MARKET FORGE 30P-STEL (01) PDF MANUAL

MARKET FORGE 30P-STEL (01) PDF SUMMARY:

What are the faucets approved by the Massachusetts Board of Registration of Plumbers and Gas Fitters for installation on this equipment?

The following faucets are the only ones approved by the Massachusetts Board of Registration of Plumbers and Gas Fitters for installation on this equipment:

• Single Pantry Faucet manufactured by T & S Brass and Bronze Works, Inc. Model # B-0305
• Concealed Mixing Faucet with 4-Arm Handles manufactured by T & S Brass and Bronze Works, Inc. Model # B-0512

What is the 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, follow the procedures below:

• Visible loss or damage: Note on freight bill or express delivery and have it signed by the person making delivery. File claim or damages immediately regardless of the extent of damages.
• Concealed loss or damage: If damage is noticed after unpacking, notify the transportation company immediately and file ‘CONCEALED DAMAGE’ claim with them. This should be done within fifteen days from the date delivery is made to you. Retain the container for inspection.

What is the description of the Market Forge Electric Universe Plus Tilting Skillets?

The Market Forge Electric Universe Plus Tilting Skillets are available in 30-gallon (87-liter) and 40-gallon (114-liter) pan bodies with 12kW and 18 kW inputs respectively. Both models are available in open-leg and closed-base frame assemblies with manual or power tilt capabilities.

Describe the construction of the Universe Plus Skillets.

The heavy-duty construction of our Universe Plus Skillets incorporates sides formed of 10 gauge stainless steel and a 5/8” thick stainless steel clad plate that will provide a rigid flat cooking surface with improved heat distribution. The balanced design of the pan allows the operator to easily and quickly tilt to the desired position. Our new power tilt operates smoothly, with manual override that works easily when needed and without the use of tools or drills as required by other manufacturers.

How is the Universe Plus Skillet constructed?

The Universe Plus Skillet has a fully polished stainless steel cooking surface that prevents food from adhering and helps to safely clean the equipment. Heaters turn off automatically when the cooking pan is tilted from the horizontal position. The skillet is provided with a heavy-duty spring-assisted cover with a condensate vent. The cooking pan and cover are supported by two consoles with a fully welded stainless steel tubular frame system that provides stable support to the unit. The consoles are completely covered with stainless steel that provides protection to the controls and is also easily cleanable and provides clear access for easy floor cleaning. The closed-base model incorporates an easily removable stainless steel front and rear panel. The sloped front of the pan allows for complete draining of the pan when tilted to 70°. The tilting mechanism includes a precision ground and polished worm for smooth and long-lasting tilt operation and positive control with a collapsible hand crank. A power tilting option is available and is also supplied with the collapsible handle for manual override operation if required.

What are the technical specifications of the cooking pan?

The unitized cooking pan with integral clad plate cooking surface is welded with full penetration to resist cracking due to expansion and contraction. The polished cooking surface resists product adherence and improves cleanup and appearance. The pan incorporates an easy-pour lip and 5-gallon increment markings. The clad plate cooking surface has electric tubular elements attached to the bottom of the pan for even and efficient heat transfer. An interlock switch is provided to turn the heaters 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.

What are the controls of the unit?

The skillet comes standard with a solid-state temperature control with a positive OFF position and 100°-450° Fahrenheit scale, a pilot light to indicate when the elements are ON, and a 1-hour mechanical timer. The optional power tilting mechanism also utilizes an UP/DOWN rocker switch. 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).

What is the operation of the unit?

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.

What are the optional features at extra cost?

