Electric TS-37E Tilting Skillet Manual
OPERATOR MANUAL
IMPORTANT INFORMATION, KEEP FOR OPERATOR
This manual provides information for:
MODEL TS-37E
LoLo TILTING SKILLET
· Stainless Steel
· Manual Tilt
· Electric Heated
THIS MANUAL MUST BE RETAINED FOR FUTURE REFERENCE.
READ, UNDERSTAND AND FOLLOW THE INSTRUCTIONS AND
WARNINGS CONTAINED IN THIS MANUAL.
FOR YOUR SAFETY
Do not store or use gasoline or other flammable vapors
and liquids in the vicinity of this or any other appliance.
WARNING
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.
NOTIFY CARRIER OF DAMAGE AT ONCE
It is the responsibility of the consignee to inspect the container upon receipt
of same and to determine the possibility of any damage, including concealed
damage. LoLo Commercial Foodservice Equipment suggests that if you are
suspicious of damage to make a notation on the delivery receipt. It will be the
responsibility of the consignee to file a claim with the carrier. We recommend that
you do so at once.
Manufacture Service/Questions 877-246-5656
Information contained in this document is known to be current and accurate at the time of
printing/creation. LoLo Commercial Foodservice Equipment recommends referencing our
product line websites, www.getLoLo.com, for the most updated product information and
specifications.
PART NUMBER 156833 REV A (12/09)
IMPORTANT - READ FIRST - IMPORTANT
CAUTION: BE SURE OPERATORS READ, UNDERSTAND AND FOLLOW THE OPERATING INSTRUCTIONS, CAUTIONS, AND SAFETY INSTRUCTIONS IN THIS MANUAL.
WARNING: THIS UNIT IS INTENDED FOR USE IN THE COMMERCIAL HEATING, COOKING AND HOLDING OF WATER AND FOOD PRODUCTS, PER THE INSTRUCTIONS CONTAINED IN THIS MANUAL. ANY OTHER USE COULD RESULT IN SERIOUS PERSONAL INJURY OR DAMAGE TO EQUIPMENT AND WILL
VOID WARRANTY.
WARNING: ELECTRICALLY GROUND THE PAN AT THE TERMINAL PROVIDED. FAILURE TO GROUND UNIT COULD RESULT IN ELECTROCUTION AND DEATH.
WARNING: THE TILTING SKILLET MUST BE INSTALLED BY PERSONNEL WHO ARE QUALIFIED TO WORK WITH ELECTRICITY. IMPROPER INSTALLATION COULD RESULT IN PERSONAL INJURY OR
EQUIPMENT DAMAGE.
CAUTION: STAND AWAY FROM HOT WATER OR FOOD PRODUCTS WHILE TILTING THE PAN DIRECT CONTACT COULD RESULT IN SEVERE BURNS.
WARNING: WHEN TILTING THE SKILLET FOR PRODUCT TRANSFER:
1) WEAR PROTECTIVE OVEN MITT AND PROTECTIVE APRON.
2) USE CONTAINER DEEP ENOUGH TO CONTAIN AND MINIMIZE SPLASHING.
3) PLACE CONTAINER ON STABLE, FLAT SURFACE, AS CLOSE TO PAN AS POSSIBLE.
4) STAND TO SIDE OF PAN WHILE POURING — NOT DIRECTLY IN POUR PATH OF HOT CONTENTS.
5) RETURN PAN BODY TO LEVEL POSITION AFTER CONTAINER IS FILLED OR TRANSFER
IS COMPLETE.
6) DO NOT OVER FILL CONTAINER. AVOID DIRECT SKIN CONTACT WITH HOT CONTAINER
AND ITS CONTENTS.
WARNING: DO NOT HEAT AN EMPTY PAN FOR MORE THAN FIVE MINUTES AT A SETTING HIGHER THAN 300°F.
WARNING: AVOID ANY EXPOSURE TO THE STEAM ESCAPING FROM THE COVER VENT. DIRECT CONTACT COULD RESULT IN SEVERE BURNS
WARNING: AVOID ALL DIRECT CONTACT WITH HOT EQUIPMENT SURFACES. DIRECT SKIN CONTACT COULD RESULT IN SEVERE BURNS.
WARNING: AVOID ALL DIRECT CONTACT WITH HOT FOOD OR WATER IN THE SKILLET. DIRECT CONTACT COULD RESULT IN SEVERE BURNS.
WARNING: IF THE PAN CONTAINS ITEMS IN SAUCE OR MELTED FAT, THEY COULD SLIDE FORWARD SUDDENLY DURING TILTING AND CAUSE HOT LIQUID TO SPLASH OUT.
