Hickory Industries, Inc.
Owner's Operating Manual
Hickory Rotisseries
Models: N/45WDG , 45WDG PLUS
USA
®
4900 Westside Avenue, North Bergen, New Jersey 07047
Tel: [201] 223-0050 Fax: [201] 223-0950
N/45 Series Manual12/00
Page 1 of 38
Hickory Industries, Inc.
INDEX
I. INITAL STEPS 4
1. Placing the Machine 4
2. Assembling the Machine 4
3. Electrical Connection 4
4. Gas Connection 4
5. Venting 4
1.0 Installation Instructions 5
1.1 General Information 5
1.2 Description of the Data Plate 5
1.3 Machine Drawings and Dimensions 6
1.4 Conversion and Adjustment Instructions 7
1.6 Adjustments and Verification for use with Natural Gas 7
1.7 Natural Gas Flow T able (Consumption) 8
1.7.1 Volumetric Method to V erify the High Flame Setting, Mathematical 8
1.8 Orifice Diameters, Primary Air Intake Settings, and Pressure Regulators 9
1.9 Changing Gas Orifices 10
1.9.1 Changing the Main Gas Orifice 10
1.9.2 Changing the Pilot Gas Orifice 11
1.10 Checking the Connected Gas Pressure (Nominal Pressure) 12
1.11 Maintenance, Response to T echnical Problems, and Solutions 12
1.12 T esting or Checking for Safety 13
1.14 Description of the Electrical Connection 14
1.15 Electrical Diagram 14
1.16 Parts List for N/ 45G 15
1.17 Parts List explosion diagram 17
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II. OPERATING INSTRUCTIONS 20
1. Start Up 20
2. Shut Down 20
3. Working with the Rotisserie 21
4. Cooking Times 22
5. Spitting Chickens 23
A. Using Angle Spits 23
B. Using Regular Spits 28
6. Loading and Unloading Spits 33
7. Checking Chickens for Doneness 34
8. Cooking other Products 34
9. Cleaning 34
10. Maintenance 3 6
III. CRITICAL CONTROL STEPS FOR PREPARATION AND COOKING 37
OF BARBECUE CHICKENS
IV. WARRANTY 38
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Hickory Industries, Inc.
I. INITIAL STEPS
1. Placing the Machine
Barbecue products are often bought on impulse. The continuous style rotisserie models have been
designed for maximum viewing by both the customers as well as the operator. The unit usually has
a front glass surface and 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 glass doors.
WARNING: THESE MACHINES ARE OVENS AND SHOULD NEVER BE PLACED
WITHIN PUBLIC ACCESS.
FOLLOW MINIMUM CLEARANCE REQUIREMENTS FOR ALL UNITS
AS PER SPECIFICATION GUIDES.
2. Assembling the Machine
The N/45G come fully assembled except for the glass, spits, skewers, baskets and thumb screws,
which are individually packed. Check all parts and accessories with your packing list. Remove all
tape on glass and vinyl coating on stainless steel before operating the machine.
3. Electrical Connection
The electrical connections on the N/45G is less than 15 amps, 120V, so just connect the plug supplied with the unit into a regular outlet.
4. Gas Connection
The N/45G gas connection must be performed by a licensed gas fitter. All units are supplied with a
main shut off valve (gas cock) and a pressure regulator.
5. Venting
The N/45G is fully opened along the top for air evacuation and must be placed under a canopy type
hood.
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II Installation Instructions
1.1 General Information
The Operating Instructions are to be given to the operator of the rotisserie. All unit
operators are to be familiar with the functions of the rotisserie.
The Operating Instructions should be kept in a location close to the rotisserie. It should be
easily recognizeable and easily accessible.
These rotisseries can be used with both natural and LPG gases. The rotisseries can be
converted or adjusted to any type of the locally distributed natural and LPG gases.
It is recommended that a repair and maintenance contract be signed with the
manufacturer's agent, distributor, or service agency .
1.2 Description of the Data Plate
Hickory Industries, Inc.
HICKORY INDUSTRIES, INC.
COMMERCIAL COOKING APPLIANCES
NORTH BERGEN, NJ 07047
MODEL N/45 SERIAL NO.
