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BBR-79-1
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 logs, 4”dia. 12-16” long.
Dimensions: 75
1/2
” tall, 75
1/2
” wide,
33
3/4
” deep (including covers)
Shell Dimensions: 51
1/4
” tall, 75
1/2
” wide,
75
1/2
” long
.
Food Racks: Rotisserie with five (4)
hanger racks, each with three (2) 8”x 32”
food racks (8 Total). 14 Sq.Ft. of Cooking
Surface. 4
1/2
” 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.)
Approvals: UL, ULC, NSF
Venting: See back page for venting instructions.
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SPECIFICATIONS
MODEL BBR-79-1
COOKING CAPACITIES FOR THE BBR-79-1
Pork Butt (7 lb.) 24 pieces 168 lb. 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
1/2"
65
1/2"
33
3/4"
4
1/2"
30"
75
1/2"
14
1/4
"
51
1/4"
75
1/2"
33
3/4"
20"
6"
10"
Front View Side View
Top View
10"
20"
22"
6
1/2
"
75
1/2"
1/2"
1/2"
65
1/2"
33
3/4"
4
1/2"
30"
75
1/2"
14
1/4
"
51
1/4"
75
1/2"
33
3/4"
20"
6"
10"
Front View Side View
Top View
10"
20"
22"
75
1/2"
1/2"
22"
Electrical
Connection
for VSP Hood
Electrical
Connection
for VSP Hood
3
"
9
"
Optional Smoke
Extractor
Optional Smoke
Extractor
NOTE:
Dimensions Show
position of the 10”
flue on the optional
smoke extractor on
the -SLSE Model.