WARNING: USE OF ANY REPLACEMENT PARTS OTHER THAN THOSE SUPPLIED BY LoLo Commercial
Foodservice Equipment OR ITS AUTHORIZED DISTRIBUTORS VOIDS ALL WARRANTIES AND MAY
CAUSE BODILY INJURY OR EQUIPMENT DAMAGE. SERVICE PERFORMED BY OTHER THAN FACTORY
AUTHORIZED PERSONNEL WILL VOID ALL WARRANTIES.
WARNING: TURN OFF ELECTRIC POWER BEFORE WORKING ON INTERNAL COMPONENTS.
WARNING: BEFORE ANY CLEANING OPERATION, TURN THE THERMOSTAT TO “OFF” TO CUT OFF POWER TO
THE HEATING ELEMENTS. BEFORE CLEANING ANY PART OTHER THAN THE INSIDE OF THE PAN,
DISCONNECT THE ELECTRICAL SUPPLY AT THE CIRCUIT BREAKER OR FUSE BOX.
WARNING: 2
BE CAREFUL TO AVOID CONTACT WITH CLEANING PRODUCTS IN ACCORDANCE WITH SUPPLIER
AND MANUFACTURER RECOMMENDATIONS. MANY CLEANERS ARE HARMFUL TO THE SKIN, EYES,
MUCOUS MEMBRANES AND CLOTHING. READ THE WARNINGS AND FOLLOW DIRECTIONS ON THE CLEANER LABEL.
OM-TS-37E
IMPORTANT - READ FIRST - IMPORTANT
CAUTION: NEVER LEAVE A CHLORINE SANITIZER IN CONTACT WITH STAINLESS STEEL FOR LONGER THAN 30 MINUTES. LONGER CONTACT CAN CAUSE CORROSION.
WARNING: DO NOT USE ANY FUSE WITH A HIGHER AMP RATING THAN THE RATING SPECIFIED FOR
THAT CIRCUIT.
WARNING: KEEP WATER AND SOLUTIONS OUT OF CONTROLS AND ELECTRICAL EQUIPMENT. NEVER USE A HIGH PRESSURE HOSE TO CLEAN THE SKILLET.
WARNING: BEFORE REPLACING ANY PARTS, DISCONNECT THE UNIT FROM THE ELECTRIC POWER SUPPLY.
IMPORTANT: SERVICE PERFORMED BY OTHER THAN FACTORY AUTHORIZED PERSONNEL
WILL VOID WARRANTIES.
OM-TS-37E 3
Table of Contents
Important Operator Warnings ....................................................page 2-3
References.................................................................................... page 4
Equipment Description.................................................................. page 5
Inspection and Unpacking ............................................................ page 6
Installation .................................................................................. page 7-8
Initial Start-Up............................................................................... page 9
Operation ................................................................................ page 9-10
Sequence of Operation ............................................................... page 11
Cleaning................................................................................. page 12-13
Maintenance................................................................................. page 13
Troubleshooting............................................................................ page 14
Electrical Wiring Diagram ............................................................ page 22
Service Log ................................................................................. page 23
References
INTERTEK [ETL]
1950 Evergreen Blvd, Suite 100
Duluth, Georgia 30096
UNDERWRITERS LABORATORIES, INC.
333 Pfingsten Road
Northbrook, Illinois 60062
NFPA/70
The National Electrical Code
NATIONAL SANITATION FOUNDATION
789 N. Dixboro Rd.
Ann Arbor, Michigan 48113-0140
NATIONAL FIRE PROTECTION ASSOCIATION
60 Batterymarch Park
Quincy, Massachusetts 02269
NSF/ANSI
Standard 4
4
OM-TS-37E
Equipment Description
The LoLo TS-37E is a stainless steel, electrically heated skillet which is equipped with
integrated heating elements, a hand operated tilting mechanism, electrical controls
and a hinged cover. The skillet serves as a griddle, fry pan, oven, kettle, bain-marie, or
food warmer and server. It can also be adapted for use as a non-pressure steamer.
The pan body is constructed of heavy-duty stainless steel, welded into a solid piece.
It has a polished interior and exterior finish. A pouring lip is welded to the top of the
front wall. The cooking surface is a stainless steel clad plate fitted with clamped-on
electrical heating elements. The elements are positioned to ensure uniform heat
transfer over the entire surface.
Model TS-37E is mounted on an open- leg frame which is fabricated from stainless
steel.
An easily operated worm and gear mechanism tilts the pan body and provides precise
control for pouring or dumping its contents.
This tilting mechanism is located in a stainless steel console to right of the pan body.
To facilitate cleaning, the pan body can be tilted past the vertical position.
Heating elements and other electrical components are enclosed for safety. The
thermostat, heating indicator light and tilting handle are contained in a compact
control console which is mounted to the right of the pan body.