MOTOR: 110 - 115 VOLTS 60 CYCLE AC CURRENT
1/3 HP SINGLE PHASE 1725 RPM
BURNERS 3
LISTED
GAS INPUT PER BURNER
MANIFOLD
69D6
PRESSURE
TYPE OF GAS
MFG. DATE
MINIMUM INSTALLATION CLEARANCE
MAXIMUM LAMP WATTAGE: 150 WATTS
FOR INSTALLATION ON A COMBUSTIBLE FLOOR
Underwriters Laboratories Inc. In accordance with American
National Standards Institute ANSI Z 83.11b-1991, Gas Food
SIDE: 6 INCHES
BACK: 6 INCHES
Gas-fired Food Service Equipment Classified by
Service Equipment-Ranges and Unit Boilers
60,000
5.5"
NA T
*4 burners for 45 Plus
BTU/H
WARNING!
This unit must be installed and connected in accordance to the latest regulations
and can only be operated in conjunction with forced ventilation or exhaust hood.
This unit has been designed for professional use only
and may only be installed or repaired by licensed service agencies!
Before installing or using this equipment, read these instructions!
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1.3 Machine Drawings and Dimensions
Hickory Industries, Inc.
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1.4 Conversion and Adjustment Instructions
Before converting or adjusting the machine, it is imperative that the manual gas cock be
turned to the "off" position. The electrical power to the machines should also be turned off.
When converting from one type of gas to another, the main gas orifice (or injector), the
pilot burner orifice (or injector), and the primary air adjustment must be changed according
to the table on page 9. In addition, the spring in the pressure regulator must be changed so
that it can operate at higher pressures.
1.6 Verification for use with Natural Gas
The highest flame setting ("on" position on the manifold gas valves) for each of the pipe
burners can be confirmed by using the volumetric method in conjunction with the main gas
meter. From the "pilot" position, turn the Gas Control Lever clock-wise, towards "on", until
the lever goes no further.
T o carry out this verification procedure, it is necessary to obtain the heating value (BTU/ft3)
of the local gas from the local gas company .
If the measured gas volume does not correspond to the values in the following table, the
first item which should be checked is the incoming (connected) gas pressure. If the
pressure is correct, it must be verified that the proper size gas orifices are in place.
Hickory Industries, Inc.
Pilot Gas Connection
Gas Line Input Connection
Thermocouple Connection
Flow Index Button
Gas Control Lever
(in Pilot position)
Gas Line Output
(connection to venturi)
Manifold V alve
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1.7 Natural Gas Flow Table
Gas Flow
Gas
Natural
Propane
Butane
1.7.1 V olumetric Method to V erify the High Flame Setting, Mathematical
WARNING! No other gas equipment can be in operation during this procedure.
Calculation of flow rate E in ft3/hour
E = FP
Heating V alue in
per Burner (40,000 BTU)
BTU/ft³
High Flame Setting
1040 57.75
2500
2500
H
i
in ft3/hr
24.00
24.00
E = Flow rate in ft3/minute
FP = High Flame Power setting in BTU/hr
Hi= Heating value in BTU/ft
Thus, for natural gas:
E = 60,000 BTU/hr = 57.75 ft3/hr = 0.96 ft3/min.
1040 BTU/ft
E = 0.96 ft3/min.
Calculation of the natural gas needed in 1 hour by a 45WDG (3 burners) at full power:
57.75 * 3 = 173.25 ft3/hr = 2.89 ft3/min.
The time and the flow measurements should be taken at the gas (flow) meter with a
chronometer (stop watch).
3
3
T o run the test, open the manual gas cock valve, start up the unit according to the start-up
instructions on page 24 and set the manifold valves to the high flame setting ("on" position).
Allow the unit to pre-heat (burn) for 10 to 15 minutes. Verify that the flow rate is calibrated
to the appropriate flow rate indicated in the table.
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1.8 Orifice Diameters, Primary Air Intake Settings, and Pressure Regulators
Gas / Pressure Main Orifice
inches W.C.
Natural / 5.5"
Propane / 11"
Butane / 11"
Ø in drill size Orifice Marking in inches
5 holes @#55
2 holes @#55
2 holes@#55
Pilot Orifice
3211
3221
3221
Primary Air Intake
3/16 "
1/8 "
1/8 "
3/16"
3/16"
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1.9 Changing Gas Orifices
1.9.1 Changing the Main Gas Orifice
1. The venturi tubes and manifold valves are on the same side as the spit handles.
2. On each venturi, loosen the lock nuts (7/8" wrench) and then move the nut
and the air intake cap all the way to the top of the nipple.
3. With a 3/4" wrench, loosen the nipple so that it can be removed from the
venturi.
4. With the nipple/orifice assembly off, separate the main orifice from the
nipple with a pipe wrench or a pair of pliers.
Nipple
Hickory Industries, Inc.
