4.0 Periodic Maintenance ...................................................11
5.0 Cooking Guidelines ....................................................13
6.0 Troubleshooting .......................................................18

INSTALLATION AND OPERATION MANUAL, GAS SKILLETS, MODELS: GS-30, GS-40
PART NUMBER 10152R0 42005-01-19
1.0 SERVICE CONNECTIONS

INSTALLATION AND OPERATION MANUAL, GAS SKILLETS, MODELS: GS-30, GS-40
PART NUMBER 10152R0 52005-01-19
2.0 INSTALLATION INSTRUCTIONS
UNPACKING
Immediately after unpacking, check for possible shipping damage. If the tilting braising pan is
found to be damaged, save the packaging material and contact the carrier within 15 days of
delivery.
Before installing, verify that the type of gas supply (natural or propane) and electrical service
agree with the specifications on the rating plate located on the left side panel as you face the
front of the braising pan. If the supply and equipment requirements do not agree, contact your
dealer.
LOCATION
The equipment must be kept free and clear of combustible substances. The tilting braising
pan, when installed, must have minimum clearance from combustible and non-combustible
construction of 3" (76 mm) from sides and 6" (152 mm) from the rear. The tilting braising pan is
intended for use on non-combustible floors.
The installation location must allow adequate clearances for servicing and proper operation. A
minimum front clearance of 36" (914 mm) is required.
The tilting braising pan must be installed so that the flow of combustion and ventilation air will
not be obstructed. Adequate clearance for air openings into the combustion chamber must be
provided. Make sure there is an adequate supply of air in the room suitable for the amount of
combustion gas feeding the braising pan burners.
Do not permit fans to blow directly at the tilting braising pan, and wherever possible, avoid open
windows next to the tilting braising pan. Avoid wall-type fans which create air cross currents
within the room.
INSTALLATION CODES AND STANDARDS
Installation must conform with local codes, or in the absence of local codes, with the
National Fuel Gas Code, ANSI Z223.1/NFPA 54, or the Natural Gas and Propane
Installation Code, CSA B149.1, as applicable.
1. 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 ½ psi (3.5 kPa).

INSTALLATION AND OPERATION MANUAL, GAS SKILLETS, MODELS: GS-30, GS-40
PART NUMBER 10152R0 62005-01-19
2.0 INSTALLATION INSTRUCTIONS (Continued)
INSTALLATION CODES AND STANDARDS (Continued)
2. 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 ½ psi (3.5 kPa).
Electrical grounding must be provided in accordance with local codes, or in the absence of local
codes, with the National Electrical Code, ANSI/NFPA 70, or the Canadian Electrical Code, CSA
C22.2, as applicable.
ANSI/NFPA 96 - (latest edition), “Standard for Ventilation and Fire Protection of Commercial
Cooking Operations,” available from the National Fire Protection Association, Batterymarch
Park, Quincy, MA, USA, 02269.
FLUE CONNECTIONS
Do not obstruct the flow of flue gases from the flue duct located on the rear of the tilting
braising pan. It is recommended that the flue gases be ventilated to the outside of the building
through a ventilation system installed by qualified personnel.
WARNING: ELECTRICAL GROUNDING INSTRUCTIONS
This appliance is equipped with a three-prong (grounding) plug for
your protection against shock hazard and should be plugged
directly into a properly grounded three-prong receptacle. Do not cut
or remove the grounding prong from this plug. (120V units only).
LEVELLING AND ANCHORING
1. Set the appliance in place and level left to right and front-to-back using spirit level.
2. Mark hole locations on floor through anchoring holes provided in flanged adjustable feet.
3. Remove appliance and drill holes in locations marked on floor and insert proper anchoring
devices (not supplied).
4. Set unit back in position and re-level left to right and front to back.
5. Bolt and anchor appliance securely to the floor.

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PART NUMBER 10152R0 72005-01-19
2.0 INSTALLATION INSTRUCTIONS (Continued)
6. Seal bolts and flanged feet with silastic or equivalent compound.
WARNING: Do not connect the appliance to the electrical supply
until after the gas connection has been made.
GAS CONNECTIONS
All gas supply connections and any pipe joint compound used must be resistant to the action of
propane gases.
The gas inlet is located under the control panel on the left-hand side.
Connect gas supply to the tilting braising pan. The gas supply line must be at least the
equivalent of 3/4" iron pipe with an incoming pressure of approximately 7" W.C. (Water
Column) for natural gas or 11" W.C. (Water Column) for propane gas. Make sure the pipes are
clean and free of obstructions, dirt and piping compound.
Codes require that a gas shutoff valve be installed in the gas line ahead of the tilting braising
pan.
Natural gas and propane gas braising pans are equipped with fixed orifices and no adjustment
is necessary. Gas burner manifold is set at 3.5" W.C. (Water Column) for natural gas, and 10"
W.C. (Water Column) for propane gas.
WARNING: Never use an open flame to check for gas leaks. Check
all connections for leaks using soapy water before use.
After piping has been checked for leaks, all piping receiving gas should be fully purged to
remove air.

