Venting

Mobile Ovens

Not applicable

Electric Oven

Use existing vent hood

Gas Ovens

Important VSP Vent Hood Information for SPK & XLR Series Ovens

Items to be considered prior to installation of the BBQ Oven and Hood.

  1. Determine where your new Southern Pride BBQ Oven will be installed; make sure that there will be adequate room around the smoker to maintain the minimum clearance requirements. Refer to the oven specification sheet for these dimensions. Also make sure that the location chosen will allow for a short straight route for the exhaust duct.
  2. Consult with a ventilation contractor and the local code officials having jurisdiction to determine if there are any special code requirements that need to be addressed. Have the oven specification sheet and these information pages with you, for reference, during the consultation. Note: The hood is UL Listed and it is listed specifically for use with Southern Pride BBQ Ovens. UL file numbers for the oven and the hood are supplied on the hood systems parts page.
  3. Position the oven and hood assembly so that the exhaust duct run will be as short and straight as possible. A straight duct with no elbows is preferred. Note: Exhaust ducts with more than 1 Р90° elbow or longer than 10 feet may require a larger exhaust fan and special electrical connections, please consult factory.
  4. Typically when the installation will be through the wall and the VSP Hood is being used, the hood should be ordered with a rear exhaust port.
  5. The room the oven and hood will be installed in will need to have an adequate make up air system to handle the additional demand of the VSP hood system. The exhaust fan will pull approximately 1,320 CFM on low speed, while oven is cooking and approximately 2,000 CFM on high speed when the meat doors are open for loading or unloading product. Caution: excessive negative or positive air pressure can have an adverse effect on the performance of the BBQ oven and the hood. Note: The majority of the time the system is in operation the fan will be on low speed, high speed is only used while the meat doors are open for loading and unloading.
  6. The power connection for the exhaust fan is at the electrical junction box located on the rear of the BBQ oven. The oven supplies power for the exhaust fan, (no additional power supply is required for the exhaust fan.) Note: If an exhaust fan larger than the standard fan is required, the power supply may not be adequate from the BBQ oven and special wiring may be necessary.
  7. The power outlet for the oven and hood system should have an on-off switch to turn off the hood fan and oven during non use periods. If not, there is no way to turn the hood off and the exhaust fan will run on low even when the oven is in idle or off.
  8. Caution: If power is turned off to the oven and hood system while there is burning wood in the firebox, smoke could escape into the room. Open firebox door and remove wood and ashes from the firebox prior to powering down the system. Store wood and ashes in a sealed metal container. Close firebox door and open meat doors to evacuate smoke from the oven, once smoke has been evacuated, close meat door and power down the system.

VSP INSIDE VENTING INSTALLATIONS

VSP HOOD SYSTEM: Purchase through Southern Pride.

MODEL VSP HOODS are U/L Listed to the applicable Southern Pride oven models and are NSF Certified. The UL file # for the vent hood is MH18450. The UL # for the oven is MH11943.

HOOD SYSTEM TO INCLUDE:

  • Ventilation Hood
  • Two speed fan (1320/2000)
  • Curb with vented extension and hinge kit (Specify roof pitch)
  • Grease capture through
  • Flue Duct from oven to the hood

SUPPLIED BY CUSTOMER:

  • Duct from hood to fan
  • Hood Installation
  • Adequate make up air system
  • Installation of electrical hookup from oven to vent hood
  • On-Off switch with outlet Ventilation
Standard Ovens Right Hand Firebox

For Model SPK-280: Model VSP 280L For Model SPK-500: Model VSP 500L For Model SPK-700: Model VSP 700L For Model XLR-600: Model VSP 600L For Model XLR-1000: Model VSP 1000L For Model XLR-1400: Model VSP 1400L For Model BBR-79-1: Model VSP 79-1R

Mirror Image or Reverse (Left Hand) Firebox

For Model SPK-280: Model VSP 280R For Model SPK-500: Model VSP 500R For Model SPK-700: Model VSP 700R For Model XLR-600: Model VSP 600R For Model XLR-1000: Model VSP 1000R For Model XLR-1400: Model VSP 1400R

