Woodburning BBQ Pits and Smokers
Gas Fired and Electric
Equipment Specifications
Electric Ovens . . . . . . . . . . . . . . . . . . . . . . . Pages 2 - 5
SPK Series Gas Rotisseries . . . . . . . . . . Pages 6 - 11
BBR Gas Smoke & Hold Ovens . . . . . . Pages 12 - 15
BBR-700-FL Gas Rotisserie. . . . . . . . . . . . Pages 16 - 17
XLR Series Gas Rotisseries . . . . . . . .. . Pages 18 - 25
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SPECIFICATIONS
MODEL SC-200-SM
COOKING CAPACITIES FORTHE SC-100
Pork Butt (7 lb.) 30 pieces 210 lb. total
St. Louis Ribs (2.75lb.)
w/Optional Rib Racks
Chicken (3lb.)
Brisket (12 lb.)
Spare Ribs (3.5lb.)
25 pieces
65 pieces
40 pieces
15 pieces
20 pieces
69 lb. total
179 lb total
120 lb. total
180 lb. total
28 lb. total
33"
3/8"
5
1/4"
7
5/8"
40
3/4"
55
"
8
"
3
Front View
Side View
3/8"
25
SC-200-SM
Electrical Requirements: 208 or 240 volts AC,
1/4"
4
60 hertz, 1 phase, 45 amp wiring required.
3/8"
5
Construction: All 18 gauge Stainless Steel.
Chipbox: Uses hardwood chips.
3/4”
3/8”
”
Dimensions: 55
tall, 25
wide, 33 deep
5/8”
3/8”
”
Shell Dimensions: 40
tall, 25
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
Venting: Must be installed under a vent hood.
Contact local code officials and a commercial kitchen
ventilation contractor prior to installation.
Top View
3/8"
25
Southern Pride Distributing, L.L.C.
2102 East Main Street - Marion, Illinois 62959
Phone: 618-997-9348
Fax:
618-993-5960
Sales: 800-851-8180
Service: 800-437-2679 Service Fax: 618-993-0378
Revised 9/15/04
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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.)
w/Optional Rib Racks
Chicken (3lb.)
Brisket (12 lb.)
Spare Ribs (3.5lb.)
112 pieces
240 pieces
200 pieces
48 pieces
48 pieces
308 lb. total
660 lb total
600 lb. total
576 lb. total
168 lb. total
1/4"
34
55"
6"
3/4"
58
3/4"
64
3/4"
58
1/4"
77
1/2"
12
1/2"
12
Side View
Front View
SC-600-SM
Electrical Requirements: 208 or 240 volts AC,
55"
60 hertz, 1 phase, 45 amp wiring required.
Construction: All 18 gauge Stainless Steel.
Chipbox: Uses small logs, chunks or chips.
1/4”
”
1/4”
Dimensions: 72
tall, 55 wide, 34
deep
3/4”
”
1/4”
Shell Dimensions: 58
tall, 55 wide, 34
deep.
"
4
ID
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
Top View
7/8"
11
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.
2102 East Main Street - Marion, Illinois 62959
Phone: 618-997-9348
Fax: 618-993-5960
Sales: 800-851-8180
Service: 800-437-2679 Service Fax: 618-993-0378
Revised 9/15/04
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SPECIFICATIONS
MODEL DH-65
COOKING CAPACITIES FOR THE DH-65
St. Louis Ribs (2.75lb.)
Baby Back Ribs (1.75lbs) 65 pieces
65 pieces
179 lb total
114 lb total
Following Capacities Possible with Optional Flat Racks
Pork Butt (7 lb.)
Chicken (3lb.)
Brisket (12 lb.)
30 pieces
40 pieces
15 pieces
210 lb. total
120 lb. total
180 lb. total
33"
3/8"
5
1/4"
7
5/8"
40
3/4"
55
"
8
"
3
Front View
Side View
3/8"
25
DH-65
Electrical Requirements: 208 or 240 volts AC,
60 hertz, 1 phase, 45 amp wiring required.
1/4"
4
Construction: All 18 gauge Stainless Steel.
3/8"
5
Chipbox: Uses hardwood chips.
3/4”
3/8”
”
Dimensions: 55
Shell Dimensions: 40
tall, 25
5/8”
wide, 33 deep
3/8”
”
tall, 25
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.
33"
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.
Top View
Southern Pride Distributing, L.L.C.
2102 East Main Street - Marion, Illinois 62959
Phone: 618-997-9348
Fax:
618-993-5960
Sales: 800-851-8180
Service: 800-437-2679 Service Fax: 618-993-0378
Revised 9/15/04
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SPECIFICATIONS
MODEL SPK-280-SL
COOKING CAPACITIES FOR THE SPK-280
Pork Butt (7 lb.) 48 pieces 336 lb. total
St. Louis Ribs (2.75lb.)
w/Optional Rib Racks
Chicken (3lb.)
Brisket (12 lb.)
Spare Ribs (3.5lb.)
48 pieces
80 pieces
64 pieces
24 pieces
36 pieces
132 lb. total
220 lb total
192 lb. total
288 lb. total
126 lb. total
73 3/4"
10"
39"
65 3/4"
Optional Smoke
Extractor
Optional Smoke
Extractor
8"
2 1/2"
NOTE:
Drawings Show
the Optional
12"
Smoke Extractor
on SLSE Models.
Electrical
Connection
for VSP Hood
22"
49"
68"
Shown with
Optional
Digital
Controls
25 1/2"
19"
19"
Front View
Side View
Electrical
Connection
for VSP Hood
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
5 1/2"
22"
"
7
12 1/2"
6”Flue
10”Flue
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.
