Anetsberger Brothers 14Inch Gas Fryer 14GS 14 standard User Manual

							FRYER OPERATlNG lNSRUCTlONS 
 
 
 
 
 
 
 
 
 
 
B.  Schedule regular cleaning of the fryer to 
ensure long-term satisfactory operation. 
Refer to the Daily Cleaning Procedure, later 
in this manual. 
C.  Before servicing and maintenance, allow the 
fryer to cool.  ALWAYS shut off the gas to 
the fryer while working on it, to prevent 
burns. 
D.  Contact the factory 1-603-225-6684 for war- 
ranty service authorization.  [Always notify 
the factory the next business day about 
‘after-hours’ warranty service.] Contact 
your local restaurant equipment service 
agency for other service, repairs, or mainte-
nance activities, as necessary. 
E.  When breaded food products are being 
cooked, 
ANETS  recommends using the 
special  (optional) sediment tray tocapture 
any breading fragments that become loosened 
from the food product.  Periodic clearing of 
the sediment tray reduces premature 
contamination of the liquid shortening from 
breading fragments. 
 
 
 
 
 
 
 
 
11
! 
Avoid moving the fryer while it contains 
HOT shortening.  Drain the shortening from 
the fryer before moving it for service, clean-
ing or maintenance to avoid spilling or 
splashing.  Burns from hot shortening can 
cause serious injury or death. 
A. An ANETS Fryer is designed for opera-
tion with a kettle filled with approximately 35
to 50 pounds (or 3½ to 6 gallons) of liquid 
shortening. 
! 
CAUTION: DO NOT melt solid 
shortening in this fryer because 
the melting can damage the kettle, 
which will void the fryer warranty.
DANGER 
! CAUTlON 
DO NOT attempt to operate this fryer during a interruption of gas service. 
Turn all fryer controls to OFF, including the gas control valve knob, then 
close the gas supply line valve.  When notified that the gas interruption 
has ended, perform the Lighting Procedure (later in this manual). 
! DANGER 
NEVER operate this fryer when its flue is blocked or when the 
ventilation hood is not on because the combustion products 
can cause injury to personnel. 
Solid shortening must be melted into the liqui
d
state before it can be used in an ANETS 
Fryer.  
						

							FRYER OPERATlNG 
FRYER PREPARATION FOR USE 
“BOIL OUT” INSTRUCTIONS 
New ANETS Fryers are leak-tested and cleaned 
at the factory before shipping.  Before using a 
newly installed fryer for food preparation, clean the 
kettle again, as follows: 
1.  Thoroughly wipe the interior of the kettle 
with clean cloths.  Open the front door on 
the lower portion of the fryer to access the 
drain ball valve. Open the drain ball valve 
(by aligning the valve handle with the drain 
ball valve) and wipe the entire drain line clean. 
2.  Close the drain ball valve (turn the valve han-
dle cross-wise to the drain ball valve). 
Fill 
the kettle with water to about 3“ from the 
top.  Add 1 to 2 cups of soap powder, 
washing soda (trisodium phosphate), or
 
deep fat fryer kettle cleaner. 
3. Perform the Lighting Procedure for the 
fryer.  (Refer to the Lighting Procedure 
later in this manual.) 
4.  Set the thermostat to 190°F.  Heat, but DO 
NOT boil the water.  Stir the water to dis-
solve the cleaning material. 
 
 
 
 
 
 
 
5.  Clean the fryer kettle for at least 20 minutes. 
Use a small hand mop (an optional brush can 
be ordered for this purpose) to clean the 
upper portion of the kettle (above the 3
“ 
waterline) and the top rim of the kettle. 
6.  Shut down the fryer using the Shutdown 
Procedure for the fryer.  (Refer to the 
Shut-
down Procedure later in this manual.) Allow 
the water to cool slightly. 
 
 
 
 
 
 
12
lNSTRUCTlONS (Continued) 
FRYER PREPARATION FOR USE
(Continued)
CAUTION 
For fryers with built-in filter systems, DO NOT 
pump the cleaning, or rinsing, solution through 
the filter system, to avoid damaging the filter 
system pump. 
7.  Open the front door and mount the drain 
extension to the drain ball valve.  Position a 
container (bucket) capable of  holding VERY 
HOT cleaning solution beneath the end of the 
drain extension to hold the cleaning solution 
being drained, as shown in Figure 5. 
 
