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| SPECIFICATIONS | ||
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| MODEL | ||
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COOKING | CAPACITIES FOR THE |
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St. Louis Ribs (2.75lb.) | 65 pieces | 179 lb | total | ||
Baby Back Ribs (1.75lbs) | 65 pieces | 114 lb | total | ||
Following Capacities Possible with Optional Flat Racks | |||||
Pork Butt (7 lb.) | 30 pieces | 210 lb. total | |||
Chicken | (3lb.) | 40 pieces | 120 lb. total | ||
Brisket | (12 lb.) | 15 pieces | 180 lb. total |
53/8"
7 1/4" |
40 5/8" |
55 3/4" |
8"
33"
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Front View |
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| 3" |
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| Side View |
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25 3/8" |
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| 41/4" |
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| Electrical Requirements: 208 or 240 volts AC, | |||||||||||||||
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| 60 hertz, 1 phase, 45 amp wiring required. |
Construction: All 18 gauge Stainless Steel.
33"
Top View
53/8"
Chipbox: Uses hardwood chips.
Dimensions: 55 3/4” tall, 25 3/8” wide, 33” deep
Shell Dimensions: 40 5/8” tall, 25 3/8” wide, 33” deep
Food Racks: Five standard rib racks 18”x 26”
5 Optional Flat Racks 16.25 Sq.Ft. of Cooking Surface. 5” Spacing between food racks.
Air Circulation: Low Velocity Convection Fan.
Temperature Range: 100-325 degrees F.
Approvals: UL, ULC, NSF
Venting: Must be installed under a vent hood. Contact local code officials and a commercial kitchen ventilation contractor prior to installation.
Southern Pride Distributing, L.L.C. | Phone: | ||
2102 East Main Street - Marion, Illinois 62959 | Fax: | ||
sales@sopride.com service@sopride.com | parts@sopride.com | ||
Sales: | Service: | Service Fax: |
Revised 9/15/04