Hickory Industries, Inc.
Hickory Industries, Inc. INDEX I. INITAL STEPS 1. 2. 3. 4. 5. 4 Placing the Machine Assembling the Machine Electrical Connection Gas Connection Venting 4 4 4 4 4 1.0 Installation Instructions 5 1.1 General Information 5 1.2 Description of the Data Plate 5 1.3 Machine Drawings and Dimensions 6 1.4 Conversion and Adjustment Instructions 7 1.6 Adjustments and Verification for use with Natural Gas 7 1.7 Natural Gas Flow Table (Consumption) 8 1.7.
Hickory Industries, Inc. II. OPERATING INSTRUCTIONS 20 1. 2. 3. 4. 5. 20 20 21 22 23 23 28 33 34 34 34 36 6. 7. 8. 9. 10. Start Up Shut Down Working with the Rotisserie Cooking Times Spitting Chickens A. Using Angle Spits B. Using Regular Spits Loading and Unloading Spits Checking Chickens for Doneness Cooking other Products Cleaning Maintenance III. CRITICAL CONTROL STEPS FOR PREPARATION AND COOKING OF BARBECUE CHICKENS 37 IV.
Hickory Industries, Inc. I. INITIAL STEPS 1. Placing the Machine Barbecue products are often bought on impulse. The continuous style rotisserie models have been designed for maximum viewing by both the customers as well as the operator. The unit usually has a front glass surface and should be placed where it will get the best and most exposure. Wherever the unit is placed, remember that the operator will need continual access through the glass doors.
Hickory Industries, Inc. II Installation Instructions 1.1 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. These rotisseries can be used with both natural and LPG gases.
Hickory Industries, Inc. 1.
Hickory Industries, Inc. 1.4 Conversion and Adjustment Instructions Before converting or adjusting the machine, 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. When converting from one type of gas to another, the main gas orifice (or injector), the pilot burner orifice (or injector), and the primary air adjustment must be changed according to the table on page 9.
Hickory Industries, Inc. 1.7 Natural Gas Flow Table Heating Value in BTU/ft³ Gas Natural Propane Butane 1.7.1 1040 2500 2500 Gas Flow per Burner (40,000 BTU) in ft3/hr High Flame Setting 57.75 24.00 24.00 Volumetric Method to Verify the High Flame Setting, Mathematical WARNING! No other gas equipment can be in operation during this procedure.
Hickory Industries, Inc. 1.8 Orifice Diameters, Primary Air Intake Settings, and Pressure Regulators Gas / Pressure Main Orifice Pilot Orifice Primary Air Intake inches W.C. Ø in drill size Orifice Marking in inches Natural / 5.
Hickory Industries, Inc. 1.9 Changing Gas Orifices 1.9.1 Changing the Main Gas Orifice 1. 2. 3. 4. The venturi tubes and manifold valves are on the same side as the spit handles. On each venturi, loosen the lock nuts (7/8" wrench) and then move the nut and the air intake cap all the way to the top of the nipple. With a 3/4" wrench, loosen the nipple so that it can be removed from the venturi.
Hickory Industries, Inc. 1.9.2 Changing the Pilot Orifice 1. To reach the pilot burner, open the sliding glass doors, the sliding or hinged metal door, remove all spits, as well as all ceramics. 2. Before removing, mark the position of the support bracket on the side wall. 3. Loosen the pilot burner assembly by removing the two screws which attach each pilot burner (support bracket) to the main body of the machine. 4. With the assembly loose, carefully pull the entire assembly forward about 6".
Hickory Industries, Inc. 1.10 Checking the Connected Gas Pressure (Nominal Pressure) Close the gas cock where the gas line is connected to the machine and attach a manometer to the tap (allen screw) on the gas cock. With the manometer connected, open the gas cock, ignite all burners, and set the manifold valves to "on" or maximum setting. Along with all other gas appliances at the location in operation, measure the gas pressure. This nominal pressure should be 5.5" W.C. for natural gas and 11" W.C.
Hickory Industries, Inc. A routine maintenance should be carried out at least once a year. Contact your local, certified service company for maintenance. Problem Burners do not ignite. a. b. Pilot burner a. ignites. Main burner initially b. ignites, but then goes out. c. d. Burners too weak. Burner back-fires. Pilot flame does not stay on. 1.12 e. a. b. a. b. Cause No gas flow. Gas container too cold especially with butane. Water in gas freezes in gas regulator. b.
Hickory Industries, Inc. When first installing, after repairing, or after cleaning the units, it is important to make sure that all components are properly in place. 1.14 a. There should be a total of 9, evenly spaced ceramic bricks sitting above each main pipe burner. b. The ceramics must be sitting directly on the burners. These ceramic bricks should also be placed so that they fit between the ceramic support rods. c.
Hickory Industries, Inc. 1.16 Parts List for N /4 5WDG Item Qty.
Hickory Industries, Inc. 1.16 Parts List for N / 45WDG (Contd.) Item Qty. Description Material Length 417 9 Spit Regular Complete (with screws) 179 2/spit Roll Pin 1/8" Stainless 190 9 Spit Regular, without collar 191 9 Spit Collar 192 9 Spit Gear 419 9 Spit Handle, 6" Short 185 4/Spit Skewer Double 186 2/Spit Skewer Single 219 6/Acc.