The optional features at extra cost are:

• 2” Draw-Off Valve with Strainer.
• Modular Joining Kit.
• Pan Support.
• Pan Holder Inserts.
• Pouring Lip Strainer.
• Single Pantry Faucet.
• Posi-Set.
• 2” Tangent Draw-Off Valve with Drain Hose Assembly, Includes:
  • 2” Tangent Draw-Off Valve with Strainer.
  • 90o Stainless Steel Elbow.
  • 8 Foot Long of 2” ID Hose (cut to required length).
  • Hose Clamp.
• Drain Cup Assembly, Includes:
  • Stainless Steel Cup Assembly.
  • 8 Foot Long of 2” ID Hose (cut to required length).
  • Hose Clamp.
• Drain Pan Assembly, Includes:
  • 6” x 12” x 20” Stainless Steel Solid Pan with Elbow.
  • 8 Foot Long of 2” ID Hose (cut to required length).
  • Hose Clamp.
• Double Pantry Faucet.
• Single Pantry Spray Hose.
• Double Pantry Spray Hose.
• Caster Kit w/Strain Relief.
• Correctional Package.

What are the required clearances for this equipment?

• Left Side: 0”
• Right Side: 0”
• Back: 6”

What are the service connection requirements for electrically operated units?

• Electrical Connection: Use wire suitable for 90oC. A stepdown transformer provides power to the 120V control circuit. Details of other electrical systems are available upon request.
• Cold Water: 3/8" O.D. NPT to faucet (Optional).
• Hot Water: 3/8" O.D. NPT to faucet (Optional).

What are the steps for general installation?

• 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 specifications 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 clearance 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:
  1. 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 Edition), or in the absence of local codes, with: Canada CSA C22.1 Canadian Electrical Code, Part 1.
  2. ANSI/NFPA Standard #96, “Vapor Removal from Cooking Equipment”, (Latest Edition), available from The National Fire Protection Association, Batterymarch Park, Quincy, Massachusetts (MA) 02269.

What are the steps for 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 floor through the anchoring holes provided in the rear adjustable flange feet.
4. Remove the skillet from the anchoring holes marks that you marked on the floor and drill a hole for each marking. After all, holes have been drilled, place the skillet back into the original position.
5. Check to make sure the skillet is still level. (See Step 2).
6. Bolt and anchor the skillet securely to the floor, then seal the bolt sand flanged feet with a silastic or equivalent compound.
7. If the faucet is provided, connect the water supply and check the operation.
8. Turn the power on and check for proper operation.

How should you handle electrical and grounding connections?

Electrical and grounding connections must comply with the appliance portions of The National Electrical Code and/or other local codes.

What are the important notes for electrical connection?

• Do not install in such a manner that a service person cannot remove the control box cover.
• Connect the unit to a branch circuit having a voltage and circuit type specified on the name plate and of sufficient size to carry the load. The amps per line wire for the various voltage ratings are shown in the table below.
• Supply wires must be suitable for a temperature of at least 200oF (90oC). Additionally, all wiring must conform to the requirements of local and national electric codes. Conduit and fittings must be watertight.
• Connect the ground wire from electrical service to the ground lug.
• Ensure that the skillet is firmly seated on the frame before checking the connection and functioning of controls.
• Unit is equipped with an interlock switch that shuts off current to the heating elements when the skillet pan is more than (10o) above the normal horizontal cooking position.

How do you connect the unit to an electrical supply?

1. Switch on current supply to unit.
2. Check for proper functioning of controls and heating elements (See page 4, Operating Instructions).

What are the service connections for the unit?

• All Internal Wiring for the skillet is complete.
• Make service connections as indicated on page 2 and electrical connections above.
• If a faucet is provided, connect the water supplies and check for proper operation.

What precautions should be taken when operating, cleaning, and servicing the tilting skillet?

The tilting skillet and its parts are hot. Use care when operating, cleaning, and servicing the tilting skillet.

What are the steps for preparing the unit for first use?

1. Using a non-corrosive, grease-dissolving commercial cleaner, clean the protective metal oils from all surface parts and interior of the skillet. Follow the cleaner manufacturer’s directions.
2. Rinse thoroughly and drain the pan.
3. Wipe dry with a soft clean cloth.

What are the controls on the unit and their functions?

• Red Temperature Light: Illuminates when heating elements are supplying heat to the tilting skillet.
• Thermostat: Turns the tilting skillet ON and maintains the set temperature by controlling the power supply. Temperature settings range from 100oF to 450oF (See Test Kitchen Bulletin on page 6).
• Hand Crank: To raise and lower pan.
• Tilt Switch (Optional): Push UP to raise pan; push DOWN to lower tilting braising pan.
• Timer: 1 Hour mechanical timer (program duration of cooking time).