A thermostat provides automatic control of cooking temperature. Turning the
thermostat dial starts and stops heating and sets the pan temperature. Only one
electrical connection is required to install the unit.
A vented, heavy gauge, one-piece, stainless steel cover is standard on the skillet. A
fully enclosed hinge provides easy operation to open the cover. The cover opens to
the back. It is hinged to the frame, so it moves independently from the pan body.
The following sizes and accessories are available:
Model
TS-37E
Pan Dimensions (Inside)
Left to Right
Front to Back
Depth
35.75
35.75
10”
OM-TS-37E 5
Inspection & Unpacking
6
CAUTION
SHIPPING STRAPS ARE UNDER TENSION
AND CAN SNAP BACK WHEN CUT.
The unit will arrive completely assembled, wrapped in protective plastic on a heavy skid.
Immediately upon receipt, inspect for damage. Report any apparent shipping damage or
an incorrect shipment to the delivery agent.
UNIT WEIGHS 420 TO 560 LB (190 TO 255
KG). FOR SAFE HANDLING, INSTALLER
SHOULD OBTAIN HELP AS NEEDED, OR
EMPLOY APPROPRIATE MATERIALS
HANDLING EQUIPMENT (SUCH AS A
FORKLIFT, DOLLY, OR PALLET JACK) TO
REMOVE THE UNIT FROM THE SKID AND
MOVE IT TO THE PLACE OF INSTALLATION.
When installation is to begin, write down the model number, serial number, and installation date of your unit, and keep this information for future reference. Space for these
entries is provided at the top of the Service Log in this manual. Cut the straps holding
the unit on the skid, and lift the unit straight up off the skid.
OM-TS-37E
Installation
WARNING
INSTALLATION OF THE SKILLET
MUST BE DONE BY A CERTIFIED
ELECTRICIAN OR AUTHORIZED
REPRESENTATIVE QUALIFIED TO WORK
WITH ELECTRICITY. IMPROPER
INSTALLATION CAN RESULT IN INJURY
TO PERSONNEL AN/OR DAMAGE
TO EQUIPMENT.
CAUTION
BEFORE ANY ELECTRICAL CONVERSION,
VERIFY THAT THE BRANCH CIRCUIT
WIRING IS ADEQUATE TO HANDLE ANY
INCREASE IN AMPERAGE REQUIREMENTS.
REFER TO THE ELECTRICAL
SPECIFICATIONS LISTED BELOW.
WARNING
ELECTRICALLY GROUND THE UNIT AT
THE TERMINAL PROVIDED. FAILURE TO
GROUND UNIT COULD RESULT
I N ELECTROCUTION AND DEATH.
Minimum
Clearance
Recommended
Clearance
Left
Side
0”
2”=service
6”=when faucet
is installed
Right
Side
0”
12-16”=service
Rear
3”
12”= service
Internal wiring for the skillet is supplied complete. When you receive the unit, it is
ready for connection. A wiring diagram is located inside the control box on the right
side of the pan, as well as in this manual (page 22).
Your pan was performance-tested at the factory to confirm that all controls and
heating elements were functioning correctly.
Installation is as follows:
1. Set the unit in place and level it by turning the adjustable feet. Crank the pan body to a completely horizontal position. Check levelness by placing a spirit level on the bottom of the pan. The unit must be level to avoid uneven cooking across the pan.
2. Make a waterproof connection with the incoming power line at the electrical service entrance at the bottom of the connection box at rear of control console. A BX connection is NOT recommended. ELECTRICALLY GROUND THE UNIT at the proper terminal.
3. Provide the proper electrical supply as specified on the electrical information plate. Comply with local codes and the National Electrical Code ANSI/NFPA 7- latest edition.
4. Use only copper wire, rated at least 75°C and of proper gage.
See chart on page 8.
5. Standard equipment is shipped ready for 208V/240V, 3-phase operation. Refer to the wiring diagram located on the inside cover of the control box and the instructions below for conversion to single-phase operation.
A “conversion” label is included with the unit. It can be found in a plastic bag attached to the trunnion assembly inside the control box.
6. For conversion from 3-phase to 1-phase:
i. ii. iii. Verify that the branch circuit wiring is adequate for any increased amperage requirements. (See table on next page)
Refer to wiring diagram for field conversion.
Complete “conversion label” (supplied in bag) and adhere it to the control box
OM-TS-37E 7
Installation
Electrical Requirements
Note: Use only copper wire rated for 75°C or higher
Model
Power
KW
208V/
240V
TS-37E 11.5/15.3
8
OM-TS-37E
208V, 1-Phase 240V, 1-Phase
Amps
55
208V, 3-Phase 240V, 3-Phase
Supply
Supply
Supply
Supply
Amps
Amps
Amps
Wire
Wire
Wire
Wire
#4
AWG
64
#4
AWG
32
#8
AWG
37
#8
AWG
Initial Start-Up
WARNING
WATER IS EXTREMELY HOT AND CAN CAUSE
SEVERE BURNS. AVOID CONTACT WITH HOT
WATER WHEN EMPTYING UNIT.