Air Intake Cap
Air Intake Adjustment
Lock Nut
Main Orifice
Venturi Tube
Venturi Assembly
Re-assemble all of the components with the new main orifice. Make sure that the proper air intake
adjustment is made for the new type of gas (according to the tables on page 9). The flames should be
blue in color, must be stable, and must not "lift of f" the burner .
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1.9.2 Changing the Pilot Orifice
1. T o reach the pilot burner , open the sliding glass doors, the sliding or hinged metal
door, remove all spits, as well as all ceramics.
2. Before removing, mark the position of the support bracket on the side wall.
3. Loosen the pilot burner assembly by removing the two screws which attach each
pilot burner (support bracket) to the main body of the machine.
4. With the assembly loose, carefully pull the entire assembly forward about 6".
Hickory Industries, Inc.
Pilot Orifice
Pilot Flame
Openings
Thermocouple
Pilot Burner Assembly
5. Loosen the gas line connection to the pilot orifice with a 7/16" wrench. Carefully
separate the gas line from the pilot burner . From the pilot burner, carefully
remove the pilot orifice using a 1/2" wrench.
6. Reassemble the pilot burner using the new pilot orifice and place the support bracket
in its original position. The following pilot orifices are to be used with each type of
gas.
Pilot Orifice Marking
LPG 3221* Verbally confirm model 45 when ordering.
Natural Gas 3211*Verbally confirm model 45 when ordering.
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1.10 Checking the Connected Gas Pressure (Nominal Pressure)
Close the gas cock where the gas line is connected to the machine and attach a manometer
to the tap (allen screw) on the gas cock. With the manometer connected, open the gas
cock, ignite all burners, and set the manifold valves to "on" or maximum setting. Along with
all other gas appliances at the location in operation, measure the gas pressure.
This nominal pressure should be 5.5" W.C. for natural gas and 11" W.C. for LPG.
If the measured pressure falls below the range mentioned above, the installer should try to
find the cause of the problem and resolve it. A typical source of this problem is that the gas
line (pipe) diameter leading up to the unit is too small. If it is not possible to resolve the
problem, the local gas company or gas supplier should be contacted so that they can resolve
the problem.
If the nominal pressure is below 5.5 " W.C. for natural gas or below 11 " W .C. for LPG, the
unit should not be operated. These should be adjusted to the ideal settings using the pressure
regulating screw on the pressure regulator.
Hickory Industries, Inc.
If the pressure is too high and can not be adjusted downward, check to see if the proper
adjusting spring is in place. If this is correct, the regulator membrane may have been
ruptured by excessive gas pressure and may have to be replaced. Do not operate the
rotisserie if the gas pressure is too low .
If the pressure is too low and can not be adjusted upward, also check the regulator. If this is
correct, verify the pressure coming out of the main gas meter or the diameter of the gas pipe
feeding gas to the unit. If the gas line is under-sized, the appropriate pressure may not be
reached. Do not operate the unit if the pressure falls below 5.5" W.C.
After the pressure has been set, close the gas cock once again, remove the manometer, seal
the pressure regulator, and then re-open the gas cock.
WARNING: After an installation, repairs, or maintenance, make sure that there are
no gas leaks anywhere in the gas lines or system.
1.11 Maintenance, response to technical problems, reasons for problems and solutions
Should a technical problem arise for any reason, shut off the machine and call for technical
service.
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Hickory Industries, Inc.
A routine maintenance should be carried out at least once a year. Contact your local,
certified service company for maintenance.
Problem
Burners do
not ignite.
Pilot burner
ignites. Main
burner initially
ignites, but
then goes out.
Burners too
weak.
Burner
back-fires.
Pilot flame
does not stay
on.
Cause
a. No gas flow .
b. Gas container too cold
especially with butane.
W ater in gas freezes
in gas regulator.
a. Thermocouple tip is not
enveloped by pilot flame.
b. Thermocouple is not
heated enough by flame or
it is being heated along the
entire length too much.
c. Primary air intake blocked
or must be adjusted.
d. Thermocouple is loose at
one of the connections.
e. Defective thermocouple.
a. Gas pressure too low .
b. Wrong orifice size.
T oo much primary air .
a. Flames on pipe burners
disrupting pilot flame.
b. Defective thermocouple.
Solution
a. Make sure that all gas valves are
open and that gas is reaching unit.
b. Remove and control the gas valve
at the connection (manual) or the
LPG pressure regulator . Contact
gas company or distributor.
a. Adjust thermocouple position.
b. Only the themocouple tip should be
enveloped by the pilot flame and
heated. The pilot flame must be
strong and blue in color.
c. Clean or adjust opening according
to table in page 9.
d. Tighten all thermocouple
connections.
e. Replace thermocouple (service co.).
a. Contact service or gas company .
b. Install correct orifices.
