Cookshack | 350 | Operator`s manual | Cookshack 350 Operator`s manual

800.423.0698
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Cookshack, Inc.
OPERATOR'S
MANUAL
Models 350 & 360
SmartSmoker® Oven
Version 07.1
Model 350 & 360
Serial No:
Cookshack Model 350/360 SmartSmoker Oven
Ver. 07.1
800.423.0698
www.cookshack.com
info@cookshack.com
Dear Cookshack Customer:
Your Model 350 or 360 Cookshack SmartSmoker® oven will produce great barbecue and smoked
foods. It is easy to operate, clean, and maintain. Use this Operator's Manual to familiarize yourself
with the smoker and its operation. If you have a question or problem not covered in the book, call
us at 1.800.423.0698 Monday through Friday, 9am to 4 pm or e-mail us at info@cookshack.com.
You can also join the Cookshack Barbecue Forum on our website at www.cookshack.com which
has high participation by both Cookshack customers and staff.
You must observe safe operating practices when using the smoker. It is an electrical appliance, and is
therefore potentially dangerous! Cookshack, Inc., assumes no responsibility for results of careless and
dangerous operation of Cookshack smokers or other products. All warranties are null and void if the
practices described in the Operator's Manual are not observed.
Read the following instructions thoroughly and completely before using your smoker!! Observe
the instructions carefully. Be certain that you understand completely how it operates before
attempting to operate it.
This smoker oven is intended for use as a food smoker. It generates heat from an electric heating
element. It is not intended for any use not specifically described in this manual. Misuse of this
smoker can result in serious injury and a fire hazard.
With those cautions in mind, enjoy your smoker and the delicious foods it will produce.
The Folks at Cookshack
Sales & Customer Service: 580-765-3669
Toll Free Orders: 800-423-0698
24 Hr. Fax: 580-765-2223
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TABLE OF CONTENTS
COOKSHACK SMARTSMOKER® OVEN
MODEL 350 & 360
Version 07.1
SETTING UP
Choosing a Location............................................................................................................................... 4
Ventilation ............................................................................................................................................. 4
Electrical Power Connection .................................................................................................................. 4
COOKING
Seasoning of Oven ................................................................................................................................. 5
Wood Selection...................................................................................................................................... 5
Preparing the Oven for Cooking ............................................................................................................. 5
Smoker Oven Load Capacity.................................................................................................................. 6
Loading the Oven with Meat .................................................................................................................. 6
Setting Cooking Temperature................................................................................................................. 7
A. Directions for using the controller .................................................................................................. 7
Holding .................................................................................................................................................. 8
SHUTDOWN PROCEDURE
Safety First .......................................................................................................................................... 9
CLEANUP
Procedures ........................................................................................................................................... 9
MAINTENANCE
Procedures ......................................................................................................................................... 10
TROUBLESHOOTING GUIDES
Operation........................................................................................................................................... 11
Cooking ............................................................................................................................................. 12
APPENDICES
A. Two Year Limited Warranty ........................................................................................................ 13
B. Warranty Procedures ..................................................................................................................... 14
C. Wiring Diagram ............................................................................................................................ 15
D. Smoker Oven Illustration .............................................................................................................. 16
E. National Service Policy ................................................................................................................ 17
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SETTING UP
Choosing a Location
Your smoker must be operated inside. Placement will be determined by convenience to the rest of cooking operation, ventilation, wiring connection, and clearance from flammable materials.
Do not place flammable or combustible materials on or adjacent to the smoker.
Ventilation
A small amount of smoke will escape from the vent hole in the top of the oven and from around the door. The oven
should be placed under a hood or near a door or window with an outside exhaust.
A simple wall vent fan is adequate in many locations. Fasten no pipes to oven vent.
An optional vent hood for your smoker is available 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 smoke cooking.
Electrical Power Connections
WARNING! All warranties are null and void if the installation of the power receptacle is
not done in strict compliance with these instructions, NEMA codes, and any other applicable electrical codes.
