Southern Pride SC-100 Einrichtungshandbuch

MODELS SC-100 & SC-200

OWNERS INSTRUCTION MANUAL

5003 Meadowland Pky. - MARION, ILLINOIS 62959

PHONE: 618-997-9348 FAX: 618-993-5960 SALES: 800-851-8180

www.southern-pride.com [email protected] [email protected]

SERVICE: 800-437-2679 SERVICE FAX: 618-993-0378 [email protected]

*** CONGRATULATIONS ***

In selecting SOUTHERN PRIDE, you have chosen the finest, most advanced, and fully

automatic smoker / oven available. 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 ........................................................................................... 3

Operating Instructions ................................................................................................... 5

Cleaning Instructions ..................................................................................................... 6

Digital Controler Programing ........................................................................................ 7

Electrical Instructions .................................................................................................... 9

SC-100 Wiring Diagrams ............................................................................................ 10

SC-200 Wiring Diagrams ............................................................................................ 11

Installation Instructions ............................................................................................... 12

Parts List ...................................................................................................................... 13

Warranty .......................................................................................................................15

SAFETY INFORMATION

1. Be sure all untrained employees, who may operate this oven, are

instructed on the proper operation and safety information prior to working

with this oven.

2. Oven surfaces are HOT when oven is in operation. Proper utensils and

protective gear should be used with this appliance.

3. Oven cleaners can be HAZARDOUS. Read and follow all labeled

instructions.

4. The frame of the oven MUST be electrically grounded at all times. See

“Electrical Instructions” in this manual. FAILURE TO GROUND THIS

UNIT MAY RESULT IN AN ELECTRICAL SHOCK.

5. Do not remove the service compartment access panel unless power to the

oven is OFF.

6. Do not allow unqualified personnel to perform service work. To do so

will VOID WARRANTY and could be hazardous.

7. CAUTION: Ashes removed from ovens equipped with smoker should

be extinguished immediately with water.

8. Daily cleaning is extremely important to insure FIRE SAFETY and

FOOD SAFETY.

OVEN CONTROLS & FEATURES

1. Control Thermostat on Manual Models - Adjustable temperature setting (100-325

with off position. Maintains the desired oven temperature by controlling the main heat element.

2. Main Power Switch on Manual Models - (red lamp) Activates the convection fan and

supplies power for the control thermostat.

3. Smoker Switch on Manual Models - (amber lamp)Activates the smoker element. The smoker

switch can activate the smoker even if the main power switch is off, allowing the operator the option

to cold smoke product.

4. Digital Roast & Hold Control - Programmable (325 degrees F) with off position. Maintains

the desired oven temperature by controlling the main heat element, convection fan and smoker

element.

5. Drip Pan - Slides out on rails located under the oven, should be emptied after each cooking.

6. Flue Damper (SC-200 Only) - Has an adjustable slide which allows the operator to regulate

the amount of smoke retained in the oven.

7. Control Panel Cover - Houses the SC-200 convection fan motor and all electrical components.

8. Food Racks - SC-200 has 5- 18” x 26” while the SC-100 has 4 - 17 x 17 3/4” nickel chrome

plated wire food racks that slide out for easy loading and unloading of product.

9. Casters - For ease of moving the oven, the front casters are locking.

10. Side Channels (SC-200 Only) -Acts as an air channel to direct air flow in the oven, and has

the slides for the food racks. Easily removable for cleaning.

11. Smoker Chip Box - Load with wood chips to smoke product. To fill or empty the box, slide

it off of the element bracket.

12. Blower Wheel & Fan Shroud (SC-200 Only) - Main element and blower wheel cover can be

removed for cleaning. Blower wheel located behind the fan shroud, circulates heat and smoke inside

the oven.

2. 3.

10.

11.

12.

OPERATING INSTRUCTIONS

WARNING - The element cover and both side channels must be in place

before loading or operating all of the Smoke Chef ovens!