Adjust the primary air intake.
(contact service company)
a. Block off holes on the main burner
pipe directly below the pilot burner.
b. Replace thermocouple (service co.).
1.12 T esting or checking for safety
After a conversion, a new installation, or after a repair, it is important that the unit be
tested to insure that it operates properly . This should include the following:
T est for gas leaks.
Check that the unit has enough clearance behind and to the sides.
Check that enough primary and secondary air is available (strong blue flames).
Check for potentially flammable objects or potential flammability problems.
Check the gas distribution systems.
Check for proper ventilation and exhaust.
Check for proper room ventilation.
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When first installing, after repairing, or after cleaning the units, it is important to make
sure that all components are properly in place.
a. There should be a total of 9, evenly spaced ceramic bricks sitting above each main
pipe burner .
b . The ceramics must be sitting directly on the burners. These ceramic
bricks should also be placed so that they fit between the ceramic support rods.
c. The burner pipes should not have any holes (flames) directly below the pilot
burner assembly . If holes (flames) are present, they will overheat the thermocouple or
blow out the pilot flame, preventing the main burner from staying lit.
1.14 Description of the Electrical Connection
The electrical connections are to be made in accordance to local and national codes.
All gas machines operate with 120 Volt, single phase, 60 Hz. A NEMA 5-15P plug
is supplied with the units.
Hickory Industries, Inc.
All pertinent electrical information can be taken from the electrical diagram.
1.15 Electrical Diagram - All Models
L
M
L N
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1.16 Parts List for N /4 5WDG
Item Q ty. Description Material Length Size Manufacturer
113 39 Ceramic Radiants (Single Face) Ceramic Hickory
1 Accordian Door (Option) S S Hickory
120 2 Drip Pan45 SS Hickory
121 2 Drip Pan Plug Brass Hickory
122 2 Drip Pan Receptacle Brass Hickory
131 2 Fiber Motor W orm Gear Fiber Hickory
409T 1 Glass Track, Top SS Hickory
409B 1 Glass Track, Bottom S S Hickory
410 2 Glass Trolley 45 Alum. Hickory
2 Handle 45 Alum. Hickory
150 2 Lamp Par, 120 V Hickory
155 2 Motor, 1/3 HP - 120V Hickory
157 2 Motor W orm Steel S S Hickory
158 33 Oil Lite Bushing Brass Hickory
159 6 Pillow Block Bearing 5/8" SS Hickory
414 2 Reflector Panel 45WDG Curved SS Hickory
415 3 Reflector Panel 45 WDG Flat S S Hickory
182 1 Shaft 5/8" SS Hickory
184 22 Shaft Worm Nylon Hickory
420 2 Spit Plate, N/45 Exterior SS Hickory
421 1 Spit Plate, N /45 Center SS Hickory
414 1 Top Reflector Single SS Hickory
227 3 Venturi Cap Iron Hickory
229 3 Venturi Lock Nut 3/8" ID, 3/4" OD Iron Hickory
231 3 Venturi Nipple Steel Hickory
233 3 Venturi Threading Tube, Brass Steel Hickory
234 3 Venturi Tube Iron Hickory
232 3 Main Orifice, Nat. Gas Brass Hickory
162 3 Pilot Burner (includes pilot orifice) Steel Hickory
163 3 Pilot Gas Line Alum. Hickory
164 3 Pilot Thermocouple Copper Hickory
138 3 Gas Pipe Burner Steel 1 - 1/2" Hickory
175 3 Retainer Rod 45 for Ceramics SS Hickory
15 2 2 Lamp Socket Ceramic Hickory
214 3 Switch, 1-Pole Hickory
110 2 Caster w/ brake Nylon Hickory
111 2 Caster w/o brake Nylon Hickory
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1.16 Parts List for N / 45WDG (Contd.)