73 3/4"
65 3/4"
19 1/2"
Dimensions: 68” tall, 51” wide, 73 3/4” deep
(including covers) w/19” legs
Shell Dimensions: 49” tall, 39” wide, 65 ” long.
NOTE:
3/4
Dimensions Show
position of the 10”
flue on the optional
smoke extractor on
the -SLSE Model.
16"
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.
17"
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
51"
Top View
Venting: See back page for venting instructions.
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SPK-280-SL
VENTING INSTALLATION
2
VSP HOOD SYSTEM: Purchased through Southern Pride
4
VSP HOODS are U/L Listed to the applicable
Southern Pride oven models and are NSF Certified.
3 SPECIFY ROOF PITCH
WHEN ORDERING
HOOD SYSTEM TO INCLUDE:
1. Ventilation Hood
6
2. Two speed fan (1380/2000)
3. Curb with vented extension and hinge kit
(Specify roof pitch)
5
1
4. Grease capture trough
5. Combustion chamber flue vent
SUPPLIED BY CUSTOMER:
SPK-280-SL with recommended
optional VSP Vent Hood System.
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.
ALL MODELS MAY ALSO BE INSTALLED UNDER A CANOPY HOOD RATED
FOR COMMERCIAL COOKINGAPPLIANCES.
NOTE: THE SIX I NCH ALL FUEL CHIMNEY
SHOULD EXTEND ATLEAST3’ ABOVE THE
HIGHEST SIDE OF THE ROOF OPENING
AND BE AT LEAST2’ HIGHER THAN ANY
PORTION OF THE BUILDING WITHIN 10’.
HORIZON TAL.
THROUGHTHE WALL -
RAI N
CAP
DIRECT VENT INSTALLATION
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.
6”ALL
FUEL
CHIMNEY
EXHAUS T
FAN
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.
NOTE: THE 10 ” ALL
FUEL SMOKE EX-
TRACTOR CHIMNEY
TE R M IN AT E S A T
THE ROOF CURB
SUPPLIED BY SOUTHERN PRIDE: (*)
Smoke Extractor Damper with 10” chimney adapter plate
10” ALL FUEL SMOKE
EXTRACTOR CHIMNEY
SUPPLIED BY CUSTOMER:
6” All Fuel Chimney, 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 from 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 extractor chimney
connector. Floor may be constructed of a combustible material. (Note: minimum clearance dimensions are from the
oven cabinet, not from component cover.) (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 CONTRACTOR PRIOR TO INSTALLATION.
Southern Pride Distributing, L.L.C.
2102 East Main Street - Marion, Illinois 62959
Phone: 618-997-9348
Fax: 618-993-5960
Sales: 800-851-8180
Service: 800-437-2679 Service Fax: 618-993-0378
9/1/04
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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.)
w/Optional Rib Racks
Chicken (3lb.)
Brisket (12 lb.)
Spare Ribs (3.5lb.)
75 pieces
160 pieces
120 pieces
40 pieces
60 pieces
206 lb. total
440 lb total
360 lb. total
480 lb. total
210 lb. total
52 1/4"
75 1/4"
10"
67 1/4"
Optional Smoke
Extractor
Optional Smoke
Extractor
2 1/2"
NOTE:
11"
Drawings Show
the Optional
Smoke Extractor
on SLSE Models.
Electrical
Connection
for VSP Hood
21"
51 1/4"
70 1/4"
12"
Shown with Optional
Digital Controls
19"
19"
25 1/2"
Front View
Side View
Electrical
Connection
for VSP Hood
SPK-500-SL
5 1/2"
Electrical Requirements: 120 volts AC, 60 hertz,
1 phase, 15 amp wiring required.
"
10
5 1/2"
Gas Requirements: 75,000 btu, 1/2 NPT
12 1/2"
Construction: Inner Liner: 14 gauge H.R. Steel
or 14 gauge Stainless Steel. Exterior: 22-gauge
Polished Stainless Steel
22"
6”Flue
10”Flue
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.
75 1/4"
26 1/8"
1/4
1/4
1/4
Dimensions: 70 ” tall, 64 ” wide, 75 ” deep
NOTE:
67 1/4"
(including covers) w/19” legs
Shell Dimensions: 57 ” tall, 52 ” wide, 67 ” long
Dimensions Show
position of the 10”
flue on the optional
smoke extractor on
the -SLSE Model.
1/4
1/4
1/4
.
16"
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.
17"
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
64 1/2"
Top View
Venting: See back page for venting instructions.
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SPK-500-SL
VENTING INSTALLATION
2
VSP HOOD SYSTEM: Purchased through Southern Pride
4
VSP HOODS are U/L Listed to the applicable
Southern Pride oven models and are NSF Certified.
3 SPECIFY ROOF PITCH
HOOD SYSTEM TO INCLUDE:
1. Ventilation Hood
2. Two speed fan (1380/2000)
3. Curb with vented extension and hinge kit
(Specify roof pitch)
6
5
1
4. Grease capture trough
5. Combustion chamber flue vent
SUPPLIED BY CUSTOMER:
SPK-500-SL with recommended
optional VSP Vent Hood System.
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.
ALL MODELS MAY ALSO BE INSTALLED UNDER A CANOPY HOOD RATED
FOR COMMERCIAL COOKINGAPPLIANCES.
NOTE: THE SIX I NCH ALL FUEL CHIMNEY
SHOULD EXTEND ATLEAST3’ ABOVE THE
HIGHEST SIDEOF THE ROOF OPENING
AND BE AT LEAST2’ HIGHER THAN ANY
PORTION OF THE BUILDING WITHIN 10’.
HORIZON TAL.
