- How do I?
- Where can I find ... ?
- Why doesn't ... ?
- What is ... ?
- Why does... ?
- Which... ?
clean my rotisserie?
----Use a commerical grade oven cleaner. Be careful not to spray or apply onto ceramics.
----To help in your cleaning efforts we recommend you use
......Kote Soil Shield. Call Alvin Santiago at Hickory for more information.
......Just spray it on before cooking and wipe off after cooking.
clean the glass?
----Use Windex with 20% ammonia. Spray on several times, let sit, then wipe off.
keep the (chicken) wings from flopping around?
----You must truss the chicken or twist the wing behind its back.
know if my chickens are fully cooked?
----With an insertable thermometer. Insert it into the thickest part of the chicken
(breast)
......and make sure that the temperature is at least 185 degrees F ( 85 C ).
----Simply insert 185 degress F. Pop-up thermometers on each chicken breast.
......(Call Alvin Santiago at Hickory for more information)
know which type/size of rotisserie to buy?
----You have the answer to that question.
----It depends on what capacity over time and what kind of demand you will have
......and whether it should be a contiunous or batch unit.
keep heat from escaping the unit?
----Hickory manufactures a double pane Pilkington infra-red glass which
......will provide a much cooler environment.
----Also remember the less product you have in a machine the fewer burners you need.
----Learn to shut off burners with partial loads.
parts or get accessories?
----Contact your local dealer or contact us directly for assistance.
trussing loops?
----Contact Alvin Santiago at Hickory for more information.
my rotisserie cook within the claimed time?
----First, make sure you have the unit set to its maximum temperature setting.
----Second, if a gas unit make sure you have the proper water column pressure 5" for
natural gas and 11" for propane.
----Also periodically clean and adjust the burner
----Third, if electric make sure you have the correct voltage for the machine you ordered.
UL?
----Underwriters Laboratory.
NSF?
----National Sanitation Foundation
salmonella?
----Salmonella is a bacteria on raw meat.
----It is the most common foodborne illness, BUT IS USUALLY PREVENTABLE.
----Foods like eggs, raw milk, and all raw foods of animal origin may carry salmonella.
----It is a one-celled organism that can't be seen, touched or tasted.
----To avoid, use proper handling techniques.
a batch rotisserie?
----Roitsseries with drums like the 5.5 and 7.7
----You place a batch of chickens and must wait until its cooked before placing the next
batch.
----You must not place raw product with semi-cooked product because of salmonella.
a continuous rotisserie?
----Rotisseries like the 7G and 45WDG.
----On a continuous cooker, product is delivered one spit at a time
......from the top position because heat rises
----Raw product can be placed on the bottom where it cannot contaminate
......the cooked spit exiting at the top.
HVAC?
----Heating Ventilation Air Conditioning.
planetary system?
----planetary system is used on batch rotisseries like the 5.5, 10.10, 5.7 and 7.7
----It is basically a double rotation drive system.
better GAS or ELECTRIC?
----Gas is the better choice
----Two reasons. It is more economical to operate and you will get a crispier skin on your
product.
my chicken get burned on the outside?
----You probably have seasoning or a marinate that is sugar or citrus based, or it burns
too easily at high temperatures
----You will have to slow cook your product .
burner flame look yellow?
----You need to clean and adjust your burner's venturi.
is easier to load, V-spits or regular spits?
----They are equal, except that v-spits have to be cleaned thoroughly.
works faster, a V-spit or a regular spit?
----They are equal.
Frank Melendez
Copyright © [Hickory Industries, Inc.]. All rights reserved.
Revised: May 12, 1999.
