Ole Hickory Pits EL-ED/X Manual
  1. Manuals
  2. Brands
  3. Ole Hickory Pits Manuals
  4. Smokers
  5. EL-ED/X
  6. Manual

Ole Hickory Pits EL-ED/X Manual

Hide thumbs Also See for EL-ED/X:
Table of Contents

Advertisement

Quick Links

Advertisement

Table of Contents
loading
Need help?

Need help?

Do you have a question about the EL-ED/X and is the answer not in the manual?

Questions and answers

Subscribe to Our Youtube Channel

Related Manuals for Ole Hickory Pits EL-ED/X

Summary of Contents for Ole Hickory Pits EL-ED/X

  • Page 3 Warranty IMPORTANT Procedure Please Read * Also read and follow the LIMITED WARRANTY Page in this manual.

  • Page 4: Electrical Specifications

    Electrical Specifications Specifications: 120 Volts, 60 HZ, 1 Phase AVOID NON-GROUNDED EXTENSION CORDS 15 amp Wiring Instructions: Electrical receptacles must be wired in accordance with local codes and supplied by a qualified electrician. All switches should be in the “OFF” position prior to power cord plug insertion into receptacle.

  • Page 5: General Specifications

    General Specifications Dimensions: Over-all Depth: 8' 3/4" Width: 5' 9" Height: 7' 2" Weight: 2400 pounds Materials: Basic Frame: 12 gauge steel, welded to 1 1/2" tubular steel 3/16" thick square steel legs Front: 22 gauge stainless steel, type 304 # 4 finish Sides, Top &...
  • Page 6 OLE HICKORY PITS 4077 Nash Road Scott City, MO 63780 Owner’s Manual for Model EL-ED/X Installation & Operating Instructions Notice: These instructions should be affixed to the unit or adjacent to your Ole Hickory Pit Please retain this manual for future reference...
  • Page 7 Ole Hickory Pits must be secured for stationary installation on a level; impervious floor (concrete or comparable). Floor has to support 2100 to 2600 pounds at all times. The unit is suitable for installation on a combustible floor.

  • Page 8: Direct Venting

    DIRECT VENTING In most situations, the direct venting with the Ole Hickory Pits smoke evacuator system is the preferred method. This consists of a powered damper installed on the smoker that will open to allow the heat and smoke to be exhausted. Ductwork is installed and connected to a centrifugal, upblast exhaust fan that is on the roof.

  • Page 9: Exhaust Hood

    THRU WALL INSTALLATION It is acceptable to install Ole Hickory Pits smokers through the wall so the doors of the smoker open into the kitchen while the rest of the smoker is outside.

  • Page 10: Gas Connection

    GAS CONNECTION Ole Hickory Pits smokers come with a gas shut off valve with ½” flare male threads for connecting the gas line to the smoker. It is recommended that a flexible hose be used for the final connection to the smoker.

  • Page 11: Operation

    Evacuator (power damper), (3) the 10” diameter duct and (4) the ventilator fan. Items (1) and (2) are sold by Ole Hickory Pits as optional equipment. Items (3) and (4) are purchased by you and are of your installation responsibility. ADEQUATE MAKEUP AIR IS REQUIRED FOR SAFE OPERATION.
  • Page 12 See Local Inspector For Type (Not supplied by Ole Hickory Pits)
  • Page 14 NO 90 Degree Angles on either Direct Vent or Hood Installation.
  • Page 15 Be sure to check with local inspector before installation.
  • Page 16 Be sure to check with local inspector before installation.

  • Page 17: Safety Tips

    Such alterations may result in a hazardous condition. 7. Flues are required on ALL Ole Hickory Pits. Failure to do so will result in unit malfunction and substandard performance. (See the Gas Piping and Venting Instructions page) 8.
  • Page 18 2" Any Installation that does not allow for the proper MINIMUM Safety or Mechanical Clearance,(shown Above & Below), as per ETL, may be considered a Non-Approved Installation by Ole Hickory Pits. A Non-Approved Installation may void your warranty. 18" 2"...
  • Page 19 Gas Piping and Venting Instruction s Gas Requirements Flexible hose must be used for the installation of all Ole Hickory Pits. A manual shut-off valve MUST be supplied in the gas line between the unit and the meter in an easily accessible location.