THROUGHTHE WALL -
DIRECT VENT INSTALLATION
RAI N
CAP
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.
6” ALL
FUEL
CHIMNEY
EXHAUS T
FAN
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.
NOTE: THE 10 ” ALL
FUEL SMOKE EX-
TRACTOR CHIMNEY
TE R M IN AT E S A T
THE ROOF CURB
SUPPLIED BY SOUTHERN PRIDE: (*)
Smoke Extractor Damper with 10” chimney adapter plate
10 ” ALL FUEL SMOKE
EXTRACTOR CHIMNEY
SUPPLIED BY CUSTOMER:
6” All Fuel Chimney, 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 from 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 extractor chimney
connector. Floor may be constructed of a combustible material. (Note: minimum clearance dimensions are from the
oven cabinet, not from component cover.) (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 CONTRACTOR PRIOR TO INSTALLATION.
Southern Pride Distributing, L.L.C.
2102 East Main Street - Marion, Illinois 62959
Phone: 618-997-9348
Fax: 618-993-5960
Sales: 800-851-8180
Service: 800-437-2679 Service Fax: 618-993-0378
9/1/04
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SPECIFICATIONS
MODEL SPK-700-SL
COOKING CAPACITIES FORTHE SPK-700
Pork Butt (7 lb.) 96 pieces 672 lb. total
St. Louis Ribs (2.75lb.)
w/Optional Rib Racks
Chicken (3lb.)
Brisket (12 lb.)
Spare Ribs (3.5lb.)
126 pieces
270 pieces
156 pieces
48 pieces
90 pieces
346 lb. total
742 lb total
468 lb. total
576 lb. total
315 lb. total
Electrical
Connection
for VSP Hood
83 1/4"
10"
58 3/8"
75 1/4"
Optional Smoke
Extractor
Optional Smoke
Extractor
2 1/2"
NOTE:
Drawings Show
the Optional
14"
Smoke Extractor
on SLSE Models.
22"
56"
75"
Shown with Optional
Digital Controls
1/2"
19"
19"
28
Front View
Side View
Electrical
Connection
for VSP Hood
SPK-700-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
1/2
5
"
11 1/2"
1/2"
1/2"
5
12
Optional Smoke
Extractor
Firebox: 10 ga. H.R. steel with 10 ga. H.R. firebox
door. Uses wood logs or charcoal.
29 1/4"
Capacity: 3-4 logs 4-6” dia. 12-16” long.
83 1/4"
75 1/4"
NOTE:
3/8
1/4
Dimensions: 75” tall, 72 ” wide, 83 ” deep
Dimensions Show
position of the 10”
flue on the optional
smoke extractor on
the -SLSE Model.
14"
(including covers) w/19” legs
3/8
1/4
Shell Dimensions: 56” tall, 58 ” wide, 75 ” long
.
19"
Food Racks: Rotisserie with six (6) hanger racks,
each with three (3) 12”x 48” food racks (18 Total).
72 Sq.Ft. of Cooking Surface.
1/2
3
” Spacing between food racks.
19"
Air Circulation: Low Velocity Convection Fan.
Temperature Range: 100-325 degrees F.
Burner: Electronic Pilot Gas Burner
(Specify Natural or L.P. gas.)
72 3/8"
Approvals: UL, ULC, NSF
Top View
Venting: See back page for venting instructions.
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SPK-700-SL
VENTING INSTALLATION
2
VSP HOOD SYSTEM: Purchased through Southern Pride
4
VSP HOODS are U/L Listed to the applicable
Southern Pride oven models and are NSF Certified.
3 SPECIFY ROOF PITCH
HOOD SYSTEM TO INCLUDE:
1. Ventilation Hood
6
2. Two speed fan (1380/2000)
3. Curb with vented extension and hinge kit
(Specify roof pitch)
5
1
4. Grease capture trough
5. Combustion chamber flue vent
SPK-700-SL with recommended
optional VSP Vent Hood System.
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.
ALL MODELS MAY ALSO BE INSTALLED UNDER A CANOPY HOOD RATED
FOR COMMERCIAL COOKINGAPPLIANCES.
NOTE: THE SIX I NCH ALL FUEL CHIMNEY
SHOULD EXTEND ATLEAST3’ ABOVE THE
THROUGHTHE WALL -
DIRECT VENT INSTALLATION
RAIN
CAP
HIGHEST SIDE OF THE ROOF OPENING
AND BE AT LEAST 2’ HIGHER THAN ANY
PORTION OF THE BUILDING WITHIN 10’.
HORIZON TAL.
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.
6”ALL
FUEL
CHIMNEY
EXHAUS T
FAN
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.
NOTE: THE 10 ” ALL
FUEL SMOKE EX-
TRACTOR CHIMNEY
TE R M IN AT E S A T
THE ROOF CURB
SUPPLIED BY SOUTHERN PRIDE: (*)
Smoke Extractor Damper with 10” chimney adapter plate
10 ” ALL FUEL SMOKE
EXTRACTOR CHIMNEY
SUPPLIED BY CUSTOMER:
6” All Fuel Chimney, 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 from 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 extractor chimney
connector. Floor may be constructed of a combustible material. (Note: minimum clearance dimensions are from the
oven cabinet, not from component cover.) (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 CONTRACTOR PRIOR TO INSTALLATION.
Southern Pride Distributing, L.L.C.
2102 East Main Street - Marion, Illinois 62959
Phone: 618-997-9348
Fax: 618-993-5960
Sales: 800-851-8180
Service: 800-437-2679 Service Fax: 618-993-0378
9/1/04
Download from Www.Somanuals.com. All Manuals Search And Download.
