- Apex Foodservice Mats
- Berkel
- Cardinal
- Carlisle
- Chilewich
- Churchill
- Crown Verity
- Dinex
- Dudson
- Duke
- Focus
- Hatco
- Legend Seating Company
- Moffat
- Moyer Diebel
- Mundial
- Napa Technology
- New Age
- Ovention
- Perlick
- Prince Castle
- RDT
- Ice-O-Matic
- Southern Pride
- ThermalRite
- Verterra
- Vulcan
- Wolf
- Zwilling JA Henckels
Southern Pride Smokers
Gas Smokers
SPK-1400
Southern Pride
SPK-1400
In addition to all the standard features on ever Southern Pride, the SPK-1400 delivers a whopping 2,000 pounds of capacity with the optional 18″ deep rack system. That makes this unit perfect for any venue that requires extra large volumes of smoked product.
Large restaurants, event venues, theme parks, stadiums, USDA meat processors, commissaries, caterers and record setters… your capital equipment guys will greatly appreciate the year-in, year-out reliability. More important, your chefs and your customers will greatly appreciate the consistent delivery of mouth-watering BBQ. You get the best of high volume capacity, yet maintain the small batch quality.
- 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 labor.
- Wood Burning: Authentic barbecue is the result of cooking meat with the smoke and heat of burning wood. The smoke penetrates the meat giving it a flavor that cannot be obtained in any other way. Southern Pride uses fireplace size logs to obtain flavor, aroma, color and texture beyond comparison.
- Gas Fired Ignition System: Eliminates the need to manually ignite the wood. The electronic pilot – gas burner fires into the firebox, igniting the wood and assuring 100% combustion of the wood. The burner initially bring the internal oven temperature to the set point and continues to cycle as needed to maintain a constant internal oven temperature. This eliminates the need for training skilled employees to barbecue. This saves countless dollars in labor, food cost and wood usage. 75,000 BTU burner
- Convection Fan Clean out Door: Allows for easy access to the convection fan blade for easy cleaning.
- Front or rear flue option
- Convection Air: This unique convection system continually recirculates smoke and heat throughout the entire pit, insuring temperature uniformity. This feature reduces cooking time, reduces shrinkage and allows cooking at a lower temperature.
- Rotisserie: This Southern Pride feature provides self-basting of the product to enhance its flavor 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.
- Subterthermic flue: Maximum smoke intensity is obtained with this unique Southern Pride flue system. It increases smoke flavor of the meat, increased heat efficiency and drastically reduces wood usage. In conjunction with insulated walls and our air-over firebox, the SubterthermicTM flue reduces wood usage to as little as two fireplace-size logs for an entire day’s cooking.
- Downtime Eliminated: The unique wood burning feature of this equipment allows for the cooking process to continue in the remote possibility of power or component failure.
- Convection fan blade access door. It is paramount that you keep your fan blade clean to ensure airflow and to prevent your convection fan motor from failing.
- Interior light
| SPK-1400 Specifications |
|---|
| Dimensions: 83 1/2” tall, 69 3/4” wide, 115 1/2” deep |
| Shipping Weight: 3,000 lbs |
| Temperature Range: 140-325 degrees F |
| Racks: 30 – 12″ x 42″ food racks (105 sq. ft. of cooking surface) |
| Burner: Electronic Pilot Gas Burner (Specify Natural or L.P. gas.) |
| Electrical: 120 volts AC, 60 hertz 1 Phase, 15 amp, NEMA 5-15 |
| Gas Requirements: 125,000 btu, 1/2 NPT |
| Air Circulation: Two Low Velocity Convection Fans. |
| Approvals: UL, ULC, NSF |
| Firebox Capacity: 1-3 Logs, 4 – 6″ diameter, 12-14″ long |
| Approximate Cooking Capacities |
|---|
| (capacities will vary based on physical shape, weight, and method of loading for each product specified) |
| Pork Butt (7-8 lb. each)………………144 pieces |
| St. Louis Ribs (2.75 lb. each)………150 pieces |
| Chicken (3-4 lb. each)………………..216 pieces |
| Beef Brisket (11-13 lb. each)……….72 pieces |
| Spare Ribs (4-5 lb. each)……………..90 pieces |
SPK-1000
Southern Pride
SPK-1000
With its 18″ deep rack configuration, this smoker is great for high volume operations. The SPK-1000 recently produced the world’s largest bar-b-que sandwich, weighing in at 1,567 lbs.
- 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 labor.
- Wood Burning: Authentic barbecue is the result of cooking meat with the smoke and heat of burning wood. The smoke penetrates the meat giving it a flavor that cannot be obtained in any other way. Southern Pride uses fireplace size logs to obtain flavor, aroma, color and texture beyond comparison.
