Food Service Equipment TOWN MASTERRANGE SMOKEHOUSE SM-24 User manual

Food Service Equipment Co., Inc. [phone]
72 Beadel Street BKLYN, NY 11222 [phone]
townfood.com
NOTE
OBTAIN EMERGENCY
PROCEDURES FROM
YOUR LOCAL GAS SUP-
PLIER IF YOU SMELL GAS
NEAR THIS EQUIPMENT.
THIS EMERGENCY INFOR-
MATION MUST BE PROMI-
NENTLY DISPLAYED.
SMOKEHOUSE OWNER’S MANUAL
SECTION 1 INSTALLATION INSTRUCTIONS
WARNING
IMPROPER INSTALLATION,
ADJUSTMENT, ALTER-
ATION, SERVICE OR MAIN-
TENANCE CAN CAUSE
PROPERTY DAMAGE,
INJURY OR DEATH. READ
THE INSTALLATION, OPER-
ATING AND MAINTE-
NANCE INSTRUCTIONS
THOROUGHLY BEFORE
INSTALLING OR SERVIC-
ING THIS EQUIPMENT.
FOR YOUR SAFETY
DO NOT STORE OR USE
GASOLINE OR OTHER
FLAMMABLE VAPORS
AND LIQUIDS IN THE
VICINITY OF THIS OR
ANY OTHER APPLI-
ANCE.
KEEP THIS BOOKLET HANDY FOR FUTURE REFERENCE
SM-24 SM-30 SM-36

2
1
2
4
3
1. Insure that left & right baffle tracks
are set into their supports clips.
Each track has a front and rear
support clip.
2. Remove shipping bolt from the steel
baffle on the baffle tracks. The
baffle plate must not be resting on
the burners. Position the baffle so
the front and rear are about the
same distance from the smokehouse
walls.
3. The water pan must be resting on the
steel baffle.
4. Insure the safety grate is properly
positioned on the drip skirt clips.
5. The interior perforated top baffle
must be set as shown with the edges
of the pan resting on the track (flat
side up).
BE SURE YOUR NEW SMOKEHOUSE IS PROPERLY SET UP!
COMPONENTS MAY HAVE MOVED DURING SHIPMENT.
THE FOLLOWING ITEMS MUST BE VERIFIED BEFORE PRO-
CEEDING WITH INSTALLATION:
5
CONGRATULATIONS
on your purchase of a MasteRRange Smokehouse. It will give you many years of trouble free use if it
is properly used and maintained. You can now produce delicious, juicy barbecue quickly and easily.
Feel free to call our Customer Service Department at [phone] if you have questions regarding
operation or care.
FOOD SERVICE EQUIPMENT CO., INC. • 72 Beadel Street BKLYN, NY 11222

3
INSTALLATION INSTRUCTIONS
Proper installation is vital for proper performace. Consult your equipment dealer, utility company or local
"yellow pages" if assistance is needed in locating a qualified installer. When uncrating, locate all
components. Each unit is provided with a baffle, two baffle track, water pan, safety grate, lighter rod, and
six skewers. Refer to the sketch on the opposite page and verify proper component positioning.
INSTALLATION AREA MUST BE FREE AND CLEAR FROM COMBUSTIBLES
1) Set the smokehouse in the position it is to occupy in the cooking area. Check that the unit islevel. The
adjustable feet on the legs may be used to level the unit.
2) The gas supply line must be of adequate size to insure maximum efficiency of the unit and conform with
the National Fuel Gas Code, ANSI-Z223.1
3) The installation must conform with local codes, or in the absence of local codes, with the National Fuel
Gas Code ANSI Z223.1:
a) The appliance and its individual shutoff valve must be disconnected from the gas supply piping
system during any pressure testing of that system at test pressures in excess of 1/2 psig.
b) The appliance must be isolated from the gas supply piping system by closing its individual
manual valve during any pressure testing of the gas supply piping system at test pressures equal
or less than 1/2 psig.
4) This appliance is designed for use with Natural or Propane (bottled) gas only and may be connected only
to the type of gas for which it is equipped as specified on the rating plate secured to the front of the unit.
5) Smokehouse should be under hood with adequate ventilation.
6) Smokehouse installation must have rear clearance of 4" and side clearance of 4" from any combustible
construction. Clearances for non-combustible construction are same as combustible clearances.
Suitable for installation on non-combustible floors.
7) Materials such as wood, compressed paper and plant fibers that will ignite and burn, Must Not Be Left
Near This Unit. Local safety codes should be complied with in respect to fire hazard avoidance.
8) The front of the unit must be kept clear to avoid restriction of air supply for combustion.
9) The unit must be installed in an area or room with sufficient fresh air supply to ensure proper combustion.
10) There must be adequate clearance for air openings into the combustion chamber, servicing and proper
operation.
11) If your unit is supplied with casters, the installation shall be made with a connector that complies with
the Standard for Connectors for Movable Gas Appliances, ANSI Z21.69, and a Quick Disconnect device
that complies with the Standard for Quick-Disconnect Devices for Use with Gas Fuel ANSI Z21.41, and
adequate means must be provided to limit the movement of the appliance without depending on
connector and the quick-disconnect device or its associated piping to limit the appliance movement.
[phone] [phone] except NY fax: [phone] townfood.com

