Hickory Industries N/5.7 G User manual

4900 Westside Avenue, North Bergen, New Jersey 07047
Tel: [201] 223-0050 Fax: [201] 223-0950
Hickory Industries, Inc.
N/5.7G-9/01
Page 1 of 25
Hickory Rotisseries
USA
Installation & Operation Manual
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 #32
20,000 Propane #48
Show Burner:20,000 Natural or Propane (3)#51 / #56
Manifold Pressure:5.5 in W.C. Natural
11 in W.C. Propane
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.
N/5.7G-9/01
Page 2 of 25
Table of Contents
InstallationTips .................................................. 3
OverviewOfTheUnit ......................................... 4
UnpackingTheUnit ........................................... 5
SettingUpTheRotisserie.................................. 5
ControlPanelOverview ..................................... 7
Spit Preparation Using Angle Spits ................... 8
Spit Preparation Using Spits & Skewers ........... 13
DailyOperation ................................................. 18
Cleaning............................................................ 19
ThermometerGuidelines ................................... 20
TemperatureChart............................................. 21
Do's and Don'ts ................................................. 22
Parts Diagram................................................... 23
Electrical Diagram............................................. 24
Warranty ............................................................ 25

4900 Westside Avenue, North Bergen, New Jersey 07047
Tel: [201] 223-0050 Fax: [201] 223-0950
Hickory Industries, Inc.
N/5.7G-9/01
Page 3 of 25
Installation Tips
a. When installingtheseunits,itisimportantto comply with the most recently established
rulesandregulationsas deemed pertinent by thelocalandnational electrical, gas, ventilation,
sanitation,andfire codes. These units are classifiedbyUnderwriters Laboratories, Inc. as
Gas-FiredFoodService Equipment in accordancewith American National StandardsInstitute
ANSIZ83.11b-1991, Gas Food Service Equipment - Ranges andUnit Boilers.
b. Thesegasunitsmaynotbe directly connected to a gas flueorexhaust. However, the
unitsmayonlybeoperatedinconjunctionwithacanopytypeexhausthood.
c. Theroomwhere the units arebeinginstalled must be ventilatedinaccordance to the
validcodes and regulations.
d. Theunitsaretobe installed securely and horizontally. The unitsmay be installed on
combustiblefloors.
e. Theminimum clearance to the rear or side walls must be 3 inches. It isalso important
toinsure that the bottomof the units iskept clear so thatproper ventilation or airexchange can
occur.
f. Normally,theunitswillbesent to the operator already setupfortheparticulartypeof
gasavailable at their location. However,unless otherwise specified, theunits will be setup for
naturalgasuse. Before installing and usingtheunits for the firsttime,it is important tomake
surethat the gastype and pressure indicated on the data plate matches the type of gas avail-
ablein the location. Should thisnot be the case,it is imperative tochange or convertthe units
tothe needed gastype.
g. Theunitsmustbefittedwiththemanualshut-offgascock(valve)suppliedwiththe
machine. Thismanualvalve is needed to shutoffthe gas to the machineduringmaintenance
work,repairs, pressure testingand if the unit needs to be disconnectedfor any reason. DO
NOT REMOVE otherwise warranty will be voided.
h. Agas regulator is alsosupplied with the machine. This component is neededso that
theappropriategas pressure can beset and insure anoptimum operation of theunit. DO
NOT REMOVE otherwise warranty will be voided.
i. Wheninstallingthis unit with agasquick disconnect, a tetheringdevicemust be used.
j. Depending on local codes or if deemed necessary, a gas filter may also be required.
k. Doconnect the unit toa 1" gasline. Connecting the unit to a lesser linecan reduce the
unitseffectiveness or cause improperoperation.

