Town Food Service Equipment SM-24-L User manual

SM-24-L SM-30-R SM-36-R
SMOKEHOUSE OWNER’S MANUAL
SECTION 1 INSTALLATION INSTRUCTIONS
© Town Food Service Equipment Company, Inc.
No part of this booklet or it’s illustrations may be copied or reproduced without written authorization from Town Food Service Equipment Co., Inc. 2/13
72 Beadel Street Brooklyn, NY 11222
FOR COMMERCIAL USE ONLY
READ INSTALLATION, OPERATING AND MAINTENANCE INSTRUCTIONS THOROUGHLY BEFORE INSTALLING OR SERVICING THIS EQUIPMENT.
When sold in the Commonwealth of Massachusetts this unit must be equipped
with an interlock to prevent operation only if the hood system is operational.
Installation of the interlock is the responsibility of the installer—
it is not supplied by the factory.
Warning
Improper installation, adjustment, alteration, service or maintenance can cause property
damage, injury or death.
For your safety
Do not store or use gasoline or other flammable vapors and liquids in the vicinity of this or any
other appliance.
Note
Obtain emergency procedures from your local gas supplier if you smell gas near this equipment.
This emergency information must be prominently displayed
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DO NOT DISCARD INSTRUCTIONS. THIS MANUAL MUST REMAIN WITH THE UNIT FOR FUTURE REFERENCE.
THIS EMERGENCY INFORMATION MUST BE PROMINENTLY DISPLAYED.

SM-24,SM-30 SM36
Town Food Service Equipment Company, Inc.
2
1 Ensure that left and right baffle tracks are set into their support clips. Each track has a front and rear support clip
(not pictured).
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 (not pictured).
3 The water pan must be resting on the steel baffle.
4 Ensure 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 on the pan resting on the track (flat side up.)
Congratulations on your purchase of a Town Food 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. Please call our customer service department at 718/388-5650
with any questions regarding equipment operation or care.
Be sure your new Smokehouse is properly set up. Components may have moved during shipment.
The following Items should be verified before proceeding with installation:
3
4
5
INTERIOR PERFORATED TOP BAFFLE
WATER PAN
SAFETY GRATE

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SM-24,SM-30 SM36
Proper installation is vital for proper performance. Consult your equipment dealer, utility company or
local Yellow Pages for assistance locating a qualified installer. When uncrating, locate all components.
Each unit is provided with a baffle, two baffle tracks, water pan, safety grate, lighter rod, and six skewers. Refer
to the sketch on page 2 and verify proper component positioning.
INSTALLATION AREA MUST BE FREE AND CLEAR FROM COMBUSTIBLES
•Set the Smokehouse in the position it is to occupy in the cooking area. Check that the unit is level.
The adjustable feet on the legs may be used to level the unit.
•The gas supply line must be of adequate size to ensure maximum efficiency of the unit and conform with
the National Fuel Gas Code, ANSI-Z223.1
•The installation must conform with local codes, or in the absence of local codes with the National Fuel
Gas Code ANSI-Z223.1:
aThe 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 ½ PSIG.
bThe 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 ½ PSIG.
•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.
•Smokehouse should be used under a hood with adequate ventilation.
•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.
•Materials such as wood, compressed paper and plant fibers will ignite and burn. These substances must
not be left near the unit. Local safety codes should be complied with respect to fire hazard avoidance.
•The front of the unit must be kept clear to avoid restriction of air supply for combustion.
•The unit must be installed in an area or room with sufficient fresh air supply to ensure proper combustion.
•There must be adequate clearance for air openings into the combustion chamber, servicing and proper
operation.
•If unit is supplied with casters, the installation shall be made with a connector that complies with
the Standard for Connectors for Movable Gas Appliances, ANZI-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.
•Ensure that 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.
•Do not place unit by door or window. Air currents have an adverse affect on operation.
Do not throw away these instructions. This manual must remain with the unit for future reference.
SMOKEHOUSE INSTALLATION INSTRUCTIONS
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SMOKEHOUSE OWNER’S MANUAL
SECTION 1 INSTALLATION INSTRUCTIONS
FOR COMMERCIAL USE ONLY
When sold in the Commonwealth of Massachusetts this unit must be equipped
with an interlock to prevent operation only if the hood system is operational.
Installation of the interlock is the responsibility of the installer—
it is not supplied by the factory.
Warning
Improper installation, adjustment, alteration, service or maintenance can cause property
damage, injury or death.
For your safety
Do not store or use gasoline or other flammable vapors and liquids in the vicinity of this or any
other appliance.
Note
Obtain emergency procedures from your local gas supplier if you smell gas near this equipment.
This emergency information must be prominently displayed
I
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SM-24-L SM-30-R SM-36-R
72 Beadel Street Brooklyn, NY 11222
DO NOT DISCARD INSTRUCTIONS. THIS MANUAL MUST REMAIN WITH THE UNIT FOR FUTURE REFERENCE.
THIS EMERGENCY INFORMATION MUST BE PROMINENTLY DISPLAYED.