Hickory Industries, Inc.
Hickory Industries, Inc.
Hickory Industries, Inc.
Hickory Industries, Inc. II. Operating Instructions 1.0 Start Up a. Switch the exhaust hood to on. b. Open the gas cock at the rear of the machine. c. Turn the knob on the manifold valve to the "pilot" position. d. While pressing the "flow index" button down, place a match, or other type of ignition method, to the pilot burner until it is lit. Keep the knob pressed down for at least 40- 60 seconds so that the thermocouple tip warms up and the pilot flame remains lit. e. Release the knob.
Hickory Industries, Inc. 3.0 Working with the Rotisserie A. Cooking Temperature The desired temperature in the rotisserie can only be set with the manifold valve knob. Setting "on" is for the high flame setting and represents about 540°F. The grilling temperature can be reduced by turning the knob counter clock-wise (CCW), towards the "pilot" position.
Hickory Industries, Inc. 4.0 Cooking Times Product Cooking Time Temperature Chicken 45 - 60 minutes "ON" Turkey 120 - 170 minutes Ribs 20 - 45 minutes 1/2 power increase to "ON" for last 20 min. "ON" Beef Roast 45 minutes (to 104°F) "ON" Pork Loin 45 minutes (to 135 °F) "ON" Salmon 20 - 30 minutes "ON" Duck 120 minutes Vegetables (Zuccini) Potatoes 20 minutes 1/2 power - 105 minutes "ON" - 15 minutes "ON" 40 minutes "ON" 5.
5.0 Spitting Chickens A. Using Angle Spits Hickory Industries, Inc. 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 3/4 lb. chicken with a 6” tie. Figure 2.
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.
Hickory Industries, Inc. Figure 7. Pop-up Thermometer The only way to tell if a chicken is done is take the intermal temperature. Since it can be difficult to probe the chickens while they are in the rotisserie, we recommend the use of pop-up thermometer. 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.
Hickory Industries, Inc. Figure 10. Using the Angle Spit Insert the bottom (handle) of the spit into 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. 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.
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 break-up. 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.
B. Using Regular Spits Hickory Industries, Inc. 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. Figure 16. Fastening Bottom Skewer Use the "T" shaped tool supplied with the unit to tighten the thumb screw. This will prevent the bottom skewer from sliding off the screw. Figure 17.
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. Note that the bottom of the drumstick is what is being locked in place. Figure 20.
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 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.
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! 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.
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. Figure 15. Securing the Load Tighten the thumb screws with Hickory's thumbscrew tightening tool. This will prevent the chickens from coming loose.
Hickory Industries, Inc. 6. Loading and Unloading Spits On the N/45G, you do not need to open the front sliding glass doors of the machine in order to load the spits! If your unit is equipped with hinged side doors, these must be opened in order to insert and/or remove the spits. With the side(s) open, use a barbecue fork to grab a spit on one end, inside the single skewers. You can then use your free hand to hold the spit handle.
Hickory Industries, Inc. 7. Checking Chickens for Doneness Depending on the model being used, a 2 1/2 lb. chicken will take between 50 minutes and 1 hour 20 minutes to cook in a pre-heated oven when the thermostat is set for MAXIMUM. By using a stem type thermometer, the operator MUST determine the interior temperature of the chicken to test for doneness. Chicken is done at 185°F. MAKE SURE TO REMOVE THE SKEWERS FROM BETWEEN THE CHICKENS PRIOR TO SERVING IT TO CUSTOMERS. 8.
Hickory Industries, Inc. At The End of Each Day Turn burners valves or element switches to the “OFF” position and allow the oven to cool down. Remove any spits or baskets – allow them to soak for 15 – 20 minutes, using a solution of warm water and detergent. Rinse clean, following guidelines for rinsing & sanitizing. Remove the wire rack – and clean it in the sink using a solution of warm water and detergent. Drain the greasy water from the drip pan and replenish with a solution of warm water and detergent.
Hickory Industries, Inc. 10. Maintenance Procedures for Continuous Cook Rotisseries The most effective maintenance procedure that you can perform will be the daily cleaning procedure. Monthly: To ensure that the burner is operating efficiently, remove the ceramics and use a paper clip to clean any debris from the burner openings. To ensure proper air/gas mixture, the venturi air inlet gap needs to be cleaned. This can be done using a paring knife or business card. Refer to the operating manual.
Hickory Industries, Inc. III. CRITICAL CONTROL STEPS FOR PREPARATION AND COOKING OF BARBECUE CHICKENS 1. Clean and sanitize preparation sink. 2. Clean and sanitize spits, skewers, and thumbscrews. 3. Use only the designated sink for raw product. 4. Rinse off chickens in the preparation sink. 5. Follow product spit-up procedure in manual. 6. Load spitted product into machine. Follow loading instructions in manual. 7. Thoroughly wash and sanitize hands before touching switches and/or dials. 8.
Hickory Industries, Inc. IV. WARRANTY HICKORY INDUSTRIES 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. THE COMPANY (HICKORY) RESERVES THE RIGHT TO REVIEW ALL WARRANTY CLAIMS BY ITS AUTHORIZED REPRESENTATIVE AND IF NEGLIGENCE OR ABUSE IS FOUND, THE CLAIM WILL BE DISALLOWED.
