1. Manuals
  2. Brands
  3. Hickory Industries Manuals
  4. Commercial Food Equipment
  5. N/5.7 G
  6. Installation & operation manual

Hickory Industries N/5.7 G Installation & Operation Manual

Rotisseries
Hide thumbs Also See for N/5.7 G:
Table of Contents

Advertisement

Quick Links

Download this manual
Installation & Operation Manual
Hickory Rotisseries
Model: N/5.7 G
Voltage: 120V single phase, Amps: 3, Hz: 60
Cooking burners: 2 Pressurized burners
BTU's / Cooking Burner: 36,000 Natural
Show Burner:
Manifold Pressure:
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
Hickory Industries, Inc.
20,000 Propane
20,000 Natural or Propane
5.5 in W.C. Natural
11 in W.C. Propane
USA
Orifice Size
#32
#48
(3)#53 / #48
N/5.7G - 10/16 r3
Page 1 of 36

Advertisement

Table of Contents
loading
Need help?

Need help?

Do you have a question about the N/5.7 G and is the answer not in the manual?

Questions and answers

Related Manuals for Hickory Industries N/5.7 G

Summary of Contents for Hickory Industries N/5.7 G

  • Page 1 Hickory Industries, Inc. Installation & Operation Manual Hickory Rotisseries Model: N/5.7 G Voltage: 120V single phase, Amps: 3, Hz: 60 Cooking burners: 2 Pressurized burners Orifice Size BTU's / Cooking Burner: 36,000 Natural 20,000 Propane Show Burner: 20,000 Natural or Propane...
  • Page 2 Hickory Industries, Inc. ( LEFT BLANK INTENTIONALLY) 4900 Westside Avenue, North Bergen, New Jersey 07047 N/5.7G - 10/16 r3 Tel: [201] 223-0050 Fax: [201] 223-0950 Page 2 of 36...
  • Page 3 Hickory Industries, Inc. Please copy, cutout and place in a prominent location. What To Do If You Smell A Gas Odor Natural gas is lighter than air, and it has a very high ignition temperature. For your protection, The Gas Company adds a distinctive odor to natural gas, so leaks are easily detected.

  • Page 4: Que Faire Si Vous Sentez Une Odeur De Gaz

    Hickory Industries, Inc. S'il vous plaît copier, découpe et placer dans un endroit bien en vue. Que faire si vous sentez une odeur de gaz Le gaz naturel est plus léger que l'air , et il a une très haute température d'allumage .

  • Page 5: For Your Safety

    Hickory Industries, Inc. FOR YOUR SAFETY Do Not Store or use gasoline or other flammable vapors or liquids in the vicinity of this or any other appliance. It is important to keep the applicance area free and clear from combustibles...
  • Page 6 Hickory Industries, Inc. As a safety precaution, disconnect the power supply to the appliance before cleaning or servicing this appliance. Par mesure de sécurité, débrancher l'alimentation électrique l'appareil avant le nettoyage ou l'entretien de cet appareil. Instruction Plate: Before lighting this piece of equipment, ensure that the ventilation hood is turned on 1.
  • Page 7 Hickory Industries, Inc. INSTALLATION GUIDELINES / CONSIGNES D'INSTALLATION GAS / GAZ Gas installation must conform with local codes, or in the absence of local codes, with the National Fuel Cas Code, ANSI 2223.1 /NFPA 54, or the Natural Gas and Propane Installation Code, CSA B749.1...

  • Page 8: Table Of Contents

    Hickory Industries, Inc. Table of Contents Installation Tips ..........9 Overview Of The Unit ......... 10 Unpacking The Unit ..........11 Setting Up The Rotisserie ........11 Control Panel Overview ........13 Gas Conversion and Adjustment Instructions ..14 Spit Preparation Using Angle Spits ....19 Spit Preparation Using Spits &...

  • Page 9: Installation Tips

    Hickory Industries, Inc. Installation Tips 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.

  • Page 10: Overview Of The Unit

    Hickory Industries, Inc. After connecting the unit, make sure that the line has been bled and that a static pres- sure reading of at least 7" water column pressure is obtained. The unit is equipped with a water connection to facilitate filling of the drip pan with water.

  • Page 11: Unpacking The Unit

    Hickory Industries, Inc. Unpacking the unit: After the unit is un-crated, roll the unit and all accessories into place. Remove all vinyl paper on the stainless steel Remove all tape from glass surfaces and metal surfaces Carefully remove and inspect parts that are inside the unit. Ensure that all materials...
  • Page 12 Hickory Industries, Inc. 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. Insert the drain overflow tubes and reinsert the wire rack.

  • Page 13: Control Panel Overview

    Hickory Industries, Inc. Water connection and drip pan water inlet valve. Drain valve "open position" 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.