SPECIFICATIONS
MODEL BBR-79-1
COOKING CAPACITIES FOR THE BBR-79-1
Pork Butt (7 lb.)
24 pieces
24 pieces
64 pieces
32 pieces
16 pieces
20 pieces
168 lb. total
66 lb. total
176 lb. total
96 lb. total
192 lb. total
70 lb. total
St. Louis Ribs (2.75lb.)
with Optional Rib Racks
Chicken (3lb.)
Brisket (12 lb.)
Spare Ribs (3.5lb.)
1/2"
75
Electrical
Connection
for VSP Hood 1/2"
Optional Smoke
Extractor
Optional Smoke
Extractor
10"
1/2"
10"
3"
1/4"
51
1/2"
75
1/2"
65
1/2"
4
30"
1/4
"
14
Front View
Side View
3/4"
33
BBR-79-1
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: 10 ga. H.R. steel with 10 ga. H.R.
firebox door. Uses wood logs or charcoal.
Capacity: 1-2 logs, 4”dia. 12-16” long.
20"
Electrical
Connection
for VSP Hood
"
9
6 1/2
"
22"
6"
20"
NOTE:
Dimensions Show
position of the 10”
flue on the optional
smoke extractor on
the -SLSE Model.
1/2
1/2
3/4"
Dimensions: 75 ” tall, 75 ” wide,
33
3/4
33 ” deep (including covers)
Shell Dimensions: 51 ” tall, 75 ” wide,
1/4
1/2
1/2
75 ” long
.
Food Racks: Rotisserie with five (4)
hanger racks, each with three (2) 8”x 32”
food racks (8 Total). 14 Sq.Ft. of Cooking
22"
1/2
Surface. 4
” Spacing between food racks.
1/2"
75
*
Air Circulation: One Convection Fan.
Temperature Range: 100-325 degrees F.
Burner: Electronic Pilot Gas Burner
(Specify Natural or L.P. gas.)
Top View
*
Approvals: UL, ULC, NSF
Venting: See back page for venting instructions.
Download from Www.Somanuals.com. All Manuals Search And Download.
BBR-79-1
VENTING INSTALLATION
2
4
VSP HOOD SYSTEM: Purchased through Southern Pride
VSP HOODS are U/L Listed to the applicable
Southern Pride oven models and are NSF Certified.
6
HOOD SYSTEM TO INCLUDE:
1. Ventilation Hood
2. Two speed fan (1380/2000)
3. Curb with vented extension and hinge kit
(Specify roof pitch)
1
13/32"
5
48
4. Grease capture trough
5. Combustion chamber flue vent
1/32"
18
20"
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.
BBR-79-1-FL with recommended
optional VSP Vent Hood System.
ALL MODELS MAY ALSO BE INSTALLED UNDER A CANOPY HOOD RATED
FOR COMMERCIAL COOKING APPLIANCES.
The oven’s minimum clearances from combustible materials are 18" on left side, 24" on right, 18" on top,
48" from front, and 2" on back. Minimum clearances 18" to chimney connector and to smoke extractor chimney
connector. Floor may be constructed of a combustible material. (Note: minimum clearance dimensions are from
the oven cabinet, not from component cover.) (If provision is made for access to service, minimum clearance can
be reduced to 2" on left side.) May be installed through wall with zero clearance with BBR kit No. 2099.
ANY VENTILATION SYSTEM MUST BE INSTALLED INACCORDANCE WITH LOCAL CODES.
CONSULT WITH LOCAL OFFICIALS AND A COMMERCIAL KITCHEN VENTILATION
CONTRACTOR PRIOR TO INSTALLATION.
Southern Pride Distributing, L.L.C.
2102 East Main Street - Marion, Illinois 62959
Phone: 618-997-9348
Fax: 618-993-5960
Sales: 800-851-8180
Service: 800-437-2679 Service Fax: 618-993-0378
9/15/04
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SPECIFICATIONS
MODEL BBR-79-2-SSE
See Specs for the larger BBR-79-3-SSE
on the reverse side of this sheet.
COOKING CAPACITIES FORTHE BBR-79-2-SSE
300 Pounds Bulk Capacity of Cooked Meat
1/8"
41
333/4
"
32"
1/2"
34
"
73
7/8"
63
1/2"
4
23"
1/4"
19
Front View
Side View
1/4"
74
BBR-79-2-SSE
1/2"
48"
Electrical Requirements: 120 volts AC,
60 hertz, 1 phase, 15 amp wiring required.
Gas Requirements: 75,000 btu, 1/2 NPT
5
5/16"
28
7"
Construction: Inner Liner: 14 gauge H.R.
Steel or 14 gauge Stainless Steel. Exterior:
22-gauge Polished Stainless Steel
Firebox: 10 ga. H.R. steel with 10 ga. H.R.
firebox door. Uses wood logs or charcoal.
Capacity: 1-2 logs, 4”dia. 12” long.
1/4
1/4"
20
1/2"
13
Dimensions: 73” tall, 74
” wide,
1/2"
12
1/8
1/4
” wide,
41 ”deep (including covers) and 19 ” legs
5/8
1/4
Shell Dimensions: 44 ” tall, 74
3/4
33 ” long
.
Food Racks: One 18”x24”, four 12”x 42”
food racks (5 Total). 19.25 Sq.Ft. of Cooking
Surface. 12” Spacing between food racks.
Air Circulation: One Convection Fan.
Temperature Range: 100-325 degrees F.
Burner: Electronic Pilot Gas Burner
(Specify Natural or L.P. gas.)
