Page 1
UNIVERSE PLUS STEL & STEM SERIES
ELECTRIC TILTING SKILLETS
INSTALLATION - OPERATION - MAINTENANCE
OPEN LEG BASED MODELS
30P-STEL
40P-STEL
44 Lakeside Avenue, Burlington, Vermont 05401 USA
Telephone: (802) 658-6600 Fax: (802) 864-0183
www.mi.com PN 14-0382 Rev B (3/15)
© 2014 - Market Forge Industries Inc.
CLOSED BASED MODELS
30P-STEM
40P-STEM
Page 2
Your Service Agency’s Address:
Model
Serial number
Skillet installed by
Installation checked by
Page 3
IMPORTANT
TABLE OF CONTENTS
WARNING: Improper installation, adjustment, alternation,
service or maintenance can
cause property damage, injury or death. Read the installation, operation and maintenance instructions thoroughly
before installing or servicing
this equipment.
FOR YOUR SAFETY
Do not store or use gasoline or
other ammable vapors or liquids in the vicinity of this or any
other appliance.
The information contained in this
manual is important for the proper installation, use, and maintenance of this skillet. Adherence
to these procedures and instructions will result in satisfactory
baking results and long, trouble free service. Please read
this manual carefully and retain
it for future reference.
INSTALLATION
Service Connections ..................................................... 2
Installation Information ................................................... 3
OPERATION
Operating Instructions .................................................... 4
Cooking Tips ............................................................ 5
Suggested Cooking Temperatures ......................................... 6
MAINTENANCE
Cleaning ................................................................ 8
ERRORS: Descriptive, typographic or pictorial errors are
subject to correction. Specications are subject to change
without notice.
Page 4
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 models
(18 kW)
VAC 1 pH 3 pH 1 pH 3 pH
208
240
480
87
75
50
43
--
22
Details of other electrical systems are available upon request.
30 gallon models
(12 kW)
58
50
--
33
29
14.5
SERVICE CONNECTIONS
E Electrical Connection - Use wire suitable for 90°C.
A stepdown transformer provides power to the 120V
control circuit.
CW Cold Water - 3/8” O.D. NPT to faucet (Optional).
HW Hot Water - 3/8” O.D. NPT to faucet (Optional).
D Drain - 1-1/2” drain NPT (Optional)
1.68 [43]
10.5 [267]
HW
CW
HW
29.6.9 [754]
CW
27.94 [710]
36 [914] 30 GAL.
46 [1168] 40 GAL.
18 [457] 30 GAL.
23 [584] 40 GAL.
D
27.88 [708] 30 GAL.
37.88 [962] 40 GAL.
OPTIONAL*
E
25.75
[654]
DIMENSIONS ARE
1.68 [43]
33
[838]
E
16.38
[416]
IN INCHES [MM]
41.44
48.88
[1052]
[1241]
36 [914]
33.62 [854]
37.75 [959]
INSTALLATION CLEARANCE
Left Side Right Side Rear
0 0 10” [254mm]
BE CERTAIN
• All Internal Wiring for the skillet is complete.
• Make service connections as indicated and elec-
trical connections above.
• If a faucet is provided, connect the water supplies and check for proper operation.
32.63 [829] 30 GAL.
42.63 [1083] 40 GAL.
*OPTIONAL: Pull out sliding sink drain draw with
splash shield for open leg skillets
REAR FLANGE FOOT DETAIL
2 EQUALLY SPACED Ø 7/16 [11]
HOLDES ON 205 [63] B.C.
9.5 [241]
PAN I.D.
12 [305]
POUR
PATH
12 [305]
Figure 1
29.75 [756]
6 [152]
8.5
[216]
E
D
1.53 [39]
73.34 [1863]
33.62 [854]
10 [254] CLEARANCE FROM WALL
InstallatIon
2
Page 5
Installation Information
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 specications 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.
SHIPPING DAMAGE CLAIM PROCEDURE:
The equipment is inspected & crafted carefully by skilled
personnel before leaving factory. The transportation company assumes full responsibility for safe delivery upon ac-
ceptance of this equipment.
If shipment arrives damaged:
1. Visible loss or damage: Note on freight bill or express
delivery and have signed by the person making delivery.
2. File claim or damages immediately Regardless of the
extent of damages.
3. Concealed loss or damage: If damage is noticed after
unpacking, notify the transportation company imme-
diately and le ‘concealed damage’ claim with them.