Now that the skillet has been installed, you should test it to ensure that the unit is
operating correctly.
1. Remove all literature and packing materials from the interior and exterior of
the unit.
2. Turn on the electrical power to the unit.
3. Put enough water into the pan to cover its bottom to a depth of 1/4” to 1/2”
(6 to 13 mm). With the pan body in the horizontal position, note how the water
covers the pan bottom. This is a good method to use for confirming that the
unit is properly leveled.
4. Set the thermostat to 235°F. The heating indicator light should come on to
show that the pan is heating.
5. To shut the unit down, turn the thermostat dial to “OFF.”
6. Turn the hand crank clockwise to pour out the water and to confirm that the
pan body can be tilted smoothly from horizontal to vertical.
If the unit functions as described above, it is ready for use. If it does not, contact your
local LoLo Commercial Foodservice Equipment Authorized Service Agency.
Operation
IMPORTANT:
STAND AND FOLLOW THE OPERATING
INSTRUCTIONS, CAUTIONS, AND
SAFETY INSTRUCTIONS CONTAINED IN
THIS MANUAL.
CAUTION
KEEP FLOORS IN WORK AREA CLEAN AND
DRY. IF SPILLS OCCUR,
CLEAN IMMEDIATELY TO AVOID THE
DANGER OF SLIPS OR FALLS.
CAUTION
DO NOT OVERFILL THE SKILLET WHEN
COOKING, HOLDING OR CLEANING.
KEEP LIQUIDS AT LEAST 2-3” (5-8 cm)
BELOW THE PAN BODY RIM TO ALLOW
CLEARANCE FOR STIRRING, BOILING
PRODUCT AND SAFE TRANSFER.
A. Controls
Operator controls for the skillet are:
1. Power ON Switch and Power ON indicator located on the control console.
2. The thermostat dial, located on the control console to the right of the pan body. This dial is used to turn the thermostat on or off and to set the thermostat for pan temperatures between 175° and 400°F.
3. Heating indicator light located on the control console, lights when the burners have ignited.
4. A hand crank controls the worm and gear mechanism that smoothly tilts the pan body and holds it in the desired position.
OM-TS-37E 9
Operation
WARNING
WHEN TILTING PAN BODY
FOR PRODUCT TRANSFER:
1) WEAR PROTECTIVE OVEN MITT AND
PROTECTIVE APRON.
2) USE DEEP CONTAINER TO CONTAIN
AND MINIMIZE PRODUCT SPLASHING.
3) PLACE CONTAINER ON STABLE,
FLAT SURFACE, AS CLOSE TO
KETTLE AS POSSIBLE.
4) STAND TO LEFT OR RIGHT OF PAN
BODY WHILE POURING - NOT DIRECTLY IN
POUR PATH OF HOT CONTENTS.
5) POUR SLOWLY, MAINTAIN CONTROL OF
PAN BODY HANDLE AT ALL TIMES, AND
RETURN PAN BODY TO UPRIGHT POSITION
AFTER CONTAINER IS FILLED OR
TRANSFER IS COMPLETE.
6) DO NOT OVERFILL CONTAINER.
AVOID DIRECT SKIN CONTACT WITH
CONTAINER AND ITS CONTENTS.
WARNING
DO NOT HEAT AN EMPTY PAN FOR MORE
THAN FIVE MINUTES AT SETTINGS ABOVE
300ºF. DAMAGE TO THE PAN COULD RESULT.
WARNING
AVOID ANY EXPOSURE TO THE STEAM
ESCAPING FROM THE COVER VENT.
DIRECT CONTACT COULD RESULT IN
SEVERE BURNS.
WARNING
AVOID ALL DIRECT CONTACT WITH HOT
EQUIPMENT SURFACES. DIRECT SKIN
CONTACT COULD RESULT IN SEVERE
BURNS. AVOID ALL DIRECT CONTACT WITH
HOT FOOD OR WATER IN THE SKILLET.
DIRECT CONTACT COULD RESULT IN
SEVERE BURNS.
WARNING
IF THE PAN CONTAINS ITEMS IN SAUCE OR
MELTED FAT, THEY COULD SLIDE FORWARD
SUDDENLY DURING TILTING AND CAUSE THE
HOT LIQUID TO SPLASH OUT.