Item Q ty. Description Material Length Size Manufacturer
417 9 Spit Regular Complete (with screws) S S Hickory
179 2/spit Roll Pin 1/8" Stainless SS Hickory
190 9 Spit Regular, without collar SS Hickory
191 9 Spit Collar SS Hickory
192 9 Spit Gear Nylon Hickory
419 9 Spit Handle, 6" Short Nylon Hickory
185 4/Spit Skewer Double S S Hickory
186 2/Spit Skewer Single S S Hickory
219 6/Acc. Thumb Screw SS Hickory
408 2 T empered Glass 30"x33 3/4" Tempered Glass Hickory
407 2 Glass Frame 45 SS Hickory
165 1 Pressure Regulator 3/4" Alum. 3/4" Maxitrol
7A 1 Pipe Steel 3.5" 3/4" Hickory
135 1 Gas Cock Valve Steel 3/4"
7B 1 Pipe Steel 6" 3/4" Hickory
7C 3 T-Connector Steel 3/4" Hickory
7D 6 Nipple (Adapter 3/4" to 3/8") Steel 1.7" Hickory
132 3 Flexible Pipe SS 4.25" 3/8" Dormont
180 3 Manifold Gas Valve S S 3/8" Baso
7E 3 Nipple Steel 1.5" 3/8" Hickory
226 3 V enturi Assembly Iron 3/8" - 1-1/2" Hickory
228 3 Venturi Elbow, 90º Iron 1-1/2" Hickory
7F 1 Pipe Steel 14.5" 3/4" Hickory
7G 1 Pipe Steel 16" 3/4" Hickory
7H 1 Pipe Cap (threaded) Steel 3/4" Hickory
The following parts are not shown in the diagrams:
123 1 Electrical Grounding Cap Hickory
Electrical Wire Janor W ire
1 Connection Cable TIP Products
104 1 Contact Section 242 (terminal) Buchanan
105 1 Contact Section 250 (end-piece) Buchanan
*All components are inventories and sold through Hickory Industries and their distributors and dealers.
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II. Operating Instructions
1.0 Start Up
a. Switch the exhaust hood to on.
b. Open the gas cock at the rear of the machine.
c. Turn the knob on the manifold valve to the "pilot" position.
d. While pressing the "flow index" button down, place a match, or other type of
ignition method, to the pilot burner until it is lit. Keep the knob pressed down
for at least 40- 60 seconds so that the thermocouple tip warms up and the pilot
flame remains lit.
e. Release the knob. The pilot flame should stay on.
f. Repeat the procedure for the other burners.
g. Turn the manifold valve knob to the desired setting ("on" must be lined up
with the "flow index" button for high flame or maximum heat). The pipe
burner should now light up.
Hickory Industries, Inc.
2.0 Shut Down
WARNING! Do not clean the machine or glass while these are hot! Everything
h. Allow the unit to pre-heat for about 15 minutes.
i. When ready to load the spits with product, turn the light and the motor
switches to the on position.
a. Turn the manifold valve knobs to the "off" position if all flames are to be
shut off. If the pilot light is to remain lit and only the pipe burners are to be
shut off, turn the manifold valve knobs to the "pilot" position. Note that to
turn the knobs to the "off" position, one must pull out on the locking
mechanism on the knobs and then turn the valve to the off position.
b. After all of the loaded spits have been removed, turn the motor and lights off.
c. Close the gas cock at the rear of the machine if the pilot flames are also shut
off.
d. Turn off the exhaust hood.
should be cooled down before cleaning.
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3.0 W orking with the Rotisserie
A. Cooking Temperature
The desired temperature in the rotisserie can only be set with the manifold valve knob. Setting "on"
is for the high flame setting and represents about 540°F. The grilling temperature can be reduced by
turning the knob counter clock-wise (CCW), towards the "pilot" position.
Flow Index Button
Reduced Flame Setting
High Flame Setting
"Off" Locking Mechanism
Gas Control Lever
Manifold V alve Knob in "Pilot" Position
As a general rule, the higher the grilling temperature, the shorter the cooking time. However, when
working with the Old Hickory rotisserie, one must consider that the temperatures will vary from top
to bottom. The top of the unit will have higher temperatures due to the natural convection. The
cooking temperatures indicated above refer to the top section of the machine. For this reason, the
product on the top spits will be cooked faster than the product on the lower spits.
This factor allows for continuous cooking. As the top spits are ready, they should be removed. The
spits directly below should then be moved up one spit position, thus freeing a spit position at the
bottom of the unit. This bottom position can then be loaded with fresh, raw product. By loading
raw product to the bottom, there is no danger of cross contamination.
WARNING: The only way to be sure that the product is completely cooked is by
taking the internal temperatures. For example, with poultry, the
internal temperature must be at least 185°F at the inner side of the thigh.
For example, when preparing chicken.
