Hardt Inferno GC User manual

CUS-012-0112-02 Page 1 of 1
MORNING STARTUP
Inferno GC
-
C
1. Switch on the hood and hood lights. 2. Wipe the door glass with a wet towel
and remove deposits inside, outside and
in between the panes.
3. Wipe the drip pan clean with a towel
removing all particles. DO NOT PUSH
DEBRIS INTO THE DRAINS.
4. Check the degreaser to ensure you
have enough to run the Auto Clean at
the end of the day. If there is less
than 3 ½” left, replace the bottle.
5. Switch the rotisserie on by pulling out
the red main ON/OFF switch. Follow
instructions on the display and then
press "ENTER".
6. Make sure the drain valve is set to
cook .
7. Press the "
PREHEAT
" button.
DO NOT LOAD UNTIL ROTISSERIE
IS PREHEATED.
8. Once preheated, an alarm will sound
and the display will read "OVEN READY
SELECT COOKING PROGRAM".
9. If a safety lock-out occurs, the red
lamp on the control panel will blink.
Follow the safety lock-out instructions.
10. The oven must be fully preheated
before loading product. The oven is
preheated when indicated by the
controller (approximately 15 minutes)
3 ½”

CUS-012-0101-01 Page 1 of 1
CHICKEN PREPARATION PROCEDURE
Inferno GC - C
Cross contamination is very dangerous. Do not load fresh product into rotisserie until
cooking cycle is complete and all cooked product is removed from rotisserie.
Tools Required: Latex/vinyl gloves, skewer rack marked ‘Raw’, skewers.
1. Bring the required number of boxes
to the raw product workstation.
Wearing gloves at all times, take out a
chicken and drain any excess liquid
back into the box. Tear away and
remove excess fat from the cavity of the
chicken.
2. If using the horizontal skewer rack
and skewering table; take a skewer and
place the hex end into the hole at the
back left corner of the prep table. The
skewer should be positioned with the
“V” pointing up.
3. If using the vertical skewer rack, take
a skewer and place the hex end into
one of the holes in the base of the cart.
4. Take a chicken, neck first, breast up
and place the pointed tip of the skewer
into the cavity. With the midpoint of the
breastbone aligned with the middle of
the skewer, push the bird on. The tied
legs should be above the skewer.
5. There should be some resistance as
the bones open up to lock the chicken in
place. The middle of the chicken must
align with the middle of the skewer as
shown by the dotted line.
6. If it is not aligned properly, remove
chicken from the skewer and try again.
7. Place 4 chickens per skewer.
Ensure that all wings and legs are
tucked in/trussed properly to prevent
them from flopping around.
8a. Place the prepared skewers on the
rack designated for raw product and
bring it to the rotisserie for loading.
8b. If using a vertical skewer rack,
simply bring it to the rotisserie for
loading.
Horizontal
Skewer
Rack
Vertical
Skewer
Rack
Skewer
Orientation

CUS-012-0109-01 Page 1 of 2
COOKING PROCEDURE
Inferno GC - C
Cross contamination is very dangerous. Do not load fresh product into rotisserie until cooking
cycle is complete and all cooked product is removed from rotisserie.
1. Display reads, “OVEN READY –
SELECT COOKING PROGRAM”.
Open the door.
2. Load skewers by inserting the
pointed end in a hole on the left-hand
plate.
3. Place the hexagonal end in the
socket on the right. Ensure the skewer
is locked in place and that the breast is
facing out. Press the green manual
advance switch to rotate the drive to
load the next skewer.
NOTE: If not using all skewers, ensure
that those that are used are evenly
spaced around the drive plates.
4. If you are cooking chickens choose
the appropriate cooking program for the
number of skewers being used. For
pre-cooked ribs, press the down arrow
until you see rib program on the screen.
5. After loading, wipe the door handle,
control panel, switches and anything
that may come in contact with raw
product.
6. At the end of the cooking cycle a
buzzer will sound. The display will read
"END OF COOK / INTERNAL TEMP
###F(C) / PRESS +5 MIN OR
PREHEAT OR STOP". Check
temperature of at least 3 of the largest
chickens from 3 different skewers
before unloading.
7. Insert a clean, calibrated
thermometer into the thickest part of the
chicken breast. The thermometer
should be inserted at the center of the
breast.
8. If the product does not meet the
desired temperature, close the door and
press the "+ 5 MIN" button. Pressing it
twice will add 10 minutes and 3 times
will add 15 minutes. Measure again until
the desired temperature is reached.
1-2 Skewers
3-4 Skewers
5-6 Skewers
7-8 Skewers