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SM-24,SM-30 SM36
1 Materials such as wood, compressed paper and plant fibers that will ignite and burn, must not be left near
the unit. Local safety codes should be complied with in respect to fire hazard avoidance.
2 The front of the unit must be kept clear to avoid restriction of air supply for combustion or ventilation
for exhaust.
3 There must be adequate clearance for air openings into the combustion chamber, servicing and
proper operation.
4 The 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 water pan. Be sure to drain fat and refill the water pan if the
cooking process allows most of the water to evaporate, such as a 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, be sure to reconnect the restraint after the appliance is
returned to its originally installed position.
6This 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.
7The 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 it’s 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.
8The gas supply line must be of adequate size to ensure maximum efficiency of the unit and conform
with the National Fuel Gas Code, ANSI-Z223.1
9The unit must be installed in an area or room with sufficient fresh air supply to ensure proper combustion—
it 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 or non-combustible floors.
11 Smokehouse should be used under a hood with adequate ventilation.
12 Do not discard instructions. This manual must remain with the unit for future reference.
OPERATING INSTRUCTIONS
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SM-24,SM-30 SM36
Town Food Service Equipment Company, Inc.
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THERMOSTAT
Always follow lighting and shut down instructions below when operating your unit. A 5 minute complete shut off
period is required before lighting or relighting it. See figure 1 below.
1Check 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.
2Main 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 safely
control (pictured below) and light pilot.
3The pilot should light. Continue to hold the button for one minute or until the pilot stays lit.
4Set thermostat to desired temperature.
5Turn main burner valve counterclockwise to on position pictured below).
Be sure that each burner has ignited with a clear, blue flame that is 3
/4 ”-1” long.
6Turn main burner valve to off position when unit is not in use.
7Set thermostat to minimum setting.
8In the event of power failure, blackout or loss of gas, do not attempt to operate unit.
UNIT OPERATION: LIGHTING AND SHUT DOWN INSTRUCTIONS
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MAIN BURNER VALVE TURN COUNTER-CLOCKWISE TO ON AFTER THERMOSTAT IS SET.
SAFETY CONTROL BUTTON PUT LIT MATCH TO PILOT BURNER, DEPRESS AND HOLD RED BUTTON.
FIGURE 1
MAIN BURNER VALVE, SAFETY CONTROL AND THERMOSTAT