  • Page 14: Gas Conversion And Adjustment Instructions

    Hickory Industries, Inc. Gas Conversion and Adjustment Instructions Before converting or adjusting the machine to another type of gas, 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.
  • Page 15 Hickory Industries, Inc. Gas Flow Table (Consumption) Gas Flow Heating Value in per Burner (40,000 BTU) in ft BTU/ft³ High Flame Setting Natural 1040 38.50 Propane 2500 16.00 Butane 2500 16.00 Volumetric Method to Verify the Flame Setting, Mathematical WARNING! No other gas equipment can be in operation during this procedure.
  • Page 16 1/8" Between rods and Burner surface 1/8" Between rods Butane / 11" 1/8" Between rods and Burner surface Type N/5.7 G with Show Burner Module Gas / Pressure Orifice Size Electronic Ignition Primary Air Intake inches W.C. Ø in drill size in inches Natural / 5.5"...
  • Page 17 Hickory Industries, Inc. Changing Gas Orifices Changing the Gas Orifice - Gas Generators The 5.7 Gas unit has two infra-red gas generators. In older models, these generators used ceramic radiating plates. Both burners are interchangeable with a minor burner inlet pipe position modification.
  • Page 18 Hickory Industries, Inc. Changing the Gas Orifice - Pipe Burner for SB Remove the left hand drip pan and loading tray. Unscrew and remove the metal cover to expose the venturi. The venturi tube is on the inlet side to the pipe burner.

  • Page 19: Spit Preparation Using Angle Spits

    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.
  • Page 20 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 21 Hickory Industries, Inc. Figure 7. Pop-up Thermometer The only way to tell if a chicken is done is take the internal temperature. Since it can be difficult to probe the chickens while they are in the rotis- serie, we recommend the use of pop-up ther- mometer.
  • Page 22 Hickory Industries, Inc. Figure 10. Using the Angle Spit Insert the bottom (square-end) of the spit into one of the holes in 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.
  • Page 23 Hickory Industries, Inc. 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 breakup.

  • Page 24: Spit Preparation Using Spits & Skewers

    Hickory Industries, Inc. B. Using Regular Spits 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.
  • Page 25 Hickory Industries, Inc. 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.
  • Page 26 Hickory Industries, Inc. 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...
  • Page 27 Hickory Industries, Inc. 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!
  • Page 28 Hickory Industries, Inc. 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.

  • Page 29: Daily Operation

    Hickory Industries, Inc. Cooking Preparations Morning Preparation: 1. Cover the center shaft with aluminum foil. 2. Shut the drain valve and add water into drip pan (approximately one inch of water should be sufficient. If the unit will be in operation all day, you will need to add more water accordingly.).

  • Page 30: Cleaning

    Hickory Industries, Inc. 8. After the programmed time has elapsed, the timer will beep, but the cooking process will continue. Always check the product’s internal temperature and ensure that they are at least 180°F. If the product needs additional time to cook, you can do so by pressing the cook pot symbol („B“) and then pressing the + button (E“).

  • Page 31: Thermometer Guidelines

    Hickory Industries, Inc. Thermometer Guidelines When checking product temperature, ensure that you have a calibrated thermometer. A good thermometer should be 1/8" thick and about 6 inches long. The thermometer should not have a dimple. If it does, this is where the thermometer actually measures temperature. This dimple must be placed in the thigh area.

  • Page 32: Temperature Chart

    Hickory Industries, Inc. Temperature Chart Product Internal Temperature Poultry 185F Beef 135-140F Rare 150F Medium 160F Well Lamb 140F Rare 150F Medium 160F Well Pork 160F Medium 170F Well 4900 Westside Avenue, North Bergen, New Jersey 07047 N/5.7G - 10/16 r3...

  • Page 33: Do's And Don'ts

    Hickory Industries, Inc. Do's and Don'ts Don'ts Do's Do Not use a powerwasher to clean the unit Do read the manual before operating this unit. Do Not use abrasives or razors on the glass Do clean the rotisserie every day.

  • Page 34: Parts Diagram

    Hickory Industries, Inc. 1.18 Exploded diagram 4900 Westside Avenue, North Bergen, New Jersey 07047 N/5.7G - 10/16 r3 Tel: [201] 223-0050 Fax: [201] 223-0950 Page 34 of 36...

  • Page 35: Electrical Diagram

    Hickory Industries, Inc. 4900 Westside Avenue, North Bergen, New Jersey 07047 N/5.7G - 10/16 r3 Tel: [201] 223-0050 Fax: [201] 223-0950 Page 35 of 36...

  • Page 36: Warranty

    Hickory Industries, Inc. WARRANTY HICKORY INDUSTRIES, INC., 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.

Table of Contents