10
OM-TS-37E
B. Operating Procedure
1. To tilt pan body, turn the hand crank clockwise to tilt the pan body, or counterclockwise to return the pan body to horizontal. 23 complete turns of the hand crank will tilt the body 90 degrees to vertical.
2. Set the thermostat dial to the desired temperature between 100 and
400°F. The Heat Indicator Light shows that the pan is heating. When the light cycles on and off, it indicates that the pan is holding at the set temperature. During these cycles you may hear the
contactors in the control box make a clicking sound. This is normal.
3. For best results when braising or frying, preheat the pan before
putting in any food. For an even temperature across the pan, preheat at a setting of 300°F or less for 15 minutes, or through several on/off cycles of the thermostat.
C. Cooking
1. To simmer or slowly heat an item, set the dial at about 210°F or lower. Put the cover down to keep moisture loss at a minimum, or leave it up to help dry or reduce the product. Set the thermostat higher to cook or drive moisture off faster. The thermostat may be adjusted to any setting in its range to cook exactly as you wish.
2. Leave the cover vent open to allow excess steam to escape. For longer simmering, you may wish to close the vent to retain moisture.
3. To check cooking progress when the cover has been closed, grasp the plastic handle of vent cover and lift it slightly while moving it quickly to either side. Standing at one side of the pan to avoid the steam that will be released, grasp the nearest corner of the cover handle and raise the cover. The cover will stay in the open position until you put it down.
4. To pour or dump product, remove grease, or assist cleaning, first raise the cover, then tilt the pan up and forward by turning the hand wheel clockwise. Whenever you stop turning the wheel, the pan body will hold its position.
5. To return the pan to the horizontal position, turn the hand crank
counter-clockwise.
To turn the pan off, turn the thermostat to the “OFF” position.
D. 6. Routine Clean-Up
After each use, turn the thermostat to “OFF” and clean all food contact surfaces
to ensure proper sanitation. At the end of the day, or at least once every 24
hours, turn off the heat and shut off electric power to the unit and clean both
the interior and exterior of the pan. See page 12 for more detailed cleaning
instructions.
Sequence of Operation
The following “action-reaction” outline is provided to help you understand how the
skillet actually functions.
When you start up the pan by turning the thermostat from “OFF” to a desired temperature, the thermostat switch closes. This causes the contactors to close, and allows
power to flow to the heating elements and the indicator light.
When the pan temperature reaches the value set on the thermostat dial, the thermostat switch opens and causes the contactors to open. This stops the flow of power to
the heating elements and the indicator light.
As soon as the thermostat senses that the pan is cooling below the set temperature,
the thermostat closes, the contactors close, and the heaters and indicator light come
on again.
This on and off cycle continues, maintaining the pan at the set temperature. This is
why the indicator light on and off cycling is seen during normal operation.
If the pan temperature exceeds 425°F for any reason, a high-limit thermostat shuts
off the power until the pan cools. At that point, the thermostat automatically resets to
permit normal operation to start again.
Turning the thermostat to “OFF” shuts down all control and heating circuits.
The thermostat controls heating by alternating between feeding full power and
completely cutting power off. The pan heats as fast as it can until it reaches the set
temperature, no matter what that temperature is. Turning the thermostat to a higher
setting will cause heating to continue longer, until the pan reaches a higher temperature, but it cannot make the pan heat any faster.
Turning the hand crank rotates a worm, which turns a gear wheel on one of the
trunnions supporting the pan body. Turning the gear produces the tilting action.
The power to the heaters is cut off when the pan is tilted past a slight inclination of
10°. It is acceptable to cook with the pan tilted forward at a small angle (about 5 - 7°)
to let liquids collect to front of pan or allow them to drain out of the draw off valve.
OM-TS-37E 11
Cleaning
WARNING
BEFORE ANY CLEANING OPERATION,
TURN THERMOSTAT DIAL TO “OFF” TO
CUT ANY POWER TO THE HEATING
ELEMENTS. BEFORE CLEANING ANY PART
OTHER THAN THE INSIDE OF THE PAN,
DISCONNECT ELECTRICAL SUPPLY AT
CIRCUIT BREAKER OR FUSE BOX.
CAUTION
KEEP WATER AND CLEANING SOLUTIONS
OUT OF CONTROLS AND ELECTRICAL
EQUIPMENT. DO NOT SPRAY OR HOSE
THE CONTROL BOX OR OTHER
ELECTRICAL CONNECTIONS. THEY ARE
NOT WATER-PROOF.
CAUTION
MOST CLEANERS ARE HARMFUL TO THE
SKIN, EYES, MUCOUS MEMBRANES, AND
CLOTHING. PRECAUTIONS SHOULD BE
TAKEN. WEAR RUBBER GLOVES,
GOGGLES OR FACE SHIELD AND
PROTECTIVE CLOTHING. READ THE
WARNINGS AND CAREFULLY FOLLOW THE
DIRECTIONS ON THE CLEANER LABEL.
