Anetsberger Brothers 14Inch Gas Fryer MX142E Discontinued User Manual

							11
DANGER
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  MX-14E  or MX-14AA
Fryer is designed for operation with a kettle
filled with approximately 35 to 50 pounds of
liquid shortening.  (This is approximately 3½
to 6 gallons.)
Each kettle of an ANETS  MX-14-2AA,
MX-14-2E, MX-7A, or MX-7E Fryer is
designed for operation with approximately 25
pounds of 
liquid shortening.  (This is approxi-
mately 2½ to 3 gallons.)
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Shortening must be melted into the liquid state
before it can be used in an ANETS  Fryer,
unless the fryer has an automated ‘melt’
selection available on its control panel.
B. Schedule regular cleanings 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 electricity
and gas to the fryer while working on it, to
prevent electric shocks or burns.
D. Contact the factory (800-837-2638) 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 to capture
any breading fragments that become loosened
from the food product.  Periodic clearing of
the sediment tray reduces premature contami-
nation of the liquid shortening from breading
fragments.
CAUTION
DO NOT operate this fryer during a power outage or interruption of gas
service.  Turn all fryer controls to OFF, including the gas control valve knob,
then close the gas supply line valve.  Also, switch off the circuit breaker
controlling electric power to the fryer.  When notified that the power out-
age 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 accumulate and cause serious injury or death.
!
!
!
!CAUTION:  Unless this fryer is
equipped with the controls permit-
ting the melting of shortening*,
DO NOT melt solid shortening in
this fryer because the melting can
damage the kettle, which will void
the fryer warranty.
* Fryers that are shipped with multi-
product cooking computers (Fri-
tronic ) have an automatic ‘Melt’
selection to liquefy solid shortening. 
						

							12
FRYER PREPARATION FOR USE
“BOIL OUT” INSTRUCTIONS
New 
ANETS ANETSANETS ANETS
ANETS  Fryers are cleaned and leak-tested
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 low sudsing  soap
powder, washing soda (trisodium phos-
phate), 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.  For
safety, allow the water to cool (below 140ºF)
before draining.7. Open the front door and mount the drain
extension to the drain ball valve.  Position a
container (bucket) capable of  holding HOT
cleaning solution beneath the end of the drain
extension to hold the cleaning solution being
drained, as shown in Figure 5.
FRYER PREPARATION FOR USE
(Continued)
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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
cross-wise) 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 spattering of  hot
shortening when the kettle is later filled and
heated.
WARNING WARNINGWARNING WARNING
WARNING
Hot cleaning solution can cause severe
burns.  Take care when handling hot
cleaning solution to avoid spilling or splash-
ing the solution.
!
CAUTION
For a fryer with a built-in filter system, DO
NOT pump the cleaning (or rinsing) solu-
tion through the filter system, to avoid dam-
aging the filter system pump.
! 
						

							13
NOTE:  The gas line of a new fryer installation
may contain a considerable amount of air which
will hinder immediate lighting.  You may have to
press down the control knob for as long as several
minutes until the pilot flame burns steadily.
1. Switch the circuit breaker controlling electric
power to the fryer to ON.
2. Ensure that the fryer’s thermostat knob is set
to OFF.
3. Open the gas supply line inlet valve to the
fryer by aligning the gas valve handle with the
gas line piping.
4. Open the front door and move the right pilot
viewing/lighting port cover aside.
5. Turn the gas control valve knob to align the
PILOT setting with the valve mark.  Figure 6
shows the possible control knob positions.
6. Press, and hold down, the gas control knob
to allow pilot gas to flow.  Push the spark
igniter pushbutton several times, until the pilot
flame lights.  
Continue holding down the con-
trol knob for at least 30 seconds until the
pilot flame burns steadily, without going out.
    NOTE:  A match may also be used to
    light the pilot flame.
7. Release the control knob and observe that
the pilot flame remains lighted.  Close the
right pilot viewing/lighting  port.
8. 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.
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Figure 6.  Gas Control Valve & Knob Positions
OFF PILOT ON
Valve
MarkValve
MarkValve
Mark
OFFPILOT
ONOFFON
PILOT
OFFPILOT
ON
Normal operation of an 
ANETS ANETSANETS ANETS
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.
!
9. Turn the gas control valve knob to align the
ON setting with the valve mark.
10. Close the front door and switch the fryer
POWER switch ON.
NOTE:  A fryer equipped with built-in fil-
tering system (Filtronic or Filter Mate)
requires the front door to be closed before
switching the POWER switch to ON.
11. Turn the thermostat knob to the desired
temperature.
!CAUTION:  Ensure that both pilot
viewing/lighting ports are closed, to
prevent excessive heat from damag-
ing the gas controls.LIGHTING PROCEDURE 
						

