Southern BBR-79-1 User Manual
51
51
SPECIFICATIONS
MODEL BBR-79-1
COOKING CAPACITIES FOR THE BBR-79-1
Pork Butt (7 lb.) 24 pieces 168 lb. total
St. Louis Ribs (2.75lb.) 24 pieces 66 lb. total
with Optional Rib Racks 64 pieces 176 lb. total
Chicken (3lb.) 32 pieces 96 lb. total
Brisket (12 lb.) 16 pieces 192 lb. total
Spare Ribs (3.5lb.) 20 pieces 70 lb. total
1/2"
1/2"
75
75
Optional Smoke
Extractor
1/4"
1/4"
10"
10"
1/2"
1/2"
75
75
1/2"
1/2"
10"
10"
Optional Smoke
Extractor
Electrical
Connection
for VSP Hood
1/2"
1/2"
"
3
65
65
1/2"
1/2"
12 1/2"
33
33
22"
3/4"
3/4"
30"
30"
Front View
Front View Side View
Front View Side View
NOTE:
Dimensions Show
position of the 10”
flue on the optional
smoke extractor on
the -SLSE Model.
75
75
T op View
T op View
for VSP Hood
20"
20"
1/2"
1/2"
Electrical
Connection
6"
6"
**
*
**
20"
20"
22"
22"
1/2"
1/2"
4
4
1/4
"
1/4
"
14
14
3/4"
3/4"
33
33
BBR-79-1
Electrical Requirements: 120 volts AC,
60 hertz, 1 phase, 15 amp wiring required.
"
9
6
Gas Requirements: 75,000 btu, 1/2 NPT
Construction: Inner Liner: 14 gauge H.R.
1/2
"
Steel or 14 gauge Stainless Steel. Exterior:
22-gauge Polished Stainless Steel
Firebox: 10 ga. H.R. steel with 10 ga. H.R.
firebox door. Uses wood logs or charcoal.
Capacity: 1-2 logs, 4”dia. 12-16” long.
Dimensions: 75
3/4
33
” deep (including covers)
1/2
Shell Dimensions: 51
1/2
75
” long
.
” tall, 75
1/4
1/2
” tall, 75
Food Racks: Rotisserie with five (4)
hanger racks, each with three (2) 8”x 32”
food racks (8 Total). 14 Sq.Ft. of Cooking
Surface. 4
1/2
” Spacing between food racks.
Air Circulation: One Convection Fan.
Temperature Range: 100-325 degrees F.
Burner: Electronic Pilot Gas Burner
(Specify Natural or L.P. gas.)
Approvals: UL, ULC, NSF
Venting: See back page for venting instructions.
” wide,
1/2
” wide,
**
*
**
BBR-79-1
VENTING INSTALLATION
VSP HOOD SYSTEM: Purchased through Southern Pride
2
4
VSP HOODS are U/L Listed to the applicable
Southern Pride oven models and are NSF Certified.
HOOD SYSTEM TO INCLUDE:
1. Ventilation Hood
2. Two speed fan (1380/2000)
3. Curb with vented extension and hinge kit
(Specify roof pitch)
4. Grease capture trough
5. Combustion chamber flue vent
SUPPLIED BY CUSTOMER:
6. Duct from hood to fan
NOTE: If you have a duct longer than 10 feet or an
elbow in your duct your installation, it may require a
larger capacity exhaust fan. Please specify your duct
requirements when ordering the VSP Hood System.
BBR-79-1-FL with recommended
optional VSP V ent Hood System.
18
1/32"
20"
3 SPECIFY ROOF
PITCH WHEN
ORDERING
6
1
48
13/32"
5
**
*
**
ALL MODELS MA Y ALSO BE INST ALLED UNDER A CANOPY HOOD RA TED
FOR COMMERCIAL COOKING APPLIANCES.
The oven’s minimum clearances fr om combustible materials are 18" on left side, 24" on right, 18" on top,
48" from front, and 2" on back. Minimum clearances 18" to chimney connector and to smoke extractor chimney
connector. Floor may be constructed of a combustible material. (Note: minimum clearance dimensions are from
the oven cabinet, not from component cover.) (If provision is made for access to service, minimum clearance can
be reduced to 2" on left side.) May be installed through wall with zero clearance with BBR kit No. 2099.
ANY VENTILA TION SYSTEM MUST BE INST ALLED IN ACCORDANCE WITH LOCAL CODES.
CONSUL T WITH LOCAL OFFICIALS AND A COMMERCIAL KITCHEN VENTILA TION
CONTRACTOR PRIOR TO INST ALLA TION.
Southern Pride Distributing, L.L.C. Phone: 618-997-9348
2102 East Main Street - Marion, Illinois 62959 Fax:
www.southern-pride.com sales@sopride.com service@sopride.com parts@sopride.com
Sales: 800-851-8180 Service: 800-437-2679 Service Fax: 618-993-0378
618-993-5960
9/15/04
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