Hickory is the worlds largest and oldest (70+ years)
manufacturer of commercial rotisseries for the foodservice and
retail markets with over 57 models in both gas and electric.
Hickory also manufactures a line of churrasco ovens, specialty
rotisseries, display warmers and Rotating Pizza Oven.
We are dedicated to providing the best products the industry
has to offer.  Browse our site for your own look at the best of
the best.
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Frank Melendez
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Revised: March 2012.
Progressive Grocer - January 2011 (Click to see complete article)
Hickory Industries, which lists such retail customers as Stop & Shop, Kroger, A&P, Walmart, Harris Teeter, Whole
Foods and Roundy’s among its customers, company president Steve Maroti points out that “food retailers
basically look at labor as the determining function. Retailers do not know ovens — they know cost and quality —
and that is what we try to teach them. We are always determining the problems retailers experience in the
marketplace, and work backwards to try to determine solutions.”
As the Chicken Turns
Maroti cites the foodborne pathogen salmonella as an issue of particular concern in deli/foodservice operations.
To that end, Hickory developed the Thermowave spit, “which helps cook the product from the inside out, and
eliminates the possibility of contamination,” he notes.
Despite the fact that some supermarkets market “rotisserie” chickens, often the birds are actually cooked in
combi-ovens. However, Maroti, affirms, “The end product is not the same.” He says that Hickory believes that the
highest sales are achieved from the highest-end product quality, which, for true rotisserie chickens, means crispy
skin and caramelized texture.
“Not all rotisseries can do that, only high-temperature infra-red ovens,” he says. “The most successful
supermarkets tend to use larger rotisseries; some use the continuous-cook application, like our N/45WDG-PLUS
andN/7P, and others use the batch-cook application, like our N/7.7GBS, N/5.7G and the stacked N/7.5G, our
newest concept.”
Maroti says that cooking with spits — which hold multiple chickens — is much more efficient in terms of
productivity and labor. What’s more, he adds, “Removing chickens one at a time usually means that the operator
mars the skin because each chicken is being held, as opposed to spits, which only go through the center of the
product.”
Click Here to see the
“Wall Street Journal”
Review
Click Here to see the
“Wall Street Journal”
Review
 
 
The Science Behind
the Supermarket
Rotisserie Chicken
Rotisserie Chickens:
The ‘90s Gift to
Grocers That Keeps
on Giving