SPECIFICATIONS
MODEL BBR-700-FL
COOKING CAPACITIES FOR THE BBR-700
Pork Butt (7 lb.)
St. Louis Ribs (2.75lb.)
Chicken (3lb.)
Brisket (12 lb.)
Spare Ribs (3.5lb.)
100 pieces
135 pieces
156 pieces
50 pieces
90 pieces
700 lb. total
371 lb. total
468 lb. total
600 lb. total
315 lb. total
NOTE:
Photo Shows the Optional
Smoke Extractor on SLSE Models.
120"
1/4"
51
Optional Smoke
Extractor
Optional Smoke
Extractor
3/4"
9
NOTE:
Drawings Show
the Optional
Smoke Extractor
on SLSE Models.
"
9
3/4"
80
71"
Burner Cover:
Leave room
for access.
16"
53"
19"
19"
Front View
Side View
BBR-700-SL
Electrical Requirements: 120 volts AC,
60 hertz, 1 phase, 15 amp wiring required.
Gas Requirements: 125,000 btu, 1/2 NPT
Construction: Inner Liner: 14 gauge H.R.
Steel or 14 gauge Stainless Steel. Exterior:
22-gauge Polished Stainless Steel
120"
22"
1/2"
3
19"
Firebox: 20” diameter 1/4” H.R. steel
pipe with 1/4” H.R. firebox door.
Uses wood logs or charcoal..
5"
15"
Capacity: 3-4 logs 4-6” dia. 12-16” long.
NOTE:
Dimensions Show
position of the 10”
flue on the optional
smoke extractor on
the -SLSE Model.
3/4
Dimensions: 80 ” tall, 120” wide,
1/4"
51
1/4
60 ” deep (including covers) w/19” legs
1/4
Shell Dimensions:52”tall, 51 ”wide,
1/2
10
"
120”long
.
Food Racks: Rotisserie with five (5)
hanger racks, each with three (3) 12”x 60”
food racks (15 Total). 75 Sq.Ft. of Cooking
1/2
Surface. 3 ” Spacing between food racks.
Top View
Air Circulation: One 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.
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