Total Versatility The DH-65 can be used as a Barbecue Pit, Smoker, Cold Smoker, Roasting Oven and Holding Oven - all in one compact size. Multiple applications in a compact oven size to meet your capacity needs. Saves floor space and equipment dollars.
Smoking Capabilities For the burning of any hardwood, fruitwood or charcoal for producing authentic smoked and barbecued products. Allows you to produce very popular and profitable authentic barbecue, smoked and signature items.
Fully automatic and easy to clean.
No need for constant attention or to have highly skilled employees to produce authentic BBQ and smoked entree items.
Vortex Convection Air System
Insures temperature uniformity and even cooking. This low velocity, convection air system reduces cooking time, reduces shrinkage, retains moisture, mazimizes smoke penetration and allows cooking at a lower temperature. Higher quality product with more consistency and higher yields. More profit dollars for you.
5 Vertical Rib Racks hold up to 65 slabs of
2 1/2 lb. and smaller ribs.
Internal 750 watt smoker element with chip box.
Flue damper.
A compact, internal smoke box is provided for the burning of hardwood or fruitwood chips to impart that authentic smoked flavor into your ribs. This superb feature makes the rib smoker a must for any dinner house or full menu restaurant.
Optional Equipment
Specifications
Food Racks: Set of 5 - 18"x26" racks
(16 1/4 sq. ft. cooking surface)
European Voltage Conversion:
220 volt, 50 cycle, one phase.
Shipping Weight: 390 lbs.(40.2 cubic feet)
Dimensions: 55.5"H x 25.5"W x33"D
Electrical Requirements: 120/208 or 120/240 volts AC, 60 hertz, 1 phase. 30 amp wiring required. All machines have 4500 watt incoloy tubular heating element. Voltage MUST be specified.
Venting: Model DH-65 must be provided
with an exhaust ventilation system in accordance with the National Fire Protection Association standard for removal of smoke and grease laden vapors from commercial equipment, NFPA 96. Local Codes may supersede this recommendation. Check local building codes prior to installation.
Electrical Requirements: 120/208 or 120/240 volts AC, 60hertz, 1 phase. 30 amp wiring required. All machines have
4500 watt incoloy tubular heating
element. Voltage MUST be specified.
Digital Controller: Capable of up to 40 programs for additional cooking needs.
Set of five vertical rib racks increases capacity of 2.5 slabs. or smaller ribs; to 65 slabs per cook cycle.
Electric Smoking Element: Internal smoke boxuses wood chips (see picture at top).
Temperature Range: 100º- 325º F.
Air Circulation: Vortex.
Venting: Model DH-65 must be provided with an exhaust ventilation system in accordance with the National Fire Protection Association standard for removal of smoke and grease laden vapors from commercial equipment, NFPA 96. Local Codes may supersede this recommendation. Check local building codes prior to installation.
DH-65 Cooking Capacity
Prime Rib
12 pieces
144 lbs.
Pork Butt
30 pieces
210 lbs.
Beef Brisket
15 pieces
150 lbs.
Whole Chickens
30 total
90 lbs.
Model
Description
Dimensions
Weight
Price
DH-65
Electric Rib Smoker with Factory Installed Digital Roast & Hold
25 1/2" x 33" x 55 1/2"
390 lbs.
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FRRDH-65
5 Flat Racks for above
75 lbs.
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Model
Description
weight
Price
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WoodKit
Wood Smoking Pellets, Sample Pack, 1 lb. each of 5 flavors