Hickory N-1.9E Operator’s Manual
Hickory Industries, Inc.
Installation Manual
Owner's Operating Manual
Hickory Rotisseries
Models: N/1.9E
USA
Machine Type N / 1.9E
Total Power Rating
Elements / Spits
Elec. Connection
Temp. Regulation
Delivery Date:
4900 Westside Avenue, North Bergen, New Jersey 07047
Tel: [201] 223-0050 Fax: [201] 223-0950
5 kW
2 Heating Elem. with 9 Spits
208 - 240 V, 1 Ph. or 3 Ph.
Manual or Computer
Final Inspection:
1.9 Manual 10/97
Page 1 of 14
Hickory Industries, Inc.
Dear Customer,
You have received the WORLD'S FINEST COMMERCIAL BARBECUE MACHINE. It is the end
product of 50 years of experience and development. This machine has been designed for limited production
needs with maximum end product quality and merchandising in mind. Given minimum care and maintenance this
machine can, for the amount invested and space occupied, return far greater profits than any other appliance or
fixture on your premises.
HICKORY INDUSTRIES, INC.
Steven Maroti
President
4900 Westside Avenue, North Bergen, New Jersey 07047
Tel: [201] 223-0050 Fax: [201] 223-0950
1.9 Manual 10/97
Page 2 of 14
Hickory Industries, Inc.
INSTALLATION INSTRUCTIONS
Barbecue products are often bought on impulse. The 1.9E been designed for maximum viewing by both
the customers, as well as the operator. The unit has glass surfaces, on top, front and on both sides. It should
be placed where it will get the best and most exposure. Wherever the unit is placed, remember that the
operator will need continual access through the hinged glass door. If placed on a counter, table, or case,
care should be taken to secure the unit so that it cannot be dislodged. The N/1.9e has been designed for
wall mounting and an additional kit is available for that purpose.
WARNING: THIS MACHINE IS AN OVEN AND SHOULD NEVER BE PLACED WITHIN
PUBLIC ACCESS. FOLLOW MINIMUM CLEARANCE REQUIREMENTS
FOR ALL UNITS AS PER SPECIFICATION GUIDES.
ASSEMBLING THE MACHINE:
The 1.9E needs minimal assembly. The glass panels are all packed separately and must be properly
positioned prior to use. The spits are individually packed. Check all parts and accessories and compare it
to your packing list. Remove all tape on glass, and vinyl coating on stainless steel.
ELECTRICAL HOOK UP:
The N/1.9e must be electrically connected to a hard wired circuit by a licensed electrician. Your
machine is wired single phase or three phase, 208V/220V or 240V, depending on how it was ordered. The
electrical power connections are made in the junction box which can be found by removing the operating
side panel. Each junction position is marked as 1, 2, 3, N and G.
WARNING: IF CONNECTIONS ARE MADE INCORRECTLY, IT IS POSSIBLE TO
BURN OUT DRIVE MOTORS, FAN MOTORS AND COMPUTER CONTROL
CIRCUITS.
The electrical components on the N/1.9e require less than 20amps at 208v.
VENTING:
Follow all local codes and requirements and/or ANSI standards
4900 Westside Avenue, North Bergen, New Jersey 07047
Tel: [201] 223-0050 Fax: [201] 223-0950
1.9 Manual 10/97
Page 3 of 14
Hickory Industries, Inc.
OPERATING INSTRUCTIONS
SWITCHES:
There are two switches on the front panel of the unit:
1. The motor switch will activate the 9 individual spits and the 2 fan motors.
2. The temperature switch will activate the computer controller and the heating elements.
In addition to the two switches, there is a computer controller or a manual temperature controller.
GENERAL INFORMATION:
Fill the drip pan 1/2 full with water and replenish as required. The water evaporates and creates a moist
environment for your product to cook in. Allow all models to preheat for 5 - 10 minutes.
USING THE SPIT FOR CHICKENS:
Each spit will accommodate one 2 1/2 lb. to 31/2 lb. chicken. Load the spits with product as shown in the
following section. Place the spits in the rotisserie. The spits use a "bayonet" type mount for locking onto
each motor drive shaft. Slide the spit into place until the pin extending from the shaft is locking with the
spit. Turn the spit counter-clockwise and pull back gently until the spit is in the locked position.
When cooking incomplete loads, it is importatn to load from the top down. This allows for raw product
to be loaded on the lower spit positions without the danger of cross-contamination.
WARNING: NEVER LOAD RAW PRODUCT ABOVE PARTIALLY COOKED
PRODUCT! THIS PREVENTS RAW JUICES FROM DRIPPING ONTO
AND CONTAMINATING COOKED OR PARTIALLY COOKED
PRODUCT.
The most important part in getting started with a rotisserie is knowing how to properly spit the product.
This is quite easy, but it must be learned! As an operator, you will become an expert in spitting chickens
within half an hour! The following section describes and shows how to properly tie and spit chickens.
4900 Westside Avenue, North Bergen, New Jersey 07047
Tel: [201] 223-0050 Fax: [201] 223-0950
1.9 Manual 10/97
Page 4 of 14
Hickory Industries, Inc.
Figure 1. Chickens Ties
When using a “V” or angle spit, it is very important
to tie or truss the product being cooked. This prevents the product from moving around the spit and
also prevents damage by preventing the legs and
wings from flopping. In this section, we will show
how to properly truss a chicken. It is important to use
a tie to fit the size of the product. In this case, we are
tieing a 2 3/4 lb. chicken with a 6” tie.
Figure 2. Trussing Wings
With the back of the chicken facing up, take the tie
and wrap it around the breast, making sure to tuck the
wings against the breast. Pull on the tie as pictured.
You will also need to hold the chicken with your
other hand.
Figure 3. Trussing Accross Back
While pulling on the tie, cross the strings so that you
make an “X” across the back of the chicken. With
the “loop” in your hand, you will now need to tie the
legs of the chicken.
4900 Westside Avenue, North Bergen, New Jersey 07047
Tel: [201] 223-0050 Fax: [201] 223-0950
1.9 Manual 10/97
Page 5 of 14
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