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Anetsberger Br others, Inc.
180 North Anets Drive • Northbrook, Illinois 60062 • 847-272-0770 • Fax 847-272-1943
For ANETS Factory Warranty Service • 800-837-2638
SLG40 shown on standard 6” legs
Improper installation, adjustment, alteration, service, or maintenance can
cause property damage, injury or death. Read the installation, operating
and maintenance instructions thoroughly before installing or servicing this
equipment.
DANGER
!
FRFR
FR
FRFR
YERYER
YER
YERYER
Model
SLG40
Installation,
User Operation,
&
Maintenance
Manual
!
FOR YOUR SAFETY
DO NOT store or use gasoline or other flammable vapors
or liquids in the vicinity of this or any other appliance.
!
WARNING
After installation of this equipment, immediately contact your local gas
supplier to obtain information about what action to take whenever any
person smells gas. Post this information in a prominent location.
Keep this Manual in a Convenient Location for Reference
The Anets SilverLine
Quality Equipment For The Restaurant, Supermarket, and Bakery Industries
Price: $20.00 US
Form: I-302
Rev. 9/03
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!
DANGER
Read these specifications, Code Requirements, Installation Requirements, Installation Instructions, and Operating Instructions very carefully. Failure to follow the
Instructions could cause the fryer to malfunction. A fryer malfunction can result in
property damage, serious bodily injury, or death.
CONTENTS
Shipping Container Inspection ....................................................... 3
Fryer Gas Supply Specifications.................................................... 3
Fryer Electrical Specifications ....................................................... 4
Figure 1 - Fryer W iring Diagram ............................................ 4
Code Requirements ...................................................................... 4
Figure 2 - Fryer Site Installation Requirements ....................... 5
Installation Requirements............................................................... 6
Fryer Restraining Device Installation Instructions....................... 6
Leg Installation Instructions ..................................................... 7
Figure 3 - Leg Installation ..................................................... 7
Leg Leveling Instructions......................................................... 7
Caster Installation Instructions ................................................. 8
Figure 4 - Caster Installation ................................................. 8
Caster Leveling Instructions .................................................... 8
Gas Connection Instructions.......................................................... 9
Fryer Operation Recommendations ............................................. 10
Fryer Operating Instructions........................................................ 11
Fryer Preparation For Use .................................................... 11
Figure 5 - Draining The Kettle ............................................. 1 1
Lighting Procedure................................................................ 12
Figure 6 - Gas Safety V alve & Control Knob Positions ........ 12
Shutdown Procedure ............................................................ 12
Food Product Frying Time Chart............................................ 13
Daily Cleaning Procedure....................................................... 14
Monthly Maintenance Instructions .......................................... 15
Fryer Troubleshooting Guide .................................................16 - 19
Fryer W arranty ............................................................................ 20
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SHIPPING CONTSHIPPING CONT
SHIPPING CONT
SHIPPING CONTSHIPPING CONT
AINER INSPECTIONAINER INSPECTION
AINER INSPECTION
AINER INSPECTIONAINER INSPECTION
1. Carefully examine the shipping carton for
external damage. When damage is noted, notify
the delivery carrier immediately . Save all packing
materials for damage claim examination.
2. If no external damage is noted, remove the
shipping carton from the fryer and examine the
Model Covered By This Manual
Model
SLG40
Standard Accessories furnished in the shipping
carton for this fryer include:
2 Fryer Baskets 1 Screen
4 Adjustable Legs 1 Drain V alve Extension
1 Basket Hanger 1 Flue Deflector
Stainless Steel Fryer Kettle
Features
fryer carefully for damage. Place the fryer in a
safe location, if damage is noted, so that the freight
damage claims adjuster can examine the fryer.
3. Save the shipping container for use during leg/
caster installation. Refer to the Installation Instructions for that procedure.