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4.0 Cooking Times
Product Cooking Time Temperature
Chicken 45 - 60 minutes "ON"
Turkey 120 - 170 minutes 1/2 power
Ribs 20 - 45 minutes "ON"
Beef Roast 45 minutes (to 104°F) "ON"
Pork Loin 45 minutes (to 135 °F) "ON"
Salmon 20 - 30 minutes "ON"
Duck 120 minutes 1/2 power - 105 minutes
V egetables 20 minutes "ON"
(Zuccini)
Potatoes 40 minutes "ON"
Hickory Industries, Inc.
increase to "ON" for last 20 min.
"ON" - 15 minutes
5.0 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 commomly 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.
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5.0 Spitting Chickens
A. Using Angle Spits
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,
3
we are tieing a 2
/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.
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Figure 4. Trussing Legs
While pulling on the tie, loop the strings over the
legs of the chicken.
Figure 5. Trussed Legs
Make sure that both legs are securely held by the tie.
Figure 6. Trussed wings
Make sure that both wings are securely held by the
tie against the breast of the chicken.
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Figure 7. Pop-up Thermometer
The only way to tell if a chicken is done is take the
intermal temperature. Since it can be difficult to
probe the chickens while they are in the rotisserie,
we recommend the use of pop-up thermometer.
These inexpensive items should be place in the
thickest part of the chicken, which is the breast. The
thermostat will “pop-out” when the internal temperature reaches 185º F.
Figure 8. Chicken Ready to Spit
With the chicken trussed and the pop-up thermometer in place, the chicken is ready to be spitted with
an angle spit.
Figure 9. Spitting Accessories
In order to make the use of the angle spits fast and
easy, we offer an accessorie called a Spit Holder
(Hickory Part 195). This aluminum plate offers six
holes where the base (square-end) of the angle spit
can be inserted.
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Figure 10. Using the Angle Spit
Insert the bottom (handle) of the spit into the Spit
Holder.
Figure 11. Spitting a Chicken
Spit the chicken through the cavity. The chicken
should be inserted through the “head” (or at least
where the head used to be) first.
Figure 12. Chicken Position on Spit
When spitting the chicken, make sure that the breast
is sitting on the flat, exterior side of the spit. Notice
on the picture how the breast is not directly on the
rounded corner of the spit, but above one of the flat
parts of the “V”. It is also important to note that the
legs (and the tie) must sit on the same flat side of the
spit. This picture shows exactly how the chicken
should look when spitted.
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Figure 13. Incorrectly Spitted Chicken
This picture shows a chicken with the legs improperly placed. Note how the chicken seems to hang to
one side. When spitted this way, the chickens will
tend to “bounce” up and down causing the chicken
to break-up.
Figure 14. Complete Spit
After inserting the first chicken, push it all the way
to the bottom of the spit and add the next chicken.
Depending on the size of the birds and on the
rotisserie model, each spit will accommodate three
to four 2 3/4 lb. chickens. Once completed, the spit
is ready to be placed in the rotisserie.
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B. Using Regular Spits
Hickory Industries, Inc.
Figure 15. Inserting Single Bottom Skewer
Attach a single skewer with a thumb screw at least 1/
2" from the square end of the spit. The skewer must be
on the round section of the spit.
Figure 16. Fastening Bottom Skewer
Use the "T" shaped tool supplied with the unit to
tighten the thumb screw. This will prevent the bottom
skewer from sliding off the screw.
Figure 17. Using the Spit Holder
Even though the chickens can be spitted on a work
table, the use of the Spit Holder (Hickory Part 195) will
make the spitting process much easier.
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Figure 18. Inserting Chicken
Take the chicken, with the drumsticks in the direction
of the attached skewer, and slide the spit through the
cavity of the chicken.
Figure 19. Tucking the Legs
The legs must be tucked between the skewer prongs
and the center spit. Note that the bottom of the
drumstick is what is being locked in place.
Figure 20. Pressing Chicken Towards Skewer
When viewed from the breast side of the chicken,
the bottom of the drum-stick is being pushed back
while the meaty part of the leg is “puffed up” for
better presentation. Note that the skewer is not
going straight through the drum-stick!
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Figure 21. Locking Wings
The wings must be locked or tucked in place.
When using the models N/5.5 and N/10.10, the
locking method (pictured here) is only recommended with birds up to 2¾ lbs! With larger
birds, the wings must be tucked under the breast,
with elastic ties or “wing tuckers”. If the wings are
locked on large birds, the wings on the adjacent
spits will rub or catch, preventing the spits from
rotating freely. This will cause the wings to break
off or the gear mechanism to jam.
Figure 22. Tucking Wings
With larger birds, the wings must be tucked under
the breast, with elastic ties or “wing tuckers”.
Figure 23. Tucked Wings
Notice how the wings are tucked agains the breast.
