Page 1
INSTALLATION & OPERATION
IMPORTANT FOR FUTURE REFERENCE
Please complete this information and retain this
manual for the life of the equipment:
Model #: ___________________________
Serial #: ___________________________
Date Purchased: ____________________
MANUAL
Electric Tilting Skillets
ETS-30 ETS-40
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.
MANUAL 10089R3
WARNING
CROWN FOOD SERVICE EQUIPMENT
A Middleby Company
70 Oakdale Road, Downsview (Toronto) Ontario, Canada, M3N 1V9
Telephone: 919-762-1000 www.crownsteamgroup.com
Printed in Canada
Page 2
INSTALLATION AND OPERATION MANUAL, ELECTRIC TILTING SKILLETS,
MODELS: ETS-30, ETS-40
INSTALLATION AND OPERATION
It is recommended that this manual be read thoroughly and that all instructions be followed
carefully.
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: 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: Contact the factory, the factory representative or local service
company to perform maintenance and repairs.
This manual should be retained for future reference.
Adequate clearances must be maintained for safe and proper operation.
PART NUMBER 10089R3 2 2012-11-30
Page 3
INSTALLATION AND OPERATION MANUAL, ELECTRIC TILTING SKILLETS,
MODELS: ETS-30, ETS-40
TABLE OF CONTENTS
DESCRIPTION PAGE
Service Connections ........................................................4
1.0 Installation Instructions ...................................................5
2.0 Operation .............................................................6
3.0 Cooking Schedule ......................................................7
4.0 Cleaning Instructions ...................................................11
5.0 Troubleshooting .......................................................12
6.0 Periodic Maintenance ...................................................12
PART NUMBER 10089R3 3 2012-11-30
Page 4
INSTALLATION AND OPERATION MANUAL, ELECTRIC TILTING SKILLETS,
SERVICE CONNECTIONS
MODELS: ETS-30, ETS-40
PART NUMBER 10089R3 4 2012-11-30
Page 5
INSTALLATION AND OPERATION MANUAL, ELECTRIC TILTING SKILLETS,
MODELS: ETS-30, ETS-40
1.0 INSTALLATION INSTRUCTIONS
Set skillet in place and level appliance using spirit level. Mark hole locations on floor through
anchoring holes provided in flanged adjustable feet.
Remove appliance and drill holes in locations marked on floor and insert proper anchoring
devices.
Re-level the appliance, leveling the unit left to right and front to back.
Bolt and anchor appliance securely to the floor. Seal bolts and flanged feet with Silastic or
equivalent compound.
SERVICE CONNECTIONS
All internal wiring for the skillet is complete.
Make service connections as indicated on page 4.
This must be a waterproof connection from incoming lines.
Ground skillet to terminal provided in control housing. A wiring diagram is provided and is
located inside the control cover panel.
If faucet is provided connect water supply and check for proper operation.
WARNING: If this appliance is equipped with casters, the
installation shall be made with flexible power supply conduit and
adequate means must be provided to limit the movement of the
appliance without depending on, or transmitting stress, to the
electrical conduit; restraining means may be attached to the bracket
near the entry of the power supply connection on the appliance.
If the unit is also equipped with an optional water fill valve it too
must be installed with a flexible water supply tube, a quick
disconnect and strain relief.
PART NUMBER 10089R3 5 2012-11-30
Page 6
INSTALLATION AND OPERATION MANUAL, ELECTRIC TILTING SKILLETS,
MODELS: ETS-30, ETS-40
2.0 OPERATION
Ensure the power supply is connected to unit and that circuit breakers are on.
Tilt skillet to ascertain that it moves easily. Turn handle as far as it will go and return to upright
position.
Turn power switch “ON”. Set thermostat dial to desired temperature. Preheat skillet and allow
it to cycle several times to equalize the heat across entire pan surface. Cooking will occur
faster with the cover down.
At the end of cooking turn thermostat to “OFF”, turn power switch “OFF”, remove product.
NOTE: The skillet is equipped with a safety switch that is activated when the
pan is tilted. In the tilted position, power supply to the heating elements is
interrupted. The unit can only be operated in the down position.
WARNING: Never tilt pan with cover down.
WARNING: When this appliance is installed with casters, a restraint
to prevent damage to the power supply conduit should have been
installed. If disconnection of the restraint is necessary, reconnect
this restraint after the appliance has been returned to its originally
installed position.
PART NUMBER 10089R3 6 2012-11-30
Page 7
INSTALLATION AND OPERATION MANUAL, ELECTRIC TILTING SKILLETS,
MODELS: ETS-30, ETS-40
3.0 COOKING SCHEDULE
The tilting skillet is one of the most versatile pieces of equipment to be found in any restaurant
or institutional kitchen. It enables the cook to stew, simmer, pan fry, braise, grill or sauté and all
with a very uniform heat pattern. The figures given below are suggested quantities and
temperature settings and estimated numbers of orders per load and per hour. When two
temperatures are given, first is to start the product, second to finish the product.