INSTALLATION AND OPERATION MANUAL, GAS SKILLETS, MODELS: GS-30, GS-40
PART NUMBER 10152R0 82005-01-19
3.0 OPERATION INSTRUCTIONS
CAUTION: The appliance and its parts are hot. Use care when
operating, cleaning and servicing the appliance.
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
manufacturer’s directions. Rinse thoroughly and drain the pan. Wipe dry with a soft clean
cloth.
CONTROLS (Figure 1)
Green Ignition Light - Will light when ignition has occurred.
Red Temperature Light -Will light when burners are supplying heat to the tilting braising
pan.
Thermostat -When turned ON, will initiate electronic ignition system.
Temperature settings are marked on the control panel in
C and F.
Manual Lift Crank Handle -Used to manually raise and lower braising pan.
FIGURE 1

INSTALLATION AND OPERATION MANUAL, GAS SKILLETS, MODELS: GS-30, GS-40
PART NUMBER 10152R0 92005-01-19
3.0 OPERATION INSTRUCTIONS (Continued)
START-UP PROCEDURE
1. Open manual gas shutoff valve.
2. Ensure that the braising pan is in the DOWN position.
3. Turn 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 green IGNITION LIGHT does not come on after 30 seconds, turn THERMOSTAT OFF
and then ON again for restart.
5. When braising pan has reached set temperature, the red TEMPERATURE LIGHT will go off
and the burners will shut off. The burners will cycle on and off thereafter to maintain set
temperature. The red TEMPERATURE LIGHT will be on when the burners are on and off
when burners are off.
6. If gas supply is interrupted during operation, turn THERMOSTAT dial to OFF position and
turn gas supply OFF. Wait 5 minutes, then repeat Steps 1 through 4 to restart.
7. Turn THERMOSTAT to OFF when braising pan is not in use.
DAILY SHUTDOWN PROCEDURE
Turn THERMOSTAT dial to OFF. Close manual gas shutoff valve.
TILTING THE BRAISING PAN
1. DO NOT try to tilt braising pan with lid down.
2. Make sure the receiving pan is in place.
3. Turn crank handle clockwise to lift the braising pan and counterclockwise to lower the
braising pan. When the braising pan is raised 5° or more, the gas supply will be turned off
automatically. The braising pan will not operate once the pan has been tilted.
4. Food is poured through the removable strainer (Figure 2) into a food receiving pan
positioned under the lip of the pouring spout (Figure 2).

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PART NUMBER 10152R0 10 2005-01-19
3.0 OPERATION INSTRUCTIONS (Continued)
FIGURE 2

INSTALLATION AND OPERATION MANUAL, GAS SKILLETS, MODELS: GS-30, GS-40
PART NUMBER 10152R0 11 2005-01-19
4.0 PERIODIC MAINTENANCE
WARNING: Disconnect the power supply to the appliance before
cleaning or servicing.
CLEANING
After each use, allow the tilting braising pan to cool and clean it. Keep exposed cleanable
areas of the tilting braising pan clean at all times. Do not get water in electrical box or any
electrical component.
1. Thoroughly wash pan, pouring spout (See Figure 2), 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 (see Figure 2) with detergent and warm
water. Rinse thoroughly and wipe dry with a soft clean cloth.
3. Clean around burner air mixers and orifices (at rear of burner) if lint has accumulated.
4. Visually ensure tube lighter ports (Figure 3) are unobstructed.
FIGURE 3

INSTALLATION AND OPERATION MANUAL, GAS SKILLETS, MODELS: GS-30, GS-40
PART NUMBER 10152R0 12 2005-01-19
4.0 PERIODIC MAINTENANCE (Continued)
CAUTION: The appliance and its parts are hot. Use care when
operating, cleaning and servicing the appliance.
ADJUSTMENTS
All tilting braising pans are adjusted at the factory.
At least twice a year, have an authorized service person clean and adjust the tilting braising pan
for maximum performance.