What is the start-up procedure?

1. Ensure that the skillet pan is in the DOWN position.
2. Turn the THERMOSTAT dial to the desired temperature (refer to Test Kitchen Bulletin on page 6). The RED TEMPERATURE light will come on.
3. When the skillet pan has reached the 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 the set temperature. The RED TEMPERATURE light will cycle on and off with the heating elements.
4. Preheat the skillet pan and allow it to cycle to equalize heat across the entire surface.

What are some helpful tips for operating the skillet?

• Water will boil faster with the lid down.
• Turn THERMOSTAT to OFF when the skillet is not in use.

What is the basic operation of the skillet?

1. Ensure that the electric power connection has been made correctly and that the branch circuit breaker at the building supply box is ON.
2. Ensure that the skillet is in full down position and clean before using.
3. Set the thermostat at the desired temperature by turning the thermostat control knob clockwise. (refer to the Test Kitchen Bulletin on page 6)
4. Preheat to the desired temperature by turning the thermostat control knob clockwise. (refer to the Test Kitchen Bulletin on page 6 )
5. Ensure that the cover is up for most types of cooking except for simmering, or boiling. The cover has a drip-lip at the rear to direct condensate into the skillet.
6. Remove cooked food immediately to prevent over-cooking. Tilt skillet by turning hand crank clockwise or pushing tilt switch.
7. Lower the skillet by turning the hand crank counterclockwise or pushing the tilt switch.

What is an important note for electric power?

Electric power automatically shuts off when the skillet is tilted more than 10o above the normal horizontal cooking position.

What is a helpful tip for preheating?

For best results, allow the unit to cycle ON/OFF once.

What should be done when no further heating is desired?

Turn the thermostat control knob counterclockwise to OFF when no further heating is desired.

What is the daily shutdown procedure?

To turn the skillet OFF, turn the THERMOSTAT dial to OFF.

What are the instructions for tilting the skillet?

1. DO NOT try to tilt the skillet with the lid down.
2. Make sure the receiving pan is in place.
3. Turn the hand crank clockwise or for power tilt, push and hold TILT SWITCH in the ip mode until the desired pan position has been reached. The pan will empty when raised to the top tilt position. When the braising pan is raised 10o or more, the heating elements will be turned off automatically.
4. Food is poured through the removable strainer into a food receiving pan positioned under the lip of the pouring spout.
5. To lower pan, turn the hand crank counterclockwise or push and hold TILT SWITCH in the DOWN mode.

What is the Test Kitchen Bulletin for breakfast foods?

ITEM	PORTION SIZE	THERMOSTAT SETTING	BATCHES PER HOUR	30 GALLON YIELD QTY	30 GALLON YIELD	40 GALLON YIELD QTY	40 GALLON YIELD
Bacon	3 Slices	350	12	2 lbs.	10	3 lbs.	15
Eggs – Boiled-Hard	1 Egg	225	5	50	50	75	75
Eggs – Boiled-Soft	1 Egg	225	8	50	50	75	75
Eggs – Fried	1 Egg	400	4	30	30	45	45
Eggs – Poached	1 Egg	225	5	36	36	60	60
Eggs – Scrambled	1 1/2 Eggs	300	1	18 gal.	720	28 gal.	1100
French Toast	3 Slices	450	7	35 Slices	12	50 Slices	17
Reqular Oatmeal	1/2 Cup	250	2	20 lbs.	500	40 lbs.	1000
Pancakes	2 Each	400	10	30 each	15	50 each	25

What is the Test Kitchen Bulletin for fish?

ITEM	PORTION SIZE	THERMOSTAT SETTING	BATCHES PER HOUR	30 GALLON YIELD QTY	30 GALLON YIELD	40 GALLON YIELD QTY	40 GALLON YIELD
Clams	1 pt.	400	10	10 qts.	20	15 qts.	30
Fish Cakes	2 oz.	400	5	70-3 oz.	35	110-3 oz.	55
Haddock Filet	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

What is the Test Kitchen Bulletin for sauces, gravies and soups?

