Operator`s manual

5
Fast Eddy’s™ by Cookshack FEC120 Operator’s Manual, V. 14
Included Equipment
Once you have unpackaged your smoker, you should find the following standard
equipment:
 Cookbook
 Operator’s Manual
 40 lbs. Pellets
 Casters (pre-installed)
 Set of 2 Side Racks
 5 Grills
 Spice Kit
o 1 gal. Spicy Barbecue Sauce
o 1 gal. Mild Barbecue Sauce
o 5 lbs. Brisket Rub
o 5 lbs. Rib Rub
o 5 lbs. Spicy Chicken Rub
o 10 oz. Chili Mix
o 10 oz. Spicy Barbecue Sauce Mix
General Installation Instructions
Local Code Officials and a Commercial Kitchen Ventilation Contractor should be
consulted prior to installation to determine the need to obtain a permit. Unit must
be installed per state and local fire codes and NFPA 96.
WARNING! Unit is very HEAVY, and extra care must be taken when unloading
and moving.
Provisions must be made for adequate air supply for the oven. If the oven is to be
installed in a sealed room or building utilizing exhaust fans, the room must be
supplied with a return air system. Return air must be equal or slightly higher than
that of the exhausted air. WARNING! Do not pack required air spaces with
insulation or other materials.
Flue should be 5 inches in diameter type L-Vent. It is required to extend 3 feet
above the highest point where it passes through the roof and at least 2 feet higher
than any portion of a building within 10 feet or in accordance with state and local
fire codes (NFPA 96). A rain cap must be utilized on a flue exhaust.
DO NOT INSTALL A FLUE DAMPER IN THE EXHAUST VENTING
SYSTEM OF THIS UNIT.
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Up Video