Hickory Industries N/6.5G User manual

4900 Westside Avenue, North Bergen, New Jersey 07047
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Hickory Industries, Inc.
12 /2015 r.01
Page 1 of 24
Hickory Rotisseries
USA
Installation & Operation Manual
Model: N/6.5G & N/7.5 G
Voltage: 120V single phase, Amps: 3, Hz: 60
Cooking burners: 1 Pressurized burner
6.5G 7.5G
BTU's / Cooking Burner: Natural 42,000 99,000
Propane 40,000 98,000
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
(7.5G Shown)

4900 Westside Avenue, North Bergen, New Jersey 07047
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Hickory Industries, Inc.
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Page 2 of 24
Table of Contents
Installation Instructions ........................................ 3
Unpacking The Unit ............................................ 4
Setting Up The Rotisserie .................................. 4
General Information ............................................ 5
Machine Drawings and Dimensions ................... 6
Spit Preparation Using Angle Spits .................... 7
Spit Preparation Using Spits & Skewers ............ 12
Daily Operation .................................................. 17
Cleaning ............................................................ 17
Thermometer Guidelines .................................... 18
Temperature Chart ............................................. 19
Do's and Don'ts ................................................. 20
Parts Diagram ................................................... 21
Electrical Diagram ............................................. 22
Warranty ............................................................ 23

4900 Westside Avenue, North Bergen, New Jersey 07047
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Page 3 of 24
Installation Instructions
a. 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.
b. These gas units may not be directly connected to a gas flue or exhaust. However, the
units may only be operated in conjunction with a canopy type exhaust hood.
c. The room where the units are being installed must be ventilated in accordance to the
valid codes and regulations.
d. The units are to be installed securely and horizontally. The units may be installed on
combustible floors.
e. The minimum clearance to the rear or side walls must be 3 inches. It is also important
to insure that the bottom of the units is kept clear so that proper ventilation or air exchange can
occur.
f. Normally, the units will be sent to the operator already set up for the particular type of
gas available at their location. However, unless otherwise specified, the units will be set up for
natural gas use. Before installing and using the units for the first time, it is important to make
sure that the gas type and pressure indicated on the data plate matches the type of gas avail-
able in the location. Should this not be the case, it is imperative to change or convert the units
to the needed gas type.
g. The units must be fitted with the manual shut-off gas cock (valve) supplied with the
machine. This manual valve is needed to shut off the gas to the machine during maintenance
work, repairs, pressure testing and if the unit needs to be disconnected for any reason. DO
NOT REMOVE otherwise warranty will be voided.
h. A gas regulator is also supplied with the machine. This component is needed so that
the appropriate gas pressure can be set and insure an optimum operation of the unit. DO
NOT REMOVE otherwise warranty will be voided.
i. When installing this unit with a gas quick disconnect, a tethering device must be used.
j. Depending on local codes or if deemed necessary, a gas filter may also be required.
k. Do connect the unit to a 3/4" gas line. Connecting the unit to a lesser line can reduce
the units effectiveness or cause improper operation.

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Page 4 of 24
l. 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.
m. The unit is equipped with a water/drip tray. Always operate the unit at least 2 gallons
of water. Contents are emptied by unscrewing the drain plug.
Unpacking the unit:
a. After the unit is un-crated, roll the unit and all accessories into place.
b. Remove all vinyl paper on the stainless steel
c. Remove all tape from glass surfaces and metal surfaces
d. Carefully remove and inspect parts that are inside the unit. Ensure that all materials
sent with the crate are inspected:
Setting Up The Rotisserie
a. Clean, rinse and sanitize the spits. If baskets and accessories are ordered, clean and
sanitize as well.
b. The rotisserie is now ready to be plumbed by a licensed gas fitter.