COOKSHACK Models 350/360 have a four burner system using 240V AC single phase power. Connect these ovens
to the power supply by connecting to a Leviton receptacle part number CS63-69, or equivalent. You will need to
have a 240V AC single phase power supply, with a neutral wire, protected by a 50 ampere fuse or circuit breaker.
NOTE! Due to the expense of this equipment and the risk of danger to the electrical system contained within this equipment, installation of power receptacles should be done
only by a qualified electrician.
A long or light-duty extension cord will reduce the efficiency of the heating elements and food will take longer to
cook.
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COOKING
Seasoning of Oven
The interior of your oven should be “broken in” or seasoned before you cook your first load of meat. Place no more
than 12 oz . of wood in each Wood Box. (see Wood Selection, below) for a total of no more than 24 ounces. Close
and latch the oven door. (NOTE: The oven door will be hard to close. Use of both hands may be required. This
is necessary in order to obtain a good seal.) Set temperature to 225°, and turn the smoker on. Let the oven smoke,
without meat, for a minimum of four hours. Further seasoning will occur as you cook in the oven.
Wood Selection
You may use any fruit or nut hardwood in your smoker, as long as it has good flavoring abilities. The most popular
woods for smoking are hickory, mesquite and apple. Any of these will work in your smoker and are available from
Cookshack.
Other regional favorites are alder, beech, cherry, apple, pecan, maple, oak, buttonwood, and mangrove. Use local
woods only if logs are selected and sized properly and if you are satisfied with their flavoring abilities.
Caution: The maximum amount of wood to be used in your Cookshack Model 350/360 is
24 ounces—approximately 12 ounces per Wood Box. Do not overload Wood Boxes
Use only dry wood. You will get the best results in finished product with dry wood. Wet wood will release acids that
will damage heating elements and reduce the length of their life.
Preparing the Oven for Cooking
CAUTION! Operation of a dirty oven may create a fire hazard. Do not allow debris to
accumulate in the oven interior or on oven grills. Such debris may create a fire hazard!
Follow all shut down and cleaning instructions carefully.
1. Check that the Wood Box Housing is placed over the Heating Elements and pushed all the way to the back of the
oven. Place properly loaded Wood Boxes in oven. Do not remove the Wood Boxes from the oven during the
cooking cycle.
2. Line the bottom of the oven with aluminum foil and punch a hole in the foil corresponding to the drain hole.
Cover the Heat Deflector with foil for easy cleaning. Discard the foil after each cooking and replace with fresh
foil.
3. Place drain pan beneath the drain holes located in oven bottom and in the trough at bottom front of the smoker or
pipe the drain to a grease trap per your local plumbing codes. This drip pan should be emptied after each cooking.
4. Notice that the grills in your smoker can be rearranged to accommodate different sizes of meat. When smoking
thick items, such as turkeys or large hams, remove alternate grills. When hang-smoking ribs, remove all except
the top and bottom grills, and raise side racks to highest position.
IMPORTANT! Do not operate oven without Wood Box Housings and Wood Boxes in proper position.
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Smoker Oven Maximum Load Capacity
IMPORTANT! Do not overload your smoker. Use the Smoker Oven Maximum
Load Capacity chart below to determine the maximum capacity of your smoker.
The following chart shows maximum cooking capacities, per load, of your Cookshack Smoker oven. Capacities are
based on 3 lb. ribs, 8-10 lb. heavy cuts, and 3 lb. chickens. Capacities are specifically limited by the amount of heat
available.
Model 350/360
Ribs
Pounds
Heavy Cuts (pork
butts, briskets, etc.)
Pounds
Chickens
Each
270
550
100
Loading the Oven with Meat
1. Keep meat approximately 1” away from the back and side oven walls at all times.
2. Arrange meat with fewer cuts on lower grills. Heavy loading of bottom grills will block heat and prevent smoke
from traveling to the top of the oven. This will result in undercooked meat on upper grills. (Allowances are
made for loading arrangements when oven capacities are calculated.)
