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Cookshack SM160, SM260 & SM360 Operator’s Manual, V. 18.03.19
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 must meet NFPA 96 in the United States.
WARNING! Unit is very HEAVY. Extra care must be taken when unloading and
moving.
Ventilation is required for the proper operation of this unit.
Location
Stationary installation should be on a level surface.
Keep the smoker oven free from combustible materials. A good rule of thumb is to
allow an 18” clearance space around the oven, however, the minimum spacing
requirements from combustible material is 6.” For clearance of non-combustible
materials, follow these recommended service spacing guidelines:
• Front - Must have enough room to open door for loading and unloading of
product.
o SM160- 21”
o SM260- 27”
o SM360- 48”
• Side - Must have at least 1” clearance around all sides.
Venting
A small amount of smoke will escape from the top of the oven and from around the
door. Three methods of venting can be used, consult your local authorities to
determine which method meets your local codes:
1. The oven can be placed under a Class 2 hood.
2. The oven can be direct vented by suspending a 4” diameter pipe at least 3”
above the vent hole on top of the smoker that runs outdoors or to an existing
hood (Figure 1).
3. The unit can also be vented by an optional Smokehood from Cookshack. The
stainless steel Smokehood incorporates a removable grease filter and an
exhaust fan. It mounts directly on top of the smoker and removes the smoke
vented during normal cooking.
• SM160 Smokehood-Cookshack Part Number PA001
• SM260 Smokehood-Cookshack Part Number PA002
• SM360 Smokehood-Cookshack Part Number PA003
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