SPECIFICATIONS
MODEL BBR-79-2-SSE
See Specs for the larger BBR-79-3-SSE
on the reverse side of this sheet.
COOKING CAPACITIES FOR THE 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"
5
48"
Electrical Requirements: 120 volts AC,
60 hertz, 1 phase, 15 amp wiring required.
Gas Requirements: 75,000 btu, 1/2 NPT
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
41 ”deep (including covers) and 19 ” legs
5/8 1/4
Shell Dimensions: 44 ” tall, 74 ” wide,
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
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.
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