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Page 5 of 24
General Information
The Operating Instructions are to be given to the operator of the rotisserie. All unit
operators are to be familiar with the functions of the rotisserie.
The Operating Instructions should be kept in a location close to the rotisserie. It should be
easily recognizeable and easily accessible.
Electric units can be ordered to meet most electrical specifications.
It is recommended that a repair and maintenance contract be signed with the
manufacturer's agent, distributor, or service agency.
WARNING!
This unit must be installed and connected in accordance to the latest regulations
and may require operation in conjunction with a forced ventilation or exhaust hood.
This unit has been designed for professional use only
and may only be installed or repaired by licensed service agencies!
Before installing or using this equipment, read these instructions!

4900 Westside Avenue, North Bergen, New Jersey 07047
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Page 6 of 24
Front View Side View
Machine Drawings and Dimensions
The following drawing of the Front View and Side View indicate where the
dimensions are taken and should be used to plan the installation of the units.
N/ 6.5 G
N/ 7.5 G
Height 39-1/2"
Width 40-1/2"
Depth 27-1/2"
N/ 6.5 G inches
Front View
Side View
Height *34-1/2"
Width 50-1/4"
Depth 30"
N/ 7.5 G inches
*Dimension without legs

4900 Westside Avenue, North Bergen, New Jersey 07047
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Page 7 of 24
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. The
following pages describe and show how spitting is done with both these types of spits.
Figure 1. Chickens Ties
When using a “V” or angle spit, it is very important to tie
or truss the product being cooked. This prevents the
product from moving around the spit and also prevents
damage by preventing the legs and wings from flopping.
In this section, we will show how to properly truss a
chicken. It is important to use a tie to fit the size of the
product. In this case, we are tieing a 2 3/4lb. chicken
with a 6” tie.
Figure 2. Trussing Wings
With the back of the chicken facing up, take the tie and
wrap it around the breast, making sure to tuck the wings
against the breast. Pull on the tie as pictured. You will
also need to hold the chicken with your other hand.
Figure 3. Trussing Across Back
While pulling on the tie, cross the strings so that you
make an “X” across the back of the chicken. With the
“loop” in your hand, you will now need to tie the legs of
the chicken.
A. Using Angle Spits

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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.

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Page 9 of 24
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. These inexpensive items should be
place in the thickest part of the chicken, which is
the breast. The thermostat will “pop-out” when
the internal temperature reaches 185º F.
Figure 8. Chicken Ready to Spit
With the chicken trussed and the pop-up thermometer in
place, the chicken is ready to be spitted with an angle
spit.
Figure 9. Spitting Accessories
In order to make the use of the angle spits fast
and easy, we offer an accessory called a Spit
Holder (Hickory Part 195). This aluminum plate
offers six holes where the base (square-end) of
the angle spit can be inserted.

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Figure 10. Using the Angle Spit
Insert the bottom (square-end) of the spit into one of the
holes in the Spit Holder.
Figure 12. Chicken Position on Spit
When spitting the chicken, make sure that the breast is
sitting on the flat, exterior side of the spit. Notice on the
picture how the breast is not directly on the rounded
corner of the spit, but above one of the flat parts of the
“V”. It is also important to note that the legs (and the
tie) must sit on the same flat side of the spit. This picture
shows exactly how the chicken should look when
spitted.
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.

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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.
Figure 14. Complete Spit
After inserting the first chicken, push it all the way to the
bottom of the spit and add the next chicken. Depending
on the size of the birds and on the rotisserie model, each
spit will accommodate three to four 2 3/4lb. chickens.
Once completed, the spit is ready to be placed in the
rotisserie.

