RESTAURANT EQUIPMENT AND SUPPLY

• Capacities: Up to 30 pork butts (8 -10 lbs. each); 40 whole chickens (3-4 lbs. each); 10 briskets ( 12-15 lbs. each); 25 St. Louis Ribs (with optional rib racks, up to 65 ribs).
• Stainless steel construction, interior & ecterior
• Includes 5 nickle chrome plated racks (optional stainless steel available)
• Mineral wool insulated cabinet
• Includes 4 casters (two locking on front)
• 4,500 watt element & convection fan ensures even heating throughout the cabinet
• Features two wood chip boxes, grease drain pan