Optional Accessories available for this fryer
include:
Single or Triple Fryer Baskets
1 Set (4) of Casters
FRYER GAS SUPPLY SPECIFICATIONS
Please make sure that your desired fr yer location has gas
supply factors that are suitable for this product:
INPUT REQUIRED:
90,000 BTU/Hr *
MANIFOLD PRESSURE
SUPPL Y PRESSURE ***
* - Rating is based on sea level operation. Reduce rating 4% for each 1000 feet above sea level.
** - “W .C. = Inches, W ater Column.
*** - Measure Supply Pressure when all other gas-powered equipment is operating.
Gas Supply Inlet Pipe must be ½“ standard gas
line. The gas supply inlet line should be as straight
as possible (fewest bends or elbows) to obtain the
highest available gas pressure at the fryer. Locate
this inlet line horizontally at the center of the
desired fryer location, approximately 8¼“ above
the floor.
Natural Gas Propane
3½“ W.C. **
6“ W.C., minimum 1 1“ W .C., minimum
NOTE: Using a flexible inlet line permits variation in the gas supply line location, both horizontally
and vertically .
Anets fryers are only for use with the type of gas
specified on the spec plate. If a fryer requires
modification to use a gas other than that which is
identified on the fryer spec plate, contact your
Anets representative or call (800) 837-2638.
10“ W .C.
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FRYER ELECTRICAL SPECIFICATIONS
ANETSANETS
The
ANETS Fryer Model SLG40 requires no external electric power source.
ANETSANETS
Figure 1 is the wiring diagram of an
Figure 1. Fryer Model SLG40 Wiring Diagram
ANETSANETS
ANETS SLG40 Fryer.
ANETSANETS
CODE REQUIREMENTSCODE REQUIREMENTS
CODE REQUIREMENTS
CODE REQUIREMENTSCODE REQUIREMENTS
IMPORTANT: Read the Code Requirements
and ALL installation instructions carefully ,
before starting the installation. Contact the factory (800/ 837-2638) if any problems or questions arise.
The fryer installation must conform with local
codes, or in the absence of local codes, with the
National Fuel Gas Code, ANSI Z223.1 (latest
edition); the Natural Gas Installation Code, CAN/
CGA-B149.1 (latest edition); or the Propane Gas
Installation Code, CAN/CGA-B149.2 (latest
edition), as applicable, including:
a. Disconnect the fryer and its individual shutoff
valve from the gas supply piping system during
any pressure testing of the gas supply system at
test pressures in excess of ½ psig (3.45 kPa).
b. Isolate the fryer from the gas supply piping
system during any pressure testing of the gas
supply system at test pressures equal to or less
than ½ psig (3.45 kPa).
c. For fryers utilizing floor casters, the fryer instal-
lation shall be made with a connector that
complies with the Standard for Connectors for
Movable Gas Appliances, ANSI Z21.69
(latest edition) or CAN/CGA 6.16 (latest
edition), and a quick-disconnect device that
complies with the Standard for Quick-Disconnect Devices for Use with Gas Fuel, ANSI
Z21.41 or CAN/CGA 1-6.9 (latest edition).
d. Restrict the movement of a caster-equipped
fryer by using a limiting device (for example, a
cable attached both to the fryer and to a fixture attached to the site structure) to avoid
depending on the connector and the quickdisconnect device or its associated piping to
limit fryer movement.
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From the top of the flue on
the fryer, allow a minimum
at least 10 inches verti-
of
cal clearance beneath a
ventilating hood.
Figure 2. Fryer Model SLG40 Site Installation Requirements
CODE REQUIREMENTS CODE REQUIREMENTS
CODE REQUIREMENTS (Continued)
CODE REQUIREMENTS CODE REQUIREMENTS
e. Install this fryer on a non-combustible floor
with its back and sides at least 6” away from
any combustible wall, as shown in Figure 2.
!
WARNING
Install this fryer under a ventilation
hood that conducts combustion pro ducts outside the building. Venting
must comply with ANSI/NFP A 96
(latest edition).
f . Install this fryer in a location where adequate
combustion and ventilation air is available.
