Southern Pride SC-100-SM, SC-600-SM, XLR-1600-4-SL, XLR-1400-SLSE, BBR-700-SL User Manual
...
Woodburning BBQ Pits and Smokers
Gas Fired and Electric
Equipment Specifications
Electric Ovens . . . . . . . . . . . . . . . . . . . . . . . Pages 2 - 5
SPK Series Gas Rotisseries . . . . . . . . . . Pages 6 - 11
BBR Gas Smoke & Hold Ovens . . . . . . Pages 12 - 15
BBR-700-FL Gas Rotisserie. . . . . . . . . . . . Pages 16 - 17
XLR Series Gas Rotisseries . . . . . . . .. . Pages 18 - 25
SPECIFICATIONS
MODEL SC-100-SM
COOKING CAPACITIES FOR THE SC-100
Pork Butt (7 lb.) |
12 pieces |
84 lb. total |
|
St. Louis Ribs (2.75lb.) |
12 pieces |
33 lb. total |
|
w/Optional Rib Racks |
32 pieces |
88 lb total |
|
Chicken |
(3lb.) |
32 pieces |
96 lb. total |
Brisket |
(12 lb.) |
8 pieces |
96 lb. total |
Spare Ribs (3.5lb.) |
8 pieces |
28 lb. total |
|
23 3/4"
5 1/2"
31 1/2" |
41 3/8" |
4” to 5” Adjustable
Front View |
Side View |
23"
SC-100-SM
4 1/4"
4 1/4"
12
123
1
2
23 3/4"
Top View
23"
Electrical Requirements: 120 volts AC, 60 hertz, 1 phase, 20 amp wiring required.
Construction: All 18 gauge Stainless Steel.
Chipbox: Uses standard hardwood chips.
Dimensions: 41 3/8” tall, 23” wide, 23 3/4” deep
Shell Dimensions: 31 1/2” tall, 23” wide, 23 3/4” deep.
Food Racks: Four food racks 17”x 17 3/4” 8.38 Sq.Ft. of Cooking Surface.
5” Spacing between food racks.
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 before installation.
Southern Pride Distributing, L.L.C. |
Phone: 618-997-9348 |
||
2102 East Main Street - Marion, Illinois 62959 |
Fax: |
618-993-5960 |
|
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 |
|
Revised 9/15/04
SPECIFICATIONS
MODEL SC-200-SM
COOKING CAPACITIES FOR THE SC-100
Pork Butt (7 lb.) |
30 pieces |
210 lb. total |
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St. Louis Ribs (2.75lb.) |
25 pieces |
69 lb. total |
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w/Optional Rib Racks |
65 pieces |
179 lb total |
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Chicken |
(3lb.) |
40 pieces |
120 lb. total |
Brisket |
(12 lb.) |
15 pieces |
180 lb. total |
Spare Ribs (3.5lb.) |
20 pieces |
28 lb. total |
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33"
5 3/8"
7 1/4"
40 5/8"
55 3/4"
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8" |
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Front View |
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3" |
Side View |
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25 3/8" |
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SC-200-SM |
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4 1/4" |
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Electrical Requirements: 208 or 240 volts AC, |
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5 3/8" |
60 hertz, 1 phase, 45 amp wiring required. |
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12 |
Construction: All 18 gauge Stainless Steel. |
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Chipbox: Uses hardwood chips. |
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12 |
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Dimensions: 55 3/4” |
tall, 25 3/8” |
wide, 33” deep |
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Shell Dimensions: 40 5/8” tall, 25 3/8” wide, 33” deep |
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Food Racks: Five food racks 18”x 26” |
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16.25 Sq.Ft. of Cooking Surface. |
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5” Spacing between food racks. |
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Air Circulation: Low Velocity Convection Fan. |
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Temperature Range: 100-325 degrees F. |
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Approvals: UL, ULC, NSF |
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Top View |
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Venting: Must be installed under a vent hood. |
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25 3/8" |
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Contact local code officials and a commercial kitchen |
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ventilation contractor prior to installation. |
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Southern Pride Distributing, L.L.C. |
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Phone: 618-997-9348 |
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2102 East Main Street - Marion, Illinois 62959 |
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Fax: |
618-993-5960 |
||
www.southern-pride.com |
sales@sopride.com service@sopride.com |
parts@sopride.com |
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Sales: 800-851-8180 |
Service: 800-437-2679 |
|
Service Fax: 618-993-0378 |
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Revised 9/15/04
SPECIFICATIONS
MODEL SC-600-SM
COOKING CAPACITIES FOR THE SC-600
Pork Butt (7 lb.) |
96 pieces |
672 lb. total |
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St. Louis Ribs (2.75lb.) |
112 pieces |
308 lb. total |
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w/Optional Rib Racks |
240 pieces |
660 lb total |
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Chicken |
(3lb.) |
200 pieces |
600 lb. total |
Brisket |
(12 lb.) |
48 pieces |
576 lb. total |
Spare Ribs (3.5lb.) |
48 pieces |
168 lb. total |
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58 3/4"
77 1/4"
55" |
34 1/4" |
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6" |
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58 3/4" |
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64 3/4" |
12 1/2" |
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Front View |
Side View |
12 1/2" |
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55" |
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SC-600-SM |
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Electrical Requirements: 208 or 240 volts AC, |
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60 hertz, 1 phase, 45 amp wiring required. |
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Construction: All 18 gauge Stainless Steel. |
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Chipbox: Uses small logs, chunks or chips. |
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Dimensions: 72 1/4” |