CUS-012-0109-01 Page 2 of 2
COOKING PROCEDURE
Inferno GC - C
9. Unload once the desired temperature
is reached. Wearing heat resistant
gloves, lift the left end of the skewer
slightly. Shift the skewer to the left to
remove it.
10. The hex end on the right will drop out
of the socket into your hand. Remove
the skewer from the rotisserie.
11. As products are unloaded, place
them on the skewer cart designated for
cooked product.
12. Wipe the inside of the door glass
using a sanitized wet towel after each
cooking cycle to help keep it clean all
day.
13. Press and hold the "STOP" button for
3 seconds until the display reads,
“PRESS PREHEAT”. Press the
“PREHEAT” button to reheat the oven.
14. Proceed with packaging.

CUS-012-0114-02 Page 1 of 2
PREPARING FOR AUTOCLEAN
Inferno GC
-
C
1. Check that the level of degreaser is
enough to run the Auto Clean. If there
is less than 3 ½” left, replace the
bottle.
2. Remove all debris, chicken parts,
wings, bones, etc., from the drip pan,
and put into the garbage. DO NOT
PUSH THE DEBRIS INTO THE DRAIN.
3. Make sure the drain valve is set to
clean .
4. Press "
C
LEAN
" and then "
E
NTER
". 5. If the drain valve is set to "
COOK
" an
alarm will sound. Follow instructions on
display.
6. The display should read "
CHECKING
OVEN TEMP, WAIT (TIME) SEC" as the
automatic cleaning process starts. Once
completed, the rotisserie will shut off by
itself.
Weekly Drain Flushing
1. Once every 7 days after you bring
the rotisserie out of sleep mode the
display will show "DRAIN FLUSH /
PLEASE PRESS ENTER TO FLUSH
OR PRESS STOP TO EXIT".
2. Prior to flushing, ALWAYS ensure
that the grease reservoir or a large
bucket is completely empty and properly
positioned under the grease drain(s).
3. Press the "ENTER" button to start the
drain flush process. When the drain
flush cycle is complete, grease reservoir
or the bucket will be full of water and will
need to be drained.
3 ½”

CUS-012-0114-01 Page 2 of 2
PREPARING FOR AUTOCLEAN
Inferno GC - C
Weekly Drain Flushing using
a bucket
4. When the flush cycle is complete,
the bucket will be full of water and will
need to be emptied before starting the
first cook program.
Weekly Drain Flushing
Using a reservoir
1. When the flush cycle is complete,
the reservoir will be full of water and
will need to be emptied before starting
the first cook program. Lift the handle
of the reservoir (as shown above) and
pull the unit to the floor drain with the
rear of the unit positioned over the
drain.
2. Release the drain plugs at the rear of
the reservoir to drain the water as shown
above. You may need to lift the front end
slightly to ensure all water has drained.
When empty, put the drain plugs back in
place and return the reservoir back to its
place beside the rotisserie.
Drain
Plugs
Drain
Plug