figure 1
figure 3
Put lit match
to pilot
burner,
depress &
hold red
button
Turn main
burner valve
counter-clockwise
to "on" after
thermostat is set.
12) If your unit is provided with casters on legs, the legs with locking casters must be installed in the
front leg gussets. Restraining devices are required for caster mounted equipment. Such restraining
devices are to be well secured to sides or rear of the unit.
13) Do not locate unit by door or window as air currents adversly affect operation.
14) DO NOT THROW AWAY THESE INSTRUCTIONS. This manual must remain with the unit for
future reference.
UNIT OPERATION: LIGHTING AND SHUT DOWN INSTRUCTIONS
Always follow lighting and shutdown instructions below when operating your unit. A five minute
complete shutoff period is required before lighting or relighting it. See diagram below.
1) Check that all gas valves on the unit are turned “OFF” (lever handles in vertical position) before
turning “ON” main gas line. Check for leaks using soapy water or other suitable leak detector. DO
NOT USE OPEN FLAME FOR TESTING.
2) Main burner valve shall be in “OFF” position. Light a match and place it in the lighter rod. Position
the burning match by the pilot burner in the combustion chamber of the smokehouse. Depress the
red button on safety control (see fig.1 below) and light pilot.
3) The pilot should light. Continue to hold the button for one minute or until the pilot stays lit.
4) Set thermostat to desired temperature (figure 2).
5) Turn main burner valve counterclockwise to "on" position (figure 3). Observe that each burner has
ignited with a clear, blue flame that is 3/4" - 1" long.
6) Turn main burner valve to "off" position when unit is not in use.
7) Set thermostat to minimum setting.
8) In the event of power failure, blackout or loss of gas do not attempt to operate this unit.
figure 2
Set thermostat to
desired tempera-
ture.
FOOD SERVICE EQUIPMENT CO., INC. • 72 Beadel Street • BKLYN • NY 11222
4

Food Service Equipment Co., Inc. [phone]
72 Beadel Street BKLYN, NY 11222 [phone] fax
townfood.com
NOTE
OBTAIN EMERGENCY
PROCEDURES FROM
YOUR LOCAL GAS SUP-
PLIER IF YOU SMELL GAS
NEAR THIS EQUIPMENT.
THIS EMERGENCY INFOR-
MATION MUST BE
PROMINENTLY DIS-
PLAYED.
SMOKEHOUSE OWNER’S MANUAL
SECTION II: OPERATING INSTRUCTIONS
WARNING
IMPROPER INSTALLATION,
ADJUSTMENT, ALTER-
ATION, SERVICE OR MAIN-
TENANCE CAN CAUSE
PROPERTY DAMAGE,
INJURY OR DEATH. READ
THE INSTALLATION, OPER-
ATING AND MAINTE-
NANCE INSTRUCTIONS
THOROUGHLY BEFORE
INSTALLING OR SERVIC-
ING THIS EQUIPMENT.
FOR YOUR SAFETY
DO NOT STORE OR USE
GASOLINE OR OTHER
FLAMMABLE VAPORS
AND LIQUIDS IN THE
VICINITY OF THIS OR
ANY OTHER APPLI-
ANCE.
KEEP THIS BOOKLET HANDY FOR FUTURE REFERENCE
5