tall, 55” |
wide, 34 1/4” deep |
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4" ID |
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Shell Dimensions: 58 3/4” tall, 55” wide, 34 1/4” deep. |
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Food Racks: Eight food racks 33 1/2”x 31” |
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57.7 Sq.Ft. of Cooking Surface. |
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23 |
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5” Spacing between food racks. |
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3 5/8" |
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23 |
Air Circulation: Low Velocity Convection Fan. |
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Top View |
11 |
7/8" |
Temperature Range: 100-325 degrees F. |
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Approvals: UL, ULC, NSF |
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Venting: Must be installed under a vent hood. |
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Contact local code officials and a commercial kitchen |
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ventilation contractor prior to installation. |
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Southern Pride Distributing, L.L.C. |
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Phone: 618-997-9348 |
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2102 East Main Street - Marion, Illinois 62959 |
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Fax: |
618-993-5960 |
|||
www.southern-pride.com |
sales@sopride.com |
service@sopride.com |
parts@sopride.com |
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Sales: 800-851-8180 |
Service: 800-437-2679 |
Service Fax: 618-993-0378 |
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Revised 9/15/04
SPECIFICATIONS
MODEL DH-65
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COOKING |
CAPACITIES FOR THE DH-65 |
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St. Louis Ribs (2.75lb.) |
65 pieces |
179 lb |
total |
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Baby Back Ribs (1.75lbs) |
65 pieces |
114 lb |
total |
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Following Capacities Possible with Optional Flat Racks |
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Pork Butt (7 lb.) |
30 pieces |
210 lb. total |
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Chicken |
(3lb.) |
40 pieces |
120 lb. total |
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Brisket |
(12 lb.) |
15 pieces |
180 lb. total |
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33"
53/8" 
7 1/4" 
40 5/8"
55 3/4"
8"
Front View |
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3" |
Side View |
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25 3/8" |
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DH-65 |
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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. |
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53/8" |
Construction: All 18 gauge Stainless Steel. |
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Chipbox: Uses hardwood chips. |
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Dimensions: 55 3/4” tall, 25 3/8” wide, 33” deep |
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Shell Dimensions: 40 5/8” tall, 25 3/8” |
wide, 33” deep |
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Food Racks: Five standard rib racks 18”x 26” |
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33" |
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5 Optional Flat Racks 16.25 Sq.Ft. of Cooking Surface. |
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5” Spacing between food racks. |
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Air Circulation: Low Velocity Convection Fan. |
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Temperature Range: 100-325 degrees F. |
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Approvals: UL, ULC, NSF |
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Top View |
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Venting: Must be installed under a vent hood. |
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Contact local code officials and a commercial kitchen |
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ventilation contractor prior to installation. |
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Southern Pride Distributing, L.L.C. |
|
Phone: 618-997-9348 |
||
2102 East Main Street - Marion, Illinois 62959 |
Fax: |
618-993-5960 |
||
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 |
||
Revised 9/15/04
SPECIFICATIONS
MODEL SPK-280-SL
COOKING CAPACITIES FOR THE SPK-280 |
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Pork Butt (7 lb.) |
48 pieces |
336 lb. total |
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St. Louis Ribs (2.75lb.) |
48 pieces |
132 lb. total |
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w/Optional Rib Racks |
80 pieces |
220 lb total |
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Chicken |
(3lb.) |
64 pieces |
192 lb. total |
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Brisket |
(12 lb.) |
24 pieces |
288 lb. total |
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Spare Ribs (3.5lb.) |
36 pieces |
126 lb. total |
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39" |
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73 3/4" |
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65 3/4" |
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Optional Smoke |
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10" |
Optional Smoke |
8" |
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Extractor |
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Extractor |
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12" |
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NOTE: |
2 1/2" |
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Drawings Show |
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the Optional |
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Smoke Extractor |
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on SLSE Models. |
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22" |
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Electrical |
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Connection |