1. Suggested Tools
a. A good stainless steel cleaner
b. Brushes in good condition
c. Cloth for cleaning controls
d. Chlorine sanitizer
e. Heavy duty cleaner (if required)
2. Procedure
a. Clean all food-contact surfaces soon after use. It is best to clean the pan before it has completely cooled. If the unit is in continuous use, completely clean and sanitize both the inside and outside at least once every 12 hours.
b. To remove any large amount of food left in the pan, tilt the pan all the way up and flush it with lukewarm water. Do not damage the surface of the pan by scraping it with a metal tool. Scratches make the surface more difficult to clean, and provide ideal breeding places for bacteria.
c. Following the supplier’s directions, make up a warm solution of the cleaner. Carefully wash the inside and outside of the pan body with the cleaning solution.
d. Use a cloth moistened with cleaning solution to clean controls, the control console, and electric conduit.
Rinse the pan very well with lukewarm water, and drain it completely.
e. f. As part of the daily cleaning program, clean all inside and outside surfaces that may have been soiled. Remember to check such parts as the undersides of the cover, the electrical console and other more remote spots. Clean between the pan body and the consoles using the brush provided (P/N 058705).
g. Controls and the control console may be cleaned with a damp cloth or sprayed with a garden hose spray connected to city water supply. Do not use a pressure sprayer directly on the unit or electrical parts.
12
h. Use a brush, sponge, cloth, plastic or rubber scraper, or plastic wool to clean. To remove materials stuck to the equipment, use a brush, sponge, cloth, plastic or rubber scraper, or plastic wool with the cleaning solution. To make washing easier, let the cleaning solution sit in the unit and soak into the residue, or heat the solution briefly. Do not use any gritty cleaner or metal tool that might scratch the
surface. Scratches make the surface harder to clean, and also provide places for bacteria to grow. Do not use steel wool. Small bit
of steel wool left in the surface of the unit can cause rusting and pitting.
i. j. Don’t use metal implements
or steel wool when cleaning. The outside of the unit may be polished with a recognized stainless steel cleaner such as Zepper from the Zep Manufacturing Company.
OM-TS-37E
When the equipment needs to be sanitized, use a sanitizing solution equivalent to one that supplies 100 parts per million available chlorine. Get advice about the best sanitizing agent from you supplier of sanitizing products.
Cleaning
CAUTION
NEVER LEAVE A CHLORINE SANITIZER IN
CONTACT WITH STAINLESS STEEL
SURFACES FOR LONGER THAN 30
MINUTES. LONGER CONTACT CAN
CAUSE CORROSION.
CAUTION
KEEP CAUSTIC COMPOUNDS SUCH AS
FRYER BOILOUT CLEANERS AWAY FROM
ALUMINUM PARTS OF THE LID HINGE
SYSTEM AND THE COUNTERBALANCE
ASSEMBLY. HIGHLY CAUSTIC
COMPOUNDS COULD DAMAGE
THIS MATERIAL.
k. Following supplier instructions, apply the sanitizing agent after the unit has been cleaned and drained. Thoroughly drain off the sanitizer.
l. After the unit has been cleaned, sanitized and drained, let all surfaces air dry unless the unit must be used again right away.
m.
It is recommended that the unit be sanitized just before use. Follow the directions of the sanitizer supplier.
n. About once a week (more often if the water is very hard), use a heavy duty cleaner to remove any mineral deposits or film left by hard water or foods. Follow the supplier’s directions very carefully, and rinse the unit off thoroughly, as soon as cleaning is finished.
o.
If especially difficult cleaning problems persist, contact your cleaning product supplier for help. The supplier has a trained technical staff with laboratory facilities to serve you.
Maintenance
WARNING
ELECTRIC POWER ALWAYS SHOULD BE
SHUT OFF BEFORE WORK IS DONE ON
INTERNAL COMPONENTS.
WARNING
DISCONNECT ELECTRICAL POWER
FROM THE UNIT BEFORE ATTEMPTING
TO GREASE THE TRUNNION SHAFT.
WARNING
USE OF ANY REPLACEMENT PARTS OTHER
THAN THOSE SUPPLIED BY LOLO COMMERCIAL
FOODSERVICE EQUIPMENT OR THEIR
AUTHORIZED DISTRIBUTORS CAN CAUSE
INJURY TO THE OPERATOR AND DAMAGE
TO THE EQUIPMENT AND WILL VOID ALL
WARRANTIES. SERVICE PERFORMED BY
OTHER THAN FACTORY-AUTHORIZED
PERSONNEL WILL VOID ALL WARRANTIES.