Top View
*
The oven’s minimum clearances from combustible materials
Approvals: UL, ULC, NSF
are 2" on left side, 18" on right, 18" on top, 36" from front, and 2"
on back. Floor may be constructed of a combustible material.
(Note: minimum clearance dimensions are from the oven cabinet,
not from component cover.)
Venting: Must be installed under a vent hood.
Contact local code officials and a commercial
kitchen ventilation contractor prior to installation.
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SPECIFICATIONS
MODEL BBR-79-3-SSE
See Specs for the smaller
BBR-79-2-SSE on the reverse
side of this sheet.
COOKING CAPACITIES FOR THE BBR-79-3-SSE
450 Pounds Bulk Capacity of Cooked Meat
1/8"
41
3/4"
32
1/4"
90
32"
"
39
73"
637/8"
1/2"
4
191/4"
1/4"
19
Side View
Front View
BBR-79-3-SSE
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
1/4"
1/4" 90
1/4" 76
1/2"
5
64
5/16"
28
Firebox: 10 ga. H.R. steel with 10 ga. H.R.
firebox door. Uses wood logs or charcoal.
Capacity: 1-2 logs, 4”dia. 12-16” long.
27"
32"
1/4
1/8
Dimensions: 73” tall, 90 ” wide, 41
”
1/2"
12
1/4
deep (including covers) and 19 ” legs
5/8 1/4
Shell Dimensions: 44 ” tall, 90 ” wide,
32” deep
.
1/4"
9
Food Racks: One 18”x 58”, four 12”x 58”
food racks (5 Total). 26.5 Sq.Ft. of Cooking
Surface. 12” Spacing between food racks.
Air Circulation: One Convection Fan.
Temperature Range: 100-325 degrees F.
Burner: Electronic Pilot Gas Burner
(Specify Natural or L.P. gas.)
Top View
The oven’s minimum clearances from combustible materials
are 2" on left side, 18" on right, 18" on top, 36" from front, and 2"
on back. Floor may be constructed of a combustible material.
(Note: minimum clearance dimensions are from the oven cabinet,
not from component cover.)
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.
Southern Pride Distributing, L.L.C.
2102 East Main Street - Marion, Illinois 62959
Phone: 618-997-9348
Fax:
618-993-5960
Sales: 800-851-8180
Service: 800-437-2679 Service Fax: 618-993-0378
Revised 9/1/04
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SPECIFICATIONS
MODEL BBR-700-FL
COOKING CAPACITIES FORTHE BBR-700
Pork Butt (7 lb.) 100 pieces 700 lb. total
St. Louis Ribs (2.75lb.)
Chicken (3lb.)
Brisket (12 lb.)
135 pieces
156 pieces
50 pieces
90 pieces
371 lb. total
468 lb. total
600 lb. total
315 lb. total
NOTE:
Photo Shows the Optional
Smoke Extractor on SLSE Models.
Spare Ribs (3.5lb.)
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
120"
22"
Construction: Inner Liner: 14 gauge H.R.
Steel or 14 gauge Stainless Steel. Exterior:
22-gauge Polished Stainless Steel
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
/4
” deep (including covers) w/19” legs
Shell Dimensions: 52” tall, 51 ” wide,
1/4
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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BBR-700-FL
VENTING INSTALLATION
VENTING:
The Model BBR-700-FL
should be vented under
a canopy hood rated for
commercial cooking
applications.
The oven’s minimum clearances from combustible materials are 18" on left side, 24" on right, 18" on top, 48"
from front, and 2" on back. Minimum clearances 18" to chimney connector and to smoke extractor chimney
connector. Floor may be constructed of a combustible material. (Note: minimum clearance dimensions are from the
oven cabinet, not from component cover.) (If provision is made for access to service, minimum clearance can be
reduced to 2" on left side.) May be installed through wall with zero clearance with BBR kit No. 2099.
ANY VENTILATION SYSTEM MUST BE INSTALLED INACCORDANCE
WITH LOCAL CODES. CONSULT WITH LOCAL OFFICIALS AND A COMMERCIAL
KITCHEN VENTILATION CONTRACTOR PRIOR TO INSTALLATION.
Southern Pride Distributing, L.L.C.
2102 East Main Street - Marion, Illinois 62959
Phone: 618-997-9348
Fax: 618-993-5960
Sales: 800-851-8180
Service: 800-437-2679 Service Fax: 618-993-0378
9/09/04
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SPECIFICATIONS
MODEL XLR-600-SL
COOKING CAPACITIES FOR THE XLR-600
Pork Butt (7 lb.) 108 pieces 756 lb. total
St. Louis Ribs (2.75lb.)
w/Optional Rib Racks
Chicken (3lb.)
Brisket (12 lb.)
Spare Ribs (3.5lb.)
48 pieces
120 pieces
144 pieces
54 pieces
36 pieces
132 lb. total
330 lb total
432 lb. total
648 lb. total
126 lb. total
87 3/8"
79 3/8"
33"
Optional Smoke
Extractor
Optional Smoke
Extractor
10"
1/
"
5
2
NOTE:
Drawings Show
the Optional
3/4"
18
Smoke Extractor
on SLSE Models.
Electrical
Connection
for VSP
61"
Hood
22"
76"
15"
15"
19"
FrontView
14"
SideView
XLR-600-SL
1/2"
5
Electrical
1/2"
Connection
5
Electrical Requirements: 120 volts AC, 60 hertz,
1 phase, 15 amp wiring required.
Gas Requirements: 125,000 btu, 1/2 NPT
8"
for VSP Hood
1/2"
16
1/2"
12
Construction: Inner Liner: 12 gauge H.R. Steel or
12 gauge Stainless Steel. Exterior: 22-gauge
Polished Stainless Steel
22"
Firebox: 14” Diameter 1/4” thick H.R. pipe.