Keep the area directly in front of the fryer open
for adequate air flow to the burners. DO
NOT obstruct the flow of combustion and
ventilation air .
g. Keep the fryer area free and clear from
combustibles and debris.
h. Attach a restraining device to each fryer, to
prevent the unit from tipping, which could
cause splashing of hot liquid .
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INSTINST
!
INST
INSTINST
ALLAALLA
ALLA
ALLAALLA
TION REQTION REQ
TION REQ
TION REQTION REQ
UIREMENTSUIREMENTS
UIREMENTS
UIREMENTSUIREMENTS
Install the fryer in accordance with the preceding
Code Requirements, as well as the following
Installation Requirements.
1. DO NOT install this fryer in a mobile home,
trailer, or recreational vehicle.
2. Install this fryer in a location that allows it to be
moved away from other adjacent appliances
for cleaning and maintenance.
NOTE: If the fryer is installed among
a row of appliances (“banked”), with
its only convenient movement forward,
sufficient room must be available in
front of the fryer to permit its separation from adjacent appliances for
cleaning and maintenance.
3. Tightly fasten the legs (or casters) to the bottom of the fryer using the supplied hardware, to
prevent the fryer from tipping, wobbling or
rocking when it is in its desired location. Refer
to the following Leg Installation Instructions
or Caster Installation Instructions for leg
or caster attachment and leveling information.
CACA
UTION:UTION:
CA
UTION: Hood make-up air
CACA
UTION:UTION:
MUST NOT flow in a manner that
restricts or impedes the natural flow
of combustion or ventilation air .
4. Confirm that the air from the ventilation hood
flowing near the fryer after installation is NOT
blowing on the rear of the unit, to prevent
affecting the burner flames and possibly causing
control damage.
FRYER RESTRAINING DEVICE INST ALLA TION INSTRUCTIONS
!
WARNING
Fryers MUST have a movementlimiting (restraining cable) device
installed to prevent tipping that
causes splashing or spilling its HOT
contents.
NOTE: This movement-limiting de-
vice is to be furnished and in-
stalled by the fryer’s installing
contractor before the fryer is con-
nected to the gas line at its desired
location.
1. Install one restraining device connector
securely into the structure wall directly behind
the fryer’s desired location (Figure 2).
2. Install one restraining device connector on the
rear panel of the fryer very close to the quickdisconnect device on the end of the fryer’s gas
line.
3. Attach one end of the restraining cable to the
wall connector. Attach the other end to the
fryer connector.
4. Confirm that the fryer cannot move far enough
away from the wall to cause excessive movement of the flexible gas line or its associated
connectors.
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INSTINST
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INSTINST
ALLAALLA
ALLA
ALLAALLA
TION REQTION REQ
TION REQ
TION REQTION REQ
UIREMENTSUIREMENTS
UIREMENTS
UIREMENTSUIREMENTS
(Continued)
LEG INSTALLATION
INSTRUCTIONS
1. Flatten the shipping carton (after unpacking the
fryer and its parts and accessories) for fryer
surface protection during leg installation.
2. Position the side of the fryer flat on the carton,
exposing the fryer bottom mounting brackets
for leg installation, as shown in Figure 3.
3. Place the leg mounting plate flush against the
mounting bracket on the fryer bottom.
4. Insert one mounting screw through the proper
hole in the leg mounting plate and start it into
the proper hole in the fryer mounting bracket.
LEG INSTALLATION
INSTRUCTIONS
5. Screw the mounting screw several turns into
the mounting bracket.
6. Repeat steps 4 and 5 until all four mounting
screws for each leg are in place.
7. Tighten the four mounting screws evenly and
securely to hold the leg mounting plate against
the fryer bottom mounting bracket.
(Continued)
LEG LEVELING INSTRUCTIONS
1. Move the fryer to its desired location.
WARNING
!
The fryer MUST NOT tip, rock or wobble, to avoid splashing or spilling its HOT
shortening contents during operation.
2. Turn the screw-type leg adjustment ends as
necessary to level the fryer, until NO tipping,
rocking, or wobbling is evident.
3. Perform the “Fryer Restraining Device
Installation Instructions.”