  • Page 20: Read Carefully

    ⚠ ⚠ ***IMPORTANT*** READ CAREFULLY POSITIVE AIR FLOW through the air shutter on the burner MUST be maintained for safe and proper operation of the unit(s). Burner air flow may be affected by one or a combination of the following. Improper flue installation.

  • Page 21: Burner Instructions

    BURNER INSTRUCTIONS ALLOW A FIVE (5) MINUTE COMPLETE SHUTOFF PERIOD BEFORE APPLIANCE IS RE-LIGHTED. Initial Start of Burner: Remove service access panel. Check burner for proper connection to gas lines. Turn gas supply to burner on. Depress the gas valve control knob on the combination gas valve and turn to on position.
  • Page 22 Every Six Months - Visual Inspection of Burner DATE DATE DATE DATE DATE DATE DATE DATE DATE Visual inspection daily during the first week of operation, then every six months thereafter. Look for smoke backing out through the AIR SHUTTER on the BURNER FAN MOTOR or accumulation of a BLACK TAR-LIKE substance around or above burner.
  • Page 23 ROTISSERIE To Avoid “Dumping” Racks, Load the Racks Vertically as well as Horizontally. NEVER put heavy product on the top rack with empty or lightly loaded bottom rack. Do not let any meat product hang over the edge of the rack. After loading product, use the foot advance to rotate at least two full turns to make sure all racks are loaded properly.
  • Page 24 Operating Instructions 1. Preheat the Ole Hickory Pit to desired temperature by turning on all switches found on the control panel. Recommended cooking temperature is 225 degrees F. and CANNOT exceed 350 degrees F. NOTICE: Unit is equipped with an upper limit switch that will shut down all operations until the reset button, located under the service panel, is manually reset.
  • Page 25 Cook & Hold Feature (Optional Feature) The purpose of the Cook & Hold feature is to allow the operator to set the cooking time so that when the programmed time has elapsed, the unit will hold at 147 degrees until the operator turns the switch off and removes the meat. To operate this feature, make sure all the switches for the MAIN, BURNER, RACK are turned on.
  • Page 26 How To Calibrate The Thermostat After the smoker has heated for about an hour, if the Thermometer & Thermostat DO NOT agree… Follow This Procedure: Thermometer Thermostat After removing knob, locate the screw inside the shaft. If the thermometer reads lower than the thermostat, turn slotted screw...

  • Page 27: Maintenance And Cleaning

    Maintenance & Cleaning ⚠WARNING⚠ BEFORE PERFORMING ANY MAINTENANCE OR CLEANING MAKE SURE UNIT IS DISCONNECTED FROM POWER SUPPLY AND GAS IS TURNED OFF ! REFER SERVICING TO QUALIFIED PERSONNEL 1. a: Remove ashes and coals from firebox after each cooking. Ashes should be placed in a non- combustible container and placed away from all combustible material.

  • Page 29: Limited Warranty

    AND IN NO EVENT WILL OLE HICKORY PITS BE LIABLE FOR ANY INCIDENTAL OR CONSEQUENTIAL DAMAGES OF FUTURE NATURE. Ole Hickory Pits neither assumes nor authorizes any person to assume for Ole Hickory Pits any other liability or obligation in connection with the sale of these products.
  • Page 30 Standard(s): [NSF/ANSI 4:2020] Indoor/ Outdoor Gas Bar-Be-Que Pits Product: EL, EL-ED, EL-ED/X, ELIB, EL-EW, ELEX, ELEC, ELES, ELVS, SDL, SDLX, SSE, SSG, SSI, SSJ, SSJ- Models: AE, SSJ-EW, SSL, SSM, SRO, SSO, SSRD, VS3 and VS4. ATM Issued: 12-Oct-2023 ATM for Report 3098759CHI-001 Page 1 of 1 ED 16.3.14 (1-Jul-2022) Mandatory...
  • Page 31 Gas Food Service Equipment [CSA 1.8:2016 Ed.4] Indoor/Outdoor Gas Bar-Be-Que pits Product: EL, EL-ED, EL-ED/X, ELIB, EL-EW, ELEX, ELEC, ELES, ELVS, SDL, SDLX, SSE, SSG, SSI, SSJ, SSJ- Models: AE, SSJ-EW, SSL, SSM, SRO, SSO, SSRD, VS3 and VS4 ATM Issued: 24-May-2018...