By “tucking” instead of “locking” the wings, the
working or rotating diameter of the chicken has
been reduced.
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Figure 24. Inserting Double Skewers
With the first chicken in place, insert a double skewer
down the length of the spit into the shoulders of the
first chicken. No thumb screw is required for the
double skewers!
WARNING! When driving the double skewer
into the chicken, do not exert pressure from the
end of the prongs! These are sharp and will
pierce a finger or hand if not careful. Only
apply pressure at the bottom of the "U" shaped
half of the skewer!
Figure 25. Double Skewer in Place
With the double skewer in place, insert the next
chicken down the length of the spit and position the
chicken as previously described.
Figure 26. Loaded Spit
When the loading of the chickens is complete, the
end of the spit must be locked in place with another
single skewer .
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Figure 13. Completing the Load
Slide a single skewer with a thumb screw into place
from the top,
Figure 14. Tightening Final Skewer
Compress the chickens by exerting pressure on this
last skewer, and tighten the thumb screw securely.
Figure 15. Securing the Load
Tighten the thumb screws with Hickory's thumb-
screw tightening tool. This will prevent the chick-
ens from coming loose.
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6. Loading and Unloading Spits
On the N/45G, you do not need to open the front sliding glass doors of the machine in order to
load the spits! If your unit is equipped with hinged side doors, these must be opened in order to
insert and/or remove the spits. With the side(s) open, use a barbecue fork to grab a spit on one end,
inside the single skewers. You can then use your free hand to hold the spit handle. With the motor
switch on or off, first insert the round end of the spit and position it on the oil lite bushing on the
center plate (see Figure 27). Then position the
the
shaft worm on the vertical drive shaft. Shift the spit from side to side so that the space formed
between the
spit collar and the spit gear fits fits (falls) onto the oil lite bushing on the spit plate.
Reverse procedure to unload.
spit gear (next to the handle) so that it meshes with
Spit Plate
Spit Collar
Oil Lite Bushing
Figure 27
Figure 28
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7. Checking Chickens for Doneness
Depending on the model being used, a 2 1/2 lb. chicken will take between 50 minutes and 1 hour 20
minutes to cook in a pre-heated oven when the thermostat is set for MAXIMUM. By using a stem
type thermometer, the operator MUST determine the interior temperature of the chicken to test for
doneness. Chicken is done at 185°F. MAKE SURE TO REMOVE THE SKEWERS FROM
BETWEEN THE CHICKENS PRIOR TO SERVING IT TO CUSTOMERS.
8. Cooking other Products
These units can be used to cook anything from quail to turkeys, pigs, lamb, goat, vegetables, potatoes,
fish and much more. The baskets can be used for the cooking of chicken parts, brochettes and anything else that cannot go on a spit. A variety of other accessories is also available for specific types of
products. Please consult the factory for a complete list of cooking accessories.
9. Cleaning Instructions for Continuous Cook Rotisseries
The most effective maintenance procedure that you can perform will be the daily cleaning procedure
Prior to First Cook:
While the oven is still cold – spray all interior panels with KOTE.
FOR GAS MODELS
Using the shield provided, cover the top row of ceramics and spray the interior of that
area with KOTE. Repeat the process covering the remaining rows of ceramics.
DO NOT SPRAY KOTE DIRECTLY ON THE CERAMICS OR THE PILOT LIGHTS.
FOR ELECTRIC MODELS
When spraying KOTE near the elements, adjust the spray nozzle pattern and try not to
spray directly on the elements.
Remove the wire rack located above the drip pan and spray the sides of the drip pan with KOTE.
Replace the wire rack and spray it with KOTE.
After Each Cooking Cycle
Spray the inside of the glass doors with an approved glass cleaner and wipe with a soft cloth.
Drain the greasy water from the drip pan and replenish with fresh water.
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At The End of Each Day
Turn burners valves or element switches to the “OFF” position and allow the oven to cool down.
Remove any spits or baskets – allow them to soak for 15 – 20 minutes, using a solution of warm
water and detergent. Rinse clean, following guidelines for rinsing & sanitizing.
Remove the wire rack – and clean it in the sink using a solution of warm water and detergent.
Drain the greasy water from the drip pan and replenish with a solution of warm water and detergent.
Using either a sponge or a cloth - wipe down the interior of the oven with the solution removing any
grease/fat. Wipe dry the interior of the oven with a soft cloth.
USE CARE WHEN CLEANING NEAR THE PILOT ASSEMBLY. IF YOU ACCIDENTALLY
MOVE THE THERMOCOUPLE, BE SURE THAT YOU SNAP IT BACK INTO POSITION.