VSP HOOD INSTALLATION INSTRUCTIONS

  1. Check all local codes prior to installation. Special requirements may be necessary in your local community. If so, contact Southern Pride prior to ordering the hood package so any special requirements can be addressed.
  2. Refer to the Hood Installation Manual (Included with the hood) for more detailed installation information.
  3. Determine if the flue location on your oven is on the same side as the open hole behind the hood. (On model XLR-1400-SL through the wall hoods, determine if the flue location is correct. If the hole is on the same side, go to step 5. If the hole is on the opposite side, remove the cover plate on the backside of the hood and place it on the opposite side. Threaded studs are provided to secure the cover plate. Secure the cover plate over the opening and tighten nuts securely (see drawing 1).
  4. Raise the large hood section and place directly on top of the oven overhanging the front. CAUTION: Hood may fall forward at this time. Have someone hold it securely until properly attached to oven top. The back of the hood must be bolted to the top of the oven. Clips located at each end of the hood must be securely bolted to the top of the oven with the two bolts provided in the hardware package.
  5. For model XLR-1400-SL through the wall installations, bolt the flue duct over the hole in back of the hood. Threaded studs are provided to secure the duct to the back of the hood. Tighten the nuts securely. (see drawing Weld the flue duct over the hole in the back of the hood on all other models.
  6. Position the other end of the exhaust flue duct directly over the oven flue outlet and firmly push down into the flue opening. On weld on ducts, make sure the flue duct collar is in place in the flue opening before welding.
  7. Attach the right and left stainless steel side panels “skirts”onto the front of the oven and the hood by using special self-tapping screws provided in the hardware package.
  8. Install the grease filters and filler blocks (some models) to the front of the hood by sliding them into the stainless channels built into the hood.
  9. Install the smoke deflectors into the holes located directly below the grease filters.
  10. Connect a drain pipe with shut off to the threaded 1/2”drain port welded to the lower center back of the hood.

THE DRAIN CONNECTION IS DESIGNED TO FACILITATE CLEANING AND MUST BE DIRECTED TO A FLOOR DRAIN OR LARGE LIQUID-TIGHT RECEPTACLE

VSP EXHAUST FAN & DUCT INSTALLATION INSTRUCTIONS

  1. Check all local codes prior to installation.
  2. All exhaust fans are supplied with a metal curb (minimum 18" high) , hinge kit, and grease box.
  3. The exhaust fan curb should be installed directly above the hood if possible. Always maintain the shortest duct run possible. If a duct longer than 10’ is required or if elbows are necessary in the exhaust duct consult factory before ordering the system.
  4. Cut hole and seal exhaust fan curb to roof.
  5. Place exhaust fan on curb.
  6. Install hinges on exhaust fan cap and metal curb. Remember to leave ample room for fan to tilt back. Fan will remain in tilted back position.
  7. Install grease collection box on side of fan that has grease tube discharge.
  8. The exhaust duct must be constructed of 16 gauge carbon steel or 18 gauge stainless steel. All seams must be fluid welded.
  9. A duct transition should be provided below exhaust fan inlet.
  10. The exhaust duct must be fluid welded to hood collar.
  11. Make all necessary electrical connections and check fan for proper rotation, indicated. by arrows inside the fan housing. The fan will run on low speed while oven is cooking, high speed when meat doors are opened.
    NOTE: Fan will exhaust some air even if it is running in the wrong direction.

VSP ELECTRICAL CONNECTION TO 2 SPEED EXHAUST FAN

Notice: It is suggested that a 120V outlet with an on-off switch, on a 20 AMP breaker be supplied for the oven and the hood systems.

Wiring for 120V/60C/1P - 2 Speed Fan Application
Supplied From Oven Supplied From Fan
Black - High Speed Black - High Speed
Red - Low Speed Red - Low Speed
White - Neutral White - Neutral

Connections are the same for other models. Fans requiring above 120V power or greater than 1/2 hp. motor can not be powered by the smoker. If power greater than 120V or fan motor larger than 1/2 hp. is required, consult the factory.

Connect Exhaust fan disconnect to the junction box supplied by Southern Pride, Route electrical conduit per local code requirements. (conduit and fittings not supplied by Southern Pride)

Direct Venting Information for Through the Wall Installations of the SPK & XLR Series Ovens

BASIC OPERATION: The Southern Pride SPK & XLR Series are gas fired, rotisserie, convection ovens with wood or charcoal burning capabilities. These models have a natural gravity feed ventilation, like a wood burning stove or fireplace. (Hot air and smoke rise up through the flue.)

