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 . . . . . . . . . . . . . . . . . . . . . . . Pag es 2 - 5
SPK Series Gas Rotisseries . . . . . . . . . . Pages 6 - 11
BBR Gas Smoke & Hold Ovens . . . . . . Pages 12 - 15
BBR-700-FL Gas Rotisserie. . . . . . . . . . . . Pag es 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"
1/2"
5
31
23
1/2"
3/4"
3/8"
41
4” to 5”
Adjustable
Front View Side View
"
23
SC-100-SM
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
Shell Dimensions: 31
Food Racks: Four food racks 17”x 17
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.
T op View
"
23
1/4"
4
1/4"
4
1/2”
tall, 23” wide, 23
3/4”
3/4”
deep
3/4”
deep
.
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
618-993-5960
Sales: 800-851-8180 Service: 800-437-2679 Ser vice Fax: 618-993-0378
Revised 9/15/04
SPECIFICATIONS
12
12
12
MODEL SC-200-SM
COOKING CAPACITIES FOR THE SC-100
Pork Butt (7 lb.) 30 pieces 210 lb. total
St. Louis Ribs (2.75lb.) 25 pieces 69 lb. total
w/Optional Rib Racks 65 pieces 179 lb total
Chicken (3lb.) 40 pieces 120 lb. total
Brisket (12 lb.) 15 pieces 180 lb. total
Spare Ribs (3.5lb.) 20 pieces 28 lb. total
40
5/8"
3/8"
5
1/4"
7
3/4"
55
"
8
"
Front View Side View
3/8"
25
1/4"
4
3
SC-200-SM
33"
Electrical Requirements: 208 or 240 volts AC,
60 hertz, 1 phase, 45 amp wiring required.
3/8"
5
Construction: All 18 g auge Stainless Steel.
Chipbox: Uses hardwood chips.
Dimensions: 55
3/4”
Shell Dimensions: 40
tall, 25
5/8”
3/8”
tall, 25
wide, 33” deep
3/8”
wide, 33” deep
Food Racks: Five food racks 18”x 26”
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
T op View
3/8"
25
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: 618-997-9348
2102 East Main Street - Marion, Illinois 62959 Fax:
www.southern-pride.com sales@sopride.com service@sopride.com parts@sopride.com
618-993-5960
Sales: 800-851-8180 Service: 800-437-2679 Ser vice Fax: 618-993-0378
Revised 9/15/04
SPECIFICATIONS
MODEL SC-600-SM
COOKING CAPACITIES FOR THE SC-600
Pork Butt (7 lb.) 96 pieces 672 lb. total
St. Louis Ribs (2.75lb.) 112 pieces 308 lb. total
w/Optional Rib Racks 240 pieces 660 lb total
Chicken (3lb.) 200 pieces 600 lb. total
Brisket (12 lb.) 48 pieces 576 lb. total
Spare Ribs (3.5lb.) 48 pieces 168 lb. total
55"
6"
34
1/4"
77
1/4"
58
3/4"
Front View
55"
T op View
3/4"
64
12
1/2"
12
1/2"
58
3/4"
Side View
SC-600-SM
Electrical Requirements: 208 or 240 volts AC,
60 hertz, 1 phase, 45 amp wiring required.
Construction: All 18 g auge Stainless Steel.
Chipbox: Uses small logs, chunks or chips.
Dimensions: 72
"
ID
4
7/8"
11
Shell Dimensions: 58
Food Racks: Eight food racks 33 1/2”x 31”
57.7 Sq.Ft. of Cooking Surface.
5” Spacing between food racks.
5/8"
3
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.
1/4”
tall, 55” wide, 34
3/4”
tall, 55” wide, 34
1/4”
deep
1/4”
deep
.
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 Ser vice Fax: 618-993-0378
618-993-5960
Revised 9/15/04
SPECIFICATIONS
MODEL DH-65
COOKING CAPACITIES FOR THE DH-65
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
40
33"
5/8"
3/8"
5
1/4"
7
3/4"
55
"
8
"
Front View
3/8"
25
3
Side View
33"
DH-65
Electrical Requirements: 208 or 240 volts AC,
60 hertz, 1 phase, 45 amp wiring required.
Construction: All 18 gauge Stainless Steel.
3/8"
Chipbox: Uses hardwood chips.
Dimensions: 55
3/4”
Shell Dimensions: 40
tall, 25
5/8”
3/8”
tall, 25
wide, 33” deep
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.
T op View
4
1/4"
5
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
618-993-5960
Sales: 800-851-8180 Service: 800-437-2679 Ser vice Fax: 618-993-0378
Revised 9/15/04
SPECIFICA TIONS
MODEL SPK-280-SL
COOKING CAPACITIES FOR THE SPK-280
Pork Butt (7 lb.) 48 pieces 336 lb. total
St. Louis Ribs (2.75lb.) 48 pieces 132 lb. total
w/Optional Rib Racks 80 pieces 220 lb total
Chicken (3lb.) 64 pieces 192 lb. total
Brisket (12 lb.) 24 pieces 288 lb. total
Spare Ribs (3.5lb.) 36 pieces 126 lb. total
39"
73 3/4"
65 3/4"
22"
16"
12"
19"
5 1/2"
22"
17"
Optional Smoke
Front View
6” Flue
10” Flue
19 1/2"
Extractor
Shown with
Optional
Digital
Controls
Electrical
Connection
for VSP Hood
NOTE:
Dimensions Show
position of the 10”
flue on the optional
smoke extractor on
the -SLSE Model.