4900 Westside Avenue, North Bergen, New Jersey 07047
Tel: [201] 223-0050 Fax: [201] 223-0950
Hickory Industries, Inc.
N/5.7G-9/01
Page 4 of 25
l. Afterconnectingthe unit, make surethat the line hasbeen bled and thatastatic pres-
surereading of atleast 7" water column pressure is obtained.
m. Theunitis equipped withawater connection tofacilitatefilling of thedrippan with
water. Connectthe1/2inch water valve to aflexibleconnectionto facilitate movement of the
unitforcleaning.
n. Drain- the unit isequipped with an 1 1/2"drain. If connecting to thedrain, make sure
thedrain it isconnected to afat trap. Adhere toall local plumbingcodes.
o. Whenthewastevalve is not connected,werecommendthe use of abucket. Attheend
oftheday, place the bucketat the waste valve. Openthe water inlet slightlyand fill the drain
untilthefat and greasehasfloated into the drain. Shutthe water and bringthe bucket to the
coolerand let thefat rise and skim off the fat and place into the fat rendering tank. The re-
mainingwater can bediscarded into thesink.
Overview of the unit before set up
Removeall tape andVinyl
Spits and/or accessories if not
packed in the unit.
Foot pedal - Used to stop the
motorwhenloadingand
unloading. DO NOT leave on
the floor when powerwashing
the floor - water damage can
occur!
Electrical Plug 120V
Unless another voltage is specified
Always plug into a grounded circuit
WasteON/OFFvalve
Gasand water connection
Frontpivoting glass doors
DONOTuseabrasives,
scouring pads or razor
blades to clean the glass.
Parts included with the unit
arepacked inside therotis-
serie. See page 5 Item "d" under
unpacking the unit
Control panel See page 7
DO NOT powerwash outside or
inside the unit - damage will
occur!
Exhaust
WARNINGDONOTstore
or place any items here.
Make sure that the hood
is operating before turn-
ing oven on!

4900 Westside Avenue, North Bergen, New Jersey 07047
Tel: [201] 223-0050 Fax: [201] 223-0950
Hickory Industries, Inc.
N/5.7G-9/01
Page 5 of 25
Unpacking the unit:
a. Aftertheunit is un-crated, rollthe unit and allaccessories into place.
b. Removeallvinylpaperonthestainlesssteel
c. Removealltapefromglasssurfacesandmetalsurfaces
d. Carefullyremoveand inspect parts that areinsidetheunit. Ensure that all materials
sentwith the crate areinspected:
Items that are sent with the unit are:
(extra parts vary from customer to customer)
Cooking Spits (7) Spits and skewers, Angle spits or thermowave spits.
OverFlowTubes(2)
Removablerearcleaningpanel(1)
WireRack(1)
Ceramic Logs (4)
BallKnobs (2)
LogCarrier (1) Installed on the rearburner
ThumbscrewKey(1) If sentwith spits andskewers
Setting Up The Rotisserie
a. Clean,rinse and sanitize thespits. If baskets andaccessories are ordered,clean and
sanitizeas well.
b. Placethe ball knobs on the doors.
Tightenfirmly.
c. Placetheremovablerearpanelon the rear of the unit.
1. 2. 3.

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Hickory Industries, Inc.
N/5.7G-9/01
Page 6 of 25
d. Placethe ceramic logs on the rear ceramiclog holder. Note theplacementof the left
ceramiclog-it must be locatedovertheignitor box to preventfatfromclogging the burner
holes.
e. Insertthedrainoverflowtubes and reinsert the wire rack.
f. Removethedrainhandleandinstallthehandleontothevalveandtighten.
Valve in open position Valvein closed position
g. The rotisserie is now ready to be plumbed by a licensed gas fitter.
Gas shut off
andpressure
tap
Pressure
Regulator Waterconnec-
tion
Water outlet to
drippan

4900 Westside Avenue, North Bergen, New Jersey 07047
Tel: [201] 223-0050 Fax: [201] 223-0950
Hickory Industries, Inc.
N/5.7G-9/01
Page 7 of 25
Motor Switch:
Turns motor ON / OFF
Light Switch:
TurnslightsON/OFF
Rear Show Burner Switch:
Turnsrear burner ON/ OFF
MOTOR SWITCH MUST BE ON
Top Burner Switches:
Turns cooking burners ON / OFF
We recommend one burner ON with 1
to 3 spits of product and both burners
ON with 4 or more spits of product.
Temperature Switch:
Turns heat ON / OFF Indicator is illuminated when the
thermostat calls for heat.
Thermostat:
Cycles heat ON and OFF during cooking.
Product that has marinades, citrus, rubs etc.. may burn which can be
remediedby turning thethermostatat a lowertemperature. Timer:
Displays the time of day.
Allows the unit to cook and can
be used to shut the heat OFF
at the end of a cook.
Control Panel Overview
Gasinlet, pressure regulator& main
shutoffvalve
Waterconnection and drip panwater
inletvalve.
Drainvalve"openposition"