- Gas Fired Ignition System: Eliminates the need to manually ignite the wood. The electronic pilot – gas burner fires into the firebox, igniting the wood and assuring 100% combustion of the wood. The burner initially bring the internal oven temperature to the set point and continues to cycle as needed to maintain a constant internal oven temperature. This eliminates the need for training skilled employees to barbecue. This saves countless dollars in labor, food cost and wood usage. 150,000 BTU burner
- Convection Fan Clean out Door: Allows for easy access to the convection fan blade for easy cleaning. (pictured below)
- Front or rear flue option
- Interior light
- Convection Air: This unique convection system continually recirculates smoke and heat throughout the entire pit, insuring temperature uniformity. This feature reduces cooking time, reduces shrinkage and allows cooking at a lower temperature.
- Rotisserie: This Southern Pride feature provides self-basting of the product to enhance its flavor 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.
- SubterthermicTM flue: Maximum smoke intensity is obtained with this unique Southern Pride flue system. It increases smoke flavor of the meat, increased heat efficiency and drastically reduces wood usage. In conjunction with insulated walls and our air-over firebox, the SubterthermicTM flue reduces wood usage to as little as two fireplace-size logs for an entire day’s cooking.
- Downtime Eliminated: The unique wood burning feature of this equipment allows for the cooking process to continue in the remote possibility of power or component failure
- Convection fan blade access door. It is paramount that you keep your fan blade clean to ensure airflow and to prevent your convection fan motor from failing.
| SPK-1000 Specifications |
|---|
| Dimensions: 78″ tall x 54 7/8″ wide x 98 1/4″ deep |
| Shipping Weight: 2,200 lbs |
| Temperature Range: 140-325 degrees F |
| Racks: 12 – 12″ x 42″ food racks (63 sq. ft. of cooking surface) |
| Burner: Electronic Pilot Gas Burner (Specify Natural or L.P. gas.) |
| Electrical: 120 volts AC, 60 hertz 1 Phase, 15 amp, NEMA 5-15 |
| Gas Requirements: 150,000 btu, 1/2 NPT |
| Air Circulation: Low Velocity Convection Fans. |
| Approvals: UL, ULC, NSF |
| Firebox Capacity: 1-3 Logs, 4 – 6″ diameter, 12-14″ long |
| Approximate Cooking Capacities |
|---|
| (capacities will vary based on physical shape, weight, and method of loading for each product specified) |
| Pork Butt (7-8 lb. each)………………96 pieces |
| St. Louis Ribs (2.75 lb. each)………96 pieces |
| Chicken (3-4 lb. each)………………..216 pieces |
| Beef Brisket (11-13 lb. each)……….60 pieces |
| Spare Ribs (4-5 lb. each)……………..60 pieces |
MLR-850
Southern Pride
MLR-850
Ideal for existing locations, offering large volume and it is capable of fitting through a 36″ door! Pound for pound, this model offers more capacity per sq ft than any other smoker.
- 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 labor.
- Wood Burning: Authentic barbecue is the result of cooking meat with the smoke and heat of burning wood. The smoke penetrates the meat giving it a flavor that cannot be obtained in any other way. Southern Pride uses fireplace size logs to obtain flavor, aroma, color and texture beyond comparison.
- Gas Fired Ignition System: Eliminates the need to manually ignite the wood. The electronic pilot – gas burner fires into the firebox, igniting the wood and assuring 100% combustion of the wood. The burner initially bring the internal oven temperature to the set point and continues to cycle as needed to maintain a constant internal oven temperature. This eliminates the need for training skilled employees to barbecue. This saves countless dollars in labor, food cost and wood usage. 150,000 BTU burner
- Convection Fan Clean out Door: Allows for easy access to the convection fan blade for easy cleaning. (pictured below)
- Front or rear flue option
- Interior light
- Convection Air: This unique convection system continually recirculates smoke and heat throughout the entire pit, insuring temperature uniformity. This feature reduces cooking time, reduces shrinkage and allows cooking at a lower temperature.
- Rotisserie: This Southern Pride feature provides self-basting of the product to enhance its flavor 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.
- SubterthermicTM flue: Maximum smoke intensity is obtained with this unique Southern Pride flue system. It increases smoke flavor of the meat, increased heat efficiency and drastically reduces wood usage. In conjunction with insulated walls and our air-over firebox, the SubterthermicTM flue reduces wood usage to as little as two fireplace-size logs for an entire day’s cooking.
