Ultrasource Smokehouse 3 Specifications
G R A N D P R I Z E®3
M U L T I - P U R P O S E S M O K E H O U S E
Key Features:
• Stainless steel interior
O
efficient solution to producing smoked meats,
and exterior
• Choice of two models,
manual or fully automatic
• Insulated cooking
area 42” square
x 66” high, with
up to 600-lb.
capacity
• Accurate
digital
thermostatic
control
(adjustable to
225˚ F)
• Recirculating heating system with
excellent natural smoke and air circulation
• Electric or gas heat (optional)
Top View
• Natural smoke producer
• Internal product temperature indicating controls
• Timed humidity control system
• Overhead product shower for cooling sausage products
• Four station truck for beef jerky, poultry, seafood, etc.
• Complete line of accessories including up to 11 shelves per truck
• Plumbing for cleaning system
• Electric units conform to UL197, CSA 22.2, and NSF/ANSI 4 Standards
• Gas units conform to CSA 1.8 and NSF/ANSI 4 Standards
ur Grand Prize 3 offers an attractive and cost
sausage, jerky, poultry,
wild game or seafood with
old-fashioned, goodness and
aromatic natural smoke flavor.
We also offer an array of
accessories and options (see
other side) that will meet
your market needs.
Benefits:
• Product line expansion
• Consistent quality
• Controlled cooking yields
• Improved flavor, bite
and color
SAVE TIME • SAVE PRODUCT • INCREASE PROFITS
PRODUCT GRAND PRIZE 3 CONVENTIONAL OR
CONVECTION OVEN
PRODUCT
Hams 10-12% 8-10 hours 25-30% 15-20 hours
Smoked Sausage 7-10% 2.5 - 3 hours 20-27% 7-10 hours
Hot Dogs 7% 1.5 hours 18% 3-5 hours
Beef Sticks N/A 4-6 hours N/A 12-14 hours
Beef Jerky N/A 4-5 hours N/A 12-14 hours
Summer Sausage 12-14% 6-7 hours 25-30% 14-16 hours
Whole Turkeys 14-16% 5-6 hours 30+% 12-14 hours
GRAND PRIZE 3
Cook Loss Cook Time Cook Loss Cook Time
BARBECUE
PIT-STYLE
SMOKE-TENDER UNITS
Contact us at:
Koch Equipment LLC
1414 West 29th Street
Kansas City, MO 64108-3604 USA
800-777-5624
Telephone: (816) 753-2150
Fax: (816) 753-4976
E-mail: info@kochequipment.com
Internet: kochequipment.com
© Copyright 2010 Koch Equipment LLC
G R A N D P R I Z E®3
M U L T I - P U R P O S E S M O K E H O U S E
Grand Prize 3 Smokehouses
are available in two distinct configurations
and each are suited to both new and existing
smoking and/or cooking operations. Both
are USDA accepted.
Deluxe
model equipped with CookMaster
®
microprocessor control for automatic operation.
Economy
model features a manual
control panel and digital thermostat.
Grand Prize 3 cabinets include a
stainless steel interior floor with center
drain for grease, shower water, etc.
Customer installation of Grand Prize 3
is normal with each smokehouse fully
assembled, plumbed, electrically wired and
tested prior to shipment.
Note: Add 19” to back of cabinet for gas
heating system.
95”
84”
(Electric model pictured)
Designed for
50”
easy startup
50”
, each
smokehouse arrives at your plant fully
assembled and ready for operation after
uncrating, thorough cleaning and
power connection.
O p t i o n a l
®
CookMaster
NEMA-4 Compatible
Microprocessor Control
Advanced, software-based
microprocessor control system
CookMaster®is compatible with NEMA 4
standards. Its touch pad is hermetically
sealed. No switches pass through the sealed
enclosure. Interior electronics are cooled
with an anodized aluminum heat sink to
eliminate interior condensation.
Specifications:
Product Capacity......................................Up to 600-lbs.*
Cabinet (Electric Model)........................50”W x 50”D x 95”H
(Gas Model)...............................50”W x 68.5”D x 95”H
Ceiling Height (Minimum).....................9’-0”
Smokestick Length..................................35.5”
Positive Room Pressure Required.........Yes
Minimum Wall Clearance.......................12”
Exhaust Flue.............................................6” Diameter
Maximum Flue Length...........................15’
Gas BTU Rating/Hour.............................62,000 BTU/Hr.
Electric KW Rating/Hour.......................18.0 KW/Hr.
Total Electric Amperage
With Electric Heat System
@ 220 Volt, 1 Phase.....................100 Amps
@ 220 Volt, 3 Phase......................60 Amps
With Gas Heat System
@220 Volt,1 Phase or 3 Phase...15 Amps
Options and Accessories:
• Digital thermostat
• Liquid smoke system
• Cold smoking system
• Internal product temperature recorder
• Gas heat
• Hickory sawdust
• Stainless steel smokesticks, 35.5”
• Stainless steel wire product shelves
Electric Heating Elements......................6 Required
High-Temperature Safety Switch............Yes
Pilot Burner Safety....................................Yes
Added Humidity Line..............................3/8” (180º F)
Product Shower Line................................3/8” Cold
Floor Drain Size........................................1.5”
Natural Smoke Inlet.................................3” Diameter
Smoke Producer, 120 Volt, 1 Phase.......20 Amps
Shipping Weight with Smoker................1275-lbs.
Cubic Feet with Smoker..........................125-Cubic Feet
Shipping Freight Class 150..................NMFC Item No. 38 42 02
* Based on 16-lb. bone-in hams.
Note: Grand Prize 3 Smokehouses must be installed, wired, plumbed and
ventilated by qualified and licensed tradesman according to local, state and
national codes and regulations including USDA (if applicable).
All specifications are subject to change without notice.
• Extra stainless steel product trucks
• Hanging stations for truck
• Stainless steel bacon/jerky hooks
• Special voltage/hertz requirements
Features:
• Can feed data to chart recorders
• Plug-in connections
• User friendly keypad and LCD inter face
• Security codes, stores up to 100 programs
• Delay start
• Cook and/or shower by time and/or
product temperature
• Easy temperature calibration, battery backup
• Graphics displays
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