 
 
 
 
 
 
 
 
 
 
 
Figure 5.  Draining The Kettle
8.  Open the drain ball valve SLOWLY, to avoid 
splashes while draining the cleaning solution 
from the kettle. 
9
.  Close the drain ball valve (valve handle 
crosswise) and remove the drain extension. 
Close the front door. 
10.  Safely dispose of the cleaning solution. 
11.  Fill the kettle with water to about 3
“ from 
the top.  Add 2 cups of vinegar to neutralize 
the cleaning solution. 
12.  Repeat steps 3 through 10 of this procedure. 
13.  Thoroughly wipe the interior of the kettle and 
the drain ball valve with clean, dry, wiping 
cloths to remove ALL water. 
14.  Dry the kettle thoroughly because any re-
maining water can cause sputtering of  hot 
shortening when the kettle is later filled and 
heated. 
!
!WARNlNG 
Hot cleaning solution can cause severe 
burns.  Take care when handling hot clean-
ing solution to avoid spilling or splashing the 
solution.  
						

							FRYER OPERATlNG lNSTRUCTlONS (Continued) 
Normal operation of an 
ANETS  Fryer requires that the kettle is filled with liquid shortening above the 
lower indent level, marked on the rear of the kettle, before lighting the fryer’s pilot and turning on the main 
burner. 
CAUTION: Shortening MUST be in liquid form to avoid scorching or discoloration and possible 
damage to the kettle.  Damage caused by melting solid shortening will NOT be covered by the warranty. 
 
LIGHTING PROCEDURE 
NOTE: The gas line of a new fryer installation 
may contain a considerable amount of air that will 
hinder immediate lighting.  You may have to press 
in the gas safety valve control knob as long as 
several minutes before the pilot flame burns 
steadily. 
1. Ensure that the fryer’s thermostat knob is set 
to OFF. 
2.  Open the gas supply line inlet valve to the 
fryer by aligning the gas valve handle with the 
gas line piping. 
3.  Open the front door and move the right pilot 
viewing/lighting port cover aside. 
4.  Turn the gas control valve knob to align the 
PILOT setting with the valve mark.  Figure 6 
shows the possible gas control valve knob 
positions.
 
5
. Press, and hold down, the valve control 
knob to allow pilot gas to flow. 
Model 14G, 14GU, 14GS, or 14GSU: Use 
a match or lighter to ignite the pilot burner. 
Model MX-14EG or MX-14EGU: Push 
the spark igniter pushbutton several times, 
until the pilot flame lights.  (A match may also 
be used to light the pilot flame.) 
Continue holding down the control knob for 
at least 30 seconds until the pilot flame 
burns steadily without going out. 
6.  Release the control valve knob and observe 
that the pilot flame remains lighted.  Close the 
right pilot viewing/lighting  port.
 
7
.  Light the left pilot flame by opening the left 
pilot viewing/lighting port and applying a 
match to ignite the pilot flame. Close the 
left pilot viewing/lighting port.
! 
!CAUTION:  Ensure that both pilot 
viewing/lighting ports are closed, to
prevent excessive heat from damaging
the gas controls. 
8. Turn the gas control valve knob to align the
ON setting with the valve mark. 
 
9.  Turn the thermostat knob to the desired 
temperature.  Observe that the fryer’s main
burners light to heat the kettle. 
European Valve
Markings 
OFF 
PILOT 
ON 
Figure 6.  Gas Control Valve & Knob Positions 
13
Valve Mark
ON
 
OFF 
OFF
 
PILOT ON  
						

							FRYER OPERATlNG lNSTRUCTlONS (Continued) 
SHUTDOWN PROCEDURE 
 
NOTE: Shutdown is recommended at the end of 
a workday or whenever no frying is required for a 
period of several hours.  The fryer should be 
shutdown during any power outage or interruption 
of gas service.  The fryer MUST also be shutdown 
before draining the kettle, or whenever there is no 
shortening in the kettle to prevent damage. 
 
1.  Turn the thermostat knob to OFF. 
2.  Turn the gas control valve knob to align the 
PILOT setting with the valve mark. 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
143
.  Open the pilot viewing/lighting  port to con-
firm that only the pilot flame remains lighted.
4. Press down and turn the gas control valve 
knob to align the OFF setting with the valve 
mark.  Observe that the pilot flame goes out.
NOTE: For extended periods of non-use 
or when servicing the fryer, close the gas 
supply line inlet valve to the fryer by turning 
the gas valve handle cross-wise with the gas 
linepiping. 
						