INSTALLATION AND OPERATION MANUAL, GAS SKILLETS, MODELS: GS-30, GS-40
PART NUMBER 10152R0 13 2005-01-19
5.0 COOKING GUIDELINES
The guidelines given below are suggested quantities, temperature settings, and estimated
numbers of orders per load and per hour. When two temperatures are given, the first is to start
the product, and the second to finish the product.
The following temperatures should be used:
Temperature (°F)
Simmering 200 Maximum
Sautéing 225 - 275
Searing 300 - 350
Frying 325 - 375
Grilling 350 - 450
ITEM
PORTION
SIZE
TEMP.
(°F)
BATCHES
PER
HOUR
GS-30
PER LOAD
QTY. PORTIONS
GS-40
PER LOAD
QTY . PORTIONS
BREAKFAST FOODS
Bacon 3 slices 350 12 2 lbs. 10 3 lbs. 15
Eggs
- Boiled - Hard 1 egg 225 5 50 eggs 50 75 eggs 75
- Boiled-Soft 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
- Scrambled 1-1/2 eggs 300-200 118 gal. 720 28 gal. 1100
French Toast 3 slices 450 7 35 slices 12 50 slices 17
Regular Oatmeal ½ cup 250 2 20 lbs.
(100 cups)
500 40 lbs.
(200 cups)
1000
Pancakes 2 each 400 10 30 each 15 50 each 25
FISH

INSTALLATION AND OPERATION MANUAL, GAS SKILLETS, MODELS: GS-30, GS-40
ITEM
PORTION
SIZE
TEMP.
(°F)
BATCHES
PER
HOUR
GS-30
PER LOAD
QTY. PORTIONS
GS-40
PER LOAD
QTY . PORTIONS
PART NUMBER 10152R0 14 2005-01-19
Clams 1 pint 400 10 10 quarts 20 15 quarts 30
Fish Cakes 2 - 3 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
Halibut Steak 5 oz. 450 3 60 - 4 oz. 60 90 - 4 oz. 90
Lobster 1 - 1 lb. 350 4 20 - 1 lb. 20 30 - 1 lb. 30
Swordfish 5 oz. 450 3 50 - 5 oz. 50 75 - 5 oz. 75
SAUCES, GRAVIES, SOUPS
Brown Gravy 1 oz. 350 - 200 218 gal. 2300 35 gal. 4500
Cream Sauce 2 oz. 250 - 175 118 gal. 1150 35 gal. 2250
Cream Soup 6 oz. 200 1 18 gal. 375 35 gal. 725
French Onion
Soup
6 oz. 225 1 18 gal. 350 35 gal. 700
Meat Sauce 4 oz. 350 - 200 118 gal. 575 35 gal. 1100
VEGETABLES
CANNED 3 oz. 400 6 30 lbs. 125 45 lbs. 200
FRESH
Beans, Wax,
Green
3 oz. 400 3 25 lbs. 125 50 lbs. 250
Beets 3 oz. 400 1 30 lbs. 125 60 lbs. 300
Broccoli 3 oz. 400 3 25 lbs. 125 40 lbs. 200
Cabbage 3 oz. 400 5 20 lbs. 80 30 lbs. 125
Carrots 3 oz. 400 2 35 lbs. 150 70 lbs. 300
Cauliflower 3 oz. 250 5 15 lbs. 75 25 lbs. 125
Corn 1 ear 400 8 50 ears 50 75 ears 75
Potatoes 3 oz. 400 2 40 lbs. 200 60 lbs. 300
Spinach 4 oz. 250 10 6 lbs. 25 9 lbs. 35
Turnips 4 oz. 400 2 20 lbs. 100 30 lbs. 150