Your skillet is designed to require minimum maintenance, but certain parts may need
replacement after prolonged use. After installation, no user adjustment should be
necessary. If a service need arises, only authorized personnel should perform the work.
Service personnel should check the unit at least once a year. This periodic
maintenance should include inspecting wires and connections and cleaning inside the
control console. At least twice a year grease the two trunnion bearings and worm gear.
LoLo Commercial Foodservice Equipment recommends the use of number two grade
LGI lithium grease. Add grease through the zerk fittings on the gear hosing until
grease flows out of the bearings around trunion shaft. Also, add grease in the gear to
cover arc that is in contact with the worm gear. Clean up excess grease.
A Service Log is provided with the warranty information at the back of this manual.
Each time service is performed on your equipment, enter the date on which the work
was done, what was done, and who did it. Keep the manual with the equipment for
quick and easy reference.
OM-TS-37E 13
Troubleshooting
Your LoLo skillet will operate smoothly and efficiently if properly maintained. However, the following is a list of checks to make in the
event of a problem. If the actions suggested do not solve the problem, call your authorized Service Representative. For the phone
number of the nearest agency, call your area representative or the LoLo Commercial Foodservice Equipment Parts and Service Department. If an item on the list is followed by “X”, the work should only be performed by a qualified service representative.
SYMPTOM
WHO
1. Pan will not heat, but
indicator light comes on.
2. Pan will not heat, and
indicator light will not
come on.
WHAT TO CHECK
Authorized
a. Heating elements for short circuit. X
Service Rep Only
User
a. That power supply is on.
Authorized
b. Fuses, accessible by removing caps on the side of the control
Service Rep Only
box. X
Authorized
c. For loose or broken wires. X
Service Rep Only d. Thermostat functioning, by listening for a click when
the switch opens or closes. X
e. Contactor functioning. X
3. Pan continues to heat after
it reaches desired
temperature.
4. Pan does not reach
desired temperature.
5. Rapid clicking noise
(chattering).
6. Uneven cooking due to
“hot spots”.
7. Uneven cooking due to
“cold spots”.
8. Pan is hard to tilt.
User
a. Thermostat dial setting. Turn down if too high.
Authorized
b. Thermostat functioning. X
Service Rep Only c. Thermostat calibration. X
d. Contactor, to determine if it is de-energized. X
User
a. Thermostat dial setting. Turn up if too low.
Authorized
b. Heating elements for ground short or open (burned out)element.
Service Rep Only
X
c. Thermostat functioning, by listening for a click when
the switch opens or closes. X
d. Thermostat calibration. X
e. Contactor functioning. X
User
a. For low voltage.
Authorized
b. Contactor for dirt or corrosion on the contacts. X
Service Rep Only
User
a. That the pan body is level
Authorized
a. For open (burned out) heating element.
Service Rep Only
User
a. Gears for foreign materials, lubrication and alignment.
WARNING
ELECTRICAL POWER MUST BE SHUT OFF BEFORE WORK IS DONE ON INTERNAL COMPONENTS.
WARNING
USE OF ANY REPLACEMENT PARTS OTHER THAN THOSE SUPPLIED BY LOLO COMMERCIAL FOODSERVICE EQUIPMENT OR THEIR AUTHORIZED
DISTRIBUTORS CAN CAUSE INJURY TO THE OPERATOR AND DAMAGE TO THE EQUIPMENT AND WILL VOID ALL WARRANTIES. SERVICE
PERFORMED BY OTHER THAN FACTORY-AUTHORIZED PERSONNEL WILL VOID ALL WARRANTIES.
14
OM-TS-37E
Foot Assembly
1
ITEM NO.
1
2
PART NUMBER
097615
042505
2
DESCRIPTION
FLANGED FOOT, ADJUSTABLE
FOOT BULLET INSERT
OM-TS-37E 15
Cover Assembly
3
4
6
6
2
5
PART
ITEM NO. NUMBER
Description
1
156875
HINGE, COUNTERBALANCE, TS37
2
156876
WELD ASSEMBLY, TS37 COVER
BRACKET, LEFT, COVER MOUNT, TS37
3
156877
4
156878
BRACKET, RIGHT, COVER MOUNT, TS37
5
156884
HANDLE, COVER, TS37
NUT, DOME 1/4-20
6
090567
7
012700
SCREW, TRUSS HEAD, 1/4-20 X 1/2"
16
OM-TS-37E
QTY
1
1
1
1
1
8
4
7
1
7
Manual Tilt Assembly
1
2
5
2
7
10
10
13
6
12
4
3
9
8
11
14
9
ITEM NO.
PART NUMBER
Description
QTY.