ITEM	PORTION SIZE	THERMOSTAT SETTING	BATCHES PER HOUR	30 GALLON YIELD QTY	30 GALLON YIELD	40 GALLON YIELD QTY	40 GALLON YIELD
Brown Gravy	1 oz.	350	2	18 gal.	2300	35 gal.	4500
Cream Sauces	2 oz.	250	1	18 gal.	1150	35 gal.	2250
Cream Soups	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	1	18 gal.	575	35 gal.	1100

What is the Test Kitchen Bulletin for miscellaneous foods?

ITEM	PORTION SIZE	THERMOSTAT SETTING	BATCHES PER HOUR	30 GALLON YIELD QTY	30 GALLON YIELD	40 GALLON YIELD QTY	40 GALLON YIELD
Grilled Cheese	1 sand	400	8	35 sand	35	40 sand	50
Macaroni & Cheese	8 oz.	200	2	18 gal.	300	35 gal.	525
Rice	4 oz.	350	1	20 lb.raw	320	40 lb.	650
Spaghetti	4 oz.	350	2	8 lb.	200	12 lb.	300

What is the Test Kitchen Bulletin for meat and poultry?

ITEM	PORTION SIZE	THERMOSTAT SETTING	BATCHES PER HOUR	30 GALLON YIELD QTY	30 GALLON YIELD	40 GALLON YIELD QTY	40 GALLON YIELD
Beef – American Chop Suey	6 oz.	400	2	18 gal.	350	35 gal.	700
Beef – Beef Stew	8 oz.	300	–	18 gal.	280	35 gal.	560
Beef – Corn Beef Hash	5 oz.	400	5	16 lb.	50	25 lb.	75
Beef – Cheeseburger	3 oz.	300	12	7 lb.	35	10 lb.	50
Beef – Hamburger	3 oz.	300	15	7 lb.	35	10 lb.	50
Beef – Hamburger	3 oz.	300	15	7 lb.	35	10 lb.	50
Beef – Meatballs	1 oz.	400	3	12 lb.	65	18 lb.	100
Beef – Pot Roast	2 oz.	350	–	120 lb.	500	180 lb.	750
Beef – Salisbury Steak	5 oz.	400	3	16 lb.	50	24 lb.	75
Beef – Sirloin Steak	6 oz.	400	5	15 lb.	40	22 1/2 lb.	60
Beef – Swiss Steak	4 oz.	300	1	25 lb.	100	40 lb.	160
Chicken – Pan-Fired	–	350	3	50 Pieces	25	80 Pieces	40
Chicken – Whole	2 oz.	350	–	16-5 lb.	200	24-5 lb.	265
Frankfurters – Grilled	2 oz.	300	8	22 lb.	176	33 lb.	264
Frankfurters – Boiled	2 oz.	250	12	16 lb.	128	25 lb.	200
Ham Steak	3 oz.	400	8	10 lb.	50	15 lb.	75
Pork Chops	5 oz.	400	4	15 lb.	50	25 lb.	75
Sausage Links	3 links	350	7	30 lb.	120	45 lb.	180
Turkey – Off Carcass	2 oz.	400	–	3-26-30 lb.	200	4-26-30 lb.	275
Turkey – On Carcass	2 oz.	400	–	4-16-20 lb.	175	6-16-20 lb.	265

What is the Test Kitchen Bulletin for vegetables?