Figure 3. Typical Leg Installation
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ALLA
ALLAALLA
TION REQTION REQ
TION REQ
TION REQTION REQ
UIREMENTS UIREMENTS
UIREMENTS (Continued)
UIREMENTS UIREMENTS
CASTER INSTALLATION
INSTRUCTIONS
1. Flatten the shipping carton (after unpacking the
fryer and its parts and accessories) for surface
protection during caster installation.
2. Position the side of the fryer flat on the carton,
exposing the fryer bottom mounting brackets
for caster installation, as shown in Figure 4.
3. Mount locking casters on the front of the fryer
and fixed casters on the rear, by placing each
caster mounting plate on the fryer bottom.
4. Insert one mounting bolt through the proper
hole in the caster mounting plate and start it
into the proper hole in the fryer mounting
bracket.
5. Screw a locking nut several turns onto the
mounting bolt.
6. Repeat steps 4 and 5 until all four mounting
bolts for each leg are in place with locking nuts.
7. Tighten the four bolts evenly and
securely to hold the caster mounting plate
against the bottom of the fryer.
CASTER LEVELING INSTRUCTIONS
1. Move the fryer to its desired location.
2. Determine whether the fryer tends to wobble
or rock when in its desired location. If it
does, perform steps 3 through 9. If it does
not, skip to step 10, then proceed to the
Installation Instructions.
!
WARNING
The fryer MUST NOT tip, rock or wobble, to avoid splashing or spilling its HOT
shortening contents during operation.
3. Determine which caster requires adjustment
and the approximate amount of change
required to level the fryer.
4. Position the side of the fryer on the shipping carton, exposing the bottom of the fryer
(Figure 5).
5. Completely remove the bolts holding the
caster mounting plate that requires leveling
adjustment. Retain the bolts for later
reassembly .
Figure 4. Typical Caster Installation
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ALLA
ALLAALLA
TION REQTION REQ
TION REQ
TION REQTION REQ
UIREMENTSUIREMENTS
UIREMENTS
UIREMENTSUIREMENTS
CASTER LEVELING INSTRUCTIONS (Continued)
(Continued)
6. Reinsert each mounting bolt through the
caster mounting plate; next, place a spacer of
the required size on the bolt before inserting
the bolt into the bottom of the fryer.
7. Repeat step 6 for all remaining bolts.
8. Tighten all four bolts with locking nuts evenly
and securely against the bottom of the fryer .
GAS CONNECTION INSTRUCTIONSGAS CONNECTION INSTRUCTIONS
GAS CONNECTION INSTRUCTIONS
GAS CONNECTION INSTRUCTIONSGAS CONNECTION INSTRUCTIONS
Installing your ANETS Fryer requires the following procedure, after its legs or casters are properly attached and it is in its desired location.
9. Return the fryer to its desired location. Lock
the front casters to prevent fryer movement
and check again for wobbling or rocking.
Repeat steps 4 through 8 until no wobbling or rocking occurs. When the fryer no
longer wobbles or rocks, perform step 10.
10. Next, perform the “Fryer Restraining
Device Installation Instructions.”
!
WARNING
DO NOT use a flame to check for leaks.
1. Ensure that the gas safety valve control knob
in the fryer has its OFF position next to the
valvemark.
2. Ensure that the gas supply inlet line valve is
closed (crosswise to the line direction).
3. Ensure that the fryer’s thermostat is set to
OFF.
4. Connect the ½” gas supply line to the gas line
adapter on the lower rear of the fryer.
5. Turn the gas supply line valve ON; then, check
all gas supply line joints and couplings for
leaks using soap suds or a leak-check solution, after the fryer is in its desired location.
6. Refer to Fryer Operation Recommenda-
tions and Fryer Operating Instructions to
begin using your ANETS Fryer.
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FRFR
YER OPERAYER OPERA
FR
YER OPERA
FRFR
YER OPERAYER OPERA
DO NOT attempt to operate this fryer during an 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
interruption of gas service has ended, perform the Lighting Procedure (later in this manual).