INSTALLATION AND OPERATION MANUAL, GAS SKILLETS, MODELS: GS-30, GS-40
ITEM
PORTION
SIZE
TEMP.
(°F)
BATCHES
PER
HOUR
GS-30
PER LOAD
QTY. PORTIONS
GS-40
PER LOAD
QTY . PORTIONS
PART NUMBER 10152R0 15 2005-01-19
FROZEN
Beans, French
Green
3 oz. 400 6 15 lbs. 60 22-1/2 lbs. 90
Lima Beans 3 oz. 250 4 15 lbs. 60 22-1/2 lbs. 90
Broccoli 3 oz. 400 8 12 lbs. 50 18 lbs. 75
Sliced Carrots 3 oz. 250 6 15 lbs. 60 22-1/2 lbs. 90
Small Whole
Carrots
3 oz. 250 3 15 lbs. 50 22-1/2 lbs. 90
Corn 3 oz. 250 18 15 lbs. 50 22-1/2 lbs. 90
Small Whole
Onions
3 oz. 250 7 15 lbs. 50 22-1/2 lbs. 90
Peas 3 oz. 400 10 15 lbs. 75 22-1/2 lbs. 110
Spinach 3 oz. 400 3 15 lbs. 75 22-1/2 lbs. 110
DESSERTS, PUDDINGS, SWEET SAUCES
Butterscotch
Sauce
1 oz. 200 1 18 gal. 2300 35 gal. 4500
Cherry Cobbler 3 oz. 200 1 18 gal. 750 35 gal. 1500
Chocolate Sauce 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
MEAT-POULTRY
BEEF
Amer. Chop
Suey
6 oz. 400 - 225 218 gal. 350 35 gal. 700
Beef Stew 8 oz. 300 -18 gal. 280 35 gal. 560
Corned Beef
Hash
5 oz. 400 5 16 lbs. 50 25 lbs. 75
Cheeseburger 3 oz. 300 12 7 lbs. 35 10 lbs. 50

INSTALLATION AND OPERATION MANUAL, GAS SKILLETS, MODELS: GS-30, GS-40
ITEM
PORTION
SIZE
TEMP.
(°F)
BATCHES
PER
HOUR
GS-30
PER LOAD
QTY. PORTIONS
GS-40
PER LOAD
QTY . PORTIONS
PART NUMBER 10152R0 16 2005-01-19
Hamburger 3 oz. 300 15 7 lbs. 35 10 lbs. 50
Meatballs 1 oz. 400 - 225 312-1/2 lbs. 65 18 lbs. 100
Pot Roast 2 oz. 350 - 200 120 lbs. 500 180 lbs. 750
Salisbury Steak 5 oz. 400 3 16 lbs. 50 24 lbs. 75
Sirloin Steak 6 oz. 400 5 15 lbs. 40 22-1/2 lbs. 60
Swiss Steak 4 oz. 300 - 200 125 lbs. 110 40 lbs. 160
CHICKEN
Pan Fried 2-1/4's 350 3 50 pieces 25 80 pieces 40
Whole 2 oz. 350 - 200 16 - 5 lbs. 200 24-5 lbs. 265
FRANKFURTERS
Grilled 2 oz. 300 8 22 lbs. 176 33 lbs. 264
Boiled 2 oz. 250 12 16 lbs. 128 25 lbs. 200
PORK
Bacon 3 slices 350 12 2 lbs. 10 3 lbs. 15
Ham Steak 3 oz. 400 8 10 lbs. 50 15 lbs. 75
Pork Chops 5 oz. 350 4 15 lbs. 50 25 lbs. 75
Sausage Links 3 links 350 7 30 lbs. 120 45 lbs. 180
TURKEY
Off Carcass 2 oz. 400 - 200 –3 - 26-30
lbs.
200 4 - 26-30 lbs. 275
On Carcass 2 oz. 400 - 200 –4 - 16-20
lbs.
175 6 - 16-20 lbs. 265
MISCELLANEOUS
Grilled Cheese
Sandwich
1
sandwich
400 8 35
sandwiches
35 50
sandwiches
50

INSTALLATION AND OPERATION MANUAL, GAS SKILLETS, MODELS: GS-30, GS-40
ITEM
PORTION
SIZE
TEMP.
(°F)
BATCHES
PER
HOUR
GS-30
PER LOAD
QTY. PORTIONS
GS-40
PER LOAD
QTY . PORTIONS
PART NUMBER 10152R0 17 2005-01-19
Macaroni &
Cheese
8 oz. 200 2 18 gal. 300 35 gal. 525
Rice 4 oz. 350 - 225 120 lbs. raw 320 40 lbs. raw 650
Spaghetti 4 oz. 350 - 225 28 lbs. raw 200 12 lbs. raw 300

INSTALLATION AND OPERATION MANUAL, GAS SKILLETS, MODELS: GS-30, GS-40
PART NUMBER 10152R0 18 2005-01-19
6.0 TROUBLESHOOTING
Burners do not come on:
1. Gas supply to unit is “OFF”.
2. Manual shut off valve is “OFF”.
3. Thermostat is not turned “ON”.
4. Pan not in lowest position.
5. Ignition control not functioning.
6. Unit electrical supply is not plugged in or turned on.
7. Braising pan has overheated and burners were shut off by high-limit thermostat. Wait for pan to
cool.
Burners produce carbon deposits:
1. Wrong size orifices.
2. Burner air not adjusted properly.
3. Wrong gas supply.
4. Incorrect pressure at supply.