Frequently Asked Questions

How do I...?

1. Use a commercial grade oven cleaner. Be careful not to spray or apply onto ceramics.

2. To help in your cleaning efforts we recommend you use: Kote Soil Shield.
     Call Customer Service at Hickory for more information.

3. Just spray it on before cooking and wipe off after cooking.

Use Windex with 20% ammonia. Spray on several times, let sit, then wipe off.

You must truss the chicken or twist the wing behind its back.

With an probe thermometer, insert it into the thickest part of the chicken (breast), and make sure that the temperature is at least 185°F (or 85°C).

For every pound of chicken, it will require 30 minutes of cooking. For instance, if you chickens each weigh about 3.5 lbs, then it will take 1 1/2 hours to cook. If the chickens weight 2 lbs, it will take 1 hour. 

You have the answer to that question...just need support from your Hickory reps to narrow it down. It depends on what capacity you require over time and what kind of demand you will have.

Another question you must ask yourself is whether it should be a continuous or batch unit. Continuous means that you will have continuous production of chickens throughout the day, whereas a batch unit will complete the cooking of all chickens at one time, in a batch! Batch units do not have to be completely filled up all the way to cook, you can skip every other spit and fill it up half way at a time. And the continuous cooker can be completely filled. 

Check out our Manufacturer's Reps page to find out who represents YOUR territory! 

Hickory manufactures a double pane Pilkington infra-red glass which will provide a much cooler environment. (For older units)

The current glass we use is tempered glass. 

Also remember the less product you have in a machine the fewer burners you need. Learn to shut off burners with partial loads.

Where can I find...?

For parts, shop on our site! For parts identification, check out the breakdown diagrams that are attached on the machine pages. 

For additional questions, feel free to call our offices during business hours and an associate will be sure to help!


Contact Customer Service at Hickory for more information.

Why doesn't...?

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

What is...?

Underwriters' Laboratories, or UL as it is universally known, tests and evaluates components and products that allows a certification mark to be placed by the manufacturer. Most common are the "UL Listed" and "UL Recognized" marks.

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. Follow some tips from the CDC here.

Salmonella Prevention

CDC Food Safety

Rotisserie 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 you would be increasing the risk of salmonella.

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.

Heating Ventilation Air Conditioning (HVAC)

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.

In simpler terms, like the planets in the solar system, each planet rotates individually, and all planets together rotate around the sun--doubly rotating. 

Both products give you the same results--the only difference is your preference regarding the following:


If you value a lower monthly utility bill. Electric usage has the effect of running up your costs. This may change as we move to a more electric powered world. 

Because some customers claim that you will get a crispier skin on your product. 

If you’re a gourmet, gas gives you more control, as you can adjust temperatures more easily. But because gas burns at a hotter temperature, you’re more likely to get burnt edges on your food – so you have to keep an eye on your food and rotate it once in a while.


Gas ovens also produce a moister environment – which isn’t always great for big meals like roast dinners.


If you want to save some money up-front. The electric models are slightly more economical than their gas counterparts.

Because they also have a dry even heat--great for baking and roasting.

Because they’re easy to maintain since they can have easy clean gas hobs. If you've ever tried to clean the inside of a gas oven, you might appreciate the wonders of an easy clean electric oven!

Because electric ovens tend to create more heat, resulting in more even and consistent results for baking, electric ovens are generally preferred to gas


Electric ovens tend to cook food slower than gas ovens and are slower to heat up and adjust temperature. Plus, if you have a power cut – you won’t be able to do any cooking

Why does...?

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.

The flame should remain low and blue--not yellow. Blue flames are hotter and allow for the ceramic radiants to radiate heat and essentially do the cooking. 

You need to clean and adjust your burner's venturi. Adjusting the cap (HIC227) to allow for more or less air, O2, into the machine.


They are equal, except that angle V-spits have to be cleaned thoroughly


Works faster? An angle V-Spit or the regular spit (with skewers)?

They are generally equal. 

Angle V-spits may not use skewers between each chicken, like the regular spits would, but they certainly do use chicken ties and a spit lock at the end of the spit.