This should be done within fteen days from the date
delivery is made to you. Retain container for inspection.
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 Universe Plus Electric Skillet must be installed
in accordance with:
4. 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.
5. ANSI/NFPA Standard #96, “Vapor Removal from
Cooking Equipment”, (Latest Edition), available from
Tha National Fire Protection Association, Batterymarch Park, Quincy, Massachusetts (MA) 02269.
LEVELING AND ANCHORING THE SKILLET:
1. Place the skillet in the desired location of installation.
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 the skillet from the anchoring holes marks
that you marked on the oor and drill a hole for each
marking. After all holes have been drilled, place the
skillet back into original position.
5. Check to make sure the skillet is still level. (See Step
2).
6. Bolt and anchor the skillet securely to the oor, then
seal the bolt and anged feet with a silastic or equivalent compound.
7. If faucet is provided, connect water supply and checkoperation.
8. Turn the 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.
NOTE Donotinstallinsuchamannerthataserviceper-
soncannotremovethecontrolboxcover.
1. Connect unit to a branch circuit having a voltage and
circuit type specied on the name plate and of sufcient size to carry load. The amps per line wire for the
various voltage rating are shown in the table.
NOTE: Supply wires must be suitablefor tempera-
ture of at least 200°F (90°C). Additionally,
allwiringmustconformtotherequirements
oflocalandnationalelectriccodes. Conduit
andttingsmustbewatertight.
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: Unitisequippedwithaninterlockswitchthat
shuts off current to the heating elements
when skillet pan is more than (10°) above
normalhorizontalcookingposition.
4. Switch on current supply to unit. Check for proper fuctioning of controls and heating elements.
2. Place a carpenter’s level on the top of the skillet pan
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InstallatIon
Page 6
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 manufacturer’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 braising 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 temperature (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 off and the heating
elements will shut off. The heating elements will cycle
on and off thereafter to maintain set temperature. The
RED TEMPERATURE light will cycle on and off 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.
BASIC OPERATION
1. Ensure that electric power connection has been made
correctly and that branch circuit breaker at building
supply box is ON.
2. Insure that skillet is in full down position and clean
before
3. Set thermostat at desired temperature by turning
thermostat control knob clockwise.
4. Preheat to desired temperature by turning thermostat
control knob clockwise.
5. Ensure that cover is up for most types of cooking except for simmering, or boiling. Cover has drip-lip at
rear to direct condensate into skillet.
6. Remove cooked food immediately to prevent overcooking. Tilt skillet by turning hand crank clockwise or
pushing tilt switch.
7. Lower skillet by turning hand crank counterclockwise
or pushing tilt switch.
8. Turn thermostat control knob counterclockwise to
OFF when no further heating is desired
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 10o or more, the heating elements will be
turned off automatically.
using.
NOTE:Electric power automatically shutsoffwhen
skillet is tiltedmore than 10o above normal
horizontalcookingposition.
NOTE:For bestresults,allowunittocycleON/OFF
once.
WARNING
Do
not preheat unit dry above 300°F.
6. Turn THERMOSTAT to OFF when skillet is not in use.
operation
4. Food is poured through the optional removable
strainer into a food receiving pan positioned under
the lip of the pouring spout. An optional pan support
is available to assist with this process
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Page 7
Cooking Tips
The Universe Plus Skillet is one of the most versatile
pieces of equipment to be found in any restaurant or institution kitchen.This unit will stew, simmer, pan-fry, braise,
grill and saute all with a very uniform heat pattern.
NOTE: DO NOT ATTEMPT TO DEEP FRY WITH YOUR
SKILLET!
• For best results, the tilting skillet should always be
preheated and allowed to cycle once.
• A great deal of heavy lifting and transferring foods
from one pan to another can be eliminated and
therefore pot washing will be reduced.
• This type of equipment usually reduces the total
cooking time by as much as 25% on combination
dishes.
• Sauces usually lose less moisture as the cover reduces evaporation.
• Large batches of gourmet items can be prepared
with less work and with more uniform results.
• Frozen vegetables can be cooked in the Universe
Plus skillet in the serving pan, then removed and
transferred directly to the serving line.
• 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
• The stainless steel UniVerse Plus Skillet is rapidly
cleaned with a mild detergent. Water, waste, and
scraps are easily removed into the receiving pan for
disposal. (It is always recommended that this type of
unit be pre-soaked if possible.).