- Downtime Eliminated: The unique wood burning feature of this equipment allows for the cooking process to continue in the remote possibility of power or component failure
- Convection fan blade access door. It is paramount that you keep your fan blade clean to ensure airflow and to prevent your convection fan motor from failing.
| MLR-850 Specifications |
|---|
| Dimensions: 77 15/16″ tall x 33 1/4″ wide x 91″ deep |
| Shipping Weight: 1,750 lbs |
| Temperature Range: 140-325 degrees F |
| Racks: 20 – 18″ x 22″ food racks (55 sq. ft. of cooking surface) |
| Burner: Electronic Pilot Gas Burner (Specify Natural or L.P. gas.) |
| Electrical: 120 volts AC, 60 hertz 1 Phase, 15 amp, NEMA 5-15 |
| Gas Requirements: 125,000 btu, 1/2 NPT |
| Air Circulation: Low Velocity Convection Fans. |
| Approvals: UL, ULC, NSF |
| Firebox Capacity: 1-3 Logs, 4 – 6″ diameter, 12-14″ long |
| Approximate Cooking Capacities |
|---|
| (capacities will vary based on physical shape, weight, and method of loading for each product specified) |
| Pork Butt (7-8 lb. each)………………108 pieces |
| St. Louis Ribs (2.75 lb. each)………80 pieces |
| Chicken (3-4 lb. each)………………..108 pieces |
| Beef Brisket (11-13 lb. each)……….36 pieces |
| Spare Ribs (4-5 lb. each)……………..60 pieces |
SP-700
Southern Pride
SP-700
In addition to all the standard features on every Southern Pride the 48″ wide rack configuration of the SP-700 has made it (and its predecessor the SPK-700) a popular smoker for Ribber’s and Restaurateurs, alike. The approximate capacity of the SP-700 is 700 lbs of pork butts, 100 slabs of ribs and a truck load of chicken! Similar to the 750, the 700 is the perfect mid-sized cooker for just about any restaurant.
- 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 labor.
- Wood Burning: Authentic barbecue is the result of cooking meat with the smoke and heat of burning wood. The smoke penetrates the meat giving it a flavor that cannot be obtained in any other way. Southern Pride uses fireplace size logs to obtain flavor, aroma, color and texture beyond comparison.
- Gas Fired Ignition System: Eliminates the need to manually ignite the wood. The electronic pilot – gas burner fires into the firebox, igniting the wood and assuring 100% combustion of the wood. The burner initially bring the internal oven temperature to the set point and continues to cycle as needed to maintain a constant internal oven temperature. This eliminates the need for training skilled employees to barbecue. This saves countless dollars in labor, food cost and wood usage. 150,000 BTU burner
- Convection Fan Clean out Door: Allows for easy access to the convection fan blade for easy cleaning. (pictured below)
- Front or rear flue option
- Interior light
- Convection Air: This unique convection system continually recirculates smoke and heat throughout the entire pit, insuring temperature uniformity. This feature reduces cooking time, reduces shrinkage and allows cooking at a lower temperature.
- Rotisserie: This Southern Pride feature provides self-basting of the product to enhance its flavor 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.
- SubterthermicTM flue: Maximum smoke intensity is obtained with this unique Southern Pride flue system. It increases smoke flavor of the meat, increased heat efficiency and drastically reduces wood usage. In conjunction with insulated walls and our air-over firebox, the SubterthermicTM flue reduces wood usage to as little as two fireplace-size logs for an entire day’s cooking.
- Downtime Eliminated: The unique wood burning feature of this equipment allows for the cooking process to continue in the remote possibility of power or component failure
- Convection fan blade access door. It is paramount that you keep your fan blade clean to ensure airflow and to prevent your convection fan motor from failing.
| SP-700 Specifications |
|---|
| Dimensions: 77″ tall x 61 5/16″ wide x 94″ deep |
| Shipping Weight: 1,975 lbs |
| Temperature Range: 140-325 degrees F |
| Racks: 18 – 12″ x 48″ food racks (72 sq. ft. of cooking surface) |
| Burner: Electronic Pilot Gas Burner (Specify Natural or L.P. gas.) |
| Electrical: 120 volts AC, 60 hertz 1 Phase, 15 amp, NEMA 5-15 |
| Gas Requirements: 150,000 btu, 1/2 NPT |
| Air Circulation: Low Velocity Convection Fans. |
| Approvals: ETL-US & Canada, ETL Sanitation |
| Firebox Capacity: 1-3 Logs, 4 – 6″ diameter, 12-14″ long |
| Approximate Cooking Capacities |
|---|
| (capacities will vary based on physical shape, weight, and method of loading for each product specified) |
| Pork Butt (7-8 lb. each)………………96 pieces |
| St. Louis Ribs (2.75 lb. each)………126 pieces |
| Chicken (3-4 lb. each)………………..156 pieces |
| Beef Brisket (11-13 lb. each)……….48 pieces |
| Spare Ribs (4-5 lb. each)……………..90 pieces |
SPK-500
Southern Pride
SPK-500
The SPK-500 is our flagship smoker. The capacity, price point and footprint for the model make it the most popular choice amongst all foodservice operations.