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SM-24,SM-30 SM36
1 Clean Smokehouse interior and 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 15 minutes.
4 Turn off the main gas valve. Wearing gloves, safety goggles, head and arm coverings, wipe the interior or
with any good quality cooking oil. Be sure bare skin is not exposed. Use caution when doing this
procedure—the oven could still be very hot.
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 15-20 minutes. At the end of this process the interior will be hot,
seasoned and ready for cooking.
Town Food’s 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 food is a result of the marinating process, moisture retention by
use of the water pan 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 experience of the chef.
The following capacities are approximate and intended to give the operator some guidelines.
There are 2 cooking levels in all sizes. Every unit is supplied with 6 skewers. Each level will accommodate 3
skewers with:
SM-24 10 slabs of ribs per skewer, 60 slabs total
SM-30 13 slabs of ribs per skewer, 78 slabs total
SM-36 16 slabs of ribs per skewer, 96 slabs total
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 and 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 to separate skin from the body with
a cushion of air. Quickly and carefully remove 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
it drip according to tradition. Cook by suspending the hooks from the upper rest only. The lower rest will not be
high enough.
There are nearly limitless applications for this unit. In our test kitchen we have prepared chicken wings, rack of
lamb and smoked fish. Please call us at 718/388-5650 with any questions.
GENERAL GUIDELINES
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OVERVIEW FIRST TIME USERS CAN REQUEST A USER GUIDE FOR OPERATING TIPS
_______________________________________________________________________________
RECOMMENDED SEASONING INSTRUCTIONS BEFORE FIRST USE
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SM-24,SM-30 SM36
Town Food Service Equipment Company, Inc.
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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, hooks, etc.). Wash and replace
in unit. The water pan should be removed and emptied into a sink connected to a grease tap. 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 no less than
once a month and wash.
Maintenance
• CleanandseasontheSmokehouseinteriorregularly.
• Neverusetheunitwithanemptyorleakywaterpanorwithoutawaterpan.
• DonotoperatetheSmokehouseinanareawithstrongaircurrents—cooking will be uneven.
CAUTION
Do not operate unit without safety grate in place or low water supply in the pan.
A Town Smokehouse uses the drippings from the fat of the product and marinade to make smoke. Chip boxes
are used to complement the Smokehouse’s natural barbecue taste with a smokey wood flavor.
1 Cook your product normally in the Smokehouse until it is almost finished.
2 Shut down the oven 10-15 minutes before the product is finished being barbecued.
Turn off the oven by turning the gas valve counter-clockwise (figure1).
3 Fill the chip box with chunks or chips.
4 When the oven is cool enough to insert the chip box, 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 allows it to hang on the lower part of the door frame as shown in
figures 2 and 3.
5 Refer to figure1and restart the oven. Turn off the burners after 5 minutes and allow the wood
to smoke. Smoking can take 1 hour or more.
6 Remove the product when done. Use caution meat will be very hot. If any ashes have fallen
into the combustion chamber, clean them out before using the unit again.
FIGURE 1 MAIN GAS VALVE
FIGURE 3
FIGURE 2 CHIP BOX
OFF
ON
USE OF OPTIONAL WOOD CHIP BOX SEE PAGE 9 FOR DESCRIPTIONS AND MODEL NUMBERS
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MAINTENANCE AND USER TIPS
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SM-24,SM-30 SM36
SMOKEHOUSE ACCESSORIES
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RACKS, RACK GUIDES AND CHIP BOXES
Racks and wood chip boxes are popular additions. Units with serial number starting with 55 will accept racks and
rack guides without modification. Earlier serial numbers will require replacement skewer rests that will accept
rack guides. Rack guides fit all units and are required if racks are used
STAINLESS STEEL RACKS
number fits model size
244332 ___ SM-24 ______ 17”x20
244335 ___ SM-30 ______ 23”x20”
244336 ___ SM-36 ______ 283⁄4” x 20”
STAINLESS STEEL RACK GUIDES
number description
244009 ___ 9 level rack guide
1 After cleaning rack guides, take note that the 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 to the front of each level. This tab acts as a stop that prevents
shelves from being pulled out and falling out of the unit. (figure 1).
3 There are left and right sides to the rack guides (figure 2). Each will have rack stops toward the front edge of
each level.
4 Hook the rack guides into the skewer rests, making sure the rack stop is located in toward the front of the unit.
5 The racks may now be placed on the levels as needed.
WOOD CHIP BOXES
number fits model smoking time*
244000 ___ SM-24 ______ 30 minutes
244001 ___ SM-30 ______ 45 minutes
244002 ___ SM-36 ______ 90 minutes
*smoking times are approximate
244000
244002
244001
USING RACKS AND RACK GUIDES
FIGURE 1 FIGURE 2