• Breakfast foods such as sausage, bacon, pancakes,
fried eggs, scrambled eggs, and French toast are a
few of the more common items that can be cooked
in the Universe Plus Skillet.
• When cooking meat or poultry, all pieces should
be of fairly uniform size and weight and should be
turned at least once while simmering.
• 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).
• The unit can also be used as a holding cabinet by
adding water and setting the thermostat at approximately 175°F.
• When using water over and over for vegetable cooking, be sure to add water occasionally to keep level
at about 3 - 4 inches. Thermostat should be set at
250°F.
• Perforated 2 1/2” - deep pans are suggested for
vegetables for the most satisfactory results. The pan
can then be removed easily and transferred to the
serving line.
• Temperatures of approximately 200°F should always
be used for milk-based products, or scorching will
take place. Lower temperatures to 150-175°F to
prevent thickening.
• Some items should be started at a high temperature
and then reduced. This permits sealing for about
20% of the time and cooking for the remaining 80%.
• The cover has a lip at the back edge that directs the
condensate on the cover back into the skillet.
• The unit tilts easily to 90°. The receiving pan is
always approximately 2 inches from the pouring lip
of the skillet. An optional pan support is available to
assist with this process.
5
operation
Page 8
Suggested Cooking Temperatures
ITEM
PORTION
SIZE
THERMOSTAT
SETTING
BREAKFAST FOODS
Bacon 3 slices 350
Eggs 1 egg
Boiled-Hard 1 egg 225
Boiled-Soft 1 egg 225
Fried 1 egg 400
Poached 1 egg 225
Scrambled 1 1/2 eggs 300
o
-200
French Toast 3 slices 450
Reqular Oatmeal 1/2 cups 250
Pancakes 2 each 400
FISH
Clams 1 pt. 400
Fish Cakes 2 oz. 400
Haddock Filet 4 oz. 400
Halibut Steak 5 oz. 450
Lobster 1-1 lb. 350
Swordsh 5 oz. 450
SAUCES, GRAVIES AND SOUPS
Brown Gravy 1 oz. 350
Cream Sauces 2 oz. 250
o
-200
o
-175
Cream Soups 6 oz. 200
French Onion Soup 6 oz. 225
Meat Sauce 4 oz. 350
o
-200
MISCELLANEOUS
Grilled Cheese 1 sand. 400
Macaroni & Cheese 8 oz. 200
Rice 4 oz. 350
Spaghettie 4 oz. 350
o
-225
o
-225
MEAT
American Chop Suey 6 400
o
-225
Beef Stew 8 300
Corn Beef Hash 5 400
Cheeseburger 3 300
Hamburger 3 300
Meatballs 1 400
Pot Roast 2 350
o
-225
o
-200
Salisbury Steak 5 400
Sirloin Steak 6 400
Swiss Steak 4 300
o
-200
BATCHES
PER HOUR
o
o
o
o
o
o
o
o
o
o
o
o
o
o
o
o
o
o
o
o
o
o
o
o
o
o
o
o
o
o
o
o
o
o
12 12 lbs. 10 3 lb. 15
5 5 50 75 75
8 8 50 75 75
4 4 30 45 45
5 5 36 60 60
1 1 gal. 720 28 gal. 1100
7 7 Slices 12 50 slices 17
2 2 lbs. 500 40 lb. 1000
10 10 each 15 50 each 25
10 10 qts. 20 15 qts. 30
5 5 oz. 35 110-3 oz. 55
4 4 oz. 60 90-4 oz. 90
3 3 oz. 60 90-4 oz. 90
4 4 lb. 20 30-1 lb. 30
3 3 oz. 50 75-5 oz. 75
2 2 gal. 2300 35 gal. 4500
1 1 gal. 1150 35 gal. 2250
1 1 gal. 375 35 gal. 725
1 1 gal. 350 35 gal. 700
1 1 gal. 575 35 gal. 1100
8 35 sand 35 40 sand. 50
2 2 gal. 300 35 gal. 525
1 1 lb.raw 320 40 lb. 650
2 2 lb. 200 12 lb. 300
2 2 gal. 350 35 gal. 700
-- 18 gal. 280 35 gal. 560
5 5 lb. 50 25 lb. 75
12 12 lb. 35 10 lb. 50
15 15 lb. 35 10 lb. 50
3 3 lb. 65 18 lb. 100
-- 120lb. 500 180 lb. 750
3 16 lb. 50 24 lb. 75
5 15 lb. 40 22 1/2 lb. 60
1 25 lb. 100 40 lb. 160
30-Gallon
QTY. PER
LOAD
30
Gallon
YIELD
40-Gallon
QTY.