51"
T op View
49"
"
7
12 1/2"
68"
65 3/4"
25 1/2"
73 3/4"
10"
Optional Smoke
Extractor
NOTE:
Drawings Show
the Optional
Smoke Extractor
on SLSE Models.
2
1/2"
8"
Electrical
Connection
for VSP Hood
19"
Side View
SPK-280-SL
Electrical Requirements: 120 volts AC, 60 hertz,
1 phase, 15 amp wiring required.
Gas Requirements: 75,000 btu, 1/2 NPT
Construction: Inner Liner: 14 gauge H.R. Steel
or 14 gauge Stainless Steel. Exterior: 22-gauge
Polished Stainless Steel
Firebox: 14” Diameter 1/4” thick H.R. pipe.
1/4” thick firebox door. Uses wood logs or charcoal.
Capacity: 2-3 logs 4-6” dia. 12-16” long.
Dimensions: 68” tall, 51” wide, 73 3/4” deep
(including covers) w/19” legs
Shell Dimensions: 49” tall, 39” wide, 65
Food Racks: Rotisserie with four (4) hanger racks,
each with three (3) 12”x 30” food racks (12 Total).
Sixty Three (30)Sq.Ft. of Cooking Surface.
1/2
3
” Spacing between food racks.
Air Circulation: Low Velocity 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.
3/4
” long
.
SPK-280-SL
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.
SPK-280-SL with recommended
optional VSP Vent Hood System.
ALL MODELS MAY ALSO BE INSTALLED UNDER A CANOPY HOOD RATED
FOR COMMERCIAL COOKING APPLIANCES.
NOTE: THE S IX I NCH ALL FUEL CHIMNEY
SHOULD EXTEN D 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’.
HOR IZ ON TAL.
6” ALL
FUEL
CHIMNEY
EXHAU S T
FAN
NOTE : THE 10 ” ALL
FUEL S MOKE EX TRACTOR CHIMN EY
TE RM I N AT E S A T
THE ROOF CURB
10 ” ALL FUEL SMOKE
EXTRACTOR CHIMNEY
RAI N
CAP
3 SPECIFY ROOF PITCH
WHEN ORDERING
6
5
1
THROUGH THE WALL DIRECT VENT INST ALLA TION
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 Chimne y, 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 fr om 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 e xtractor chimney
connector. Floor may be constr ucted of a combustible mater ial. (Note: minimum clear ance dimensions are from the
oven cabinet, not from component cov er.) (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 CONTRACT OR PRIOR TO INST ALLATION.
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
618-993-5960
Sales: 800-851-8180 Service: 800-437-2679 Ser vice Fax: 618-993-0378
9/1/04
21"
SPECIFICATIONS
MODEL SPK-500-SL
COOKING CAPACITIES FOR THE SPK-500
Pork Butt (7 lb.) 80 pieces 560 lb. total
St. Louis Ribs (2.75lb.) 75 pieces 206 lb. total
w/Optional Rib Racks 160 pieces 440 lb total
Chicken (3lb.) 120 pieces 360 lb. total
Brisket (12 lb.) 40 pieces 480 lb. total
Spare Ribs (3.5lb.) 60 pieces 210 lb. total
52 1/4" 75 1/4"
Optional Smoke
Extractor
11"
51 1/4"
67 1/4"
10"
NOTE:
Drawings Show
the Optional
Smoke Extractor
on SLSE Models.
Optional Smoke
Extractor
2
1/2"
Electrical
Connection
for VSP Hood
22"
16"
12"
19"
17"
5 1/2"
6” Flue
10” Flue
70 1/4"
Shown with Optional
Digital Controls
25 1/2"
Front View Side View
Electrical
Connection
5 1/2"
26 1/8"
64 1/2"
for VSP Hood
NOTE:
Dimensions Show
position of the 10”
flue on the optional
smoke extractor on
the -SLSE Model.
T op View
10
12 1/2"
"
75 1/4"
67 1/4"
SPK-500-SL
Electrical Requirements: 120 volts AC, 60 hertz,
1 phase, 15 amp wiring required.
Gas Requirements: 75,000 btu, 1/2 NPT
Construction: Inner Liner: 14 gauge H.R. Steel
or 14 gauge Stainless Steel. Exterior: 22-gauge
Polished Stainless Steel
Firebox: 14” Diameter 1/4” thick H.R. pipe.
1/4” thick firebox door. Uses wood logs or charcoal.
Capacity: 2-3 logs 4-6” dia. 12-16” long.
Dimensions: 70
(including covers) w/19” legs
Shell Dimensions: 57
Food Racks: Rotisserie with five (3) hanger racks,
each with three (3) 12”x 42” food racks (15 Total).
52.5 Sq.Ft. of Cooking Surface.
1/2
3
” Spacing between food racks.
Air Circulation: Low Velocity 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.
1/4
” tall, 64
1/4
” tall, 52
1/4
” wide, 75
1/4
” wide, 67
1/4
19"
” deep
1/4
” long
.
Loading...