VENTING INSTALLATIONS

NOTE: When installing an Oven through a wall constructed of combustible material, use the Southern Pride Insulation Kit between the oven and the wall.

NOTE: The room that the face of the oven is installed into should have a balanced or slightly positive air pressure. If the room has negative air pressure, smoke could escape into the room during operation. Vent hoods & other negative pressure influences should not be located close to the ovens. The return air for HVAC unit should not be located in the vicinity of the ovens and should be no greater than 500 FPM velocity for the room the oven’s face is installed in.

SUPPLIED BY SOUTHERN PRIDE: Smoke Extractor Damper with 10” chimney adapter plate.

SUPPLIED BY CUSTOMER: 6” All Fuel Chimney, 6” Rain Cap, and all accessories necessary for installation of the 6” Chimney, 10” All Fuel Chimney, Exhaust Fan, Fan Curb, and all accessories necessary for installation of the Smoke Extractor System.

NOTE: Ventilation Systems must be installedvin accordance with code requirements of the authority having jurisdiction.

NOTE: On ovens that have the reverse firebox or mirror image option; (facing the meat loading doors, the firebox door is on the left), the minimum clearance dimensions for the left side and right side will be reversed.

VENTING INSTRUCTIONS

  1. It is recommended that Local Code Officials and a Commercial Kitchen Ventilation Contractor be consulted prior to installation of the vent system.
  2. Refer to your instruction manual for your exact model and installation diagrams.
  3. Unit should be installed so the rear of the unit is 1/4” lower than the front of the unit.
  4. Minimum spacing to combustible materials:
    • Back Side — 2”
    • Top — 18”
    • Left Side — 18” (Access for service)
      Note: If provision is made for service access, left side clearance can be reduced to 2”.
    • Right Side — 24” (Access to load and unload firebox.)
    • Front — 48” (Access for loading and unloading product)
    • Chimney Connectors —18”
    • Floor — May be combustible material.
  5. It is the responsibility of the customer to provide the chimney and exhaust fan for their installation. Southern Pride supplies the adapter plate to accept a 10” chimney on the Smoke Extractor Damper only.
  6. All fuel chimneys must be used for Direct Venting. An all fuel chimney is a multi-fuel chimney suitable for an appliance that burns both gas and wood or charcoal. Depending on the manufacturer, it can be either double wall insulated or triple wall pipe with a stainless steel liner. The flue requires a 6” chimney and the smoke extractor requires a 10” chimney. Here are two suppliers that sell an all fuel chimney:
    • Hart & Cooley, Inc.
      Holland, MI - (616) 392-7855
      Product name: Metlvent Model TD2100
    • Simpson Dura-Vent
      Vacaville, CA - (800) 227-8446
      Product name: Dura/Plus
  7. An exhaust fan is required on the roof for the smoke extractor feature. Typically, an 1100 CFM fan with a 120 Volt 1/4 hp. motor is adequate to evacuate the smoke from the oven. The fan should be rated as a kitchen exhaust fan and be U/L 762 listed. Here are two suppliers for the exhaust fan:
    • Greenheck Fan Corp.
      Schofield, WI - (715) 359-6171
      Model # CUBE 101-4G
    • Grainger
      Call for the nearest Grainger branch (314) 569-1630
      Model # 7A588
  8. The exhaust fan must be connected electrically to the oven, via the junction box on the smoke extractor damper motor located on top of the oven. The electrician must provide the conduit and wire for the hook-up from the junction box to the exhaust fan. When properly connected, the exhaust fan will be activated along with the smoke extractor damper, either by manually activating the blue smoke extractor switch or automatically when the meat doors are opened.
  9. The 6” and 10” chimneys must be installed WITHOUT any elbows or offsets. (Elbows and offsets add static pressure to the flue and may cause smoke to exit through the meat doors and into the kitchen area. Elbows and offsets make cleaning 6” and 10” chimneys very difficult.
  10. The male joints of the 6” and 10” Class A Chimneys must be pointed downward for proper drainage of condensation. (do not use class B Chimneys as they are for gas fired appliances only)
  11. The 6” chimney must extend at least 3 feet above the highest side of the roof opening, and be at least 2 feet higher than any portion of the building within 10 feet horizontal, and 10 feet from any intake.
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