							14
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UCTIONS   (Continued)
NOTE: Shutdown is recommended at the end of
a workday or whenever no frying is required for a
period of several hours.  The fryer MUST be
shutdown during any power outage or interruption
of gas service.  To prevent damage, the fryer
MUST also be shutdown whenever there is no
shortening in the kettle.
1. Turn the thermostat knob to OFF.
2. Turn the gas control valve knob to align the
PILOT setting with the valve mark.
3. Open the pilot viewing/lighting  port to con-
firm that only the pilot flame remains lighted.
SHUTDOWN PROCEDURE
4. Press, and turn, the gas control valve
knob to align the OFF setting with the valve
mark.  Observe that the pilot flame goes out.
5. Switch the POWER switch to OFF.
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
line piping. Also, switch the circuit breaker
for this fryer to the OFF position. 
						

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UCTIONS   (Continued)
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 per
basket, or less, if smaller portions are desired).
`
Model MX-14AA and MX-7A Fryers ONLY:  Place the loaded fryer basket on the basket lifter frame
and turn the timer control knob to the desired cooking time; press the pushbutton of the timer control
to lower the loaded basket into the hot liquid shortening. When the basket of cooked food product
rises from the hot liquid shortening, let it drain for approximately 15 - 30 seconds before serving.
Fryers equipped with multi-product cooking computers:  Consult the instructions provided with
those fryers.
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 breakdown.
RECOMMENDED FRYING TIME FOR POTATOES
French Fries         
ANETS ANETSANETS ANETS
ANETS
High Performance
            Fryer
Raw  to Done
Blanched, only
Browned, only
Raw  to Done
Blanched, only
Browned, only
Commercially Treated
Frozen, Fat Blanched
Raw  to Done
Blanched, only
Browned, only340° F.
5
2½
2½
6
3
3
6
2
7
4
3 340° F.
Frying
Time
(minutes)(Typical, 1½ lb loads)Size
1/4” cut
1/4” cut
1/4” cut
3/8”  cut
3/8”  cut
3/8”  cut
3/8”  cut
3/8”  cut
1/2”  cut
1/2”  cut
1/2”  cut
RECOMMENDED FRYING TIME FOR CHICKEN
(Depending on Piece Size)
Chicken         
ANETS ANETSANETS ANETS
ANETS
High Performance
            Fryer
Croquettes (Nuggets)
 Pre-cooked, Breaded Pieces
Raw  to Done, Pieces*
Tenders340° F.
3 - 4
3 - 4
12 - 15
5
340° F.
Frying
Time
(minutes)
* - Usual per order = Wing, Leg, Breast, Thigh (1/2 chicken) 
						

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RECOMMENDED FRYING TIME FOR POPULAR FRIED FOODS
Food Product         
ANETS ANETSANETS ANETS
ANETS
High Performance
            Fryer
Breaded  Foods
Calamari
Cauliflower, Pre-cooked
Cheese Sticks
Clams
Egg Plant, Pre-cooked
Mushrooms
Oysters
Onion Rings
Tamale Sticks
Veal Cutlet
Calzone (Pizza Puffs)
Corn-on-the-Cob  (Fresh)
Corn Dogs
Donuts, Hand-Cut, Cake
Donuts, Yeast, Raised
Fritters
French-toasted Sandwiches
Frozen Breaded Shrimp
Fresh Breaded Shrimp
Frozen Fish Fillets
Fresh Fish Fillets
Fresh Breaded Scallops
Frozen Fish Sticks
Glazed Cinnamon Apples
Tortilla Chips*
Turnovers340° F.
2½ - 3
3
3
1
3
2½ - 3
5
2½ - 3
3
3 - 4
3 - 4
3½ - 4
3½
1½
1
3
1
4
3
5 - 7
3
4
4
3 - 5
2 - 2½
5 - 7
340° F.
Frying
Time
(minutes)
* - 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. 
						