3. Load only half full the first time you cook, and gradually increase to a full load with successive bathes. Monitor
closely to determine what cooking time and load amount produce the results you desire.
4. When possible, cooking schedules should be arranged so that the same amount of an item is cooked each time.
This allows full use of the automatic operation of the oven; it will save time; a better and more consistent product will obtained.
When the oven is loaded according to above instructions, close and latch the oven door. Fasten the door latches securely.
Close the oven door using all latches when the oven is on. Failure to close door may result in release of large amounts of
smoke and may result in smoke damage to your building interior.
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Setting the Cooking Temperature
Your Cookshack Model 350/360 has the new Cookshack IQ3 control system. This controller has the same great
cook & hold features as the previous models of the IQ controller, but with an additional feature that allows you to
cook with a meat probe. This optional probe plugs into the unit and allows you to set the internal temperature to
which you want the product cooked. If you did not purchase the meat probe with your unit, call Cookshack Customer Service at (800) 423-0698 to order your probe.
Directions for using the Controller
1. Turn Master Switch ON.
2. Choose the desired mode by pressing the MODE button while simultaneously pushing the up or down arrow until the desired mode
flashes: Cook Mode for standard operation, which automatically
drops into the preset hold temperature after the preset cooking
time is reached; Probe Mode if cooking with the optional meat
probe. The default mode is Cook Mode.
3. Set cooking temperature by pressing and holding the COOK
TEMP button while using the ADJUST TIME OR TEMP buttons
to change settings.
4. Set holding temperature by pressing and holding the HOLD
TEMP button while using the ADJUST TIME OR TEMP buttons
to change settings.
5. If using the Cook Mode, set cooking time by pressing and holding
the COOK TIME button while using the ADJUST TIME OR
TEMP buttons to change settings.
6. If using the Probe Mode, set probe temperature by pressing and holding the PROBE TEMP button while using
ADJUST TIME OR TEMP buttons to change settings.
7. Press START.
To use the meat probe, simply insert the jack into the covered RCA receptacle on the controller panel. Place the
probe end through the vent hole on the oven top and press into the largest piece of meat in the smoker oven. The
oven will cook at the set cooking temperature until the internal temperature of the meat reaches the temperature at
which the probe is set. At that point the controller will change to the set holding temperature and remain there until
the unit is manually shut down. An audible signal indicates that the cook cycle is complete and that the oven is
going to the Hold Temperature Mode.
If cooking in the default Cook Mode the smoker will cook the product at the selected cooking temperature for the
selected cooking time and then change to the selected holding temperature until it is shut off manually.
During the Cook Mode the LCD display of the IQ continually displays oven status after the cook cycle has been
started. Using these features any kitchen staff can easily determine the status of the load in progress.
Please note that the oven temperature displayed while the oven is running is the actual air temperature inside the
oven. The probe temperature displayed is the internal temperature of the product. In order to see the set cooking
temperature, probe temperature, or holding temperature, press the corresponding button.
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The IQ Controller is equipped with two preset buttons for easy selection of common settings for popular foods.
Pressing the button marked Ribs or Chickens will make the following settings:
Cook Temp
225°F
Hold Temp
140°F
Cook Time
3 hours
Pressing the button marked Briskets will make the following settings.
CookTemp
225°F
HoldTemp
140°F
CookTime
12:00 hours
Once one of these preset buttons has been pushed you may start a Cook cycle using these settings by simply pressing
Start
The IQ controller is equipped with a power backup system to prevent your smoker from “forgetting” what it is doing
in the case of a power failure. The IQ will wait out power failures of up to 3 minutes and resume normal cooking.
This backup system means that turning off the Master Switch will not cause the IQ to forget its current instructions.
The Reset button may be used to clear these current instructions and cause the IQ to start over from the beginning.
Holding
Meat should always be wrapped or sealed immediately upon removal from your smoker, and held this way until
ready to serve.
To minimize the danger of food becoming contaminated, follow a few key steps.
