Food Racks: Rotisserie with four (3) hanger racks and 2 Food Racks
Surface. 4 1/2” Spacing between food racks.
Air Circulation: One Convection Fan.
Temperature Range: 140-325 degrees F.
Burner: Electronic Pilot Gas Burner
Approvals: UL, ULC, NSF
Venting: Sold with included VSP Hood
When purchased with a VSP Hood System the caster legs are replaced with 19”
Working height of the oven with legs is 70.25”
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