Hickory N-5.7G User Manual
Hickory Industries, Inc.
Installation & Operation Manual
Hickory Rotisseries
Model: N/5.7 G
USA
Voltage:120V single phase, Amps: 3, Hz: 60
Cooking burners: 2 Pressurized burners Orifice Size
BTU's / Cooking Burner: 36,000 Natural #32
20,000 Propane #48
Show Burner: 20,000 Natural or Propane (3)#51 / #56
Manifold Pressure: 5.5 in W.C. Natural
11 in W.C. Propane
Minimum Installation Clearance:
3 Inches sides and back. 15 inches rear with glass door in back
Lamps should be replaced with 120V, 40W rated bulbs or equivalent
Specifications and manual subject to change without notice
4900 Westside Avenue, North Bergen, New Jersey 07047
Tel: [201] 223-0050 Fax: [201] 223-0950
N/5.7G - 9/01
Page 1 of 25
Hickory Industries, Inc.
Table of Contents
Installation Tips .................................................. 3
Overview Of The Unit ......................................... 4
Unpacking The Unit ........................................... 5
Setting Up The Rotisserie.................................. 5
Control Panel Overview ..................................... 7
Spit Preparation Using Angle Spits ................... 8
Spit Preparation Using Spits & Skewers ........... 13
Daily Operation ................................................. 18
Cleaning............................................................ 19
Thermometer Guidelines ................................... 20
Temperature Chart............................................. 21
Do's and Don'ts ................................................. 22
Parts Diagram................................................... 23
Electrical Diagram............................................. 24
Warranty ............................................................ 25
4900 Westside Avenue, North Bergen, New Jersey 07047
Tel: [201] 223-0050 Fax: [201] 223-0950
N/5.7G - 9/01
Page 2 of 25
Hickory Industries, Inc.
Installation Tips
a. When installing these units, it is important to comply with the most recently established
rules and regulations as deemed pertinent by the local and national electrical, gas, ventilation,
sanitation, and fire codes. These units are classified by Underwriters Laboratories, Inc. as
Gas-Fired Food Service Equipment in accordance with American National Standards Institute
ANSI Z83.11b-1991, Gas Food Service Equipment - Ranges and Unit Boilers.
b. These gas units may not be directly connected to a gas flue or exhaust. However, the
units may only be operated in conjunction with a canopy type exhaust hood.
c. The room where the units are being installed must be ventilated in accordance to the
valid codes and regulations.
d. The units are to be installed securely and horizontally. The units may be installed on
combustible floors.
e. The minimum clearance to the rear or side walls must be 3 inches. It is also important
to insure that the bottom of the units is kept clear so that proper ventilation or air exchange can
occur.
f. Normally, the units will be sent to the operator already set up for the particulartype of
gas available at their location. However, unless otherwise specified, the units will be set up for
natural gas use. Before installing and using the units for the first time, it is important to make
sure that the gas type and pressure indicated on the data plate matches the type of gas available in the location. Should this not be the case, it is imperative to change or convert the units
to the needed gas type.
g. The units must be fitted with the manual shut-off gas cock (valve) supplied with the
machine. This manual valve is needed to shut off the gas to the machine during maintenance
work, repairs, pressure testing and if the unit needs to be disconnected for any reason. DO
NOT REMOVE otherwise warranty will be voided.
h. A gas regulator is also supplied with the machine. This component is needed so that
the appropriate gas pressure can be set and insure an optimum operation of the unit. DO
NOT REMOVE otherwise warranty will be voided.
i. When installing this unit with a gas quick disconnect, a tethering device must be used.
j. Depending on local codes or if deemed necessary, a gas filter may also be required.
k. Do connect the unit to a 1" gas line. Connecting the unit to a lesser line can reduce the
units effectiveness or cause improper operation.
4900 Westside Avenue, North Bergen, New Jersey 07047
Tel: [201] 223-0050 Fax: [201] 223-0950
N/5.7G - 9/01
Page 3 of 25
Hickory Industries, Inc.
l. After connecting the unit, make sure that the line has been bled and that a static pressure reading of at least 7" water column pressure is obtained.
m. The unit is equipped with a water connection to facilitate filling of the drip pan with
water. Connect the 1/2 inch water valve to a flexible connection to facilitate movement of the
unit for cleaning.
n. Drain - the unit is equipped with an 1 1/2" drain. If connecting to the drain, make sure
the drain it is connected to a fat trap. Adhere to all local plumbing codes.
o. When the waste valve is not connected, we recommend the use of a bucket. At the end
of the day, place the bucket at the waste valve. Open the water inlet slightly and fill the drain
until the fat and grease has floated into the drain. Shut the water and bring the bucket to the
cooler and let the fat rise and skim off the fat and place into the fat rendering tank. The remaining water can be discarded into the sink.