- 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 labor.
- Wood Burning: Authentic barbecue is the result of cooking meat with the smoke and heat of burning wood. The smoke penetrates the meat giving it a flavor that cannot be obtained in any other way. Southern Pride uses fireplace size logs to obtain flavor, aroma, color and texture beyond comparison.
- Gas Fired Ignition System: Eliminates the need to manually ignite the wood. The electronic pilot – gas burner fires into the firebox, igniting the wood and assuring 100% combustion of the wood. The burner initially bring the internal oven temperature to the set point and continues to cycle as needed to maintain a constant internal oven temperature. This eliminates the need for training skilled employees to barbecue. This saves countless dollars in labor, food cost and wood usage. 150,000 BTU burner
- Convection Fan Clean out Door: Allows for easy access to the convection fan blade for easy cleaning. (pictured below)
- Front or rear flue option
- Interior light
- Convection Air: This unique convection system continually recirculates smoke and heat throughout the entire pit, insuring temperature uniformity. This feature reduces cooking time, reduces shrinkage and allows cooking at a lower temperature.
- Rotisserie: This Southern Pride feature provides self-basting of the product to enhance its flavor 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.
- SubterthermicTM flue: Maximum smoke intensity is obtained with this unique Southern Pride flue system. It increases smoke flavor of the meat, increased heat efficiency and drastically reduces wood usage. In conjunction with insulated walls and our air-over firebox, the SubterthermicTM flue reduces wood usage to as little as two fireplace-size logs for an entire day’s cooking.
- Downtime Eliminated: The unique wood burning feature of this equipment allows for the cooking process to continue in the remote possibility of power or component failure
- Convection fan blade access door. It is paramount that you keep your fan blade clean to ensure airflow and to prevent your convection fan motor from failing.
| SPK-500 Specifications |
|---|
| Dimensions: 71 3/8″ tall x 54 7/8″ wide x 75″ deep |
| Shipping Weight: 1,225 lbs |
| Temperature Range: 140-325 degrees F |
| Racks: 15 – 12″ x 42″ food racks (52.5 sq. ft. of cooking surface) |
| Burner: Electronic Pilot Gas Burner (Specify Natural or L.P. gas.) |
| Electrical: 120 volts AC, 60 hertz 1 Phase, 15 amp, NEMA 5-15 |
| Gas Requirements: 75,000 btu, 1/2 NPT |
| Air Circulation: Low Velocity Convection Fans. |
| Approvals: ETL-US & Canada, ETL Sanitation |
| Firebox Capacity: 1-3 Logs, 4 – 6″ diameter, 12-14″ long |
| Approximate Cooking Capacities |
|---|
| (capacities will vary based on physical shape, weight, and method of loading for each product specified) |
| Pork Butt (7-8 lb. each)………………80 pieces |
| St. Louis Ribs (2.75 lb. each)………75 pieces |
| Chicken (3-4 lb. each)………………..120 pieces |
| Beef Brisket (11-13 lb. each)……….40 pieces |
| Spare Ribs (4-5 lb. each)……………..45 pieces |
SPX-300
Southern Pride
SPX-300
The SPX-300 offers a 30″ wide rack configuration, ideal for entry level operations.
- 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 labor.
- Wood Burning: Authentic barbecue is the result of cooking meat with the smoke and heat of burning wood. The smoke penetrates the meat giving it a flavor that cannot be obtained in any other way. Southern Pride uses fireplace size logs to obtain flavor, aroma, color and texture beyond comparison.
- Gas Fired Ignition System: Eliminates the need to manually ignite the wood. The electronic pilot – gas burner fires into the firebox, igniting the wood and assuring 100% combustion of the wood. The burner initially bring the internal oven temperature to the set point and continues to cycle as needed to maintain a constant internal oven temperature. This eliminates the need for training skilled employees to barbecue. This saves countless dollars in labor, food cost and wood usage. 150,000 BTU burner
- Convection Fan Clean out Door: Allows for easy access to the convection fan blade for easy cleaning. (pictured below)
- Front or rear flue option
- Interior light
- Convection Air: This unique convection system continually recirculates smoke and heat throughout the entire pit, insuring temperature uniformity. This feature reduces cooking time, reduces shrinkage and allows cooking at a lower temperature.