NEVER operate this fryer when its flue is blocked because
the combustion products can cause injury to personnel.
TION RECOMMENDTION RECOMMEND
TION RECOMMEND
TION RECOMMENDTION RECOMMEND
!
CAUTION
!
DANGER
AA
TIONSTIONS
A
TIONS
AA
TIONSTIONS
Please observe the following recommendations to
obtain the optimum results from your ANETS
Fryer.
!
DANGER
A void moving the fryer while it contains
HOT shortening. Drain the shortening from
the fryer before moving it for service, cleaning or maintenance to avoid spilling or
splashing. Burns from hot shortening can
cause serious injury or death.
A. An ANETS Model SLG40 Fryer is
designed for operation with a kettle
filled with approximately 35 to 40 pounds of
liquid shortening. (This is approximately
3½ to 5 gallons.)
CAUTION: DO NOT melt solid
!
shortening in this fryer because
the melting can damage the kettle,
which will void the fryer warranty.
Shortening must be melted into the liquid state
before it can be used in an ANETS Fryer .
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. AL W AYS shut off gas to the
fryer while working on it, to prevent 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 maintenance activities, as necessary .
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FRFR
YER OPERAYER OPERA
FR
YER OPERA
FRFR
YER OPERAYER OPERA
TING INSTRTING INSTR
TING INSTR
TING INSTRTING INSTR
UCTIONSUCTIONS
UCTIONS
UCTIONSUCTIONS
Normal operation of an
lower indent level marked on the rear of the kettle,
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 .
FRYER PREPARATION FOR USE
“BOIL OUT” INSTRUCTIONS
Before using the newly installed fryer for food preparation, clean the rust preventive material from the
kettle:
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 clear
of rust preventive material.
2. Close the drain ball valve (turn the valve handle 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 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 dissolve the cleaning material.
ANETSANETS
ANETS Fryer requires that the kettle is filled with liquid shortening to above the
ANETSANETS
before lighting the fryer’s main burners.
FRYER PREPARATION FOR USE
(Continued)
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 SLOWL Y, 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.
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 Shutdown Procedure later in this manual. Allow
the water to cool slightly .
7. Open the front door and mount the drain
extension to the drain ball valve. Position a
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 remaining water can cause spattering of hot
shortening when the kettle is later filled and
heated.
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FRFR
YER OPERAYER OPERA
FR
YER OPERA
FRFR
YER OPERAYER OPERA
LIGHTING PROCEDURE
TING INSTRTING INSTR
TING INSTR
TING INSTRTING INSTR
UCTIONS UCTIONS
UCTIONS
UCTIONS UCTIONS
(Continued)
NOTE: The gas line of a new fryer installation
may contain a considerable amount of air which
will hinder immediate lighting. Y ou may have to
press in the control knob as long as several minutes
before the pilot flame burns steadily .
1. Open the front door and 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. Turn the gas control valve knob to align the
PILOT setting with the valve mark.
Figure 6 shows the possible control knob
positions.
4. Press, and hold down, the valve control knob
to allow pilot gas to flow . Apply a lighted
match to the end of the pilot burner, until the
pilot flame lights.
NOTE: A butane lighter 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.
5. Release the control knob and observe that
the pilot flame remains lighted.
6. Turn the gas control valve knob to align the
ON setting with the valve mark.
7. Turn the thermostat knob to the desired
temperature. Observe that the fryer’s main
burners light to heat the kettle.
SHUTDOWN PROCEDURE
Valve
Mark
T
O
L
I
P
OFF
ON
OFF PILOT ON
Figure 6. Gas Control Valve & Knob P ositions
Valve
Mark
O
L
I
T
P
ON
OFF
Valve
Mark
ON
T
OFF
L
O
P
I
NOTE: Shutdown is recommended at the end of
a workday or whenever no frying is scheduled for
a period of several hours. T o 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.
Observe that the main burners’ flames go
out.
3. 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
line piping.
