SPEC IFICATIO NS
MO DEL 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
1/2"
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 Vie w
Sid e Vie w
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 Vie w
Venting: See back page for venting instructions.
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