- Rotisserie: This Southern Pride feature provides self-basting of the product to enhance its flavor 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.
- SubterthermicTM flue: Maximum smoke intensity is obtained with this unique Southern Pride flue system. It increases smoke flavor of the meat, increased heat efficiency and drastically reduces wood usage. In conjunction with insulated walls and our air-over firebox, the SubterthermicTM flue reduces wood usage to as little as two fireplace-size logs for an entire day’s cooking.
- Downtime Eliminated: The unique wood burning feature of this equipment allows for the cooking process to continue in the remote possibility of power or component failure
- Convection fan blade access door. It is paramount that you keep your fan blade clean to ensure airflow and to prevent your convection fan motor from failing.
| SPX-300 Specifications |
|---|
| Dimensions: 66 1/2″ tall x 41 3/4″ wide x 71 1/2″ deep |
| Shipping Weight: 925 lbs |
| Temperature Range: 140-325 degrees F |
| Racks: 15 – 12″ x 30″ food racks (30 sq. ft. of cooking surface) |
| Burner: Electronic Pilot Gas Burner (Specify Natural or L.P. gas.) |
| Electrical: 120 volts AC, 60 hertz 1 Phase, 15 amp, NEMA 5-15 |
| Gas Requirements: 75,000 btu, 1/2 NPT |
| Air Circulation: Low Velocity Convection Fans. |
| Approvals: ETL-US & Canada, ETL Sanitation |
| Firebox Capacity: 1-3 Logs, 4 – 6″ diameter, 12-14″ long |
| Approximate Cooking Capacities |
|---|
| (capacities will vary based on physical shape, weight, and method of loading for each product specified) |
| Pork Butt (7-8 lb. each)………………48 pieces |
| St. Louis Ribs (2.75 lb. each)………48 pieces |
| Chicken (3-4 lb. each)………………..64 pieces |
| Beef Brisket (11-13 lb. each)……….24 pieces |
| Spare Ribs (4-5 lb. each)…………….24 pieces |
SRG-400
Southern Pride
SRG-400
Southern Pride’s only stationary rack – gas fired smoker.
- 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 labor.
- Wood Burning: Authentic barbecue is the result of cooking meat with the smoke and heat of burning wood. The smoke penetrates the meat giving it a flavor that cannot be obtained in any other way. Southern Pride uses fireplace size logs to obtain flavor, aroma, color and texture beyond comparison.
- Gas Fired Ignition System: Eliminates the need to manually ignite the wood. The electronic pilot – gas burner fires into the firebox, igniting the wood and assuring 100% combustion of the wood. The burner initially bring the internal oven temperature to the set point and continues to cycle as needed to maintain a constant internal oven temperature. This eliminates the need for training skilled employees to barbecue. This saves countless dollars in labor, food cost and wood usage. 150,000 BTU burner
- Convection Fan Clean out Door: Allows for easy access to the convection fan blade for easy cleaning. (pictured below)
- Front or rear flue option
- Interior light
- Convection Air: This unique convection system continually recirculates smoke and heat throughout the entire pit, insuring temperature uniformity. This feature reduces cooking time, reduces shrinkage and allows cooking at a lower temperature.
- Rotisserie: This Southern Pride feature provides self-basting of the product to enhance its flavor 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.
- SubterthermicTM flue: Maximum smoke intensity is obtained with this unique Southern Pride flue system. It increases smoke flavor of the meat, increased heat efficiency and drastically reduces wood usage. In conjunction with insulated walls and our air-over firebox, the SubterthermicTM flue reduces wood usage to as little as two fireplace-size logs for an entire day’s cooking.
- Downtime Eliminated: The unique wood burning feature of this equipment allows for the cooking process to continue in the remote possibility of power or component failure
- Convection fan blade access door. It is paramount that you keep your fan blade clean to ensure airflow and to prevent your convection fan motor from failing.