Exhaust
WARNING DO NOT store
or place any items here.
Make sure that the hood
is operating before turning oven on!
Remove all tape and Vinyl
Gas and water connection
Electrical Plug 120V
Unless another voltage is specified
Always plug into a grounded circuit
Front pivoting glass doors
DO NOT use abrasives,
scouring pads or razor
blades to clean the glass.
Parts included with the unit
are packed inside the rotisserie. See page 5 Item "d" under
unpacking the unit
Control panel See page 7
DO NOT powerwash outside or
inside the unit - damage will
occur!
Spits and/or accessories if not
packed in the unit.
Waste ON/OFF valve
Foot pedal - Used to stop the
motor when loading and
unloading. DO NOT leave on
the floor when powerwashing
the floor - water damage can
occur!
Overview of the unit before set up
4900 Westside Avenue, North Bergen, New Jersey 07047
Tel: [201] 223-0050 Fax: [201] 223-0950
N/5.7G - 9/01
Page 4 of 25
Hickory Industries, Inc.
Unpacking the unit:
a. After the unit is un-crated, roll the unit and all accessories into place.
b. Remove all vinyl paper on the stainless steel
c. Remove all tape from glass surfaces and metal surfaces
d. Carefully remove and inspect parts that are inside the unit. Ensure that all materials
sent with the crate are inspected:
Items that are sent with the unit are:
(extra parts vary from customer to customer)
Cooking Spits (7) Spits and skewers, Angle spits or thermowave spits.
Over Flow Tubes (2)
Removable rear cleaning panel (1)
Wire Rack (1)
Ceramic Logs (4)
Ball Knobs (2)
Log Carrier (1) Installed on the rear burner
Thumbscrew Key (1) If sent with spits and skewers
Setting Up The Rotisserie
a. Clean, rinse and sanitize the spits. If baskets and accessories are ordered, clean and
sanitize as well.
b. Place the ball knobs on the doors.
Tighten firmly.
c. Place the removable rear panel on the rear of the unit.
1. 2. 3.
4900 Westside Avenue, North Bergen, New Jersey 07047
Tel: [201] 223-0050 Fax: [201] 223-0950
N/5.7G - 9/01
Page 5 of 25
Hickory Industries, Inc.
d. Place the ceramic logs on the rear ceramic log holder. Note the placement of the left
ceramic log - it must be located over the ignitor box to prevent fat from clogging the burner
holes.
e. Insert the drain overflow tubes and reinsert the wire rack.
f. Remove the drain handle and install the handle onto the valve and tighten.
Valve in open position Valve in closed position
g. The rotisserie is now ready to be plumbed by a licensed gas fitter.
Water outlet to
Gas shut off
and pressure
tap
Pressure
Regulator
drip pan
Water connection
4900 Westside Avenue, North Bergen, New Jersey 07047
Tel: [201] 223-0050 Fax: [201] 223-0950
N/5.7G - 9/01
Page 6 of 25
Water connection and drip pan water
inlet valve.
Gas inlet, pressure regulator & main
shutoff valve
Thermostat:
Cycles heat ON and OFF during cooking.
Product that has marinades, citrus, rubs etc.. may burn which can be
remedied by turning the thermostat at a lower temperature.
Temperature Switch:
Turns heat ON / OFF Indicator is illuminated when the
thermostat calls for heat.
Hickory Industries, Inc.
Drain valve "open position"
Timer:
Displays the time of day.
Allows the unit to cook and can
be used to shut the heat OFF
at the end of a cook.
Motor Switch:
Turns motor ON / OFF
Light Switch:
Turns lights ON / OFF
Control Panel Overview
4900 Westside Avenue, North Bergen, New Jersey 07047
Tel: [201] 223-0050 Fax: [201] 223-0950
Rear Show Burner Switch:
Turns rear burner ON / OFF
MOTOR SWITCH MUST BE ON
Top Burner Switches:
Turns cooking burners ON / OFF
We recommend one burner ON with 1
to 3 spits of product and both burners
ON with 4 or more spits of product.
N/5.7G - 9/01
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Hickory Industries, Inc.
Spitting Chickens
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! There are two types of commonly used spits: the angle spit and the regular spit. The
following pages describe and show how spitting is done with both these types of spits.
A. Using Angle Spits
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 Across 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
N/5.7G - 9/01
Page 8 of 25
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