							17
DAILY CLEANING PROCEDURE
NOTE:  Cleaning is recommended at the end of
a workday, to prepare the fryer for proper opera-
tion the next time it is to be used.
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.
When cleaning, if relocation of your fryer is
necessary, disconnect the gas supply line and
unplug the electric power cable 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:
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  ANETS ANETS  ANETS 
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 fryer.  (If the screen
is present, use the cleanout rod to lift it from
the hot shortening, to avoid burns.)  Clean,
and rinse, these items in the sink.  MAKE
SURE that these items are completely dry
before their next use.
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5. Allow shortening to cool before draining.
Slowly open the drain ball valve to drain the
shortening.  Take care to avoid spilling or
splashing the shortening.
6. 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.
7. 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 (on door
bracket).
WARNING
Wait until the kettle has cooled
before performing step 8, to
avoid injury from burns.
8. Thoroughly wipe the kettle interior using
clean cloths.
9. Periodically perform the “BOIL OUT”
Instructions to ensure thorough cleaning of
the kettle.  ( Refer to the earlier FRYER
PREPARATION FOR USE section.)
10. Return the fryer to its normal operating loca-
tion and reconnect both the gas supply line
and the movement-limiting cable.  Plug the
electric power cable into its receptacle. (For
caster-equipped fryers, lock the locking cas-
ters to prevent movement.)
11. 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
DAILY CLEANING PROCEDURE
(Continued)
!
! 
						

							18
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 and free of obstructions,
enabling exhaust combustion 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.
MONTHLY MAINTENANCE INSTRUCTIONS
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DAILY CLEANING PROCEDURE
(Continued)
scheduled during the next normal working
shift.
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
(or the lifter frame) for this fryer.
13. Perform the Lighting Procedure to return
the fryer to operation, when desired. 
						

							19
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Pilot flame does not
stay lighted.
PROBLEM CAUSE REMEDY
Pilot (piezo-electric)
pushbutton igniter 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).
All service (repairs or part replacement) must be performed by a qualified Service Agency.
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.  Test the high-limit thermo-
stat by disconnecting the ther-
mocouple at the gas control
valve. Also, disconnect the red
wires to the high-limit thermo-
stat from the gas control valve.
Reconnect the thermocouple;
then, perform the Lighting Pro-
cedure, to check whether the
pilot flame lights.  If the pilot 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 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. 
						

							20
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TING GUIDE (Continued)
Pilot flame goes out
repeatedly.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.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.  Test the high-limit thermo-
stat by disconnecting the ther-
mocouple at the gas control
valve. Also, disconnect the red
wires to the high-limit thermo-
stat from the gas control valve.
Reconnect the thermocouple;
then, 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.
PROBLEM CAUSE REMEDY
Pilot flame does not
stay lighted. 
(Continued)
6. High-limit thermostat problem has shut off
the gas. 
 (Continued)
7. Gas control valve has failed.6.
(Continued)
flame stays lit, the high-limit
thermostat has failed and must
be replaced.
7. Replace the gas control valve.
!CAUTION:  DO NOT return
the fryer to normal operation
with  its high-limit thermostat
bypassed/disconnected.
!CAUTION:  DO NOT return
the fryer to normal operation
with  its high-limit thermostat
bypassed/disconnected.
Main burners do not
ignite.1. Electric power circuit breaker not
switched ON.
2. Electric power cord not plugged into its
receptacle.1. Switch the circuit breaker ON.
2. Plug in the power cord.