Hardt INFERNO GC Operation Manual
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Hardt INFERNO GC Operation Manual

Gas-fired, self-cleaning rotisserie for ca/mx/us
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Hardt Equipment Manufacturing Inc.
th
1400 50
Avenue, Lachine (Montreal)
Quebec, Canada, H8T 2V3
Technical Support
Tel:
(800) 387-6847
(514) 631-7271
Fax:
(514) 631-5443
Sales
Tel:
(888) 848-4408
www.hardtequipment.com
Gas-Fired, Self-Cleaning Rotisserie for CA/MX/US
Operation Manual
This manual is to be left with the customer for future reference.
INFERNO GC
CUS-013-0025-05

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Summary of Contents for Hardt INFERNO GC

  • Page 1 INFERNO GC Gas-Fired, Self-Cleaning Rotisserie for CA/MX/US Operation Manual Hardt Equipment Manufacturing Inc. 1400 50 Avenue, Lachine (Montreal) Quebec, Canada, H8T 2V3 Technical Support Tel: (800) 387-6847 (514) 631-7271 Fax: (514) 631-5443 Sales This manual is to be left with the customer for future reference.

  • Page 2: Important Information

    Images shown in this manual are for reference only and may appear different from actual models. The terms Hardt®, Food Systems Resource®, Inferno®, Elemendt®, and the symbol depicting six circles, and other distinctive terms, are registered and unregistered trademarks of Hardt Equipment Manufacturing, Inc. and associated companies.

  • Page 3: Table Of Contents

    Table of Contents 1. Important Information .........................2 2. Before You Begin ..........................4 About This Manual ............................. 4 Equipment Safety ............................... 4 Food Safety ................................ 5 3. Equipment Diagrams ..........................6 Single Rotisserie ..............................6 Double-Stacked Rotisserie ..........................7 Control Panel Layout ............................8 4.

  • Page 4: Before You Begin

    This manual contains information necessary for the operation of the HARDT Equipment Manufacturing (hereafter referred to as Hardt) Inferno GC rotisserie. Retain this manual for future reference. To help the reader in the utilization of this manual, certain information has been highlighted using the following...

  • Page 5: Food Safety

    SPECIFIC TESTS. ALWAYS MEASURE THE INTERNAL TEMPERATURE OF A PRODUCT BEFORE ENDING THE COOKING. ACCEPTED INTERNAL TEMPERATURES SHOULD NOT BE LOWER THAN THOSE PUBLISHED FOR ESTABLISHED FOOD SAFETY STANDARDS. Consult Hardt if you need help setting up a food safety program. CUS-013-0025-05 Page 5 of 21...

  • Page 6: Equipment Diagrams

    3. Equipment Diagrams Single Rotisserie REAR CHIMNEY VENT TOP VENT OPTION END OF PROGRAM LIGHT (YELLOW) CONTROL PANEL AUTO CLEAN DEGREASER INLET HOSE MANUAL DRAIN VALVE GREASE DRAIN HANDLE (COOK/CLEAN) DEGREASER SHELF CASTERS (OPTION) OPTIONAL ACCESSORIES POWER ADAPTER HEATED GREASE RESERVOIR SERIAL NAMEPLATE PRESSURE...

  • Page 7: Double-Stacked Rotisserie

    Double-Stacked Rotisserie CHIMNEYS END OF PROGRAM LIGHT (YELLOW) CONTROL PANEL AUTO CLEAN DEGREASER INLET HOSE MANUAL DRAIN VALVE DEGREASER SHELF HANDLE (COOK/CLEAN) GREASE DRAINS TOP OVEN BOTTOM OVEN OPTIONAL ACCESSORIES POWER ADAPTER HEATED GREASE RESERVOIR SERIAL NAMEPLATE PRESSURE GAUGE HALOGEN LIGHT ACCESS PANEL GAS INLET CIRCUIT...

  • Page 8: Control Panel Layout

    PRESSING AND HOLDING FOR 3 SECS STOPS ALL ACTIONS EXCEPT AUTO CLEAN MANUAL ADVANCE SWITCH (GREEN) SLO (SAFETY LOCKOUT) ALARM LAMP (RED) BASIC OPERATION INSTRUCTIONS AND HARDT CONTACT INFORMATION READ THIS MANUAL FOR DETAILED OPERATION INSTRUCTIONS Figure 3-3 Page 8 of 21 CUS-013-0025-05...

  • Page 9: Operation

    4.1.2 Grease Collection Hardt offers an optional Heated Grease Collection Reservoir that is used to facilitate the collection and disposal of grease from the rotisserie. If no reservoir is obtained from Hardt, alternate methods of grease collection and disposal are required.

