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.
