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Installation Manual
Owner's Operating Manual
Hickory Rotisseries
Models: N/1.9E
4900 Westside Avenue, North Bergen, New Jersey 07047
Tel: [201] 223-0050 Fax: [201] 223-0950
Hickory Industries, Inc.
Machine Type
N / 1.9E
Total Power Rating
5 kW
Elements / Spits
2 Heating Elem. with 9 Spits
Elec. Connection
208 - 240 V, 1 Ph. or 3 Ph.
Temp. Regulation
Manual or Computer
Delivery Date:
Final Inspection:
USA
1.9 Manual 10/97
Page 1 of 14
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Table of Contents
Summary of Contents for Hickory Industries Rotisseries N/1.9E
- Page 1 Hickory Industries, Inc. Installation Manual Owner's Operating Manual Hickory Rotisseries Models: N/1.9E Machine Type N / 1.9E Total Power Rating 5 kW Elements / Spits 2 Heating Elem. with 9 Spits Elec. Connection 208 - 240 V, 1 Ph. or 3 Ph.
- Page 2 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.
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Page 3: Installation Instructions
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. -
Page 4: General Information
Hickory Industries, Inc. OPERATING INSTRUCTIONS SWITCHES: There are two switches on the front panel of the unit: The motor switch will activate the 9 individual spits and the 2 fan motors. The temperature switch will activate the computer controller and the heating elements. - Page 5 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 pre- vents the product from moving around the spit and also prevents damage by preventing the legs and wings from flopping.
- Page 6 Hickory Industries, Inc. 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.
- Page 7 Hickory Industries, Inc. 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.
- Page 8 Hickory Industries, Inc. Figure 10. 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 11. Chicken Position on Spit When spitting the chicken, make sure that the breast is sitting on the flat, exterior side of the spit.
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Page 9: Loading And Unloading
Hickory Industries, Inc. LOADING AND UNLOADING: With the chickens properly tied and spitted, slide each loaded spit onto a drive shaft. Repeat the process for all the spits you intend to use. When you are finished loading, the unit is ready to cook. To remove the cooked product, use a barbecue forked to loosen the chicken form the spit and just slide toward you. - Page 10 Hickory Industries, Inc. Computer Controller Programming Instructions 1. After the 1.9e has been plugged in, the display on the computer controller will be powered up and will show [HLd]. The computer (thermostat/timer) controller is used to set and control cooking temperature, hold temperature and a timed cooking cycle.
- Page 11 Hickory Industries, Inc. WARNING! When setting a cooking time, it is only an estimate of when the product being cooked will be done! The only way to be certain that a product (such as chicken) is cooked is by taking the internal temperature of the product (for chicken, it is 185ºF). A load of 9 chickens, with an average weight of 3 lbs.
- Page 12 Hickory Industries, Inc. Once the set point of 400ºF is reached (which will take about 20 minutes), there will be a 5 second audible alarm and the dispaly will show the cooking time (t1), which in this case has been programmed to one hour and 30 minutes.
- Page 13 Hickory Industries, Inc. POINTERS ON HOW TO CARE FOR BBQ GLASS PROPERLY HICKORY ROTISSERIES USE ONLY HEAT RESISTANT TEMPERED GLASS that is tempered and formed to size in the manufacturing process. All glass is fragile. The glass will require continual care in handling to avoid breakage. Here are some pointers: •...
- Page 14 Hickory Industries, Inc. CRITICAL CONTROL STEPS FOR PREPARATION AND COOKING OF BARBECUE CHICKENS Clean and sanitize product sink. Clean and sanitize spits, skewers, and thumbscrews. Use only authorized sink for raw product. Rinse off chickens in product sink. Follow product spit-up procedure in manual.
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