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
Fro nt Vie w
Front View
Side View
3/4"
33
12 1/ 2"
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
61/2
"
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.
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