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FRFR
YER OPERAYER OPERA
FR
YER OPERA
FRFR
YER OPERAYER OPERA
TING INSTRTING INSTR
TING INSTR
TING INSTRTING INSTR
RECOMMENDED FR YING TIME FOR
POPULAR FRIED FOODS
UCTIONS UCTIONS
UCTIONS
UCTIONS 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,
typically; less, if smaller portions
are desir ed). Place the loaded
fryer basket into the hot liquid
shorteningcarefully to avoid
splashing.
When the basket of food product
has reached the desir ed 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 br eakdown.
ANETSANETS
ANETS
ANETSANETS
Food Product
Breaded Foods
Cheese Sticks
Mushrooms
Onion Rings
French Fries (Typical 1½ lb Load)
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
Frozen Fish (Fillets or Sticks)
T ortilla Chips*
* - 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.
Fryer
(° F)
340
Frying
Time
(minutes)
3
2½ - 3
2½ - 3
5
2½
2½
6
3
3
7
4
3
4 - 7
2 - 2½340
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FRFR
!
YER OPERAYER OPERA
FR
YER OPERA
FRFR
YER OPERAYER OPERA
TING INSTRTING INSTR
TING INSTR
TING INSTRTING INSTR
UCTIONS UCTIONS
UCTIONS
UCTIONS UCTIONS
(Continued)
DAILY CLEANING PROCEDURE
NOTE: Cleaning is recommended at the end of a
workday to prepare the fryer for proper operation
the next time it is to be used.
!
DANGER
A void moving the fryer while it contains
HOT shortening. Drain the shortening from
the fryer before moving it for service, cleaning or maintenance to avoid spilling or
splashing. [Refer to steps 1 through 7.]
Burns from HOT shortening can cause serious injury or death.
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.
4. Slowly open the drain ball valve to drain the
HOT shortening.
5. Remove the fryer baskets and screen from
the kettle. Remove the basket hanger from
the flue. Clean, and rinse, these items in the
sink. MAKE SURE that these items are
completely dry before their next use.
6. Clear any sediment blocking the kettle drain.
Flush out all sediment in the bottom of the
kettle by pouring filtered liquid shortening
into the kettle until the shortening being
drained runs clear.
DAILY CLEANING PROCEDURE
(Continued)
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
PREP ARA TION FOR USE section.)
10. Return the fryer to its normal operating location, if it was moved for cleaning, and reconnect both the gas supply line and the movement-limiting cable. (For caster-equipped
fryers, lock the locking casters 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
scheduled during the next normal working
shift.
12. Attach the basket hanger to the top of the
backsplash panel. Return the screen and
fryer baskets to their proper positions on the
basket hanger.
13. Perform the Lighting Procedure to return
the fryer to operation, when desired.
7. Close the drain ball valve, after the kettle is
completely empty of shortening and sediment. Detach the drain extension. Clean,
rinse, and dry it before storing.
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FRFR
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FR
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FRFR
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MONTHLY MAINTENANCE INSTRUCTIONS
NOTE: Regular maintenance is recommended to
keep the fryer operating properly .
TING INSTRTING INSTR
TING INSTR
TING INSTRTING INSTR
UCTIONS UCTIONS
UCTIONS
UCTIONS UCTIONS
(Continued)
Once each month, before beginning fryer operation, 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 .
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.
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FRFR
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FR
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FRFR
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All service (repairs or part replacement) must be performed by a qualified Service Agency.
PROBLEM CAUSE REMEDY
TRTR
OUBLESHOOOUBLESHOO
TR
OUBLESHOO
TRTR
OUBLESHOOOUBLESHOO
TING GUIDETING GUIDE
TING GUIDE
TING GUIDETING GUIDE
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 propane) when
ment is operating.].
3. Pilot flame too small to heat thermo pile.
4. Pilot flame ‘wavering’ (being blown about
by a draft).
5. Improper thermopile output voltage (must
be at least 180 millivolts, measured at the
thermocouple junction block).
all other gas-powered equip-
1. Clean the pilot burner. Perform
the Lighting Procedure.
