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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. Phone: 618-997-9348 2102 East Main Street - Marion, Illinois 62959 Fax: 618-993-5960 sales@sopride.com service@sopride.com parts@sopride.com Sales: 800-851-8180 Service: 800-437-2679 Service Fax: 618-993-0378 9/1/04 1234567 1234567 1234567 1234567 1234567 1234567 1234567 12345 12345 12345 12345 12345 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. Dimensions: 75 1/2” tall, 75 1/2” wide, 33 3/4” deep (including covers) Shell Dimensions: 511/4” tall, 75 1/2” wide, 75 1/2” 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 Surface. 4 1/2” 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.) Approvals: UL, ULC, NSF Venting: See back page for venting instructions. * * SPECIFICATIONS MODEL BBR-79-1 COOKING CAPACITIES FOR THE BBR-79-1 Pork Butt (7 lb.) 24 pieces 168 lb. total St. Louis Ribs (2.75lb.) 24 pieces 66 lb. total with Optional Rib Racks 64 pieces 176 lb. total Chicken (3lb.) 32 pieces 96 lb. total Brisket (12 lb.) 16 pieces 192 lb. total Spare Ribs (3.5lb.) 20 pieces 70 lb. total 1/2" 65 1/2" 33 3/4" 41/2" 30" 751/2" 14 1/4" 51 1/4" 75 1/2" 333/4" 20" 6" 10" Front View Side View Top View 10" 20" 22" 6 1/2" 75 1/2" 1/2" 22" Electrical Connection for VSP Hood Electrical Connection for VSP Hood 3" 9" Optional Smoke Extractor Optional Smoke Extractor NOTE: Dimensions Show position of the 10” flue on the optional smoke extractor on the -SLSE Model. 48 13/32" 18 1/32" 20" BBR-79-1 VENTING INSTALLATION 9/15/04 ANY VENTILATION SYSTEM MUST BE INSTALLED IN ACCORDANCE WITH LOCAL CODES. CONSULT WITH LOCAL OFFICIALS AND A COMMERCIAL KITCHEN VENTILATION CONTRACTOR PRIOR TO INSTALLATION. 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. * 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 VSP HOODS are U/L Listed to the applicable Southern Pride oven models and are NSF Certified. BBR-79-1-FL with recommended optional VSP Vent Hood System. VSP HOOD SYSTEM: Purchased through Southern Pride ALL MODELS MAY ALSO BE INSTALLED UNDER A CANOPY HOOD RATED FOR COMMERCIAL COOKING APPLIANCES. 1 2 4 5 6 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. Southern Pride Distributing, L.L.C. Phone: 618-997-9348 2102 East Main Street - Marion, Illinois 62959 Fax: 618-993-5960 sales@sopride.com service@sopride.com parts@sopride.com Sales: 800-851-8180 Service: 800-437-2679 Service Fax: 618-993-0378 12345 12345 12345 12345 12345 12345 12345 12345 12345 12345 BBR-79-2-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 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. Dimensions: 73” tall, 74 1/4” wide, 41 1/8”deep (including covers) and 191/4” legs Shell Dimensions: 44 5/8” tall, 74 1/4” wide, 33 3/4” 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.) 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. * SPECIFICATIONS MODEL BBR-79-2-SSE 73" 191/4" 63 7/8" 41...

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