SP-700

SP-700

Front Loading
Front and rear flue option
Interior Light
Unique Air Flow System delivers an even temperature throughout the cabinet.
Rotisserie: This Southern Pride feature provides self-basting of the product to enhance its flavour and texture. In conjunction with the convection system, the rotisserie eliminates your need to turn the product while it cooks. The food racks are specially designed for quick removal and easy cleaning. Foot Controlled Rotisserie Switch included.
304 Stainless Steel, Double Wall Insulated Construction.
Fully Automatic: Southern Pride wood burning barbecue pits eliminate all the guesswork in barbecuing. There’s no need for constant attention, no need to even turn the meat while it’s cooking. Southern Pride is fully automatic.
Thermostatic Control: Precise thermostatic control maintains a constant pit temperature and provides for day-to-day product consistency. This eliminates the need for training skilled employees to barbecue, saving countless dollars in a restaurant’s two most expensive factors: food cost and labour.
C.E. Approved

Width: 1557cm
Depth: 2387cm
Height: 1955m
Weight: 1,975lbs
Temp (F): 140-325
Food Racks: 18-12″x48″
Electrical: 120V AC 60htz, 1 Phase, 15amp,NEMA 5-15 Plug
Gas: Natural or LP, 1/2″ NPT Line Min
Air Circulation: 1 low velocity convection fans
Firebox Capacity: 1-3 Logs, 4-6″ diam, 12-14″ long

Capacity:-

Pork Butts (8-10 lb): 96 total
St. Louis Ribs (2.75 lb): 100 total
Whole Chickens (3-4 lb): 144 total
Beef Brisket (11-13 lb): 48 total
Spare Ribs (4-5 lb): 60 total
These are approximate cooking capacities. Capacities will vary based on product specifications and loading method

VSP750 Vent Hood System is a custom vent hood that bolts directly to the smoker and gets ducted out of the building.
Smoke Extractor: Smoke evacuation system which activates automatically when the meat doors are opened, used in conjunction with an exhaust fan, (not supplied by Southern Pride) to evacuate the oven of smoke prior to opening the meat doors. Reduced heat and smoke emitting into the face of the operator and into the room.
12″ x 42″ Stainless Steel Food Rack
Through the Wall Insulation Kit: Used to put between the oven and the wall when installing the oven directly through a wall.
European Voltage Conversion (220 volt, 50 cycle, 1 phase)
Trailer Mount Legs: Shorter legs with a mounting flange built on them to allow the oven to be bolted to the floor of a trailer.
Working Height Locking Casters: Heavy duty locking casters that allow the oven to be moved.
Delivery Casters: Metal casters on short legs that are used to ship the oven so they can be loaded and unloaded easier.
Stainless Steel Trim Kit: Used to trim over the insulation and to fill the gap of a through the wall installation.
Trailer Optional Equipment
-Mobile Smoke Evacuation System: Consists of a greenheck exhaust fan, smoke extractor, and smoke extractor extension with clean-out
-Caster Jack
-LP Tank Assembly Complete