total St. Louis Ribs (2.75lb.) 135 pieces 371 lb. total Chicken (3lb.) 156 pieces 468 lb. total Brisket (12 lb.) 50 pieces 600 lb. total Spare Ribs (3.5lb.) 90 pieces 315 lb. total V J NOTE: Photo Shows the Optional Smoke Extractor on SLSE Models. 51 1/4"- Optional Smoke Extractor “ I r NOTE: Drawings Show the Optional Smoke Extractor on SLSE Models. Burner Cover: Leave room for access. —— 9 3/4" —i -9'" 16" 19" Side View 5fi 120" O Of* 19" NOTE: Dimensions Show position

.. .. . .. .. .. .. .. . .. .. .Pages 2 - 5 SPK Series Gas Rotisseries . . . . . . . . . . Pages 6 - 11 BBR Gas Smoke & Hold Ovens . . . . . . Pages 12 - 15 BBR-700-FL Gas Rotisserie. . . . . . . . . . . . Pages 16 - 17 XLR Series Gas Rotisseries . . . . . . . .. . Pages 18 - 25 SPECIFICATIONS MODEL SC-100-SM COOKING CAPACITIES FOR THE SC-100 Pork Butt (7 lb.) 12 pieces 84 lb. total St. Louis Ribs (2.75lb.) 12 pieces 33 lb. total w/Optional Rib Racks 32 pieces 88 lb total Chicken (3lb.) 32 piece

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 J Top View c(5l)us LISTID (^ff) 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

Floor may be constructed of a combustible material. (Note: minimum clearance dimensions are from the oven cabinet, not from component cover.) 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

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 1

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 7 1/4" 40 5/8"' 33" Southern PRIDE “E3 P=?l Front View — 25 3/8--- ■ 41/4' c> Top View 55 3/4' 53/8" T DH-65 Electrical Requirements: 208 or 240 volts AC, 60 hertz, 1 phase, 45 amp wiring required. Constructi

With us, ”It’s A Matter Of Pride”. Please read this INSTRUCTION MANUAL carefully prior to installation and operation. Proper installation, operation, and cleaning are essential for your satisfaction and safe operation. KEEP THIS MANUAL FOR REFERENCE TABLE OF CONTENTS Page Safety Information ......................................................................................................... 2 Oven Controls & Features ...........................................................................

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 COOK

A press of any button will bring the control back to “IDLE” OPERATING A SC-200-SM DIGITAL CONTROL WITH MEAT PROBE This oven is programmed to cook one of two ways. 1. Timed Cook - Cook to a set oven temperature using time to control the length of the cook cycle. 2. Internal Temperature of Product Cook - Cook with a set oven temperature until the internal temperature of the product reaches the temperature that the meat probe is set for. To choose to cook by time the control has to be set P-off. 1.

total St. Louis Ribs (2.75lb.) 25 pieces 69 lb. total w/Optional Rib Racks 65 pieces 179 lb total Chicken (3lb.) 40 pieces 120 lb. total Brisket (12 lb.) 15 pieces 180 lb. total Spare Ribs (3.5lb.) 20 pieces 28 lb. total V y 7 1/4" 40 5/8" Front View 25 3/8"- T 5 3/8" Top View - 25 3/8" — Southern PRIDE 55 3/4" 5 3/8"- 33" n T 8" 3" ff Side View SC-200-SM Electrical Requirements: 208 or 240 volts AC, 60 hertz, 1 phase, 45 amp wiring required. Construction: All 18 ga