1
2
002624
002790
CARRIER GEAR 2" BORE
BEARING ROLLER 3/4" ID
1
2
3
137239
BEARING SLEEVE 2.007"ID X 2.254"OD X 3/4"LG
2
4
5
010286
012195
PLUG, PIPE, 1/8" NPT
FITTING GREASE 90 DEG 1/8 NPT
1
1
6
156120
SHAFT, HANDWHEEL VL 45 GAL KETTLE
1
7
8
9
10
128001
009829
012597
012940
GEAR, WORM 12DP
GEAR SECTOR ASSY FOR FPC
SCREW TRUSS HEAD, MACHINE 1/4"-20 X 1-1/2"
NUT, HEX KEPS 1/4"-20
1
1
2
2
11
012060
SCREW, SET SOCKET W/NYLON INSERT 5/16
2
12
012031
KEY GIB HEAD 1/4" X 1-1/4"
1
13
012614
PIN ROLL 1/4" DIA X 1-1/4" LONG
1
14
000453
BUSHING, SNAP 3/4 IN ID
1
TILTING HANDLE, TS37
P/N: 156126
OM-TS-37E 17
Right Trunnion/
Electrical Component Assembly
27
1
9
3
26
4
3
6
7
25
8
5
18
26
25
24
8
27
3
24
7
8
6
2
ITEM NO.
PART NUMBER
Description
QTY
1
2
3
4
5
6
7
8
9
156121
156809
005764
156831
156837
137588 - 5.93 LONG
137588 - 6.43 LONG
012065
156808
1
1
7
1
1
2
2
4
1
18
156839
24
25
26
27
005610
146989
012940
000453
MANUAL TILT ASSEMBLY VL
COVER, RIGHT TRUNNION ACCESS, TS37E
SCREW TRUSS HEAD MACHINE
WELD ASSEMBLY, COMPONENT COVER, TS37E
PANEL, ELECTRIC COMPONENT ACCESS, TS37E
GASKET, 1/2" W X 3/8" TH X 5.93" L
GASKET, 1/2" WIDE X 3/8" TH X 6.43 L
SCREW, 10-24 X 1/2" SL HD
ASSEMBLY, RIGHT TRUNNION COVER
WELDMENT, TILT AND MOTOR SWITCHBRACKET,
TS37E
SCREW, HEX HEAD CAP
CLAMP, CABLE 3/8"
NUT, HEX KEPS 1/4"-20
BUSHING, SNAP 3/4 IN ID
18
OM-TS-37E
8
1
2
2
2
2
Left Trunnion Assembly
2
7
3
6
4
7
4
6
4
1
4
8
ITEM NO.
1
2
3
4
5
6
7
8
PART NUMBER
002989
144314
124764
125609
005615
005618
005619
144766
5
5
Description
QTY
PILLOW BLOCK
BOX, PILLOW BLOCK
RETAINING RING 1.500
SCREW, 1/4-20 X 3/8" TRUSS
SCREW HEX HEAD CAP
WASHER, LOCK 3/8
NUT, HEX 3/8-16
BRACKET, FAUCET & PILLOW
BLOCK
1
1
1
4
2
2
2
1
OM-TS-37E 19
Electrical Components
9
14
13
1
10
1
5
3
4
7
6
8
2
ITEM NO.
1
2
3
4
5
6
7
8
9
10
11
12
13
14
20
PART NUMBER
148102
003888
077854
077853
137441
003490
143319
119829
155548
116384
137434
107172
002180
003908
OM-TS-37E
Description
QTY.
CONTACTOR, 3 POLE 30FLA
TERMINAL BLOCK 3-POLE
FUSE HOLDER TYPE 3 AG
FUSE 3.0 AMP TYPE 3 AG
TRANSFORMER, 40VA 208/240 V
BARRIER, INSULATION
SWITCH, TILT, DPST
LUG, GROUND, 14-6 AWG
POWER SWITCH, WITH GREEN INDICATOR LIGHT
LIGHT, INDICATOR AMBER
GASKET, LAMP
ADAPTER, THERMOSTAT
THERMOSTAT, 200-400
KNOB, THERMOSTAT
2
1
1
1
1
1
1
1
1
1
1
1
1
1
Electrical Element Pattern
ELEMENT PATTERN
OM-TS-37E 21
Wiring Diagram
A
22
OM-TS-37E
Service Log
Model No:
Purchased From:
Serial No:
Location:
Date Purchased:
Date Installed:
Purchase Order No:
For Service Call:
Date
Maintenance Performed
Performed By
OM-TS-37E 23
5925 I-55 South • Byram MS 39272
877-2GO-LOLO (877-246-5656) • Fax 877-504-4073
www.getLoLo.com
© 2009 LoLo Commercial Foodservice Equipment. All Rights Reserved.
PART NUMBER 156833 REV A (12/09)
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