SM-24,SM-30 SM36
Town Food Service Equipment Company, Inc.
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SMOKEHOUSE ACCESSORIES
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The standard exterior finish is galvanized with epoxy coated legs. The standard interior is a special heat
reflective, corrosion resistant type of steel liner. Standard accessories include 6 stainless steel skewers,
stainless steel water pan, and stainless steel safety grate.
EXTERIOR OPTIONS
number description
250510 _____set of (4) 4”casters, 2 with brake
INTERIOR OPTIONS
Extra set of 6 stainless steel skewers
249420 fits SM-24
249425 fits SM-30
249430 fits SM-36
SMOKEHOUSE INTERIOR PARTS
SM-24 SM-30 SM-36
part description part number size part number size part number size
stainless steel water pan 248620 ___ 18” x 20” _____248625 ______ 20” x 24” ______ 248630 ____ 20” x 30”
safety grate __________ 244320 ___143⁄3”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 17¼”_____248556 ________213⁄8”x 227⁄8”_____ 248559 _______ 213⁄8”x 223⁄8”
drip shields___________ 248720 ___n/a ___________248725 ______ n/a____________ 248730 ____ n/a
OPTIONAL ROASTING ACCCESSORIES
Town offers these stainless steel hooks and needles to facilitate cooking chicken, duck and meats.
BARBECUE MEAT HOOK 248012
PEI-PA DUCK FORK 248007
THREE STAR HOOK 248006
BARBECUE PORK HOOK 248014
S HOOK 248000
DUCK TAIL NEEDLE 248010
8” DUCK HOOK 248008
HOOK
248009
BARBECUE NEEDLE 248011

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SM-24,SM-30 SM36
SMOKEHOUSE BURNER SYSTEM
SM-24 SM-30 SM-36
part description part number qty. req’d part number qty. req’d part number qty. req’d
runner orifice, nat._____ 245140*________ 1_______245142* _______1____________ 245144*______ 1
runner orifice, prop. ___ 245141*________ 1_______245143* _______1____________ 245146*______ 1
burner orifice nat/prop. 244255-3________ 3_______244255-4 ______4____________ 244255-5 ______ 5
burner assembly ______ 245220 _________ 1_______245225 ________1____________ 245230________ 1
no. of burners/assembly ____________3_______________________4_____________________________ 5
BURNER ASSEMBLY
245220
SMOKEHOUSE PARTS
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number 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
SMOKEHOUSE SAFETY PILOT PARTS
number size/description
249012 ____Smokehouse safety pilot burner, natural
249009 ____Smokehouse safety pilot burner, propane
249006 ____36” thermocouple
RUNNER ORIFICE
244255-3
BURNER ORIFICES
245140
INTERIOR TOP BAFFLE
248553
DRIP SHIELDS
248720
WATER PAN ON BAFFLE PLATE
248620
SAFETY
GRATE
244320
226102F
3⁄8”IPS SAFETY PILOT
OUT, TS11K
249011
FDO THERMOSTAT WITH KNOB
249007-8
UNIVERSAL GAS
PRESSURE REGULATOR
249047
249006
36” SMOKEHOUSE
SAFETY PILOT BURNER
249009-12
COMPRESSION PILOT ASSEMBLY
226224
3⁄8”x 3⁄8” MAIN GAS VALVE
36” THERMOCOUPLE

72 Beadel Street Brooklyn, NY 11222
LIMITED WARRANTY
Town warrants all Smokehouses free from defects of workmanship or material for one (1) year from invoice
date with the exception of safety pilot systems which are covered by a 90 day warranty. Safety pilot
systems installed without drip legs are not covered by this warranty. Defective parts returned prepaid will
be repaired or replaced subject to our inspection and returned freight collect. Mishandling or abuse of
equipment or components is not covered by this warranty and repairs or replacement will be made at a
nominal charge. Labor costs to return or replace parts in this equipment are the responsibility of the pur-
chaser, as are proper installation and adjustments.
RECORD OF OWNERSHIP
FOR YOUR RECORDS PLEASE RECORD THE FOLLOWING INFORMATION OF YOUR SMOKEHOUSE
MODEL NUMBER_____________ SERIAL NUMBER _______________DATE OF PURCHASE________
DEALER _______________________________________DEALER’S PHONE NUMBER _____________