Southern Pride SP-750 User Manual
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
7/8”
54
52
3/8”
78
”
Fan Cleanout Door
Service
Compartment
Cover
Drive Chain Compartment
Cover
2
1/2”
16
6”
1/4”
1/2
3
”
10”
Optional
Smoke
Extractor
Rear Flue
”
5/8
17
38
1/8”
6”
10
Drain
through the wall installation (inset 12”)
1/2
6
”
3/8
6
”
Electrical Requirements:120 volts AC, 60 hertz,
1 phase, 20 amp wiring required.
Left Side View
Optional Leg Placement for a
Gas Requirements: 150,000 BTU, 1/2” NPT
5/8
23
”
Construction: Inner and Exterior Liner: 304 Commercial
Grade Stainless Steel
92 1/4
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
1/8
”
82 3/4
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.
SP-750
SP-750 with recommended
optional VSP Vent Hood System.
1. When installing an oven through a wall constructed of combustible material,
use the Southern Pride Insulation Kit #2099 between the oven and the wall.
2. Hole Cut Out Note: When using Insulation Kit #2099, please note that the
insulation board is 1” thick and is to be installed between the wall opening
and each side and the top of the oven, no insulation is used between the wall
and bottom of the oven. To accommodate the insulation add an additional 1”
of clearance to the sides and top of the wall cut out size.
For ease of installation adding additional 1” of clearance on all sides for
installing the oven into the cut out is also recommended. This would mean the
cut out size would be increased by a total of 2” for each side and the top of the
hole cut out and 1” to the bottom of it.
3. The room that the face of the oven is installed into should have a balanced
or slightly positive air pressure. If the room has negative air pressure, smoke
could escape into the room during operation.
Supplied by Customer: 6” all fuel chimney, 6” rain cap, and all accessories
necessary for installation of the 6” chimney. 10” all fuel chinmney, exhaust fan
(Fan must be listed for use as a commercial kitchen ventilator), fan curb, and all
accessories necessary for installation of the smoke extractor system.
Southern Pride Distributing, L.L.C.
472 South Mill St. Alamo, TN 38001
www.southernpride.com sales@sopride.com service@sopride.com parts@sopride.com
Sales: 800-851-8180 Sales Fax: 731-696-3180 Service: 800-437-2679 Service Fax: 618-993-0378
Revised 7/13/11
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