| SPK-500 Specifications |
|---|
| Dimensions: 77 1/8″ tall x 43″ wide x 32 3/16″ deep |
| Weight: 1,005 lbs |
| Temperature Range: 140-325 degrees F |
| Racks: 27 – 18″ x 26″ |
| Burner: Electronic Pilot Gas Burner (Specify Natural or L.P. gas.) |
| Electrical: 120 volts AC, 60 hertz 1 Phase, 15 amp, NEMA 5-15 |
| Gas Requirements: 65,000 btu, 1/2 NPT |
| Air Circulation: Low Velocity Convection Fans. |
| Approvals: ETL-US & Canada, ETL Sanitation |
| Firebox Capacity: 1-3 Logs, 4 – 6″ diameter, 12-14″ long |
| Approximate Cooking Capacities |
|---|
| (capacities will vary based on physical shape, weight, and method of loading for each product specified) |
| Pork Butt (7-8 lb. each)………………42 pieces |
| St. Louis Ribs (2.75 lb. each)………70 pieces |
| Chicken (3-4 lb. each)………………..72 pieces |
| Beef Brisket (11-13 lb. each)……….21 pieces |
| Spare Ribs (4-5 lb. each)…………….56 pieces |
Electric Smokers
SC-200
Southern Pride
SC-200
How about an electric/wood burning convection smoker? That opens up an entirely different set of menu opportunities for you. In addition to smoking, roasting and holding… give cold smoking a try.
The Smoke Chef uses wood chips (any hardwood or fruitwood). With the digital Cook and Hold control system, it’s fully automatic, easy to clean and incredibly easy to use. There’s no need for constant attention or to have a highly skilled employee to produce authentic BBQ and smoked entree items.
- All 304 Stainless Steel Construction
- Dual woodchip box This is a second smoker element and wood chip box for heavy smoke or multiple wood flavors. i.e. apple wood chips in one box and pecan in the second box.
- The SC-200 operates very similarly to our gas ovens. It uses wood chips instead of wood logs and electric elements instead of gas. To operate you simply set the time and temperature you want to cook at and load your product.
- Ovens are shipped fully assembled.
- A Vortex Convection air system insures temperature uniformity and even cooking. This feature reduces cooking time, reduces shrinkage, retains moisture and allows cooking at a lower temperature.
- At low temperatures (approx. 150 degrees), you can hold product for hours without loss of quality.
- Total versatility – Barbecue/Smoker, Roasting, Holding Oven…all in one unit.
- Smoking feature with compact internal smoking element for the burning of any hardwood chips for producing authentic smoked and barbecued products. Different flavors of wood change the smoke profile on your product. Hickory, pecan, mesquite, apple all compliment the product differently.
- Cold Smoking Feature — By leaving the main element off and loading a steam table pan with ice on the top and bottom rack, the 300 watt smoking element allows for easy cold smoking operations.
- Large capacity and versatile food racks for cooking whole chickens, halves, quarters or a wide assortment of large cuts of meat such as whole turkeys, prime rib, hams, shoulders, beef rounds.
- Compact cabinet size is easily moved and easy to operate and clean.
- High quality design and construction.
- Made in U.S.A. by skilled craftsmen who take pride in their work and build quality into Southern Pride products.
| SC-200 Specifications |
|---|
| Dimensions: 56″ tall x 25 3/8″ wide x 33″ deep |
| Weight: 275 lbs |
| Temperature Range: 80 – 375 degrees F |
| Racks: 5 – 18″ x 26″ food racks (16 sq ft of cooking surface) |
| Electrical: 208V or 240V, 60 hertz 1-phase, 30 amp, 4-wire connection |
| Chip Box Capacity: Dual Chip Boxes |
| Air Circulation: Low Velocity Convection Fans |
| Approvals: ETL-US & Canada, ETL Sanitation |
| Venting Requirement: Type 1 Canopy Hood |
| Approximate Cooking Capacities |
|---|
| (capacities will vary based on physical shape, weight, and method of loading for each product specified) |
| Pork Butt (7 lb. each)…………………….30 pieces – 210 lb. total |
| St. Louis Ribs (2.75 lb. each)………….65 pieces – 179 lb. total |
| Chicken (3-4 lb. each)……………………40 pieces – 120 lb. total |
| Brisket (11-13 lb. each)…………………15 pieces – 180 lb total |
| Spare Ribs (3.5 lb.)……………………..20 pieces – 70 lb total |
DH-65
Southern Pride
DH-65
Designed specifically for ribs, this unique moisturized cooking process uses low temperature steam (no pressure) to lock in moisture and guarantee tenderness. While the convection smoker systems allow for your desired flavor profile. We’re talking fall-off-the-bone tender and mopist.
This unit is ideal for dinner-house baby back ribs. It’s so simple to opperate- just load the smoker, close the door, push one button and walk away.
- All 304 Stainless Steel Construction
- Dual woodchip box This is a second smoker element and wood chip box for heavy smoke or multiple wood flavors. i.e. apple wood chips in one box and pecan in the second box.
- The DH-65 varies from the SC-200 in that it uses a 2 stage menu system, in the first stage the fan, main element, steam element and smoke element are all on. In the second stage the main element goes off to allow for a soft finish to the product while keeping it moist. The other variation is the use of the steam element and steam pan to add moisture to the cooking cabinet.