6
OPERATING INSTRUCTIONS
1) Materials such as wood, compressed paper, and plant fibers that will ignite and burn must not be
exposed near this unit. Local safety codes should be complied with in respect to fire avoidance.
2) The front of the unit must be kept clear to avoid restriction of air supply for combustion or ventilation
for exhaust.
3) The equipment must be installed with adequate clearance for air openings into the combustion
chamber, servicing and proper operation.
4) This unit should be operated only with water pan in place and filled with water. Drippings,
especially fat, will ignite if the unit is used without water in the pan. Be sure to drain fat and refill
the water pan if the cooking process allows most of the water to evaporate, such as slow cooking
brisket.
5) If your unit is supplied with casters, there should be a restraint on the appliance to limit its movement.
If disconnection of the restraint becomes necessary, you must be sure to reconnect the restraint after
the appliance is returned to its originally installed position.
6) This appliance is designed for use with Natural or Propane (bottled) gas only and may be connected
only to the type of gas for which it is equipped as specified on the rating plate secured to the front
of the unit.
7) The installation must conform with local codes, or in the absence of local codes, with the National
Fuel Gas Code ANSI Z223.1 including:
a) The appliance and its individual shutoff valve must be disconnected from the gas supply piping
system during any pressure testing of that system at test pressures in excess of 1/2 psig.
b) The appliance must be isolated from the gas supply piping system by closing its individual manual
valve during any pressure testing of the gas supply piping system at test pressures equal or less than
1/2 psig.
8) The gas supply line must be of adequate size to insure maximum efficiency of the unit and conform
with the National Fuel Gas Code, ANSI-Z223.1
9) Provision must be made to assure adequate supply of fresh air to this unit. This unit cannot operate
safely without sufficient air supply.
10) Smokehouse installation must have rear clearance of 4" and side clearance of 4" from any
combustible construction. Clearances for non-combustible construction are same as combustible
clearances. Suitable for installation on non-combustible floors.
11) Smokehouse should be under hood with adequate ventilation.
12) DO NOT THROW AWAY THESE INSTRUCTIONS. This manual must remain with the unit for future
reference.
FOOD SERVICE EQUIPMENT CO., INC. • 72 Beadel Street • BKLYN • NY 11222

figure 1
Put lit match to pilot
burner, depress & hold red
button
figure 2
Set thermostat to desired
temperature.
UNIT OPERATION: LIGHTING AND SHUT DOWN INSTRUCTIONS
Always follow the below lighting and shutdown instructions when operating your unit. A five minute
complete shutoff period is required before lighting or relighting it. See diagram below.
1) Check that all gas valves on the unit are turned “OFF” (lever handles in vertical position) before
turning “ON” main gas line. Check for leaks using soapy water or other suitable leak detector. DO
NOT USE OPEN FLAME FOR TESTING.
2) Main burner valve shall be in “OFF” position. Light a match and place it in the lighter rod. Position
the burning match by the pilot burner in the combustion chamber of the smokehouse. Depress the
red button on safety control (see fig.1 below) and light pilot.
3) The pilot should light. Continue to hold the button for one minute or until the pilot stays lit.
4) Set thermostat to desired temperature (figure 2).
5) Turn main burner valve counterclockwise to "on" position (figure 3). Observe that each burner has
ignited with a clear, blue flame that is 3/4" - 1" long.
6) Turn main burner valve to "off" position when unit is not in use (figure 4).
7) Set thermostat to minimum setting.
8) In the event of power failure, blackout or loss of gas do not attempt to operate this unit.
figure 3
Turn main burner valve
counter-clockwise to "on"
after thermostat is set.
on
off
on
off
figure 4
Turn main burner valve
clockwise to "on" after
thermostat is set.
7
[phone] [phone] except NY fax: [phone] townfood.com