1/4” thick firebox door. Uses wood logs or charcoal.
1/2"
6” Flue 10” Flue
12
Capacity: 3-4 logs 4”-6” dia. 12-16” long.
Dimensions: 76” tall, 47” wide, 87 3/8” deep
(including covers) w/ 15” legs
NOTE:
Dimensions Show
position of the 10”
flue on the optional
smoke extractor on
the -SLSE Model.
87 3/8"
14"
79 3/8"
Shell Dimensions: 61” tall, 33” wide, 79 3/8” long.
16"
Food Racks: Rotisserie with four (4) hanger racks,
each with three (3) 18”x 22” food racks (12 Total).
Thirty Three (33) Sq.Ft. of Cooking Surface.
4 11/16” Spacing between food racks.
Air Circulation: Low Velocity Convection Fan.
Temperature Range: 100-325 degrees F.
22"
Burner: Electronic Pilot Gas Burner
(Specify Natural or L.P. gas.)
Approvals: UL, ULC, NSF
47"
Top View
Venting: See back page for venting instructions.
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XLR-600-SL
VENTING INSTALLATION
2
4
VSP HOOD SYSTEM: Purchased through Southern Pride
3 SPECIFY ROOF PITCH
WHEN ORDERING
VSP HOODS are U/L Listed to the applicable
Southern Pride oven models and are NSF Certified.
HOOD SYSTEM TO INCLUDE:
1. Ventilation Hood
6
2. Two speed fan (1380/2000)
3. Curb with vented extension and hinge kit
(Specify roof pitch)
5
1
4. Grease capture trough
5. Combustion chamber flue vent
SUPPLIED BY CUSTOMER:
XLR-600-SL with recommended
optional VSP Vent Hood System.
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.
ALL MODELS MAY ALSO BE INSTALLED UNDER A CANOPY HOOD RATED
FOR COMMERCIAL COOKING APPLIANCES.
NOTE: THE SIX INCH ALL FUEL CHIMNEY
SHOULD EXTEND ATLEAST3’ ABOVE THE
HIGHEST SIDE OF THE ROOF OPENING
AND BE ATLEAST 2’ HIGHER THAN ANY
P ORTI ON OF THE BUILDING WITHIN 10’.
HORIZON TAL.
THROUGHTHE WALL -
DIRECT VENT INSTALLATION
RAI N
CAP
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.
6”ALL
FUEL
CHIMNEY
EXHAUS T
FAN
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.
NOTE: THE 10 ” ALL
FUEL SMOKE EX-
TRACTOR CHIMNEY
TE R M IN AT E S A T
THE ROOF CURB
SUPPLIED BY SOUTHERN PRIDE: (*)
Smoke Extractor Damper with 10” chimney adapter plate
10” ALL FUEL SMOKE
EXTRACTOR CHIMNEY
SUPPLIED BY CUSTOMER:
6” All Fuel Chimney, 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 from combustible materials are 18" on left side, 24" on right, 18" on top,
48" from front, and 2" on back. Minimum clearances 18" to chimney connector and to smoke extractor chimney
connector. Floor may be constructed of a combustible material. (Note: minimum clearance dimensions are from
the oven cabinet, not from component cover.) (If provision is made for access to service, minimum clearance can
be reduced to 2" on left side.) May be installed through 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 CONTRACTOR PRIOR TO INSTALLATION.
Southern Pride Distributing, L.L.C.
2102 East Main Street - Marion, Illinois 62959
Phone: 618-997-9348
Fax: 618-993-5960
Sales: 800-851-8180
Service: 800-437-2679 Service Fax: 618-993-0378
9/1/04
Download from Www.Somanuals.com. All Manuals Search And Download.
SPECIFICATIONS
MODEL XLR-1000-SL
COOKING CAPACITIES FORTHE XLR-1000
Pork Butt (7 lb.) 144 pieces 1008 lb. total
St. Louis Ribs (2.75lb.)
w/Optional Rib Racks
Chicken (3lb.)
Brisket (12 lb.)
Spare Ribs (3.5lb.)
180 pieces
264 pieces
252 pieces
72 pieces
72 pieces
495 lb. total
726 lb total
756 lb. total
864 lb. total
252 lb. total
3/8"
87
79 3/8"
1/4
55
"
Optional Smoke
Extractor
Optional Smoke
Extractor
10"
"
3
NOTE:
Drawings Show
the Optional
17"
Smoke Extractor
on SLSE Models.
Electrical
Connection
for VSP
22"
Hood
61”
76"
15"
1/2"
15"
14
Front View
Side View
Electrical
Connection
for VSP Hood
XLR-1000-SL
Electrical Requirements: 120 volts AC, 60 hertz,
1 phase, 15 amp wiring required.
"
11
6"
Gas Requirements: 150,000 btu, 1/2 NPT
6"
1/2"
12
Construction: Inner Liner: 12 gauge H.R. Steel or
12 gauge Stainless Steel. Exterior: 22-gauge
Polished Stainless Steel
6” Flue
10” Flue
Firebox: 14” Diameter 1/4” thick H.R. pipe.
1/4” thick firebox door. Uses wood logs or charcoal.
Capacity: 3-4 logs 4-6” dia. 12-16” long.
5/8"
27
NOTE:
3/8
87
3/8"
"
Dimensions: 76” tall, 69” wide, 87 3/8” deep
Dimensions Show
position of the 10”
flue on the optional
smoke extractor on
the -SLSE Model.
(including covers) w/15” legs
Shell Dimensions: 61” tall, 55 ” wide, 79 ” long
79
1/4
3/8
.