- Digital Controller: Capable of up to 20 programs for additional cooking needs. Allows one touch menu selection based on the size of the load.
- Food Racks: 5 standard 18″ x 26″ rib racks
- Internal 750 watt smoker element with wood chip box.
- UL, ULC and NSF approved
- Compact cabinet size and easily moved.
- Easy to operate and clean.
- Ovens are shipped fully assembled.
- High quality design and construction with all 18 gauge stainless steel.
- Made in U.S.A. by skilled craftsmen who take pride in their work and build quality into Southern Pride products.
- Designed for all food service operations that demand value from their equipment and the highest quality food products for their customers.
| DH-65 Specifications |
|---|
| Dimensions: 56″ tall x 25 3/8″ wide x 33″ deep |
| Weight: 335 lbs |
| Temperature Range: 80 – 325 degrees F |
| Racks: 5 – Vertical Rib Racks (13 slabs per rack; 65 total slabs) |
| Electrical: 208V or 240V, 60 hertz 1-phase, 30 amp, 4-wire connection |
| Chip Box Capacity: Single Chip Box |
| Air Circulation: Low Velocity Convection Fans |
| Approvals: ETL-US & Canada, ETL Sanitation |
| Venting Requirement: Type 1 Canopy Hood |
| Approximate Cooking Capacities |
|---|
| (capacities will vary based on physical shape, weight, and method of loading for each product specified) |
| Pork Butt (7 lb. each)…………………….30 pieces – 210 lb. total |
| St. Louis Ribs (2.75 lb. each)………….65 pieces – 179 lb. total |
| Chicken (3-4 lb. each)……………………40 pieces – 120 lb. total |
| Brisket (11-13 lb. each)…………………15 pieces – 180 lb total |
Mobile Smokers
SPK-500 Mobile
Southern Pride
SPK-500 Mobile
The workhorse of the Southern Pride product line. For decades the versatility of the SPK-500 has been a proven winner for restaurants, caterers, and even competition cookers.
SPK-500 Flush Mount Trailer Package: Eight foot flush mount black trailer with 2200 lb. single axle, 15″ chrome spoke wheel and radial tires with spare, dual 40 lb. LP tanks with open LP tank wrap, small open wood storage area. Comes standard with jack, 2″ coupler, 7 pole RV light connector and safety chains. The two 40 lb. LP tanks will provide approximately 24 hours of burn time (50% average burn time).
- 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 labor.
- Wood Burning: Authentic barbecue is the result of cooking meat with the smoke and heat of burning wood. The smoke penetrates the meat giving it a flavor that cannot be obtained in any other way. Southern Pride uses fireplace size logs to obtain flavor, aroma, color and texture beyond comparison.
- Gas Fired Ignition System: Eliminates the need to manually ignite the wood. The electronic pilot – gas burner fires into the firebox, igniting the wood and assuring 100% combustion of the wood. The burner initially bring the internal oven temperature to the set point and continues to cycle as needed to maintain a constant internal oven temperature. This eliminates the need for training skilled employees to barbecue. This saves countless dollars in labor, food cost and wood usage. 150,000 BTU burner
- Convection Fan Clean out Door: Allows for easy access to the convection fan blade for easy cleaning. (pictured below)
- Front or rear flue option
- Interior light
- Convection Air: This unique convection system continually recirculates smoke and heat throughout the entire pit, insuring temperature uniformity. This feature reduces cooking time, reduces shrinkage and allows cooking at a lower temperature.
- Rotisserie: This Southern Pride feature provides self-basting of the product to enhance its flavor 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.
- SubterthermicTM flue: Maximum smoke intensity is obtained with this unique Southern Pride flue system. It increases smoke flavor of the meat, increased heat efficiency and drastically reduces wood usage. In conjunction with insulated walls and our air-over firebox, the SubterthermicTM flue reduces wood usage to as little as two fireplace-size logs for an entire day’s cooking.
- Downtime Eliminated: The unique wood burning feature of this equipment allows for the cooking process to continue in the remote possibility of power or component failure
- Convection fan blade access door. It is paramount that you keep your fan blade clean to ensure airflow and to prevent your convection fan motor from failing.