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Figure 15. Inserting Single Bottom Skewer
Attach a single skewer with a thumb screw at least 1/2"
fromthesquareendofthespit. Theskewermustbeonthe
round section of the spit.
Figure 16. Fastening Bottom Skewer
Usethe"T"shapedtool suppliedwiththe unittotighten the
thumb screw. This will prevent the bottom skewer from
slidingoffthescrew.
Figure 17. Using the Spit Holder
Even though the chickens can be spitted on a work table,
theuseof the SpitHolder(HickoryPart 195) willmakethe
spittingprocessmucheasier.
B. Using Regular Spits

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Figure 19. Tucking the Legs
The legs must be tucked between the skewer prongs
and the center spit. Note that the bottom of the drum-
stick is what is being locked in place.
Figure 20. Pressing Chicken Towards Skewer
When viewed from the breast side of the chicken, the
bottom of the drumstick is being pushed back while the
meaty part of the leg is “puffed up” for better presenta-
tion. Note that the skewer is not going straight through
the drumstick!
Figure 18. Inserting Chicken
Takethechicken,with thedrumsticks inthedirectionofthe
attachedskewer,and slidethespit throughthecavity of the
chicken.

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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 2¾lbs! With larger birds, the wings must
be tucked under the breast, with elastic ties or “wing
tuckers”. If the wings are locked on large birds, the
wings on the adjacent spits will rub or catch, preventing
the spits from rotating freely. This will cause the wings
to break off or the gear mechanism to jam.
Figure 22. Tucking Wings
With larger birds, the wings must be tucked under the
breast, with elastic ties or “wing tuckers”.
Figure 23. Tucked Wings
Notice how the wings are tucked against the breast. By
“tucking” instead of “locking” the wings, the working or
rotating diameter of the chicken has been reduced.

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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!
WARNING! When driving the double skewer
into the chicken, do not exert pressure from the
end of the prongs! These are sharp and will pierce
a finger or hand if not careful. Only apply
pressure at the bottom of the "U" shaped half of
the skewer!
Figure 25. Double Skewer in Place
With the double skewer in place, insert the next chicken
down the length of the spit and position the chicken as
previouslydescribed.
Figure 26. Loaded Spit
When the loading of the chickens is complete, the end
of the spit must be locked in place with another single
skewer.

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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.
Figure 15. Securing the Load
Tighten the thumb screws with Hickory's thumbscrew
tightening tool. This will prevent the chickens from
coming loose.

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Cooking Preparations
Morning Preparation:
1. Cover the center shaft with aluminum foil.
2. 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™.
Cooking Preparations:
1. Be sure that the rotisserie has been preheated for approximately 20 minutes.
2. Open the glass doors and place the spitted product in the rotisserie. The pointy end of the
spit goes into the circular holes first and the square end next.
3. Close the glass doors.
4. Choose the program for you cooking options (Refer to Time / Temp Controller Instructions).
5. After the programmed time has elapsed, the timer will beep. Always check the product’s
internal temperature and ensure that they are at least 180°F.
6. If product is fully cooked, shut off and remove the product from the oven and package
accordingly. Take care not to allow the product temperatures to fall below critical
temperatures.
7. To start a new load, follow step #1 through #4. REMINDER: If possible, wipe the glass
down with approved glass cleaner between cooking loads. This will facilitate end of
day cleaning.
Cleaning:
1. Shut off all power to the unit.
2. Shut off burner and lights.
3. Let the oven cool down.
4. Remove the aluminum foil from the center shaft.
5. Place a bucket under the drip pan 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.
7. When finished cleaning the oven, drain the soapy solution from the drip pan and wipe the drip
pan clean.

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8. 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.
9. 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.
10. You can fill the drip pan with water in advance for tomorrows cooking cycle.
11. 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.
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 Calibrating nut

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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.
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

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Page 20 of 24
Don'ts
Do Not use a powerwasher to clean the unit
Do Not use abrasives or razors on the glass
Do Not spray anything into the gas burners
Do Not spray anything towards the ignitors
Do Not spray anything towards the lamps
when they are hot - glass breakage will occur.
Do Not spray water on the controls.
Do Not leave the oven on all night.
Do's
Do read the manual before operating this
unit.
Do clean the rotisserie every day.
Do wipe the the glass between loading and
unloading product with a glass cleaner to
minimize grease adhesion to the glass.
Do Shut Off power before cleaning
Do let the oven cool down before cleaning.
Do shut the lamps off when cooling the oven
down.
Do stop the motor operation using the foot
pedal when loading and unloading.