  • Page 10: Running A Preheat Cycle

    4.1.3 Running a Preheat Cycle THE ROTISSERIE MUST BE PREHEATED BEFORE ANY COOKING CYCLE. 1. To activate a pre-programmed preheat cycle, press PREHEAT on the controller touchpad. The rotisserie is now in mandatory “Preheat Mode”. 2. Following a preheat cycle (see section 4.1.1), the display will indicate “OVEN READY” when the correct temperature for loading the rotisserie has been reached.

  • Page 11: Cooking Procedure

    REFER TO SECTION 2.3 FOOD SAFETY ON PAGE 5 FOR SPECIAL NOTES ON PRODUCT INTERNAL TEMPERATURES. The procedures described here are basic. Hardt provides extensive cooking and food program support and training. Your organization may have specific instructions that should be followed instead of the ones listed here.

  • Page 12: Loading & Unloading The Rotisserie

    Loading & Unloading the Rotisserie CROSS CONTAMINATION OF RAW ONTO COOKED PRODUCT IS VERY DANGEROUS. DO NOT LOAD UNCOOKED PRODUCT INTO ROTISSERIE UNTIL COOKING CYCLE IS COMPLETE AND ALL COOKED PRODUCT IS REMOVED FROM ROTISSERIE. USE PROTECTIVE CLOTHING WHEN LOADING AND UNLOADING THE ROTISSERIE. 4.4.1 Loading the Skewers When the rotisserie reaches operating temperature, skewers can be loaded.

  • Page 13: Available Accessories

    Available Accessories Please refer to the following table when ordering accessories from Hardt. Table 2 Part Name Description Illustration A stainless steel skewer that supports the “V” skewers Unambiguous chicken without piercing the skin, allowing the natural juices that give the bird flavor to be retained.

  • Page 14: Controller Functions

    Controller Functions This section contains information for basic operation and programming of the Inferno GC system. 4.6.1 Buzzers and Alarms (Press STOP once to end a buzzer. Press and hold STOP for 3 seconds to stop any action except an AUTO CLEAN cycle.) ...

  • Page 15: Maintenance

    5. Maintenance ENSURE YOU ARE WEARING INSULATED GLOVES AND AN APRON AT ALL TIMES WHEN WORKING WITH THE HOT ROTISSERIE. Allow a period of time for the rotisserie to reach a safe-to-touch temperature, but ensure that the oven is still warm to facilitate easier cleaning. Daily Cleaning 5.1.1 Beginning of the Day Ensure that the entire rotisserie is clean by referring to section 5.1.4 Auto Clean Effectiveness Evaluation...
  • Page 16 1. Check that the level of degreaser is enough to run the Auto Clean cycle as shown in Figure 5-1 USE ONLY ECOLAB CIP OR HARDT CLEAN 3000 2. . If the level is too low, replace the bottle. REFER TO YOUR COMPANY’S POLICY ON THE HANDLING OF...

  • Page 17: Auto Clean Effectiveness Evaluation

    5.1.4 Auto Clean Effectiveness Evaluation It is important to consider the condition of the rotisserie after the Auto Clean cycle is finished to verify that the cleaning operations are functioning correctly. The following images illustrate three states of cleanliness and their related interpretation.

  • Page 18: Weekly Inspection

    Weekly Inspection Thoroughly inspect the venting components supplied with the rotisserie for signs of damage (dents, perforations, etc.). Replace with certified Hardt components if required. Ensure that the electrical cord, water and gas lines are free from damage and kinks.

  • Page 19: Troubleshooting

    ON/OFF switch out and by starting a preheat cycle as described in Section 4.1.1.  If the rotisserie goes into Safety Lockout again there is most likely a component failure. Turn the rotisserie off (by pushing the red main ON/OFF switch) and contact your local authorized Hardt service provider. CUS-013-0025-05...

  • Page 20: Replacing The Halogen Light Bulb

    Replacing the Halogen Light Bulb 1. Turn rotisserie off the rotisserie by pushing in the red main ON/OFF switch and disconnect the power cord from the wall receptacle. LOOSEN 2. Allow rotisserie to cool down. (2X) 3. Remove the halogen light access panel located on the left side of the rotisserie by loosening the thumb screws (by hand or using a screwdriver) (Figure 6-2).

  • Page 21: Numeric Temperature Display Mode

    Do not touch the replacement halogen light bulb with bare fingers or dirty gloves. 6. Install a new halogen light bulb. 7. Position the halogen light bulb support bracket so that the light is oriented towards the center shaft of the rotisserie and hand-tighten the two wing nuts.

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