Old Hickory N5G-NG 25 Chicken Commercial Rotisserie Oven Machine - Natural Gas

Hickory's Model 5 (pivot door) is perfect for the medium to large-sized retailer. Hickory's unique, rotating spit method of barbecuing yields an evenly cooked, self-basted, moist, and tender product, in a way that "lazy-susans" and standard trays cannot. Hickory's barbecue ovens, with their stainless steel construction, have developed a reputation throughout the food industry for profitability, reliability, merchandising capability, and long service life. The small frame of the Model 5 and large merchandising area provide limitless profit opportunities. The unit features 5 spits with a capacity of 25 chickens per hour.

All of Hickory's vertical rotisseries offer the choice of "batch" or "continuous cook" roasting. In continuous cooking, the unit is loaded from bottom to top, and then unloaded from top to bottom, providing the lowest spit with the most cooking time.

Hickory's "continuous cook" process is the most reliable method to deliver the freshly cooked product to the consumer. The spits are loaded from top to bottom. Since heat's natural tendency is to rise, the top spit finishes cooking first and is removed. Each successive spit is then moved upwards in one position, and an uncooked spit is added to the bottom of the rotisserie. The retailer can now deliver the freshly cooked and delicious product to each customer because the "continuous cook" methodology allows the rotisserie's production to correspond to demand.

Hickory's gas-fired rotisseries feature uniquely designed ceramic radiants which yield a truer barbecue appearance and taste. The self-merchandising, eye-catching display of rotating and roasting product is visible through large glass doors and stimulates consumer appetites to generate increased impulse sales. The single large glass face of the Model 7 (pivot door) makes it an excellent merchandising tool and features single-sided merchandising for "against-the-wall" placement.

• Side hinge cover- covers gas components for a clean look
• Continous cooking
• Large wall of product merchandising
• Individual gas control per burner
• Large drip pan for catching drippings
• Safety wire grid on bottom of rotissiere
• Gear mechanism out side of heat & grease zone

VENTILATION REQUIREMENTS: Electric units do not normally require air evacuation. However since the surrounding environment may get hot, a hood may be useful. Gas units must be vented under a hood.