19"
Food Racks: Rotisserie with four (4) hanger racks,
each with three (3) 18”x 42” food racks (12 Total).
Sixty Three (63)Sq.Ft. of Cooking Surface.
4 11/16” Spacing between food racks.
14"
Air Circulation: 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.
69"
Top View
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XLR-1000-SL
VENTING INSTALLATION
2
VSP HOOD SYSTEM: Purchased through Southern Pride
4
VSP HOODS are U/L Listed to the applicable
Southern Pride oven models and are NSF Certified.
3 SPECIFY ROOF PITCH
WHEN ORDERING
HOOD SYSTEM TO INCLUDE:
1. Ventilation Hood
2. Two speed fan (1380/2000)
3. Curb with vented extension and hinge kit
(Specify roof pitch)
6
5
1
4. Grease capture trough
5. Combustion chamber flue vent
SUPPLIED BY CUSTOMER:
XLR-1000-SL with recommended
optional VSP Vent Hood System.
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.
ALL MODELS MAY ALSO BE INSTALLED UNDER A CANOPY HOOD RATED
FOR COMMERCIAL COOKINGAPPLIANCES.
NOTE: THE SIX INCH ALL FUEL CHIMNEY
SHOULD EXTEND ATLEAST3’ ABOVE THE
HIGHEST SIDEOF THE ROOF OPENING
AND BE AT LEAS T 2’ HIGHER THAN ANY
P ORTI ON OF THE BUILDING WI THIN 10’.
HORIZON TAL.
THROUGHTHE WALL -
DIRECT VENT INSTALLATION
RAIN
CAP
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.
6” ALL
FUEL
CHIMNEY
EXHAUS T
FAN
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.
NOTE: THE 10” ALL
FUEL SMOKE EX-
TRACTOR CHIMNEY
TE R M IN AT E S A T
THE ROOF CURB
SUPPLIED BY SOUTHERN PRIDE: (*)
Smoke Extractor Damper with 10” chimney adapter plate
10 ” ALL FUEL SMOKE
EXTR ACTOR CH IMNEY
SUPPLIED BY CUSTOMER:
6” All Fuel Chimney, 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 from 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 extractor chimney
connector. Floor may be constructed of a combustible material. (Note: minimum clearance dimensions are from the
oven cabinet, not from component cover.) (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 CONTRACTOR PRIOR TO INSTALLATION.
Southern Pride Distributing, L.L.C.
2102 East Main Street - Marion, Illinois 62959
Phone: 618-997-9348
Fax: 618-993-5960
Sales: 800-851-8180
Service: 800-437-2679 Service Fax: 618-993-0378
9/15/04
Download from Www.Somanuals.com. All Manuals Search And Download.
SPECIFICATIONS
MODEL XLR-1400-SL
COOKING CAPACITIES FORTHE XLR-1400-SLSE
Pork Butt (7 lb.)
144 pieces
150 pieces
288 pieces
216 pieces
72 pieces
1008 lb. total
412 lb. total
792 lb total
648 lb. total
864 lb. total
420 lb. total
St. Louis Ribs (2.75lb.)
w/Optional Rib Racks
Chicken (3lb.)
Brisket (12 lb.)
Spare Ribs (3.5lb.)
120 pieces
1/2"
108
3/4"
55
1/2"
100
Optional Smoke
Extractor
Optional Smoke
Extractor
10"
"
6
NOTE:
Drawings Show
the Optional
Smoke Extractor
on SLSE Models.
1/2"
93
Electrical
Connection
for VSP
Hood
1/2"
75
22"
29"
8"
8"
36"
Front View
Side View
Electrical
Connection
for VSP Hood
XLR-1400-SL
Electrical Requirements: 120 volts AC, 60 hertz,
1 phase, 15 amp wiring required.
6"
1/2"
13
Gas Requirements: 125,000 btu, 1/2 NPT
6"
22"
Construction: Inner Liner: 12 gauge H.R. Steel or
12 gauge Stainless Steel. Exterior: 22-gauge
Polished Stainless Steel
Firebox: 20” Diameter 1/4” thick H.R. pipe.
1/4” thick firebox door. Uses wood logs or charcoal.
Capacity: 3-4 logs 4-6” dia. 12-16” long.
26"
9"
NOTE:
Dimensions Show
position of the 10”
flue on the optional
smoke extractor on
the -SLSE Model.
1/2"
108
1/2
3/4”
1/2”
Dimensions: 93 ” tall, 69
wide,
108
deep
14"
1/2"
100
(including covers) w/8” legs.
1/2”
3/4
1/2
Shell Dimensions: 75
tall, 55 ” wide, 100 ” long.
19"
Food Racks: Rotisserie with six (6) hanger racks,
each with five (5) 12”x 42” food racks (30 Total).
105 Sq.Ft. of Cooking Surface.
3 1/2” Spacing between food racks.
Air Circulation: Two Low Velocity Convection Fans.
3/4"
26
Temperature Range: 100-325 degrees F.
Burner: Electronic Pilot Gas Burner
(Specify Natural or L.P. gas.)
Approvals: UL, ULC, NSF
3/4"
69
Top View
Venting: See back page for venting instructions.
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XLR-1400-SL
VENTING INSTALLATION
2
VSP HOOD SYSTEM: Purchased through Southern Pride
4
VSP HOODS are U/L Listed to the applicable
Southern Pride oven models and are NSF Certified.
3 SPECIFY ROOF PITCH
WHEN ORDERING
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
6
5
1
SUPPLIED BY CUSTOMER:
XLR-1400-SL with
recommended optional
VSP Vent Hood System.
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.