							FRYER OPERATlNG lNSTRUCTlONS (Continued) 
RECOMMENDED FRYlNG TlME FOR 
POPULAR FRlED FOODS 
Load the fryer basket with the 
food product while the basket is 
not in the hot liquid shortening. 
DO NOT overload the fryer 
basket. Load only a premeasured 
quantity of food product (1½ lb, 
typically; less, if smaller portions 
are desired).  Place the loaded 
fryer basket into the hot liquid 
shorteningcarefully to avoid 
splashing. 
When the basket of food product 
has reached the desired point of 
‘doneness’, lift the basket from 
the hot shortening and hang the 
basket on the basket hanger to 
let it drain for approximately 15 -
30 seconds before serving. 
NEVER increase the thermostat 
setting above the recommended 
setting to reduce the cooking 
time; this will produce a lower 
quality product and will cause 
more rapid shortening break-
down. 
 
 
 
 
 
 
 
 
 
 
 
* - Usual per order = Wing, Leg, Breast, Thigh (1/2 chicken) 
**  - Use a second basket on top of the chips in the bottom basket, 
to keep them within the hot shortening; otherwise, they float 
before cooking completely. 
 
 
 
 
15
Food Product 
(Typical 1½ lb load) 
ANETS
Fryer 
(° F) Frying 
Time 
(minutes) 
Breaded Foods 
Calamari 
Cheese Sticks 
Fresh Shrimp (Breaded) 
Frozen Shrimp (Breaded) 
Mushrooms 
Onion Rings 
Tamale Sticks 
Chicken 
Croquettes (Nuggets) 
Pre-cooked, Breaded Pieces 
Raw to Done, Pieces* 
Tenders 
Corn Dogs 
French Fries 
Raw to Done  1/4” cut 
Blanched, only  1/4” cut 
Browned, only  1/4” cut 
Raw to Done  3/8” cut 
Blanched, only  3/8” cut 
Browned, only  3/8” cut 
Raw to Done  1/2” cut 
Blanched, only  1/2” cut 
Browned, only  1/2” cut 
Fritters 
Frozen Fish 
Tortilla Chips**  
340 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
340  
2½ - 3 
3 
3 
4 
2½ - 3 
2½ - 3 
3 
 
3 -  4 
3 - 4 
12 - 15 
5 
3½ 
 
5 
2½ 
2½ 
 
6 
3 
3 
 
7 
4 
3 
3 
4 - 7 
2 - 2½  
						

							FRYER OPERATlNG lNSTRUCTlONS (Continued) 
DAILY CLEANING PROCEDURE  DAILY CLEANING PROCEDURE 
(Continued) 
Allow the shortening to cool before draining. 
Slowly open the drain ball valve to drain the 
shortening. Take care to avoid spilling or 
splashing the shortening. 
Carefully use the Cleanout Rod to clear any 
sediment blocking the kettle drain.  Flush out 
all sediment in the bottom of the kettle by 
pouring filtered, liquid shortening into the ket-
tle until the shortening being drained runs 
clear. 
Close the drain ball valve, after the kettle is 
completely empty of shortening and sedi-
ment.  Detach the drain extension.  Clean, 
rinse, and dry it before storing. 
 
WARNlNG 
 
 
 
1.  Open the front door of the fryer.  Attach the 
drain extension to the drain ball valve.
 
2. Perform the Shutdown Procedure. Ensure 
that the gas supply line inlet valve is closed 
(handle cross-wise to pipe line) and the pilot 
flame is extinguished. 
3.  Position a steel drum [NEVER use plastic!] 
with a filter cone, directly beneath the drain 
extension end, OR if your fryer is equipped 
with an ANETS Filtronic II or Filter 
Mate unit, refer to that equipment’s manual 
for operation details.
 
4
.  Remove the fryer baskets and the sediment 
tray, if present, from the kettle.  (If the screen 
is present, use the cleanout rod to lift it from 
the hot shortening, to avoid burns.)  Thor-
oughly clean, and rinse, these items in the 
sink.  MAKE SURE that these items are 
completely dry before their next use. 
 
 
16
NOTE: Cleaning is recommended at the end of a  5.
workday, to prepare the fryer for proper operation 
the next time it is to be used. 
 
6.
 
 
 
 
 
7.
 