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49" |
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for VSP Hood |
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68" |
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Shown with |
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Optional |
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Digital |
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Controls |
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19" |
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25 1/2" |
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19" |
Front View |
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Side View |
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Electrical |
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SPK-280-SL |
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Connection |
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for VSP Hood |
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5 1/2" |
7" |
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Electrical Requirements: 120 volts AC, 60 hertz, |
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1 phase, 15 amp wiring required. |
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2345 |
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Gas Requirements: 75,000 btu, 1/2 NPT |
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12 1/2" |
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Construction: Inner Liner: 14 gauge H.R. Steel |
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2345 |
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2345 |
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234 |
234567 |
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or 14 gauge Stainless Steel. Exterior: 22-gauge |
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22" |
234567 |
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234567 |
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Polished Stainless Steel |
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6” Flue |
234567 |
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10” Flue |
234567 |
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Firebox: 14” Diameter 1/4” thick H.R. pipe. |
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1/4” thick firebox door. Uses wood logs or charcoal. |
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19 1/2" |
73 |
3/4" |
Capacity: 2-3 logs 4-6” dia. 12-16” long. |
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Dimensions: 68” tall, 51” wide, 73 3/4” deep |
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NOTE: |
65 3/4" |
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(including covers) w/19” legs |
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16" |
Dimensions Show |
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Shell Dimensions: 49” tall, 39” wide, 65 3/4” long . |
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position of the 10” |
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Food Racks: Rotisserie with four (4) hanger racks, |
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flue on the optional |
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each with three (3) 12”x 30” food racks (12 Total). |
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smoke extractor on |
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the -SLSE Model. |
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Sixty Three (30)Sq.Ft. of Cooking Surface. |
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17" |
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3 1/2” Spacing between food racks. |
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Air Circulation: Low Velocity Convection Fan. |
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Temperature Range: 100-325 degrees F. |
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Burner: Electronic Pilot Gas Burner |
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51" |
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(Specify Natural or L.P. gas.) |
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Approvals: UL, ULC, NSF |
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Top View |
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Venting: See back page for venting instructions.
SPK-280-SL
VENTING INSTALLATION
VSP HOOD SYSTEM: Purchased through Southern Pride |
2 |
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4 |
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VSP HOODS are U/L Listed to the applicable |
3 SPECIFY ROOF PITCH |
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Southern Pride oven models and are NSF Certified. |
WHEN ORDERING |
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HOOD SYSTEM TO INCLUDE: |
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1. Ventilation Hood |
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6 |
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2. Two speed fan (1380/2000) |
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3. |
Curb with vented extension and hinge kit |
5 |
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(Specify roof pitch) |
1 |
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4. |
Grease capture trough |
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5. |
Combustion chamber flue vent |
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SUPPLIED BY CUSTOMER: |
SPK-280-SL with recommended |
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6. Duct from hood to fan |
optional VSP Vent Hood System. |
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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.
ALL MODELS MAY ALSO BE INSTALLED UNDER A CANOPY HOOD RATED
FOR COMMERCIAL COOKING APPLIANCES.
NOTE: THE SIX INCH ALL FUEL CHIMNEY SHOULD EX TEND AT LEAST 3’ ABOVE THE HIGHEST SIDE OF THE ROOF OPENING AND BE AT LEAST 2’ HIGHER THAN ANY PORTION OF THE BUILDING WITHIN 10’. HORIZON TAL.
6” ALL
FUEL CHIMNEY
EXHAUST
FAN
NOTE: THE 10” ALL
FUEL SMOKE EXTRACTOR CHIMNEY TERMIN ATES AT THE ROOF C URB
10” ALL FUEL SMOKE 
EXTRACTOR CH IMNEY
RAIN CAP
THROUGH THE WALL -
DIRECT VENT INSTALLATION
NOTE 1. When installing an Oven through a wall constructed of combustible material, use the Southern Pride Insulation Kit between the oven and the wall.