  • Page 33: Maintenance Schedule

    OLE HICKORY PITS Maintenance Schedule *** Check Chain Tension, Belt Tension, Set Screws on Sprockets, Pulleys, Fan Blades & Grease Bearings (After 1st Month of Use). Then Place Them on Their Regular Maintenance Schedule. DISCONNECT FROM POWER SUPPLY BEFORE PERFORMING ANY MAINTENANCE! REV080111...
  • Page 34 DAILY - Maintenance Schedule Clean Ashes from Firebox and Drain Grease from Cooking Chamber Monday Tuesday Wednesday Thursday Friday Saturday Sunday Insert Date for Daily Cleaning Schedule...
  • Page 35 DAILY - Maintenance Schedule Clean Ashes from Firebox and Drain Grease from Cooking Chamber Monday Tuesday Wednesday Thursday Friday Saturday Sunday Insert Date for Daily Cleaning Schedule...
  • Page 36 WEEKLY - Maintenance Schedule for Cleaning Racks & Units Monday Tuesday Wednesday Thursday Friday Saturday Sunday WEEK Insert Date for Weekly Cleaning...
  • Page 37 ONCE A MONTH - Maintenance Schedule Clean Fans Blades (SHUT OFF POWER SUPPLY) Clean Burner Tube (SHUT OFF GAS SUPPLY) Once a month with gloved hand. DO NOT use hard objects Fan Blade Burner Tube January February March April June July August September...
  • Page 38 TWICE MONTHLY - Maintenance Schedule Grease Bearings - 2 to 3 Squirts Bi-Monthly January February March April June July August September October November December Insert Date for Twice Monthly Cleaning...
  • Page 39 EVERY SIX MONTHS - Maintenance Schedule First 6 Months Second 6 Months CLEAN FLUE PIPE at least every 6 months CHECK CHAIN TENSION & BELT TENSION It should be tight, Check every 6 months CHECK SET SCREWS ON SPROCKETS, PULLEY & FAN BLADES Check every 6 months Insert Date for Bi-Yearly Cleaning...
  • Page 40 Every Six Months - Visual Inspection of Burner DATE DATE DATE DATE DATE DATE DATE DATE DATE Visual inspection daily during the first week of operation, then every six months thereafter. Look for smoke backing out through the AIR SHUTTER on the BURNER FAN MOTOR or accumulation of a BLACK TAR-LIKE substance around or above burner.
  • Page 41 Model EL-ED & EL-ED/X Cooking Capacity Chart Cooking Surface: 72 Sq. Ft. Rack Size: (12) 18” X 48” or (18) 12" X 48" (All item counts are estimated) Est. Item Capacity St. Louis Style Ribs (3-lbs & down) Butts (10-lbs each) Whole Chicken (3.25-lbs each)
  • Page 46 Notes:_______________________________________ _____________________________________________ _____________________________________________ _____________________________________________ _____________________________________________ _____________________________________________ _____________________________________________ _____________________________________________ _____________________________________________ _____________________________________________ _____________________________________________ _____________________________________________ _____________________________________________ _____________________________________________ _____________________________________________ _____________________________________________ _____________________________________________ _____________________________________________ _____________________________________________ _____________________________________________ _____________________________________________...

Table of Contents

Save PDF