4900 Westside Avenue, North Bergen, New Jersey 07047
Tel: [201] 223-0050 Fax: [201] 223-0950
Hickory Industries, Inc.
N/5.7G-9/01
Page 8 of 25
SpittingChickens
Themostimportantpartingettingstartedwitharotisserieisknowinghowtoproperlyspittheproduct.
Thisisquiteeasy,butitmustbelearned! Asanoperator,youwillbecomeanexpertinspittingchickens
withinhalfanhour! Therearetwotypesofcommonlyusedspits: theanglespitandtheregularspit. The
followingpagesdescribeandshowhowspittingisdonewithboththesetypesofspits.
Figure 1. Chickens Ties
Whenusinga “V” or anglespit,itis very important totie
ortruss theproduct beingcooked. This prevents the
productfrommovingaround the spit andalsoprevents
damagebypreventingthelegsandwingsfromflopping.
Inthis section, wewill show howto properly trussa
chicken. Itis importanttouse atie to fitthe size ofthe
product. In this case, we are tieing a 2 3/4lb.chicken
witha6” tie.
Figure2. Trussing Wings
Withthe back ofthe chicken facingup,take thetieand
wrapit aroundthe breast, makingsure totuck the wings
againstthe breast. Pull onthetie as pictured. Youwill
alsoneed to holdthe chicken withyourother hand.
Figure 3. Trussing Across Back
Whilepullingon the tie,crossthestrings so thatyou
makean “X”across theback ofthe chicken. With the
“loop”in your hand,youwill now needtotie the legsof
thechicken.
A. Using Angle Spits

4900 Westside Avenue, North Bergen, New Jersey 07047
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Hickory Industries, Inc.
N/5.7G-9/01
Page 9 of 25
Figure 4. Trussing Legs
Whilepullingonthe tie, loop thestringsoverthelegsof
thechicken.
Figure 5. Trussed Legs
Makesure thatboth legsare securely held by thetie.
Figure6. Trussed wings
Makesure thatboth wingsare securely held by thetie
againstthebreast of thechicken.

4900 Westside Avenue, North Bergen, New Jersey 07047
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Hickory Industries, Inc.
N/5.7G-9/01
Page 10 of 25
Figure 7. Pop-up Thermometer
Theonly way to tellif a chickenis done is take
theinternaltemperature. Sinceitcanbedifficult
toprobe the chickens while they are inthe rotis-
serie,werecommend the use ofpop-upther-
mometer. Theseinexpensiveitems should be
placeinthethickestpartofthechicken,whichis
thebreast. Thethermostatwill“pop-out”when
theinternaltemperaturereaches185ºF.
Figure 8. Chicken Ready to Spit
Withthe chicken trussedand the pop-upthermometer in
place,the chickenis ready tobe spittedwith an angle
spit.
Figure 9. Spitting Accessories
Inorderto make the useof the angle spitsfast
and easy, we offer an accessory called a Spit
Holder(HickoryPart195). Thisaluminumplate
offerssixholeswherethebase(square-end)of
theangle spit can beinserted.

4900 Westside Avenue, North Bergen, New Jersey 07047
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Hickory Industries, Inc.
N/5.7G-9/01
Page 11 of 25
Figure 10. Using the Angle Spit
Insertthe bottom(square-end) ofthe spit into one ofthe
holesintheSpitHolder.
Figure12. Chicken Position onSpit
Whenspitting the chicken,makesure that thebreastis
sittingon theflat,exterior sideof the spit. Noticeon the
picturehow the breastis not directlyonthe rounded
cornerof thespit, butabove one of the flatparts ofthe
“V”. Itis alsoimportant to notethat thelegs (and the
tie)must sit onthesame flatsideof the spit. Thispicture
showsexactly how thechickenshouldlook when
spitted.
Figure 11. Spittinga Chicken
Spitthechickenthroughthecavity. Thechicken should
beinserted through the“head” (or atleast where the
headused tobe) first.