The most important step is hand washing. Employees can easily transmit germs to clean food if they don’t follow
basic personal hygiene. It is very important to wash after touching raw meat, fish, poultry, or dirty utensils.
Refrigerated cases should keep food at 38°F or below. Hot display cases should keep food above 140°F.
Some microorganisms, which can cause disease when present in low numbers, don’t require temperature abuse to be
dangerous. To avoid these diseases, exclude infected personnel from foodservice operations, use clean utensils when
handling food, practice clean personal hygiene, and use the proper containers when covering food.
Remember, these are basic guidelines only and are not intended to replace laws, regulations, or restrictions concerning the handling and processing of food products. For further information, use your local health department guidelines to determine the best method for holding product, hot or cold.
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SHUTDOWN PROCEDURE
Safety First
1. Turn on/off switch to OFF position.
2. Wait at least 10 minutes before opening door.
3. Open the door slowly. This allows the wood and elements to cool sufficiently so that a fire will not occur when
the cold air rushes into the oven.
IMPORTANT!! If oven is to be left unattended with the door open, remove the Wood Boxes from the oven
using the wood box handle and douse the contents with water.
FAILURE TO FOLLOW THESE INSTRUCTIONS MAY RESULT IN A FIRE HAZARD!
CLEANUP
Procedures
Always disconnect the oven from its electrical supply before cleaning or servicing.
Your Cookshack smoker must be kept clean. Loose grease and scale should be removed regularly to prevent
buildup, which may cause strong fumes. It is desirable to allow seasoned coating, such as that found on a wellseasoned cast iron skillet, to remain on the oven walls. For this reason we do not recommend attempting to restore
the oven walls to a “like new” state after each cooking. The use of detergent, chemical cleaners or “oven cleaner” is
not advised.
Follow this procedure after each load:
1. Disconnect oven from power supply.
2. Allow the oven to cool.
3. Remove the grills and racks; scrape and wash with soap and water.
4. Empty Wood Box. (Remember it’s hot!) Use the Wood Box handle supplied with oven.
5. Discard aluminum foil.
6. Remove all grease from interior of oven.
7. Empty drip pan.
8. Leave door slightly ajar when oven is not in use.
9. Refer to safety precautions above.
10. Replace Wood Box to correct position.
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Follow this procedure every 4 - 5 loads:
1. Remove grills and racks; scrape and wash.
2. Empty Wood Box. (Remember it’s hot!)
3. Remove Wood Box Housing and brush clean. (Remember it’s hot!)
4. Scrape loose grease and scale from walls with flat edge scraper.
5. Replace racks and grills.
6. Return Wood Box Housing and Wood Boxes to correct position.
IMPORTANT: Reverse the above cleaning instructions after each cleaning to re-assemble the oven correctly. Do not operate oven without Wood Box Housing and Wood Boxes in proper position.
IMPORTANT: Bottom of oven must be kept clean. Replace foil in bottom of oven and on Heat Deflector after each cooking and remove
all excess grease from interior of oven. Drain hole must be open at all times. If drain becomes plugged, oven bottom can fill with grease
and a fire hazard may occur!
MAINTENANCE
Procedures
1. Periodically check electrical plug and wire for any type of wear or damage.
2. Twice annually put two drops of lightweight oil on the hinge pins to prevent binding.
3. Check casters regularly for freedom of movement.
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TROUBLESHOOTER’S GUIDE
Operation
PROBLEM
POSSIBLE CAUSE
SOLUTION
Uneven cooking
Improper Meat Loading
See Loading Instructions
Strong grease fumes; “charcoal” flavor
Excessively dirty oven
See cleaning instructions
Meat sticks to lower grill
Heavy “blanket” loading
Load with ample room for upward
passage of heat
Direct burner heat in center of grill
Place foil under meat on bottom grill
Smoke coming from top of door
Normal
Product gets too done on the bottom
grills; product on top grills is raw or
underdone.