When cleaning, if relocation of your fryer is 
necessary, disconnect the gas supply line to the 
fryer.  Also, if your fryer is caster-equipped, unlock 
the locking casters and disconnect the movement-
limiting cable.  Move the fryer as necessary to 
allow the following cleaning procedure to occur: 
!DANGER 
DO NOT move the fryer while it contains 
HOT shortening.  Allow it to cool and 
drain the shortening from the fryer be-
fore moving it for service, cleaning, or 
maintenance to avoid spilling or splash-
ing.  [Refer to steps 1 through 7.] Burns 
from HOT shortening can cause seri- 
ous injury or death. 
Wait until the kettle has cooled 
before performing step 8, to avoid 
injury from burns. 
 
Thoroughly wipe the kettle interior using 
clean cloths. 
Periodically perform the “BOIL OUT” 
Instructions to ensure thorough cleaning of 
the kettle.  ( Refer to the earlier FRYER 
PREPARATION FOR USE section.) 
Return the fryer to its normal operating loca-
tion and reconnect both the gas supply line 
and the movement-limiting cable.  (For 
caster-equipped fryers, lock the locking cas-
ters to prevent movement.) 
Refill the kettle with filtered (or fresh) liquid 
shortening to the desired indent mark on the 
rear wall of the kettle, only if fryer operation 
is to continue during a subsequent shift. 
Otherwise, melt shortening into its liquid state
and refill the kettle before fryer operation is 
sc
heduledduringthenext working shift.
!
8.
 
9.
 
 
 
10.
 
 
 
 
11.
™  
						

							FRYER OPERATlNG lNSTRUCTlONS (Continued) 
DAILY CLEANING PROCEDURE 
(Continued) 
12.  Return the screen (or, if used, the sediment 
tray) to its proper position in the kettle. 
Place the fryer baskets on the basket hanger, 
ready for use. 
13. Perform the Lighting Procedure to return 
the fryer to operation, when desired. 
 
 
MONTHLY MAINTENANCE INSTRUCTIONS 
NOTE: Regular maintenance is recommended to 
keep the fryer operating properly. 
 
Once each month, before beginning fryer opera-
tion, check the flue (behind the backsplash panel) 
to ensure that it is clear, enabling exhaust combus-
tion gases to flow freely toward the ventilation 
hood area.  DO NOT allow the flue to become 
excessively dirty.  NEVER allow the flue to be 
blocked.Monthly, observe the condition of the ventilation 
hood.  If it shows evidence of a great deal of 
greasy residue, remove (clean) the residue to allow 
free flow of ventilation air. 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
17 
						

							FRYER TROUBLESHOOTlNG GUlDE 
All service (repairs or part replacement) must be performed by a qualified Service Agency. 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
18
PROBLEM CAUSE REMEDY 
Pilot (piezo-electric) 
pushbutton igniter, if 
present, does not light 
the pilot flame 1.  Electrode of igniter out of position or 
dirty/sooty electrode. 
 
2.  Loose spark wire; loose igniter nut. 
 
 
3.  Piezo-electric igniter does not generate a 
spark. 
1. Move electrode within 3/16” of 
pilot burner tip.  Clean the 
electrode. 
2.  Check spark wire connection at 
the igniter nut and make sure 
the connection is tight. 
3. Replace igniter mechanism 
(portion with pushbutton). 
Pilot flame does not 
stay lighted. 1. Dirty/sooty pilot burner. 
 
2. Low gas supply pressure [less than 6” 
W. C. for natural gas; (11” W. C .  for pro- 
pane) when all other gas-powered equip-
ment is operating]. 
 
3.  Pilot flame too small to heat the thermo-
couple. 
 
 
 
 
 
 
 
4.  Pilot flame ‘wavering’ (being blown about 
by a draft). 
5.  Improper thermocouple output voltage 
(must be at least 10 millivolts, measured at 
the thermocouple junction block). 
6.  High-limit thermostat problem has shut off 
the gas. 
1. Clean the pilot burner. Perform 
the Lighting Procedure. 
2.  Measure the gas supply pres-
sure. 
Contact your local gas supplier 
to obtain adequate gas supply 
pressure. 
3.  Adjust the pilot valve (part of 
the gas control valve) to in-
crease the flame size:  Un-
screw and retain the slotted 
threaded cover; turn the pilot 
valve adjustment screw 
two 
turns counterclockwise; 
reinstall the threaded cover. 
4.  Block or redirect the draft, to 
keep the flame burning steadily.
5.  Replace the thermocouple. 
 
