Page 1
UNIVERSE PLUS STEL & STEM SERIES
ELECTRIC TILTING SKILLETS
INSTALLATION - OPERATION - MAINTENANCE
OPEN LEG BASED MODELS
30P-STEL
40P-STEL
42 Allen Martin Drive, Essex Junction, Vermont 05452 USA
Telephone: (802) 658-6600 Fax: (802) 864-0183
www.marketforge.com PN 14-0382 Rev C (9/18)
CLOSED BASED MODELS
30P-STEM
40P-STEM
© 2018 - Market Forge
Page 2
Your Service Agency’s Address:
Model
Serial number
Skillet installed by
Installation checked by
Page 3
IMPORTANT
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.
Adequate clearances must be
maintained for servicing and
proper operation.
TABLE OF CONTENTS
INSTALLATION
Service Connections ..................................................... 2
Introduction .............................................................. 3
Installation Information ................................................... 4
OPERATION
Operating Instructions .................................................... 6
Suggested Cooking Temperatures ......................................... 7
MAINTENANCE
Cleaning & Troubleshooting ............................................... 9
Do not attempt to operate this
unit in the event of a power failure.
Intended for commercial use
only. Not for household use.
Page 4
Service Connections
10 [254] CLEARANCE FROM WALL
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 (18 kW) 30 gallon (12 kW)
VAC 1 pH 3 pH 1 pH 3 pH
208 57.7 33.3 86.5 50.0
220 54.5 31.5 81.8 47.2
240 50.0 28.9 75.0 43.3
380 n/a 18.2 n/a 27.3
415 n/a 16.7 n/a 25.0
480 n/a 14.4 n/a 21.7
600 n/a 11.5 n/a 17.3
Details of other electrical systems are available upon request.
SERVICE CONNECTIONS
E Electrical Connection - to be as specified on
data plate
CW / HW Cold & Hot Water - 3/8” O.D. NPT to faucet
(Optional)
D Drain - 1-1/2” drain NPT (Optional drain pan
assy)
INSTALLATION CLEARANCE
Left Side Right Side Rear
0 0 10” [254mm]
36 [914] 30 GAL.
46 [1168] 40 GAL.
18 [457] 30 GAL.
1.68 [43]
10.5 [267]
HW
CW
HW
29.6.9 [754]
Shown with optional drain pan assembly
23 [584] 40 GAL.
D
27.88 [708] 30 GAL.
37.88 [962] 40 GAL.
CW
27.94 [710]
32.63 [829] 30 GAL.
42.63 [1083] 40 GAL.
REAR FLANGE FOOT DETAIL
2 EQUALLY SPACED Ø 7/16 [11]
HOLDES ON 2.5 [63] B.C.
E
25.75
[654]
DIMENSIONS ARE
1.68 [43]
33
[838]
E
16.38
[416]
6 [152]
IN INCHES [MM]
41.44
48.88
[1052]
[1241]
36 [914]
31.63 [803]
E
37.75 [959]
INSTALLATION
9.5 [241]
PAN I.D.
Figure 1
2
12 [305]
POUR
PATH
12 [305]
29.75 [756]
73.34 [1863]
D
33.62 [854]
8.5
[216]
1.53 [39]
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Introduction
INTRODUCTION
This manual contains general information, installation,
operation, principles of operation, troubleshooting guide
and maintenance information for the electrically operated
UniVerse Tilting Skillet.
DESCRIPTION
The Market Forge UniVerse Models 30P-STEL (12 kW
input) and 40P-STEL (18 kW input) are 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.
BASIC FUNCTIONS
The UniVerse Tilting Skillet is a very versatile cooking
appliance. It can perform basic cooking functions, such
as braising meat, sautéing, pan-frying chicken, steaming
vegetables, boiling, and simmering. Refer to Section 3 Cooking Guidelines, which gives detailed information on
the various types of food products that can be cooked in
the skillet.
BASIC OPERATION
1. Ensure that electric power connection has been made
correctly and that branch circuit breaker at building
supply box is ON.
Turn thermostat control knob counterclockwise to
OFF when no further heating is desired.
Unit must be cleaned after each use. Proceed as follows:
1. When all food has been removed from skillet, add water to loosen/dissolve any remaining food.
2. Wash skillet using mild detergent, water and nylon
brush. If food is stuck to skillet surface, soak and apply heat to loosen food.
WARNING
Do not get water on wiring or in controls. Be sure to
wash inside of skillet pan, inside of cover including
under drip-lip, and pouring spout area.
3. Rinse and dry entire unit.
2. Ensure that skillet is in full down position and clean
before using.
NOTE: Electricpower automatically shuts o when
skillet is tilted more than 10°above normal
horizontalcookingposition.
3. Set thermostat at desired temperature by turning thermostat control knob clockwise. See Cooking Guidelines for thermostat settings.
4. Preheat to desired temperature (with cover down) before grilling, pan-frying, or any other method of cooking except boiling.
NOTE: For bestresults,allowunittocycleON/OFF
once.
5. Ensure that cover is up for most types of cooking except for simmering, braising, 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.
3
INSTALLATION
Page 6
Installation Information
UNPACKING
Immediately after unpacking, check for possible shipping
damage. If the tilting skillet is found to be damaged, save
the packaging 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.
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 Skillet must be installed in accordance with:
4. Provincial and local codes, or in the absence of local
codes, with: C.S.A. C22.1 Canadian Electrical Code,
Part 1, or in the U.S.A. state and local codes, or in the
absence of local codes, with the National Electrical
Code ANSI/NFPA-70 (latest edition).