8
RECOMMENDED SEASONING INSTRUCTIONS BEFORE FIRST USE
1. Clean smokehouse interior & exterior with a damp towel.
2. Turn valves clockwise to "off". Note: Before operation of this unit, all pipes and connections must be tested
using soapy water or an alternate safe method. Never use an open flame for testing.
3. Using the lighter rod, light the smokehouse using the procedure outlined earlier in this booklet. Close the
door. Set thermostat temperature to 400°and let the unit operate for fifteen minutes.
4. Turn off the main gas valve. Wearing gloves, safety goggles, head and arm coverings, wipe the interior with
any good quality cooking oil. Be sure none of your bare skin is exposed. Be careful when doing this
procedure: hot ovens can burn you!
5. Interior should be wiped with oil but not dripping. Close the door. Reset the thermostat to 400°and allow
the smokehouse to operate for another fifteen to twenty minutes. At the end of this process the interior will
be hot but seasoned and ready for cooking.
OVERVIEW
FIRST TIME USERS CAN REQUEST OUR USER'S GUIDE FOR OPERATING TIPS
SM smokehouses are designed for skewer roasting and smoking of ribs, tenderloin, duck, chicken, and other
cuts of meat. Other foods such as roasts and chicken wings can be roasted using an optional rack system. The
unique flavor found in smokehouse cooked foods is a result of the marination process, moisture retention by
use of the waterpan and the smoke created by drippings of the meat during the cooking process.
The water pan must be nearly full of water and seasonings at the start of the cooking process. Brought to a
boil by heat from the combustion chamber below, the water mixes with drippings from the product above.
Rising steam continuously bastes and flavors the product being cooked. While the steaming/basting process
prevents shrinkage, dry heat radiates upward from the combustion chamber rendering excess fat. This fat will
fall on the hot drip shields and smoke creating a delicious barbecue taste that permeates the meat or into the
water pan to continue the basting process.
Temperature control and length of cooking time are determined by the product being cooked, desired texture
and the experince of the chef.
GENERAL GUIDLINES
The following capacities are approximate and intended to give the operator some guidelines. There are two
cooking levels in all sizes. Every unit is supplied with six skewers. Each level will accomodate three skewers
with:
SM-24: 10 slabs of ribs per skewer, total of 60 slabs.
SM-30: 13 slabs of ribs per skewer, total of 78 slabs.
SM-36: 16 slabs of ribs per skewer, total of 96 slabs.
Pork Tenderloin: Trim to a weight of approximately 1/2 lb. per section before marinating. Use the same skewer
capacity as for ribs.
Peking Duck: Leave neck, head, & body intact. Clean and eviscerate duck through vent, then seal vent by tying
or sewing skin. Insert needle valve of air pump into neck between skin and neck bones
FOOD SERVICE EQUIPMENT CO., INC. • 72 Beadel Street • BKLYN • NY 11222

9
to separate skin from the body with a cushion of air. Quickly and carefully remove the air needle and tie off
the neck below the opening so the skin and body remain separated by the trapped air. Hang the duck using a
#248008 duck hook. Hang the duck and let drip according to the tradition. Cook by suspending the hooks from
the upper rest only as the lower rest will not provide enough height.
There are nearly limitless applications for this unit. In our test kitchen we have prepared chicken wings, rack
of lamb and smoked fish. If you have questions, give us a call at [phone].
CAUTION: NEVER OPERATE UNIT WITHOUT SAFETY GRATE IN PLACE AND SUFFICIENT WATER IN THE
WATER PAN.
USE OF OPTIONAL WOODCHIP BOX
A Town smokehouse uses the drippings from the fat of the product and marinade to make smoke. This chip
box is used to complement the smokehouse's natural barbecue taste with a wood smoke flavor.
1. Cook your product normally in the smokehouse until it is almost finished.
2. Shut down the oven ten to fifteen minutes before the product is finished being barbecued. Turn off the
oven by turning the valve clockwise. See figure 1.-5
3. Fill the chip box with chunks or chips.
4. When the oven is cool enough to insert the chip box with any danger to you, carefully place it in front of
the water pan. Slide it down into the combustion chamber in front of the heavy steel baffle. The clips on
the front edge of the box allow it to hang on the lower part of the door frame as shown above in figures
2 and 3.
5. Refer to figure 1 and restart the oven. Turn off the burners after five minutes and allow the wood to
smoke. Smoking can take an hour or more.
6. Remove the product when done being careful not to get burned. If any ashes have fallen into the com-
bustion chamber below, clean them out before using the unit.
figure 2
figure 1
on
off
figure 3
chip box
[phone] [phone] except NY fax: [phone] townfood.com