PER LOAD
40
Gallon
YIELD
operation
6
Page 9
Suggested Cooking Temperatures
ITEM
FRANKFURTERS
Grilled
Boiled
POULTRY
Chicken, Pan-Fired
Chicken, Whole
Turkey, Off Carcass
Turkey, On Carcass
OTHER
Ham Steak
Pork Chops
Sausage Links
VEGETABLES
Canned
FRESH VEGETABLES
Beans
Beets
Broccoli
Cabbage
Carrots
Cauliower
Corn
Potatoes
Spinach
Turnips
FROZEN VEGETABLES
Beans
Lima Beans
Broccoli
Sliced Carrots
Baby Carrots
Corn
Baby Onions
Peas
Spinach
DESSERT ITEMS
Cherry Cobbler
Chocolate Sauce
Cornstarch Pudding
Fruit Gelatin
PORTION
SIZE
2 300
THERMOSTAT
SETTING
o
BATCHES
PER HOUR
30-Gallon
QTY. PER
LOAD
8 22 lb. 176 33 lb. 264
30
Gallon
YIELD
40-Gallon
QTY.
PER LOAD
2 250 12 16 lb. 128 25 lb. 200
2 1/4’s 350
2 oz. 350o-200
2 oz. 400o-200
2 oz. 400o-200
3 oz. 400
5 oz. 400
3 links 350
3 oz. 400
3 oz. 400
3 oz. 400
3 oz. 400
3 oz. 400
3 oz. 400
3 oz. 250
1 ear 400
3 oz. 400
4 oz. 225
4 oz. 400
3 oz. 400
3 oz. 250
3 oz. 400
3 oz. 250
3 oz. 250
3 oz. 250
3 oz. 250
3 oz. 400
3 oz. 400
3 oz. 200
1 oz. 200
4 oz. 200
3 oz. 250
o
o
o
o
o
o
o
o
o
o
o
o
o
o
o
o
o
o
o
o
o
o
o
o
o
o
o
o
o
o
o
3 50 pieces 25 80 pieces 40
-- 16-5 lb. 40 24-5 lb. 265
-- 3-26-30 lb. 200 4-26-30 lb. 275
-- 4-16-20 lb. 175 6-16-20 lb. 265
8 10 lb. 50 15 lb. 75
4 15 lb. 50 25 lb. 75
7 30 lb. 120 45 lb. 180
6 30 lb. 125 45 lb. 200
3 25 lb. 125 50 lb. 250
1 30 lb. 125 60 lb. 300
3 25 lb. 125 40 lb. 200
5 20 lb. 80 30 lb. 125
2 35 lb. 150 70 lb. 300
5 15 lb. 75 25 lb. 125
8 50 ears 50 75 ears 75
2 40 lb. 200 60 lb. 300
10 6 lb. 25 9 lb. 35
2 20 lb. 100 30 lb. 150
6 15 lb. 60 22 1/2 lb. 90
4 15 lb. 60 22 1/2 lb. 90
8 12 lb. 50 18 lb. 75
6 15 lb. 60 22 1/2 lb. 90
3 15 lb. 50 22 1/2 lb. 90
18 15 lb. 50 22 1/2 lb. 90
7 15 lb. 50 22 1/2 lb. 90
10 15 lb. 75 22 1/2 lb. 11 0
3 15 lb. 75 22 1/2 lb. 11 0
1 19 gal. 750 36 gal. 1500
1 20 gal. 2300 37 gal. 4500
1 21 gal. 575 38 gal. 1100
2 22 gal. 750 39 gal. 1500
40
Gallon
YIELD
7
operation
Page 10
Cleaning
IMPORTANT!
DISCONNECT ELECTRICAL POWER SUPPLY
BEFORE CLEANING.
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.
WARNING
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.
WARNING
THE SKILLET PAN AND ITS PARTS ARE HOT. USE
CARE WHEN OPERATING, CLEANING AND SER-
VICING THE TILT SKILLET.
WARNING
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.
ADJUSTMENT NOTE!:
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.
maintenance
8
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