The following temperatures should be used:
Simmering Maximum of 200°F Thermostat Setting 1 - 4
Sautéing 225 - 275°F Thermostat Setting 5 - 6
Searing 300 - 350°F Thermostat Setting 7 - 8
Frying 325 - 375°F Thermostat Setting 8 - 9
Grilling 350 - 425°F Thermostat Setting 9 -10
ITEM PORTION
SIZE
BREAKFAST FOODS
Bacon 3 Slices 350° F 12 2 10 3 15
Eggs
Boiled Hard 1 Egg 225° F 5 50 50 75 75
Boiled Soft 1 Egg 225° F 8 50 50 75 75
Fried 1 Egg 400° F 4 30 30 45 45
Poached 1 Egg 225° F 5 36 36 60 60
Scrambled 1 ½ Eggs 300° F
French Toast 3 Slices 450° F 7 35 slices 12 50 slices 17
Regular Oatmeal ½ cup 250° F 2 20 500 40 1000
Pancakes 2 each 400° F 10 30 each 15 50 each 25
FISH
Clams 1 pt. 400° F 10 10
THERMOSTAT
SETTINGS
200° F
BATCHES
PER
HOUR
1 18 gal. 720 28 gal. 1100
ETS-30
PER LOAD
QTY YIELD
20 15
quarts
ETS-40
PER LOAD
QTY YIELD
quarts
30
Fish Cakes 2 - 3 oz. 400° F 5 70 -
3 oz.
Haddock Fillet 4 oz. 400° F 4 60 -
4 oz.
35 110-
3 oz.
60 90 -
4 oz.
55
90
PART NUMBER 10089R3 7 2012-11-30
Page 8
INSTALLATION AND OPERATION MANUAL, ELECTRIC TILTING SKILLETS,
MODELS: ETS-30, ETS-40
ITEM PORTION
SIZE
Halibut Steak 5 oz. 450° F 3 60 -
Lobster 1 - 1 lb. 350° F 4 20 -
Swordfish 5 oz. 450° F 3 50 -
SAUCES
Brown Gravy 1 oz. 350° F -
Cream Sauce 2 oz. 250° F -
Cream Soup 6 oz. 200° F 1 18 gals. 375 35 gals. 725
French Onion
Soup
Meat Sauce 4 oz. 350° F -
MEAT - POULTRY
6 oz. 225° F 1 18 gals. 350 35 gals. 700
THERMOSTAT
SETTINGS
200° F
175° F
200° F
BATCHES
PER
HOUR
2 18 gals. 2300 35 gals. 4500
1 18 gals. 1150 35 gals. 2250
1 18 gals. 575 35 gals. 1100
ETS-30
PER LOAD
QTY YIELD
60 90 -
4 oz.
20 30 -
1 lb.
50 75 -
5 oz.
ETS-40
PER LOAD
QTY YIELD
4 oz.
1 lb.
5 oz.
90
30
75
Bacon 3 slices 350°F 12 2 lb. 10 3 lb. 15
Beef
American Chop
Suey
Beef Stew 8 oz. 300° F - - 18 gals. 280 35 gals. 560
Corned Beef Hash 5 oz. 400° F 5 16 lb. 50 25 lb. 75
Cheeseburger 3 oz. 300° F 12 7 lb. 35 10 lb. 50
Hamburger 3 oz. 300° F 15 7 lb. 35 10 lb. 50
Meatballs 1 oz. 400° F -
Pot Roast 2 oz. 350° F -
Salisbury Steak 5 oz. 400° F 3 16 lb. 50 24 lb. 75
Sirloin Steak 6 oz. 400° F 5 15 lb. 40 22 ½ lb. 60
Swiss Steak 4 oz. 300° F -
6 oz. 400° F -
225° F
225° F
200° F
200° F
2 18 gals. 350 35 gals. 700
3 12 ½ lb. 65 18 lb. 100
120 lb. 500 180 lb. 750
1 25 lb. 100 40 lb. 160
PART NUMBER 10089R3 8 2012-11-30
Page 9
INSTALLATION AND OPERATION MANUAL, ELECTRIC TILTING SKILLETS,
MODELS: ETS-30, ETS-40
ITEM PORTION
SIZE
Chicken
Pan Fried 2-1/4's 350° F 3 50
Whole 2 oz. 350° F -
Frankfurters
Grilled 2 oz. 300° F 8 22 lb. 176 33 lb. 264
Boiled 2 oz. 250° F 12 16 lb. 128 25 lb. 200
Ham Steak 3 oz. 400° F 8 10 lb. 50 15 lb. 75
Pork Chops 5 oz. 350° F 4 15 lb. 50 25 lb. 75
Sausage Links 3 links 350° F 7 30 lb. 120 45 lb. 180
Turkey
Off Carcass 2 oz. 400° F -
On Carcass 2 oz. 400° F -
THERMOSTAT
SETTINGS
200° F
200° F
200° F
BATCHES
PER
HOUR
- - 3 - 26 -
- - 4 - 16 -
ETS-30
PER LOAD
QTY YIELD
pieces
16 5 lb.
