SPECIFICATIONS
MODEL BBR-79-2-SSE
See Specs for the larger
on the reverse side of this sheet.
COOKING CAPACITIES FOR THE
300 Pounds Bulk Capacity of Cooked Meat
73"
19 1/4"
341/2"
23" 
41 1/8"
33 3/4"
32"
63 7/8"
4 1/2"
Front View
Side View
| 741/4" | |
48" | 51/2" | |
285/16" |
| |
7" |
| |
201/4" | 131/2" | |
121/2" | ||
|
Top View
BBR-79-2-SSE
Electrical Requirements: 120 volts AC,
60 hertz, 1 phase, 15 amp wiring required. Gas Requirements: 75,000 btu, 1/2 NPT
Construction: Inner Liner: 14 gauge H.R. Steel or 14 gauge Stainless Steel. Exterior:
41 1/8”deep (including covers) and 19 1/4” legs
Shell Dimensions: 44 5/8” tall, 74 1/4” wide, 33 3/4” long .
Food Racks: One 18”x24”, four 12”x 42” food racks (5 Total). 19.25 Sq.Ft. of Cooking Surface. 12” Spacing between food racks. Air Circulation: One Convection Fan.
Temperature Range: 100-325 degrees F.
The oven’s minimum clearances from combustible materials
are 2" on left side, 18" on right, 18" on top, 36" from front, and 2"
Burner: Electronic Pilot Gas Burner (Specify Natural or L.P. gas.)
Approvals: UL, ULC, NSF
*
on back. Floor may be constructed of a combustible material. (Note: minimum clearance dimensions are from the oven cabinet, not from component cover.)
Venting: Must be installed under a vent hood. Contact local code officials and a commercial kitchen ventilation contractor prior to installation.