ALL MODELS MAY ALSO BE INSTALLED UNDER A CANOPY
HOOD RATED FOR COMMERCIAL COOKING APPLIANCES.
NO TE : TH E S IX I NC H AL L F U EL C H IM N E Y
THROUGHTHE WALL OR
S H O UL D EX T EN D A T LE A S T 3 ’ AB O VE T HE
H IG HE S T S ID E O F T H E R O O F O P EN IN G
AND B E A T L E AS T 2 ’ H IG HE R T H AN AN Y
P O R TI ON O F T H E B UILD ING W I TH IN 1 0 ’.
HO R IZ ON TAL .
DIRECT VENT INSTALLATION
RAI N
C AP
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.
6 ” A LL
FU EL
C H IM NE Y
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.
EX H AU S T
FAN
NOTE: THE 10 ” ALL
FUEL SMOKE EX-
TRACTOR CHIMNEY
TE R M IN AT E S A T
THE ROOF CURB
SUPPLIED BY SOUTHERN PRIDE: (*)
Smoke Extractor Damper with 10” chimney adapter plate
1 0 ” AL L FU EL S M OK E
E X TR AC T OR CH IM NE Y
SUPPLIED BY CUSTOMER:
6” All Fuel Chimney, 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 from 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 extractor chimney
connector. Floor may be constructed of a combustible material. (Note: minimum clearance dimensions are from the
oven cabinet, not from component cover.) (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 CONTRACTOR PRIOR TO INSTALLATION.
Southern Pride Distributing, L.L.C.
2102 East Main Street - Marion, Illinois 62959
Phone: 618-997-9348
Fax: 618-993-5960
Service Fax: 618-993-0378
9/1/04
Sales: 800-851-8180
Service: 800-437-2679
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SPECIFICATIONS
MODEL XLR-1600-4-SL
COOKING CAPACITIES FORTHE XLR-1600-4
Pork Butt (7 lb.)
192 pieces
294 pieces
432 pieces
312 pieces
96 pieces
1344 lb. total
808 lb. total
1188 lb total
936 lb. total
1152 lb. total
735 lb. total
St. Louis Ribs (2.75lb.)
w/Optional Rib Racks
Chicken (3lb.)
Brisket (12 lb.)
Spare Ribs (3.5lb.)
210 pieces
1/4"
78
3/8"
119
1/4"
64
3/8"
111
Optional Smoke
Extractor
Optional Smoke
Extractor
10"
NOTE:
Drawings Show
the Optional
Smoke Extractor
on SLSE Models.
14"
1/2"
99
1/2"
117
1/2"
99
36"
22"
25"
"
311/2
1/2"
25
25"
28"
3/4"
41
8"
8"
Front View
Side View
XLR-1600-4-SL
Electrical Requirements: 120 volts AC, 60 hertz,
8"
6"
1 phase, 15 amp wiring required.
3/8"
13
Gas Requirements: 200,000 btu single burner or
300,000 btu dual burner, 1/2 NPT
6"
22"
Construction: Inner Liner: 12 gauge H.R. Steel or
Stainless Steel. Exterior: 22-gauge Polished Stainless
26"
9"
NOTE:
Firebox: 20” Diameter 1/4” thick H.R. pipe.
1/4” thick firebox door. Uses wood logs or charcoal.
Capacity: 3-4 logs 4-6” dia. 12-16” long.
Dimensions Show
position of the 10”
flue on the optional
smoke extractor on
the -SLSE Model.
3/8"
111
14"
1/2
1/4”
3/8”
Dimensions: 117 ” tall, 78
wide,
119
deep
(including covers) w/8” legs
19"
1/2”
1/4
3/8
Shell Dimensions: 99
tall, 64 ” wide, 111 ” long.
Food Racks: Rotisserie with six (6) hanger racks,
each with seven (7) 12”x 48” food racks (42 Total).
168 Sq.Ft. of Cooking Surface.
323/4"
3 1/2” Spacing between food racks.
Air Circulation: Two Low Velocity Convection Fans.
Temperature Range: 100-325 degrees F.
Burner: Electronic Pilot Gas Burner
(Specify Natural or L.P. gas.)
1/4"
64
1/4"
78
Approvals: NSF
Top View
Venting: See back page for venting instructions.
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XLR-1600-4-SL
VENTING INSTALLATION
THROUGHTHE WALL - DIRECT VENT INSTALLATION
NOTE: THE CHIMNEY SHOULD EXTEND 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’ HORIZONTALLY.
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.
RAIN
CAP
6”
ALL FUEL
CHIMNEY
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.
10” ALL
FUEL SMOKE
EXTRACTOR
CHIMNEY
(*) ONLY
THE SMOKE
EXTRACTOR
DAMPER AND
ADAPTER
SUPPLIED BY SOUTHERN PRIDE: (*)
Smoke Extractor Damper with 10” chimney adapter plate
PLATE ARE
SUPPLIED BY
SUPPLIED BY CUSTOMER:
6” All Fuel Chimney, 6” Rain Cap, and all accessories
SOUTHERN
PRIDE.
necessary for installation of the 6” chimney. 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 from 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 extractor chimney
connector. Floor may be constructed of a combustible material. (Note: minimum clearance dimensions are from the
oven cabinet, not from component cover.) (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 CONTRACTOR PRIOR TO INSTALLATION.
Southern Pride Distributing, L.L.C.
2102 East Main Street - Marion, Illinois 62959
Phone: 618-997-9348
Fax: 618-993-5960
Sales: 800-851-8180
Service: 800-437-2679 Service Fax: 618-993-0378
9/15/04
Download from Www.Somanuals.com. All Manuals Search And Download.
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