| SPK-500 Mobile Specifications |
|---|
| Dimensions: 71 3/8″ tall x 54 7/8″ wide x 75″ deep |
| Shipping Weight: 1,225 lbs |
| Temperature Range: 140-325 degrees F |
| Racks: 15 – 12″ x 42″ food racks (52.5 sq. ft. of cooking surface) |
| Burner: Electronic Pilot Gas Burner (Specify Natural or L.P. gas.) |
| Electrical: 120 volts AC, 60 hertz 1 Phase, 15 amp, NEMA 5-15 |
| Gas Requirements: 75,000 btu, 1/2 NPT |
| Air Circulation: Low Velocity Convection Fans. |
| Approvals: ETL-US & Canada, ETL Sanitation |
| Firebox Capacity: 1-3 Logs, 4 – 6″ diameter, 12-14″ long |
| Approximate Cooking Capacities |
|---|
| (capacities will vary based on physical shape, weight, and method of loading for each product specified) |
| Pork Butt (7-8 lb. each)………………80 pieces |
| St. Louis Ribs (2.75 lb. each)………75 pieces |
| Chicken (3-4 lb. each)………………..120 pieces |
| Beef Brisket (11-13 lb. each)……….40 pieces |
| Spare Ribs (4-5 lb. each)……………..45 pieces |
SPX-300 Mobile
Southern Pride
SPX-300 Mobile
With a proven rotisserie configuration that maximizes the yield capabilities of this smoker and it easy mobility make the SPX-300 a top pick for commercial mobile smoking.
SPX-300 Flush Mount Trailer Package: Seven foot flush mount black trailer with 2200 lb. single axle, 15″ chrome spoke wheel and radial tires with spare, dual 40 lb. LP tanks with open LP tank wrap, small open wood storage area. Comes standard with jack, 2″ coupler, 7 pole RV light connector and safety chains. The two 40 lb. LP tanks will provide approximately 24 hours of burn time (50% average burn time).
***Pictured with optional digital roast & hold control, red paint, and aluminum wheels.***
- 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 labor.
- Wood Burning: Authentic barbecue is the result of cooking meat with the smoke and heat of burning wood. The smoke penetrates the meat giving it a flavor that cannot be obtained in any other way. Southern Pride uses fireplace size logs to obtain flavor, aroma, color and texture beyond comparison.
- Gas Fired Ignition System: Eliminates the need to manually ignite the wood. The electronic pilot – gas burner fires into the firebox, igniting the wood and assuring 100% combustion of the wood. The burner initially bring the internal oven temperature to the set point and continues to cycle as needed to maintain a constant internal oven temperature. This eliminates the need for training skilled employees to barbecue. This saves countless dollars in labor, food cost and wood usage. 150,000 BTU burner
- Convection Fan Clean out Door: Allows for easy access to the convection fan blade for easy cleaning. (pictured below)
- Front or rear flue option
- Interior light
- Convection Air: This unique convection system continually recirculates smoke and heat throughout the entire pit, insuring temperature uniformity. This feature reduces cooking time, reduces shrinkage and allows cooking at a lower temperature.
- Rotisserie: This Southern Pride feature provides self-basting of the product to enhance its flavor 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.
- SubterthermicTM flue: Maximum smoke intensity is obtained with this unique Southern Pride flue system. It increases smoke flavor of the meat, increased heat efficiency and drastically reduces wood usage. In conjunction with insulated walls and our air-over firebox, the SubterthermicTM flue reduces wood usage to as little as two fireplace-size logs for an entire day’s cooking.
- Downtime Eliminated: The unique wood burning feature of this equipment allows for the cooking process to continue in the remote possibility of power or component failure
- Convection fan blade access door. It is paramount that you keep your fan blade clean to ensure airflow and to prevent your convection fan motor from failing.
| SPX-300 Mobile Specifications |
|---|
| Dimensions: 66 1/2″ tall x 41 3/4″ wide x 71 1/2″ deep |
| Shipping Weight: 925 lbs |
| Temperature Range: 140-325 degrees F |
| Racks: 15 – 12″ x 30″ food racks (30 sq. ft. of cooking surface) |
| Burner: Electronic Pilot Gas Burner (Specify Natural or L.P. gas.) |
| Electrical: 120 volts AC, 60 hertz 1 Phase, 15 amp, NEMA 5-15 |
| Gas Requirements: 75,000 btu, 1/2 NPT |
| Air Circulation: Low Velocity Convection Fans. |
| Approvals: ETL-US & Canada, ETL Sanitation |
| Firebox Capacity: 1-3 Logs, 4 – 6″ diameter, 12-14″ long |
| Approximate Cooking Capacities |
|---|
| (capacities will vary based on physical shape, weight, and method of loading for each product specified) |
| Pork Butt (7-8 lb. each)………………48 pieces |
| St. Louis Ribs (2.75 lb. each)………48 pieces |
| Chicken (3-4 lb. each)………………..64 pieces |
| Beef Brisket (11-13 lb. each)……….24 pieces |
| Spare Ribs (4-5 lb. each)…………….24 pieces |