CUS-012-0163-01 Page 1 of 1
MONTHLY BURNER CLEANING PROCEDURE
Inferno GC
Ensure that the rotisserie is turned off by pushing in the red main ON/OFF switch and cool to the
touch prior to beginning this procedure.
1. Remove the flame sensor guard.
2. Lift and remove the outer burner
cover. Do not scratch any surfaces.
3. Lift and remove the inner burner
cover. Do not scratch any surfaces.
4. Using a damp towel, wipe the burner
to remove any buildup or accumulation
5. Close the door and switch on the
rotisserie by pulling out the red main
ON/OFF switch. Start a preheat cycle
and verify the burner has flames across
its entire length. Turn off the rotisserie
as soon as flame distribution is verified.
If the flame does not reach across the
length of the burner, inspect the burner
for any remaining debris, clear if
necessary.
6. Wait for the rotisserie to become cool
to the touch then re-install the inner
cover, outer cover and flame sensor
guard.
Flame
Sensor
Guard
Outer Burner Cover
Inner Burner Cover
Main ON/OFF Switch
Even Flame Distribution

CUS-012-0116-01 Page 1 of 1
SAFETY LOCK-OUT INSTRUCTIONS
Inferno GC - C
If the red main ON/OFF switch is pulled, the drive drum rotates, the igniter glows several times and there is no flame after
six minutes, the rotisserie will go into 'SAFETY LOCKOUT' mode.
Possible causes include: the gas supply is shut off, the flame sensor is not sensing flame or there is a component failure.
1. If the red main ON/OFF switch is
pulled and the igniter glows several
times but there is no flame the unit
has gone into "Safety Lock Out". The
red light below the green button will
flash.
2. Push in the red main ON/OFF switch
to switch the rotisserie OFF.
3. Verify that the gas supply to the
rotisserie and the main gas valv
e are
both open. Try to start the unit again by
pulling out the red main ON/OFF switch.
If the unit goes into Safety Lock Out
again,
push in the red main ON/Off
switch.
4. If you are certain the burner is
sufficiently cool to touch, remove the
covers from the rear interior of the
oven and use a soft towel to gently
wipe the flame sensor and burner.
Replace the covers.
5. Try starting the rotisserie again by
pulling out the red main ON/OFF switch.
6. If the rotisserie does not light again,
there may be a component failure.
Switch the rotisserie OFF and call your
HARDT authorized service provider.

CUS-012-0118-01 Page 1 of 1
SAFETY INFORMATION
Inferno GC - C
Food Safety
ALWAYS:
•Always wash all surfaces and equipment that comes into contact with raw meat or its juices.
•Always wash your hands and equipment before and after handling any food product.
•Always use separate containers/trays and utensils for raw and cooked meat.
•Always use a clean food thermometer to ensure meat is at a safe temperature b
efore removing from the
rotisserie.
•Always use disposable gloves when handling food. Replace the gloves for each individual food preparation
task.
DO NOT:
•Do not allow raw meat or its juices to contact cooked meat.
•Do not allow food to become cross contaminated.
•Do not allow food to reach room temperature before refrigerating or placing the food in a heated display. Food
should be stored at over 140 degrees or under 40 degrees.
•Do not wash poultry or meat before handling, this does not remove any bacteri
a and will only spread it around
the kitchen.
Equipment Safety
ALWAYS:
•Always read all documentation.
•Always check for gas leaks, vacate the area and call the gas supply company if any are detected.
•Always clean the equipment every day, build up of waste in the rotisserie can cause fires.
•Always use only approved detergents.
•Always keep hair and loose clothing away from any moving parts.
•Always wear protective gear before touching any hot surfaces.
DO NOT:
•Do not use this equipment for anything other than its intended use
•Do not operate this equipment if it is damaged in any way.
•Do not use unauthorized accessories.
•Do not operate this equipment near flammable materials.
•Do not open the electrical compartment when the rotisserie is plugged in.
•Do not cover any vents.
•Do not operate if any leaks or damage are visible.
•Do not immerse the electrical cord or plug in water.
Any equipment that burns gas carries a risk of producing carbon monoxide, if headaches, d
izziness, shortness of
breath, nausea, vomiting or confusion are encountered, shut down all equipment and vacate the area. Have the
equipment inspected immediately.