200 4 - 26 -
30 lb.
20 lb.
PER LOAD
QTY YIELD
25 80
pieces
200 24 -
5 lb.
30 lb.
175 6 - 16 -
20 lb.
ETS-40
40
265
275
265
MISCELLANEOUS
Grilled Chicken 1 Sandwich 400° F 8 35 Sand. 35 50 Sand. 50
Macaroni &
Cheese
Rice 4 oz. 350° F -
Spaghetti 4 oz. 350° F -
VEGETABLES
Canned 3 oz. 400° F 6 30 lb. 125 45 lb. 200
Fresh
Beans, Wax,
Green
Beets 3 oz. 400° F 1 30 lb. 125 60 lb. 300
Broccoli 3 oz. 400° F 3 25 lb. 125 40 lb. 200
8 oz. 200° F 2 18 gals. 300 35 gals. 525
1 20 lb.
225° F
2 8 lb. raw 200 12 lb. 300
225° F
3 oz. 400° F 3 25 lb. 125 50 lb. 250
raw
320 40 lb. 650
PART NUMBER 10089R3 9 2012-11-30
Page 10
INSTALLATION AND OPERATION MANUAL, ELECTRIC TILTING SKILLETS,
MODELS: ETS-30, ETS-40
ITEM PORTION
SIZE
Cabbage 3 oz. 400° F 5 20 lb. 80 30 lb. 125
Carrots 3 oz. 400° F 2 35 lb. 150 70 lb. 300
Cauliflower 3 oz. 250° F 5 15 lb. 75 25 lb. 125
Corn 1 Ear 400° F 8 50 Ears 50 75 Ears 75
Potatoes 3 oz. 400° F 2 40 lb. 200 60 lb. 300
Spinach 4 oz. 250° F 10 6 lb. 25 9 lb. 35
Turnip 4 oz. 400° F 2 20 lb. 100 30 lb. 150
Frozen
Beans, French
Green
Lima Beans 3 oz. 250° F 4 15 lb. 60 22 ½ lb. 90
Broccoli 3 oz. 400° F 8 12 lb. 50 18 lb. 75
Sliced Carrots 3 oz. 250° F 6 15 lb. 60 22 ½ lb. 90
3 oz. 400° F 6 15 lb. 60 22 ½ lb. 90
THERMOSTAT
SETTINGS
BATCHES
PER
HOUR
ETS-30
PER LOAD
QTY YIELD
ETS-40
PER LOAD
QTY YIELD
Small Whole
Carrots
Corn 3 oz. 250° F 18 15 lb. 50 22 ½ lb. 90
Small Whole
Onions
Peas 3 oz. 400° F 10 15 lb. 75 22 ½ lb. 110
Spinach 3 oz. 400° F 3 15 lb. 75 22 ½ lb. 110
DESSERTS, PUDDINGS, SWEET SAUCES
Butterscotch
Sauce
Cherry Cobbler 3 oz. 200° F 1 18 gals. 750 35 gals. 1500
Chocolate Sauce 1 oz. 200° F 1 18 gals. 2300 35 gals. 4500
Cornstarch
Pudding
Fruit Gelatin 3 oz. 250° F 2 18 gals. 750 35 gals. 1500
3 oz. 250° F 3 15 lb. 50 22 ½ lb. 90
3 oz. 250° F 7 15 lb. 50 22 ½ lb. 90
1 oz. 200° F 1 18 gals. 2300 35 gals. 4500
4 oz. 200° F 1 18 gals. 575 35 gals. 1100
PART NUMBER 10089R3 10 2012-11-30
Page 11
INSTALLATION AND OPERATION MANUAL, ELECTRIC TILTING SKILLETS,
MODELS: ETS-30, ETS-40
4.0 CLEANING INSTRUCTIONS
NOTICE: As a safety precaution disconnect the power supply during cleaning
and servicing.
The Electric Tilting Skillet should be cleaned after each use.
Soak cooking surface with water and a mild soap to remove any food stuck to surface.
Wash entire unit surface with mild detergent and water. Rinse entire unit and dry.
WARNING: Do not get water in electrical components.
Ensure that pour spout, strainer, cover and sides of unit are also cleaned.
PART NUMBER 10089R3 11 2012-11-30
Page 12
INSTALLATION AND OPERATION MANUAL, ELECTRIC TILTING SKILLETS,
MODELS: ETS-30, ETS-40
5.0 TROUBLESHOOTING
Unit will not operate:
1. Power supply not “ON”.
2. Pan not in down position.
3. Defective thermostat or elements.
Pan difficult to operate:
1. Unit not level.
2. Thrust bearings worn out.
3. Dirt in bearings causing it to bind.
4. Shaft bent.
6.0 PERIODIC MAINTENANCE
1. Grease tilt worm and gear as required. Use Petro-Canada type 0G-2 or equivalent.
2. Grease pivot bearings via lubricating nipple as required.
3. Check that screws in element terminals are not loose. Loose connections may cause arcing
and burn off connection causing element failure.
PART NUMBER 10089R3 12 2012-11-30
Loading...