4900 Westside Avenue, North Bergen, New Jersey 07047
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Hickory Industries, Inc.
N/5.7G-9/01
Page 12 of 25
Figure13. IncorrectlySpitted Chicken
Thispictureshowsa chicken with thelegsimproperly
placed. Note how the chicken seems to hang to one
side. Whenspittedthisway, the chickenswilltendto
“bounce”up and downcausingthe chickentobreakup.
Figure14. CompleteSpit
Afterinsertingthe first chicken,pushitallthe way tothe
bottomof thespit and addthe next chicken. Depending
onthe size ofthebirds and ontherotisserie model,each
spit will accommodate three to four 2 3/4lb.chickens.
Oncecompleted, thespit isready to be placed inthe
rotisserie.

4900 Westside Avenue, North Bergen, New Jersey 07047
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Hickory Industries, Inc.
N/5.7G-9/01
Page 13 of 25
Figure 15. Inserting Single Bottom Skewer
Attachasingleskewerwithathumbscrewat least1/2"
fromthesquareendofthespit. Theskewermustbeonthe
roundsectionofthespit.
Figure 16. FasteningBottomSkewer
Usethe"T"shapedtoolsuppliedwiththeunittotightenthe
thumbscrew. Thiswillpreventthebottomskewerfrom
slidingoffthescrew.
Figure 17. Usingthe SpitHolder
Eventhoughthechickenscanbespittedonaworktable,
theuseoftheSpitHolder(HickoryPart195)willmakethe
spittingprocessmucheasier.
B. Using Regular Spits

4900 Westside Avenue, North Bergen, New Jersey 07047
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Hickory Industries, Inc.
N/5.7G-9/01
Page 14 of 25
Figure 19. Tucking the Legs
Thelegs mustbe tucked between the skewerprongs
andthe centerspit. Note thatthe bottomof the drum-
stickis what isbeinglocked inplace.
Figure20. Pressing Chicken Towards Skewer
Whenviewed from thebreastside of thechicken,the
bottomofthe drumstick isbeingpushed back whilethe
meatypart of theleg is “puffedup” for betterpresenta-
tion. Notethat the skewerisnotgoing straight through
thedrumstick!
Figure18. InsertingChicken
Takethechicken,withthedrumsticksinthedirectionofthe
attachedskewer,andslidethespitthroughthecavityofthe
chicken.

4900 Westside Avenue, North Bergen, New Jersey 07047
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Hickory Industries, Inc.
N/5.7G-9/01
Page 15 of 25
Figure21. 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(picturedhere) isonlyrecommendedwith
birdsup to2¾lbs! Withlargerbirds, the wingsmust
betucked underthe breast, withelastic ties or “wing
tuckers”. Ifthe wingsare lockedon large birds, the
wingsontheadjacent spits willruborcatch,preventing
thespitsfromrotatingfreely. Thiswill cause the wings
tobreak offor the gearmechanism to jam.
Figure22. Tucking Wings
Withlarger birds, thewingsmust be tuckedunderthe
breast,withelastic ties or “wingtuckers”.
Figure 23. Tucked Wings
Noticehow thewings aretucked against the breast. By
“tucking”insteadof“locking”thewings,theworkingor
rotatingdiameter of thechickenhas beenreduced.

4900 Westside Avenue, North Bergen, New Jersey 07047
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Hickory Industries, Inc.
N/5.7G-9/01
Page 16 of 25
Figure 24. InsertingDouble Skewers
With the first chicken in place, insert a doubleskewer
downthelengthofthespitintotheshouldersofthefirst
chicken. Nothumb screw isrequired for thedouble
skewers!
WARNING! Whendrivingthedoubleskewer
intothe chicken,do notexertpressure fromthe
endof theprongs! Thesearesharpand willpierce
afingerorhandifnotcareful. Onlyapply
pressure at the bottom of the "U" shaped half of
the skewer!
Figure 25. Double Skewer in Place
Withthedoubleskewerinplace,insertthenextchicken
down the length of the spit and position the chicken as
previouslydescribed.
Figure26. Loaded Spit
Whentheloadingofthe chickens is complete,theend
ofthe spit mustbelocked in placewithanother single
skewer.

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N/5.7G-9/01
Page 17 of 25
Figure13. Completing theLoad
Slide a single skewer with a thumb screw into place
fromthe top,
Figure 14. Tightening FinalSkewer
Compressthechickensby exerting pressureonthislast
skewer,and tighten thethumbscrew securely.
Figure15. Securing theLoad
Tighten the thumb screws with Hickory's thumbscrew
tightening tool. Thiswill prevent thechickens from
comingloose.

