Friedrich FMP400 Manuale del proprietario
FMP Equipment Corp.
PO Box 14069
Greensboro, NC 27415
Phone 336-621-2882
Fax 336-621-7901
FMP-400 ROASTER/SMOKER INFORMATION
To Whom It May Concern:
The FMP-400 roaster/smoker is an exceptional piece of equipment with thousands of
units in current use.
1. A User/Maintenance Manual explains and describes all functions and basic user
parts that are original to the oven. A Manual is included with every new oven and is
available on a per cost basis for purchasers of used equipment. In that it is not
practical to individually go over all this information with each customer, obtaining a
Manual is a basic first step to successfully installing and using your oven.
When ordering a Manual, please specify:
1.1.Part # 0015 User/Maintenance Manual
1.2.Price is $25 per Manual (includes postage) and is payable by credit card (Visa or
Mastercard ONLY).
1.3.Inform us of the serial # of your unit and we will provide an electrical
diagram/schematic for your particular unit. The serial # plate is located on the
right side of the oven on the upper or lower right corner of the service access
door.
2. If you intend to use the smoking function of this oven, it would benefit you to initially
buy a bag of wood chips from FMP in order to learn how to properly use the Smoke
Generator. These high quality Hickory Chips are the optimum size for burning in the
FMP-400 and will yield optimum smoke time and density with minimal operator
experience. Wood chips available from most stores (intended for use with home-use
BBQ grills) are very large in comparison with our chips and typically burn too fast
and create more heat than smoke. “Sawdust,” at the other extreme, is very erratic
and unpredictable. This is not to say that, with experience, other
sizes/shapes/brands of woodchips cannot be used with success. We simply advise
“Try it our way before you try it your way.”
When ordering Woodchips, please specify:
2.1.Part # 0010 Woodchip Bag (50 lbs)
2.2.Price is $18 per bag (plus Freight) and is payable by credit card (Visa or
Mastercard ONLY).
2.3.Chips should have approximately 50% moisture content. Even chips supplied by
FMP potentially have “dried out” during storage in our warehouse and shipping.
Following is an easy way to moisten dry woodchips using a clean 5 gal. bucket
and garden hose spray nozzle: Fill the bucket approximately half full of chips
and then spray with half second burst of water. Stir chips completely, mixing
from top to the bottom of bucket. Repeat “Spray and Stir” procedure as needed
to obtain a mixture of half wet, half dry woodchips. Water will settle to very
bottom of bucket so thorough mixing and repetition of procedure are critical.
3. The FMP-400 roaster/smoker requires two power sources:
3.1. 120 V 1 PH 15 A for control circuit on oven.
3.2. 240 V 3 PH 40 A for heater circuit on oven. Units are approved by ARL
(Applied Research Laboratories) to UL (Underwriters Laboratories) Standards.
Any modification to 1 PH on heater circuit will void all approvals and warranty
status. For that reason, we as the manufacturer recommend that oven not be
altered or modified in any way. It is our understanding that people have done
this at their own risk, but it was not with our advisement, assistance, or
recommendation.
4. Exhaust venting of the FMP-400 roaster/smoker MUST be in accordance with NFPA
96 and/or Local Codes. Both methods as follow will enable oven to “cook properly”
and FMP does not specify whether or not a vent hood is required for a given
installation.
4.1.Venting via an exhaust hood as shown in accompanying diagram is preferred.
This vent method provides the capability of smoke removal when the oven door
is open and eliminates chimney draft suction and duct condensation issues.
Hood fan should run continuously while oven is in operation.
4.2.Venting straight through the roof or wall, while functionally viable, is more
technically challenging.
4.2.1. Chimney draft suction (pulling heat from oven) and duct condensation
(especially in cold weather) issues are increasingly prevalent on longer runs
of pipe.
4.2.2. If roof extraction/exhaust fan is used, it must ONLY run when oven door is
open. “Open door operation” of extraction/exhaust fan can be accomplished
by connecting 120 V “hot” from extraction/exhaust fan to # 8 (1/3 HP MAX)
on terminal block.
10" EXHAUST
FMP 400 VENTILATION INSTRUCTION
VENTED HOOD
HOOD INTAKE
10" EXHAUST DUCT TO BE LOCATED AS CLOSE AS POSSIBLE TO INTAKE #
EXHAUST DUCT INSTALLATION MUST BE IN ACCORDANCE WITH NFPA 96 AND/OR
LOCAL CODES
WALL
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400-2 1/25/98
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