ITEM	PORTION SIZE	THERMOSTAT SETTING	BATCHES PER HOUR	30 GALLON YIELD QTY	30 GALLON YIELD	40 GALLON YIELD QTY	40 GALLON YIELD
Canned	oz.	400	6	30 lb.	125	45 lb.	200
Fresh Beans	oz.	400	3	25 lb.	125	50 lb.	250
Fresh Beets	oz.	400	1	30 lb.	125	60 lb.	300
Fresh Broccoli	oz.	400	3	25 lb.	125	40 lb.	200
Fresh Cabbage	oz.	400	5	20 lb.	80	30 lb.	125
Fresh Carrots	oz.	400	2	35 lb.	150	70 lb.	300
Fresh Cauliflower	oz.	250	5	15 lb.	75	25 lb.	125
Fresh Corn ear	–	400	8	50 ears	50	75 ears	75
Fresh Potatoes	oz.	400	2	40 lb.	200	60 lb.	300
Fresh Spinach	oz.	225	10	6 lb.	25	9 lb.	35
Fresh Turnips	oz.	400	2	20 lb.	100	30 lb.	150
Frozen Beans	oz.	400	6	15 lb.	60	22 1/2 lb.	90
Frozen Lima Beans	oz.	250	4	15 lb.	60	22 1/2 lb.	90
Frozen Broccoli	oz.	400	8	12 lb.	50	18 lb.	75
Frozen Sliced Carrots	oz.	250	6	15 lb.	60	22 1/2 lb.	90
Frozen Baby Carrots	oz.	250	3	15 lb.	50	22 1/2 lb.	90
Frozen Corn	oz.	250	18	15 lb.	50	22 1/2 lb.	90
Frozen Baby Onions	oz.	250	7	15 lb.	50	22 1/2 lb.	90
Frozen Peas	oz.	400	10	15 lb.	75	22 1/2 lb.	110
Frozen Spinach	oz.	400	3	15 lb.	75	22 1/2 lb.	110

What is the Test Kitchen Bulletin for dessert items?

ITEM	PORTION SIZE	THERMOSTAT SETTING	BATCHES PER HOUR	30 GALLON YIELD QTY	30 GALLON YIELD	40 GALLON YIELD QTY	40 GALLON YIELD
Butterscotch Sauce	1 oz.	200	1	18 gal.	2330	35 gal.	4500
Cherry Cobbler	3 oz.	200	1	19 gal.	750	36 gal.	1500
Chocolate Sauce	1 oz.	200	1	20 gal.	2300	37 gal.	4500
Cornstarch Pudding	4 oz.	200	1	21 gal.	575	38 gal.	1100
Fruit Gelatin	3 oz.	250	2	22 gal.	750	39 gal.	1500

What are the troubleshooting steps for uneven heating?

PROBLEM	PROBABLE CAUSE	REMEDY
Uneven Heating	a. Defective element. b. Uneven torque of element clamp plate nuts. c. Temperature control out of calibration or defective.	a. Replace element. b. Re-torque element clamp plate nuts on the bottom of skillet (5’ pounds only/nut). c. Calibrate or replace.

What are the troubleshooting steps for signal light out?

PROBLEM	PROBABLE CAUSE	REMEDY
Signal Light Out	a. Burnt out bulb. b. Defective temperature control or thermocouple. c. Loose electrical connection.	a. Replace. b. Replace. c. Repair.

What are the troubleshooting steps for unit fails to heat?

PROBLEM	PROBABLE CAUSE	REMEDY
Unit Fails to Heat	a. Circuit breaker is off. b. Malfunction of interlock switch. c. Contactor does not pull in. d. Defective temperature control or thermocouple.	a. Reset circuit breaker. b. Adjust or replace. c. Replace contactor. d. Replace temperature control or thermocouple.

What are the steps for 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 skillet. Rinse with clean water and air dry.

What are some important warnings to keep in mind?

• DO NOT GET WATER ON WIRING OR CONTROLS. BE SURE TO WASH INSIDE OF SKILLET PAN, INSIDE OF COVER INCLUDING UNDER DRIP-LIP, AND POURING SPOUT AREA.
• THE SKILLET PAN AND ITS PARTS ARE HOT. USE CARE WHEN OPERATING, CLEANING AND SERVICING THE TILT SKILLET.
• DISCONNECT ELECTRICAL POWER SUPPLY AND PLACE A TAG AT THE DISCONNECT SWITCH TO INDICATE THAT YOU ARE WORKING ON THE CIRCUIT BEFORE PERFORMING ANY MAINTENANCE.

What are the adjustment notes for the skillet?

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.

What are the parts for the main assembly?

ITEM NO.	PART NO.	DESCRIPTION	30 GAL.	40 GAL.
1	98-6031	PAN COVER ASSEMBLY	1