The smoke well being oven
Connected vy electricity 330v  can be made on  chicken bbq  stir fry meats  etc 

Still new ones needed to be pick up and installed on
Located in glenfield
$6000  just for machinss

Txt me 021 342 696

1. Pre-Operation Preparation
​Check Gas and Power Connections: Ensure that the gas valve is fully open and the control panel power plug is securely connected.
​Fill the Water Tray (Drip Tray): You must fill the drawer-style water tray at the bottom about 2/3 full with water. This prevents smoke and fires when grease drips and makes cleaning much easier.
​Turn on the Ventilation System (Duct): Since barbecue machines generate a lot of smoke, always turn on the kitchen hood or exhaust system before starting the machine.
​2. Operation and Ignition Method
​Based on Standard Gas Barbecue Machines
​Main Power ON: Turn on the machine's power switch. (Set the rotation function or timer if available.)
​Open the Gas Control Valve: Press and turn the gas control knob on the front of the machine to the 'Ignition' position.
​Confirm Ignition: Check visually to ensure the burner (usually a ceramic infrared burner located at the top or side) has lit up along with the spark sound.
​Preheating: Preheat the interior for about 5 to 10 minutes before putting the chicken in.
​3. Cooking Method (Zicoba-Style Barbecue)
​Initial Baking (Chobul): Place the prepared chicken on the grill or rotating skewers and cook until it is done inside while maintaining the internal temperature. (Usually cooked between 180^\circ\text and 200^\circ\text.)
​Rotation and Positioning: If the machine has a rotation feature, press the button to cook evenly. If it is manual, use tongs to reposition the meat periodically.
​Smoked Flavor (Optional): For charcoal-combo machines, place charcoal in the lower unit so that the charcoal aroma infuses into the meat along with the gas heat.
​4. Cleaning and Maintenance (Most Important)
​