MODEL SP-750
Capacities on these products may vary based on physical shape, weight of product and the method of loading.
APPROXIMATE COOKING CAPACITES
Pork Butt (7-8 lb. each).................. |
120 pieces |
St. Louis Ribs (2.75 lb. each)......... |
100 pieces |
Chicken (3-4 lb. each).................... |
144 pieces |
Beef Brisket (11-13 lb. each).......... |
48 pieces |
Spare Ribs (4-5 lb. each)................. |
60 pieces |
54 7/8”
52 3/8” |
78”
38 1/8”
2 1/2”
16 1/4” |
Drain |
Fan Cleanout Door
Service |
|
Compartment |
Drive Chain Compartment |
Cover |
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|
Cover |
Left Side View
3 1/2”
” 5/8 17
10”
Optional
Smoke
Extractor
6”
Rear Flue |
6 |
1/2” |
|
||
|
|
6 3/8” |
6” |
|
23 5/8” |
92 1/4
10 1/8” |
82 3/4 |
Optional Leg Placement for a through the wall installation (inset 12”)
Electrical Requirements:120 volts AC, 60 hertz, 1 phase, 20 amp wiring required.
Gas Requirements: 150,000 BTU, 1/2” NPT
Construction: Inner and Exterior Liner: 304 Commercial
Grade Stainless Steel
Firebox: 1/4” thick H.R. steel, 1/4” thick firebox door. Uses wood logs or charcoal, 3-4 logs, 4-6” diameter, 12-16” long
Dimensions: 78” tall x 54 7/8” wide x 92 1/4” deep
Food Racks: Rotisserie with four (4) hanger racks, each with five (5) 12” x 42” food racks (20 total).
70 Sq.Ft. of cooking surface, 2 1/2” spacing between food racks.
Air Circulation: 2 speed Low Velocity Convection Fan.
Temperature Range: 140-350 degrees F.
Burner: Electronic Pilot Gas Burner (Specify Natural or L.P. gas)
Shipping Weight: 2,000 lbs.
Approvals: UL, ULC, UL EPH
Venting: Vent Hood Ready and Smoke Extractor Ready. See back side for venting instructions.
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