5. ANSI NFPA Standard #96, “Vapor Removal from
Cooking Equipment,” (latest edition), available from
the National Fire Protection Association, Batterymarch Park, Quincy, MA, 02269.
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 oor through the anchor-
ing holes provided in the rear adjustable ange feet.
4. Remove skillet from installation position and drill
holes in locations marked on the oor. Insert proper
anchoring devices (not supplied).
5. Place skillet back in the installation position.
ELECTRICAL CONNECTION
WARNING
Electrical and grounding connections must
comply with the appliance portions of The
National Electrical Code and/or other local
codes.
WARNING
Before performing any maintenance disconnect the electrical power supply and place a
tag at the disconnect switch to indicate that
you are working on the circuit.
NOTE Donotinstallinsuchamannerthataserviceper-
soncannotremovethecontrolboxcover.
1. Connect unit to a branch circuit having a voltage and
circuit type specied on the name plate and of sucient size to carry load. The amps per line wire for the
various voltage rating are shown in the table.
NOTE: Supply wires must be suitable fortempera-
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 o 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.
SERVICE CONNECTIONS
1. All internal wiring for the skillet is complete.
2. Make service connections as indicated on pevious
page and electrical connections above.
6. Place carpenter’s level on top of skillet and re-level
side-to-side and front-to-back.
7. Bolt and anchor skillet securely to the oor.
8. Seal bolts and anged feet with Silastic or equivalent
compound.
9. If faucet is provided, connect water supply and check
operation.
10. Turn power on and check for proper operation.
INSTALLATION
3. If a faucet is provided, connect the water supplies and
check for proper operation.
4
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AMPS PER LINE
Installation Information
30P-STEL, 30P-STEM
3-Phase, 4 Wire, 50 Hz
Amps Per Line Wire
12 kW 220/380V 18.2
12 kW 240/415V 16.7
(EXPORT ONLY)
12 kW, Single Phase Unit, 60 Hz
Amps Per Line
Line # 1 Line # 2
208V 57.7 57.7
240V 50 50
12 kW, 3-Phase Unit, 60 Hz
Amps Per Line
Line # 1 Line # 2 Line # 3
208V 33 33 33
240V 29 29 29
480V 14.5 14.5 14.5
600V 11.5 11.5 11.5
40P-STEL, 40P-STEM
3-Phase, 4 Wire, 50 Hz
Amps Per Line Wire
18 kW 220/380V 7
18 kW 240/415V 5
(EXPORT ONLY)
18 kW, Single Phase Unit, 60 Hz
Amps Per Line
Line # 1 Line # 2
208V 87 87
240V 75 75
18 kW, 3-Phase Unit, 60 Hz
Amps Per Line
Line # 1 Line # 2 Line # 3
208V 50 50 50
240V 43 43 43
480V 22 22 22
600V 17 17 17
5
INSTALLATION
Page 8
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 o and the heating
elements will shut o. The heating elements will cycle
on and o thereafter to maintain set temperature. The
RED TEMPERATURE light will cycle on and o with
the heating elements.
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 10
o
or more, the
heating elements will be turned o automatically.
4. Food is poured through the optional removable
strainer into a food receiving pan positioned under
the lip of the pouring spout.
5. To lower pan, turn hand crank counterclockwise or
push and hold TILT SWITCH in the DOWN mode.
COOKING TIPS
The UniVerse 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 pat-
tern. The gures given below are suggested quantities
and temperature settings and estimated numbers of orders per load and per hour. When two temperatures are
given, the rst is to start the product, the second to nish
the product.
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
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.
6. Turn THERMOSTAT to OFF when skillet is not in use.
OPERATION
6
Page 9
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
7
OPERATION
Page 10
Suggested Cooking Temperatures
ITEM
PORTION
FRANKFURTERS
Grilled
Boiled
POULTRY
Chicken, Pan-Fired
Chicken, Whole
Turkey, O 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
THERMOSTAT
SIZE
2 300
SETTING
BATCHES
PER HOUR
o
8 22 lb. 176 33 lb. 264
30-Gallon
QTY. PER
LOAD
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. 110
3 15 lb. 75 22 1/2 lb. 110
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
OPERATION
8
Page 11
Cleaning & Troubleshooting
CLEANING
IMPORTANT!
DISCONNECT ELECTRICAL POWER SUPPLY
BEFORE CLEANING.
Before cleaning allow the tilting skillet to cool and then
clean it. Keep exposed cleanable areas of the tilting skillet
clean at all times. Do not get water in electrical box or any
electrical component.
TROUBLESHOOTING
Problem Probable Cause Remedy
UNEVEN HEATING Defective element Replace element
Uneven torque of element block nuts. Re-torque element block nuts on bottom of skil-
Temperature control out of calibration or defective.
SIGNAL LIGHT OUT Burnt out bulb. Replace.
Defective temperature control or thermocouple. Replace.
Loose electrical connection. Repair.
UNIT FAILS TO HEAT Circuit breaker is o. Reset circuit breaker.
Malfunction of interlock switch. Adjust or replace.
Contactor does not pull in. Replace contactor.
Defective temperature control or thermocouple. Replace temperature control or thermocouple.
1. Thoroughly wash pan, pouring spout, 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
with detergent and warm water. Rinse thoroughly and
wipe dry with a soft clean cloth.
let. Torque the rst nuts evenly to 30 inch - lb.
Holding rst nut, torque the second nut to 100
inch - lb.
Calibrate or replace.
MAINTENANCE
WARNING!
The tilting skillet pan and its parts are hot. Use
care when operating, cleaning and servicing
the tilting 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.
ADJUSTMENTS
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.
9
MAINTENANCE
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