4900 Westside Avenue, North Bergen, New Jersey 07047
Tel: [201] 223-0050 Fax: [201] 223-0950
Hickory Industries, Inc.
N/5.7G-9/01
Page 18 of 25
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.).
3. Be sure to spray the non-cooking components of the oven with Kote™. (Spray the
interior walls; drums and the rear wall with USDA and FDA approved KOTE™.
4. Turn on the motor and rear burner switch to preheat the unit. Using the rear show burner,
will prelate the unit to approximately 275 degrees F.
Cooking Preparations:
9: 00
A B C D E
1. Be sure that the rotisserie has been preheated for approximately 20 minutes.
2. Using the foot pedal to stop the rotation of the drums, open the glass doors and place the
spitted product in the rotisserie. The pointy end of the spit goes to the left and the
square end of the spit goes towards the right.
Left side Right side
Roundhole Square
3. REMINDER – When cooking 1 – 4 spits, use only one of the upper burners this will
save energy and prevent the product from burning. When using 5 or more spits, use
both upper burners for a quicker cooking time. Using only one burner with a full load
of product will result in extended cooking times.
4. Close the glass doors.
5. Be sure that the timer is set to cook. By pressing both the cook pot („B“) and cook pot off
(„C“) buttons simultaneously you will place the unit into the manual-cooking mode. The cook
pot symbol on the timer will illuminate.
6. Turn your temperature switch on and verify the thermostat setting. Turn on the appropriate
top burner switches – see item 3. Verify that the top burner(s) ignite and stay lit. If one of
the upper burners shut off, turn the temperature switch off, wait 5 seconds and then
on again. This action will result in resetting the safety feature and will restart the
ignition process. This procedure may need to be repeated several times especially
after periods when the unit has been sitting idle for an hour or more.
7. With the upper burners lit, press the bell/chime button („A“) and then press the + button („E“)
to set the desired cooking time in hours and minutes.

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Tel: [201] 223-0050 Fax: [201] 223-0950
Hickory Industries, Inc.
N/5.7G-9/01
Page 19 of 25
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“).
9. If product is fully cooked, shut off the temperature switch, remove the product from the oven
and package accordingly. Take care not to allow the product temperatures to fall below
critical temperatures.
10. To start a new load, follow step #1 through #7. REMINDER: If possible, wipe the glass
down with approved glass cleaner between cooking loads. This will facilitate end of
daycleaning.
Cleaning:
1. Shut off all burners and lights.
2. Let the oven cool down.
3. Remove the aluminum foil from the center shaft.
4. Place a bucket under the drain valve and drain the contents of the drip pan. Close the valve and
refill the drip pan with hot soapy water.
5. Wipe the oven surfaces with a rag using the soapy solution; the Kote coating and the fat that has
adhered to the Kote will remove very easily. If the unit was not sprayed with Kote, appropriate
degreasers / cleaner will be required.
6. When finished cleaning the oven, drain the soapy solution from the drip pan and wipe the drip
pan clean.
7. Wipe the glass with a glass cleaning solution. DO NOT USE RAZOR BLADES, SCOURING
PADS OR ANYTHING ABRASIVE TO CLEAN THE GLASS. You can use an oven cleaner for
stubborn spots.
8. Place the spits and skewers in a hot soapy solution. Soak for 15 - 20 minutes – this will loosen
the baked on residue. Brush the baskets clean with a scrubbing brush. Follow guidelines for
rinsing and sanitizing.
9. You can fill the drip pan with water in advance for tomorrows cooking cycle.
10. Recommendation – It would be a good time to place foil on the center shaft and to spray the
oven down with KOTE™for tomorrow’s cooking cycle.

4900 Westside Avenue, North Bergen, New Jersey 07047
Tel: [201] 223-0050 Fax: [201] 223-0950
Hickory Industries, Inc.
N/5.7G-9/01
Page 20 of 25
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.
Dimple Thermometer Dimpleless Thermometer
The thermometer should have an easily readable scale. It also should be calibrated using
manufacturers recommendation.
Readable scale 0-500 recommended Calibratingnut
When checking for product temperature, insert your thermometer into the meatiest part of the
product. When testing chickens, the thermometer should be inserted into the leg and thigh area and
it should read 180 to 185 degrees F.