Improper loading
Load lighter at the bottom for efficient heat and smoke circulation
Although smoker is set with the
same time and temperature as always, product is now taking longer
to cook
Malfunctioning heating elements.
Have electrician change element.
Actual oven temperature reads 5 to
20° higher or lower than set temperature
Normal
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TROUBLESHOOTER’S GUIDE
Cooking
PROBLEM
POSSIBLE CAUSE
SOLUTION
Poultry too dark
Too much wood
Bitter skin on poultry
Too much wood
Use less wood. Poultry absorbs
smoke easily so start with the
minimum amount suggested and
gradually increase quantity of
wood in successive loads until desired flavor is reached.
Use less wood.
Fish too dark
Too much wood
Use less wood.
No smoke taste
Not enough wood
Use more wood.
Ribs too dry
Oven humidity too low
Increase cooking temperature and
decrease cooking time.
Skin cracking on poultry
Oven humidity too low
Fish fall through grills
Overcooking
Rub with vegetable oil, butter or
mayonnaise before smoking. Use a
Cookshack Water Magazine to
increase oven humidity.
Cook for shorter time.
Grill spacing too large to support
fish
Use Cookshack Seafood Grills.
Ribs not securely fastened
Review RibHook instructions;
make sure ribs are securely fastened.
Cook shorter time.
Ribs fall off RibHooks
Overcooking
Poultry not getting done
Overloading
Review loading and capacity instructions.
Dry product
Oven humidity too low
Brisket on bottom cooks too fast
Improper loading
Follow smoker oven loading instructions in Operator’s Manual.
Always load bottom shelves
lighter. Do not use sheet pans in
the smoker. They block even circulation of heat and smoke.
Load bottom grill with fewer briskets and load with fat side down.
Load cooks unevenly
Improper loading
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Follow smoker oven loading instructions in Operator’s Manual.
Always load bottom shelves
lighter. Do not use sheet pans in
the smoker. They block even circulation of heat and smoke.
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APPENDIX A
Two Year Limited Warranty
Cookshack Smoker Ovens are guaranteed to be free from defects in material and workmanship under normal
use and when installed in accordance with factory recommendations.
This limited warranty includes parts and labor for the first 90 days. Following the 90 day period, the two (2)
year limited warranty is for parts only.
Cookshack, Inc.’s obligation under this warranty shall be to repair and replace at its option any part deemed
defective upon examination by Cookshack, Inc., or its authorized agent, for a period of two (2) years from the
date of sale.
PROCEDURES
1. Customer must obtain approval from Cookshack, Inc. before performing any service. Cookshack, Inc. is not
responsible for any unauthorized service work.
2. The Limited Warranty extends to the original purchaser only.
3. To make claim or request for the Limited Warranty, the original purchaser must notify Cookshack, Inc.
Customer Service for instructions as to the repair or replacement of the defective merchandise prior to
attempting or contracting for repair of the oven. (See Appendix B for additional information regarding
this procedure.).
4. The Limited Warranty shall not apply if the merchandise has been improperly installed, damaged due to
abuse, misuse, misapplication, accident, or as a result of service or modification by any other than an
authorized Cookshack, Inc. service agent.
5. There are no express warranties other than the limited warranty stated herein above. No warranties whether
express or implied, including, but not limited to, any implied warranties of merchantability of fitness for a
particular purpose, shall extend beyond the respective warranty periods described above.
6. Cookshack, Inc. shall not be liable for any direct, indirect, special, consequential, incidental, or punitive
damages; lost profits or loss of use or interruption of business regardless of the form of action or theory of
liability resulting from any defect in or use of the Cookshack smoker oven, accessories and/or heating
elements.
Additional information on obtaining service under this Limited Warranty is available on the following page or by
contacting a Cookshack, Inc. Customer Service Representative directly at (580)765-3669.