Drain the solution from the drip pan, wipe clean and return to the oven along with the wire rack.
Clean the glass with an approved glass cleaner. Do not use abrasives or razor blades as they will
mar and/or scratch the surface causing it to break without notice.
Wipe clean the area around the controls with a sponge or soft cloth.
GAS MODELS
RE-LIGHT THE PILOTS AND TURN ON ALL BURNERS (SET TO HIGH).
ELECTRIC MODELS
TURN ON ALL OF THE ELEMENTS.
RUN THE UNIT FOR APPROXIMATELY 5 MINUTES TO BURN OFF ANY CHEMICAL
RESIDUE THAT MAY BE REMAINING FROM THE CLEANING PROCEDURE.
Recommendation – now would be a good time to spray the interior of the oven with KOTE. You
will be prepared for tomorrow’s cooking cycle.
NOTE: On a monthly basis, to ensure that the burner is operating efficiently, remove the
ceramics and use a paper clip to clean any debris from the burner openings. Additionally the
venturi air inlet gap needs to be cleaned. This can be done using a paring knife or business
card. Refer to the operating manual.
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10. Maintenance Procedures for Continuous Cook Rotisseries
The most effective maintenance procedure that you can perform will be the daily cleaning
procedure.
Monthly:
To ensure that the burner is operating efficiently, remove the ceramics and use a paper clip to clean
any debris from the burner openings.
To ensure proper air/gas mixture, the venturi air inlet gap needs to be cleaned. This can be done
using a paring knife or business card. Refer to the operating manual.
Every 6 Months:
To ensure that the shaft worm nylon gears properly mesh with the spit gears, place a spit into each
spit position with the motor running. If the gears jump or do not align properly, adjust them using
the allen wrench provided – DO NOT OVER TIGHTEN THE SCREWS.
Every 12 Months:
Inspect the spit plates and verify that the brass oil lite bushings are in place for each spit position.
Replace any worn or missing bushings.
Remove the glass and inspect for scratches and or chips. If any are found replace the glass as
soon as possible. Also, inspect the glass trolleys. If they are worn, replace them.
Units with sliding side doors – the upper and lower slides needed to be greased.
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III. CRITICAL CONTROL STEPS FOR PREPARATION AND COOKING OF
BARBECUE CHICKENS
1. Clean and sanitize preparation sink.
2. Clean and sanitize spits, skewers, and thumbscrews.
3. Use only the designated sink for raw product.
4. Rinse off chickens in the preparation sink.
5. Follow product spit-up procedure in manual.
6. Load spitted product into machine. Follow loading
instructions in manual.
7. Thoroughly wash and sanitize hands before touching
switches and/or dials.
8. Follow operating instructions for oven operation.
9. Check product for doneness as per instruction manual.
10. Follow unloading procedures. Use a designated surface for cooked product
only. Insure that no cross contamination occurs with any surface previously
used for raw product, including employee hands.
11. If placing product in a display warmer, ensure that the product temperature
(NOT WARMER TEMPERATURE) does not fall below 140°F. Warmer temperature insures that the ambient air temperature in the warmer is correct, but
does not insure product temperature.
12. Advanced preparation and storage of spitted product should be in an authorized, properly covered and maintained bin set aside for storing spitted product
in the walk-in refrigeration unit.
13. THE MOST CRITICAL STEP IN THE PREVENTION OF CROSS CONTAMI-
NATION IS THE HUMAN HAND. THEREFORE, HANDLING RAW PRODUCT AND THE WASHING OF HANDS IS THE MOST CRITICAL CONTROL
STEP IN PREVENTING CROSS CONTAMINATION.
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IV. WARRANTY
HICKORY INDUSTRIES WILL WARRANTY ALL ROTISSERIES FOR ONE YEAR FROM
THE DATE OF ORIGINAL INVOICE. WARRANTY INCLUDES ALL PARTS EXCEPT
BULBS AND GLASS. WARRANTY CONDITION IS THAT ALL WARRANTY
DOCUMENTS MUST BE SIGNED AND MUST BE RETURNED TO HICKORY BY THE
USER AFTER RECEIPT OF THE ROTISSERIE. THE COMPANY (HICKORY) RESERVES
THE RIGHT TO REVIEW ALL WARRANTY CLAIMS BY ITS AUTHORIZED
REPRESENTATIVE AND IF NEGLIGENCE OR ABUSE IS FOUND, THE CLAIM WILL
BE DISALLOWED.
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