10
USE OF OPTIONAL RACKS AND RACK GUIDES
1. After cleaning rack guides, notice top of the guide has a hook to be placed in a slot in the upper skewer rest.
2. The front of the rack guide has a tab close the front of each level. This tab acts as a stop so that shelves pulled
out will not fall out if not pulled past that point. See figure 1.
3. There are left and right sides to the rack guides. Each will have rack stops toward the front edge of each level.
3. Hook the rack guides into the skewer rests, making sure the rack stop is located in toward the front of the unit.
See figure 2.
4. The racks may now be placed on the levels as needed.
MAINTENANCE
Never allow accumulations of grease to form anywhere! It is recommended that the smokehouse be cleaned
after every use after it cools. Remove grate, racks, and any utensils (skewers, etc.). Wash and replace in unit.
The water pan should be removed and emptied into a sink connected to a grease trap. Then wash the water pan,
dry and replace.
The interior of the unit should be washed using a mild detergent and metal sponge. This should be done with
the water pan in place to prevent spillage from entering the combustion chamber. Rinse and dry the interior.
Remove the water pan and rinse it. Replace water pan into the unit after drying.
Clean the exterior using a towel and mild detergent. Remove any baked accumulations of grease using a metal
sponge but this may scratch the exterior finish of the smokehouse. Remove the interior top baffles not less than
once a month and wash.
MAINTENANCE AND USER TIPS:
1. Clean and season the smokehouse interior regularly.
2. Never use the unit with an empty or leaky water pan or without a water pan.
3. Do not operate the smokehouse in an area of strong air currents as cooking will be uneven.
figure 2
figure 1
FOOD SERVICE EQUIPMENT CO., INC. • 72 Beadel Street • BKLYN • NY 11222

11
[phone] [phone] except NY fax: [phone] townfood.com
Smokehouse Safety Pilot Parts
no. description
249012 SM safety pilot burner, natural
249009 SM safety pilot burner, propane
249006 36" thermocouple
249007
Smokehouse Interior Parts
SM-24 SM-30 SM-36
part description part no. size part no. size part no. size
s/s water pan 248620 18" x 20" 248625 20" x 24" 248630 20" x 30"
saftey grate 244320 14³⁄₄" x 18¹⁄₂" 244325 21" x 18¹⁄₂" 244330 27" x 18¹⁄₂"
baffle plate 244020 18" x 17" 244025 18" x 23" 244030 18" x 29"
interior top baffle 248553 21³⁄₈" x 17¹⁄₄" 248556 21³⁄₈" x 22⁷⁄₈" 248559 21³⁄₈" x 22⁷⁄₈"
drip sheilds 248720 n/a 248725 n/a 248730 n/a
249006
249011
249047
226102F
249007-8
226224
249009-12
runner orifice
burner orifices drip shields
interior
top baffle
Smokehouse parts
no. size/description
249006 36" thermocouple
249011 ³⁄₈" IPS Safety, pilot out, TS11K
226102F ³⁄₈" x ³⁄₈" Main gas valve
249007 FDO Thermostat with knob
249008 Thermostat knob only
249047 Universal Gas Pressure Regulator
226224 24" x ¹⁄₄" compression pilot tubing
burner
assembly
Smokehouse Burner System
SM-24 SM-30 SM-36
part description part no. qt'y req'd part no. qt'y req'd part no. qt'y req'd
runner orifice, nat. 245140* 1 245142* 1 245144* 1
runner orifice, Propane 245141* 1 245143* 1 245146* 1
burner orifice nat/propane 244255-3 3 244255-4 4 244255-5 5
burner assembly 245220 1 245225 1 245230 1
no. of burners per assembly 3 4 5
water pan on
baffle plate
safety grate
* specify male or female thread

RACK GUIDES fit all units and are required to use racks.
244009 9 level rack guide
STAINLESS STEEL RACKS
number fits model size
244332 SM-24 17"x20
244335 SM-30 23"x20"
244336 SM-36 28-3/4x20"
WOOD CHIP BOX
244000 standard woodchip box- fits all models
244002 large capacity woodchip box
RACK GUIDES AND CHIP BOX
Units with serial number starting 55 will accept racks and rack guides without modification. Earlier serial
numbers will require replacement skewer rests that will accept rack guides. Racks and woodchip boxes are
popular additions.
SM-30-R with rack guides,
racks, and woodchip box
FOOD SERVICE EQUIPMENT CO., INC. • 72 Beadel Street BKLYN, NY 11222
12
SM/OM rev 02/05
Copyright: No part of this booklet or its illustrations may be copied or reproduced without written
authorization of Town Food Service Equipment Co., Inc.
248010
duck tail needle
248012
barbecue
meat hook
248000
S hook
248008
8" duck
hook
248014
barbecue
pork hook
248006
three star
hook
248011
barbecue
needle
248009
roast meat
holder
248007
Pei-pa
duck fork
SM ACCESSORIES
Roasting Accessories
We offer these stainless steel hooks and holders to facilitate cooking chicken, duck and meats.