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APPENDIX B
Warranty Procedures
If you have merchandise that you believe is defective, or want to return based on Cookshack’s 30 Day Money
Back Guarantee, please call Cookshack, Inc., at (580) 765-3669 and ask to speak to a Customer Service Representative (CSR). Have your smoker oven model and serial number available, if applicable. The CSR will take
the information you provide and make a determination regarding the solution to the problem. It is Cookshack,
Inc.’s, option whether to replace or repair defective merchandise. If you are told that your merchandise will be
repaired or replaced under warranty, the following actions will be initiated:
1. The CSR will issue a Return Merchandise Authorization (RMA). This authorization is assigned a number
which is used to track the merchandise being returned. Please do not return any merchandise to Cookshack,
Inc. without first obtaining this authorization and RMA number. To do so will delay the appropriate resolution of the issue(s) in question. In some cases the CSR may mail you a form with an RMA number included.
This form will ask you to detail why it is felt that the merchandise needs to be repaired, replaced or returned.
This merchandise much be received by Cookshack, Inc. within 30 days of the issue date of the RMA.
2. Package the merchandise in its original packaging, if possible. If this is not feasible, use equivalent packaging to ensure the safe return of the items. You assume the risk of any loss or damage that occurs during transit due to improper packaging of the merchandise being returned.
3. Using a permanent magic marker clearly write the RMA number on the outside of the packaging. This enables personnel in Receiving to identify the merchandise and initiate the repair or replacement procedures
authorized by the CSR.
4. Ship the merchandise to Cookshack, Inc., 2304 N. Ash St., Ponca City, OK 74601, shipping prepaid, F.O.B.
destination. At the discretion of the CSR, Cookshack, Inc. may issue a UPS Call Tag. In this case the return
freight will be paid by Cookshack. .
5. In some cases, at Cookshack Inc.’s option, replacement merchandise may be shipped to you prior to our receipt of the defective merchandise. In this instance you will be invoiced for the replacement merchandise
upon shipment. Credit for this charge will be issued to you upon our receipt of the defective product.
6. Credit may be denied if the returned merchandise is not found to be defective by Cookshack, Inc.; if it is not
under warranty; if it is not received at Cookshack, Inc. 30 days after the RMA is issued; if it is damaged due
to abuse, misuse, misapplication, or accident; if it has been serviced or modified by any other than an authorized Cookshack, Inc. service agent; is not returned with an RMA number; is not in clean condition; is not
complete; is damaged or lost in transit. Inspection performed upon receipt of the product can override the
initial decision regarding repair or replacement made by the CSR.
7. Replacement merchandise is sent to you via UPS Ground or common carrier. If you request replacement
merchandise be sent by faster service than UPS Ground or common carrier you shall incur the cost of shipping in excess of normal ground service.
8. If this return is based on Cookshack’s 30 Day Money Back Guarantee, call Cookshack, Inc. and follow steps
1 through 3 above. The customer must ship the unit back prepaid.
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APPENDIX C
Wiring Diagram
4
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APPENDIX D
Smoker Oven Illustration
PV532-MEAT PROBE, OPTIONAL
MILD STEEL
PV168-DOOR LATCH (4 REQ’D.)
STAINLESS STEEL
PV169-DOOR LATCH (4 REQ’D.)
PV684-IQ4 CONTROL BOARD
PV696-MASTER ON/OFF SWITCH
PV535-MEAT PROBE RECEPTACLE
PV536-COVER, MEAT PROBE RECEPTACLE
PV-718
PA122-HANDLE
ASSEMBLY &
MAGNET
HEAT DEFLECTOR
PA232 SEAL KIT
PA231-SEAL KIT W/STRIPS
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APPENDIX E
National Service Policy
Cookshack, Inc.’s National Service Policy is to build quality equipment with easy serviceability. Because of the
ease in serviceability, Cookshack does not have National Service Companies to repair our equipment. This allows
each restaurant to use the service company of their choice.
If your unit needs repairs, please contact your preferred local service company. If warranty work is deemed necessary, equipment owners should have their local service company contact Cookshack, Inc. at (580) 765-3669 for authorization to perform the repairs.
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