Loading the product:

1. The SC-100-SM oven is equipped with “four”- 17” x 17 3/4” food racks for the loading of

food products. The SC-200-SM convection oven is equipped with “five”- 18” x 26” food racks

for the loading of food products.

The racks slide in and out for easy loading and unloading. Sheet pans may be used instead of the

food racks in the SC-200-SM.

Lay the product directly on the food racks. Flat items such as ribs, pork chops, half chickens, etc.

can be loaded on each shelf. Larger items, depending on size, may require the removal of every

other food rack.

2. The drip pan should be emptied and slid into place under the oven. If the drip pan is not in

place, grease will drip onto the floor under the oven.

If the product is to be smoked:

3. Slide the chip box off the element bracket, ( CAUTION: This box is HOT when the oven has

been in operation ) load wood chips in the box, close the lid and slide the box onto the element

bracket. Note: The flavor and amount of smoke generated can vary with the type and amount of

hardwood chips used.

To start cook cycle:

4.Adjust the flue damper in the SC-200-SM (attached to the outlet of the flue pipe, located on

the top right back corner of the oven). This will control the amount of smoke retained in the

oven. Closing the damper will increase the amount of smoke retained in the oven; opening it will

decrease the amount of smoke.

5. Manual Controls: Turn the main power switch on, set the control thermostat to the desired

cooking temperature, and turn the smoker switch on.

Digital Controls: See Digital Control Operations on Page 8.

When cook cycle is complete:

6. Manual Controls: If the product is to be held in the oven, turn the control thermostat down to

the desired hold temperature and turn “off” the smoker switch. The oven will hold the product

at the set temperature.

Digital Controls: Hold cycle is pre-programed. See Digital Control Operations on Page 8.

Note: Open the oven door for a few minutes to get the oven down to the hold temperature quickly.

7. Manual Controls: If holding the product is not desired, turn off the main power and the

smoker switch, remove the chip box, and extinguish the wood chips with water. Properly dispose

of the ashes. (CAUTION: This box will be HOT. Use protective gear.)

Digital Controls: Follow Manual Control procedure above.

8. Unload the food product and dispose of the grease drippings in the drip pan.

CLEANING INSTRUCTIONS

Oven should be cleaned daily to remove any grease or carbon deposits.

Poor cleaning habits can be both a food and fire hazard.

Mild dish detergents will remove most of the grease on all the surfaces of either oven. For areas

with build up that cannot be removed with soapy water, use conventional oven cleaners.

CAUTION: Always wear protective clothing and eyewear when using

oven cleaners. Read labeled directions and warnings.

On the SC-200-SM, the area above heating element cover on top of the inside can be cleaned by

removing the front element cover. Remove the two (2) 5/16 bolts. Let the front drop down and

then pull straight out to remove.

AFTER CLEANING, THE COVER MUST BE REINSTALLED

BEFORE OPERATING OVEN.

Clean the outside of either oven with commercial stainless steel cleaners and polishes.

NEVER use any abrasive scrub pads on the outside of the oven.

SC-200-SM with Manual Controls

SC-200-SM DIGITAL CONTROL OPERATING INSTRUCTIONS

To Program a menu:

The menu consists of a cook temperature, cook time, hold temperature, and CHIPS which turns

the smoker on or off for the menu.

1. Control must be in the “IDLE” mode. If the control

is “OFF” a press of any button will bring the control

back to “IDLE

2. PRESS the cook temp button, (the actual cook temperature will appear

in the display): PRESS the up/down buttons to obtain the desired cook

temperature.

3. PRESS the cook time button, (tinE 1 will appear in

the display): PRESS the up/down buttons to obtain the

desired cook time.

4. PRESS the hold temp button, (HtEnP will appear in the LED display):

PRESS the up/down buttons to obtain the desired hold temp. If a hold temp

is not desired: PRESS the down button until “OFF” is displayed in the LED.