 
6.  Check for, and repair, any dam-
aged high-limit thermostat wir-
ing. [For model 14GSU fryer 
ONLY: Press the reset push-
button on the high-limit thermo-
stat control.  Perform the Light-
ing Procedure, to check wheth-
er the pilot flame lights.  If the 
pilot flame stays lit, the high-
limit thermostat has failed and 
must be replaced. 
]  
						

							FRYER TROUBLESHOOTlNG GUlDE (Continued) 
REMEDY 
6. (Continued) 
For model 14GS, MX-14EG, 
and MX14-EGU fryers ONLY: 
Test the high-limit thermostat 
by disconnecting the thermo-
couple at the gas control valve. 
Then, disconnect the red wires 
to the high-limit thermostat 
from the gas control valve. 
Reconnect the thermocouple; 
next, perform the Lighting Pro-
cedure, to check whether the 
pilot flame lights.  If the pilot 
flame stays lit, the high-limit 
thermostat has failed and must 
be replaced. 
CAUTION: DO NOT return 
the fryer to normal operation 
with its high-limit thermostat 
bypassed/disconnected. 
 
7.  Replace the gas control valve. 
 
1. Measure the gas supply pres-
sure. 
Contact your local gas supplier 
to obtain adequate gas supply 
pressure. 
2.  Check and tighten the connec-
tions. 
3. Block the excessive air flow to 
make the pilot flame contact 
the thermocouple. 
4.  Check for, and repair, any dam-
aged high-limit thermostat wir-
ing.  [For model 14GSU fryer 
ONLY: Press the reset push-
button on the high-limit thermo-
stat control.  Perform the Light-
ing Procedure, to check wheth-
er the pilot flame lights.  If the 
pilot flame stays lit, the high-
limit thermostat has failed and 
must be replaced. 
] 
 
 
19
PROBLEM 
Pilot flame does not 
stay lighted. 
(Continued) 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Pilot flame goes out 
repeatedly. 
CAUSE 
6.  High-limit thermostat problem has shut off 
the gas. (Continued) 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
!
 
 
7.  Gas control valve has failed. 
1.  Low gas supply pressure [less than 6
” 
W. C
. for natural gas; (11” W. C .  for pro-
pane) when all other gas-powered kitchen 
equipment is operating]. 
 
2.  Loose thermocouple or high-limit thermo-
stat connection(s) on gas control valve. 
3.  Pilot flame does not continuously touch 
the thermocouple because of excessive 
air flow around the pilot burner assembly. 
4.  High-limit thermostat problem has shut off 
the gas.  
						

							FRYER TROUBLESHOOTlNG GUlDE (Continued) 
REMEDY 
4. (Continued) 
For model 14GS, MX-14EG, 
and MX14-EGU fryers ONLY: 
Test the high-limit thermo- 
stat by disconnecting the ther-
mocouple at the gas control 
valve. Then, disconnect the red 
wires to the high-limit thermo-
stat from the gas control valve. 
Reconnect the thermocouple; 
next, perform the Lighting Pro-
cedure,  to check whether the 
pilot flame lights.  If the pilot 
flame stays lit, the high-limit 
thermostat has failed and must 
be replaced. 
CAUTION:  DO NOT return 
the fryer to normal operation 
with its high-limit thermostat 
bypassed/disconnected. 
 
1. Perform the normal Lighting 
Procedure. Turn the gas 
control valveknob to ON to 
light the main burners. 
If the burners do not light, the 
gas control valve has failed and 
must be replaced. 
2. Measure the gas supply pres-
sure. 
Contact your local gas supplier 
to obtain adequate gas supply 
pressure. 
3.  Refer to the preceding Pilot 
Burner problems and use the 
correct remedy. 
4. Increase the thermostat setting 
until the burners light.  If this 
setting is greater than the de-
sired temperature, reset the 
thermostat to the desired set-
ting and allow the shortening to 
cool to the desired tempera-
ture. 
5.  Replace the gas control valve.
CAUSE 
4.  High-limit thermostat problem has shut off 
the gas. 
(Continued) 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
!
 
 
1.  Gas control valve knob set to OFF or 
PILOT. 
 
 
 
 
 
2.  Low gas supply pressure [less than 6” 
W. C
. for natural gas; (11” W. C .  for pro-
pane) when all other gas-powered kitchen 
equipment is operating]. 
 
3. Pilot burner problem. 
 
 
4.  Thermostat control set below the tem-
perature of the liquid shortening in the 
kettle. 
 
 
 
 
 
5. Gas control valve has failed. 
PROBLEM 
Pilot flame goes out 
repeatedly. 
(Continued) 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Main burners do not 
ignite. 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
20