2. The room that the face of the oven is installed into should have a balanced or positive air pressure. If the room has negative air pressure, smoke could escape into the room during operation.
SUPPLIED BY SOUTHERN PRIDE: (*)
Smoke Extractor Damper with 10” chimney adapter plate
SUPPLIED BY CUSTOMER:
6” All Fuel Chimney, 6” Rain Cap, and all accessories necessary for installation of the 6” chimney.
10” All Fuel Chimney, Exhaust Fan (NOTE: Fan must be listed for use as a commercial kitchen ventilator), fan curb, and all accessories necessary for installation of the smoke extractor system.
The oven’s minimum clearances from combustible materials are 18" on left side, 24" on right, 18" on top, 48" from front, and 2" on back. Minimum clearances are 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 a combustible wall with zero clearance with BBR kit No. 2099.
ANY VENTILATION SYSTEM MUST BE INSTALLED IN ACCORDANCE WITH LOCAL CODES. CONSULT WITH LOCAL OFFICIALS AND A COMMERCIAL KITCHEN VENTILATION CONTRACTOR PRIOR TO INSTALLATION.
Southern Pride Distributing, L.L.C. |
Phone: 618-997-9348 |
||
2102 East Main Street - Marion, Illinois 62959 |
Fax: |
618-993-5960 |
|
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 |
|
9/1/04
SPECIFICATIONS
MODEL SPK-500-SL
COOKING CAPACITIES FOR THE SPK-500
Pork Butt (7 lb.) |
80 pieces |
560 lb. total |
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St. Louis Ribs (2.75lb.) |
75 pieces |
206 lb. total |
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w/Optional Rib Racks |
160 pieces |
440 lb total |
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Chicken |
(3lb.) |
120 pieces |
360 lb. total |
Brisket |
(12 lb.) |
40 pieces |
480 lb. total |
Spare Ribs (3.5lb.) |
60 pieces |
210 lb. total |
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52 1/4" |
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75 1/4" |
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67 1/4" |
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Optional Smoke |
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10" |
Optional Smoke |
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Extractor |
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Extractor |
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11" |
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NOTE: |
2 1/2" |
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Drawings Show |
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the Optional |
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Smoke Extractor |
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on SLSE Models. |
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21" |
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Electrical |
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Connection |
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51 1/4" |
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for VSP Hood |
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12" |
70 1/4" |
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Shown with Optional |
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Digital Controls |
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19" |
25 1/2" |
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19" |
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Front View |
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Side View |
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Electrical |
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Connection |
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SPK-500-SL |
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5 1/2" |
for VSP Hood |
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Electrical Requirements: 120 volts AC, 60 hertz, |
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10" |
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1 phase, 15 amp wiring required. |
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1234 5 1/2" |
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12 1/2" |
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Gas Requirements: 75,000 btu, 1/2 NPT |
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1234 |
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Construction: Inner Liner: 14 gauge H.R. Steel |
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22" |
1234 |
2345 |
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123456 |
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or 14 gauge Stainless Steel. Exterior: 22-gauge |
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6” Flue |
123456 |
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123456 |
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10” Flue |
123456 |
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Polished Stainless Steel |
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123456 |
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Firebox: 14” Diameter 1/4” thick H.R. pipe. |
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75 |
1/4" |
1/4” thick firebox door. Uses wood logs or charcoal. |
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26 1/8" |
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Capacity: 2-3 logs 4-6” dia. 12-16” long. |
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Dimensions: 70 1/4” tall, 64 1/4” wide, 75 1/4” deep |
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NOTE: |
67 1/4" |
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(including covers) w/19” legs |
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Dimensions Show |
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Shell Dimensions: 571/4” tall, 52 1/4” wide, 67 1/4” long . |
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16" |
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position of the 10” |
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flue on the optional |
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Food Racks: Rotisserie with five (3) hanger racks, |
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smoke extractor on |
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each with three (3) 12”x 42” food racks (15 Total). |
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the -SLSE Model. |
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52.5 Sq.Ft. of Cooking Surface. |
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3 1/2” Spacing between food racks. |
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17" |
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Air Circulation: Low Velocity Convection Fan. |
Temperature Range: 100-325 degrees F.
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Burner: Electronic Pilot Gas Burner |
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64 |
1/2" |
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(Specify Natural or L.P. gas.) |
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Approvals: UL, ULC, NSF |
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Top View |
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Venting: See back page for venting instructions. |
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