Programming the menu is complete:

5. To start the menu, PRESS the start/stop button one time. “CHIPS” will

appear in the LED display. Two actions are possible, a touch to the up button

will start the menu with the wood chip smoker “ON” or a touch to the down

button will start the menu with the wood chip smoker “OFF”. The control

will begin the menu.

6. To pause the menu, press the start/stop button; to resume the menu, press the start,/stop again.

7. To cancel or stop a menu, press and hold the start/stop button until “IDLE” shows in the LED.

When cook cycle is complete:

8. Two actions are possible after the cook time expires. If a hold temperature

was programmed into the menu, then the control will sound an audible alarm

momentarily, and “Hold” will appear in the LED display. The length of time

the control has been in the hold mode, and the word “Hold” will be displayed

alternately in the LED display. The control will maintain the hold temperature

until the start/stop button is depressed to “END” the menu, and bring the

control to the “IDLE” mode.

If the hold temperature was programmed to “OFF” then “END” will be

displayed on the LED, and an audible alarm will sound continuously until the

start/stop button is depressed, to end the menu, and bring the control to the

“IDLE” mode.

13. The control should be in the “IDLE”mode. (The main heater

element, convection fan motor, and the smoker will be off).

14. If the smoker was used for the menu, remove the chip box

extinguish the wood chips with water and properly dispose of the

ashes, CAUTION! This box will be HOT use protective gear.

15. Unload the food product and properly dispose of the grease drippings in the drip pan.

16. When the control has been in the “IDLE”mode for five minutes, without a touch to any

button, it will go to “OFF”. 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. With the control in idle press the up button, the display will read either P-on or P-off, one press

of the up button will change the setting, choose P-off.

2. There is a three second pause until the control returns

to idle and then a menu can be programmed.

3. Use the instructions on the control panel of the

Smoke Chef to program a menu.

To choose to cook to an internal product temperature

using the meat probe the control has to be set P-on.

1. With the control in idle press the up button, the display will read either

P-on or P-off, on press of the up button will change the setting, choose P-on.

2. There is a three second pause until

the control returns to idle and then a

menu can be programmed.

3. Make sure the meat probe is plugged into the socket inside the oven and then insert the probe

into the meat. The tip of the probe should be down into the thicker part of the meat and make

sure it isn’t against a bone.

4. Use the instructions on the control panel of the Smoke Chef to program a menu. The cook time

button will now be used to select the temperature that the meat probe will cook the product to.

IdlEPON POFF

Id lE

PON

IdlEPOFF PON

ELECTRICAL

SC-100-SM SC-200-SM

120 Volts AC 120/208 or 120/240 VoltsAC

60 Hz 60 Hz

Single Phase Single Phase

20AMP wiring required 30AMP wiring required

NOTE: MAKE SURE THE SUPPLY POWER CORRESPONDS WITH

VOLTAGE SPECIFIED ON THE NAMEPLATE OF YOUR OVEN.

WARNING: CHASSIS MUST BE GROUNDED TO PREVENT POSSIBLE

SHOCK HAZARD.

WARRANTY IS VOID IF THE OVEN IS CONNECTED TO ANY VOLTAGE

OTHER THAN THOSE SPECIFIED ABOVE.

ELECTRICAL INSTRUCTIONS

1. The SC-100-SM is shipped with a plug and wire suitable for a 20 amp hookup.

2. The SC-200-SM is shipped with no wire and plug due to varients in 208/240

volt plugs.Your electrician must provide 10 AWG stranded four wire cable and

appropriate plug for hookup in your situation.

3. Power must be OFF during installation of the SC-200 wire and plug.

4. Electrical service is provided at the terminal block on the SC-200, located behind

the access panel which is in the lower left corner of the back of the oven.

5. After connecting the proper electrical service, test the voltage at the terminal

block with a voltmeter.

6. If power is correct, replace the access panel and power up the oven.

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