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Manafacture: Southern Pride File size: 2.14 mb File name: Language of manual:

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. 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 Revised 9/15/04 SPECIFICATIONS MODEL DH-65 COOKING CAPACITIES FOR THE DH-65 St. Louis Ribs (2.75lb.) 65 pieces 179 lb total Baby Back Ribs (1.75lbs) 65 pieces 114 lb total Following Capacities Possible with Optional Flat Racks Pork Butt (7 lb.) 30 pieces 210 lb. total Chicken (3lb.) 40 pieces 120 lb. total Brisket (12 lb.) 15 pieces 180 lb. total DH-65 Electrical Requirements: 208 or 240 volts AC, 60 hertz, 1 phase, 45 amp wiring required. Construction: All 18 gauge Stainless Steel. Chipbox: Uses hardwood chips. Dimensions: 55 3/4” tall, 25 3/8” wide, 33” deep Shell Dimensions: 40 5/8” tall, 25 3/8” 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. 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. Front View 40 5/8" Side View 53/8" 33" Top View 53/8" 41/4" 55 3/4" 7 1/4" 8" 3" 25 3/8" 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 Revised 9/15/04 33" 1234567 1234567 1234567 1234567 1234567 1234567 1234567 12345 12345 12345 12345 12345 73 3/4" 12 1/2" 22" 16" 17" 51" 65 3/4" 19 1/2" 5 1/2" Top View 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.) 48 pieces 132 lb. total w/Optional Rib Racks 80 pieces 220 lb total Chicken (3lb.) 64 pieces 192 lb. total Brisket (12 lb.) 24 pieces 288 lb. total Spare Ribs (3.5lb.) 36 pieces 126 lb. total 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 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. Dimensions: 68” tall, 51” wide, 73 3/4” deep (including covers) w/19” legs Shell Dimensions: 49” tall, 39” wide, 65 3/4” long. 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. 3 1/2” Spacing between food racks. 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 Venting: See back page for venting instructions. 73 3/4" 65 3/4" 68" 25 1/2" 19" Side View 39" 49" 19" 22" 12" Front View 10" 8" 6”Flue 10”Flue NOTE: Dimensions Show position of the 10” flue on the optional smoke extractor on the -SLSE Model. NOTE: Drawings Show the Optional Smoke Extractor on SLSE Models. Optional Smoke Extractor Optional Smoke Extractor Shown with Optional Digital Controls Electrical Connection for VSP Hood Electrical Connection for VSP Hood 2 1/2" 7" SPK-280-SL with recommended optional VSP Vent Hood System. 1 2 3 SPECIFY ROOF PITCH WHEN ORDERING 4 5 6 1 2 3 SPECIFY ROOF PITCH WHEN ORDERING 4 5 6 SPK-280-SL VENTING INSTALLATION VSP HOODS are U/L Listed to the applicable VSP HOOD SYSTEM: Purchased through Southern Pride Southern Pride oven models and are NSF Certified. 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 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 ALLFUELCHIMNEY SHOULD EXTEND AT LEAST3’ ABOVE THE THROUGH THE WALL HIGHESTSIDE OF THE ROOFOPENING RAIN AND BE ATLEAST2’ HIGHERTHANANY CAP DIRECT VENT INSTALLATION 10 ” ALL FUEL SMOKE EXTRACTOR CH IMNEY PORTION OF THE BUILDING WITHIN 10’. HORIZON TAL. 6” ALL FUEL CHIMNEY EXHAUST FAN NOTE: THE 10 ” ALL FUEL SMOKE EX- TRACTOR CHIMNEY TERMIN ATES AT THE ROOF C URB NOTE 1. When installing an Oven through a wall constructed of comb...

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