2. Measure the gas supply pressure.
Contact your local gas supplier
to obtain adequate gas supply
volume and pressure.
3. Adjust the pilot valve (part of
the gas safety valve) to increase the flame size: Unscrew and retain the large
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 thermopile.
6. High-limit thermostat problem has shut off
the gas.
7. Gas control valve has failed.
6. Check for, and repair, any damaged high-limit thermostat wiring. Otherwise, test the highlimit thermostat by bypassing
the high-limit thermostat (black
and blue wires) at the gas control valve with a jumper wire.
Next, perform the Lighting Procedure, to check whether the
pilot flame lights. If the pilot
flame lights and 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.
7. Replace the gas control valve.
16
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FRFR
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FR
YER
FRFR
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PROBLEM CAUSE REMEDY
TRTR
OUBLESHOOOUBLESHOO
TR
OUBLESHOO
TRTR
OUBLESHOOOUBLESHOO
TING GUIDE TING GUIDE
TING GUIDE
TING GUIDE 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 propane) when
ment is operating.].
2. Loose thermocouple or high-limit thermostat 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.
all other gas-powered equip-
CAUTION: DO NOT return
!
the fryer to normal operation
with its high-limit thermostat
bypassed.
1. Measure the gas supply pressure.
Contact your local gas supplier
to obtain adequate gas supply
volume and pressure.
2. Check and tighten the connections.
3. Block the excessive air flow to
make the pilot flame contact
the thermocouple.
4. Check for, and repair, any damaged high-limit thermostat wiring. Otherwise, test the highlimit thermostat by bypassing
the high-limit thermostat (black
and blue wires) at the gas control valve with a jumper wire.
Next, perform the Lighting Procedure, to check whether the
pilot flame lights. If the pilot
flame lights and stays lit, the
high-limit thermostat has failed
and must be replaced.
Main burners do not
ignite.
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 propane)
when
all other gas-powered equipment is
operating.].
3. Pilot burner problem.
4. Thermostat control set below the temperature of the liquid shortening in the kettle.
1. Perform the normal Lighting
Procedure. Turn the gas
control valve knob to ON to
light the main burners.
If the burners do not light, the
gas safety valve has failed and
must be replaced.
2. Measure the gas supply pressure.
Contact your local gas supplier
to obtain adequate gas supply
volume and 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
desired temperature, reset the
thermostat.
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FRFR
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FR
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FRFR
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PROBLEM CAUSE REMEDY
TRTR
OUBLESHOOOUBLESHOO
TR
OUBLESHOO
TRTR
OUBLESHOOOUBLESHOO
TING GUIDE TING GUIDE
TING GUIDE
TING GUIDE TING GUIDE
(Continued)
Main burners do not
ignite. (Continued)
Main burners do not
stop burning.
Liquid shortening does
not reach the desired
temperature for frying.
5. Gas control valve has failed. 5. Replace the gas control valve.
1. Thermostat has failed.
2. Gas control valve has failed.
1. Low gas supply pressure [less than 6” W.C.
for natural gas (11” W.C. for propane)
when
all other gas-powered equipment is
operating], causing reduced heat from main
burners.
2. Low gas manifold pressure [less than 3½”
W.C.for natural gas (10” W.C. for propane).
1. Turn the thermostat control
knob to OFF. If the burners
do not quit burning, the thermostat has failed and must
be replaced.
2. Turn the gas control valve knob
to OFF. If the burners do not
quit burning, the gas control
valve has failed and must be
replaced.
1. Measure the gas supply pressure.
Contact your local gas supplier
to obtain adequate gas supply
volume and pressure.
2. Measure the gas pressure at
the fryer’s manifold pressure
tap. Adjust the manifold pressure (see Figure 6), as necessary: [a] Unscrew (and retain) the threaded Main Burner
Regulator Adjustment Cover .
[b] Use a flat-blade screwdriver to turn the regulator
adjustment screw (clockwise to
increase; counterclockwise to
decrease) to reset the pressure
adjustment. [c] Reinstall, and
tighten the Regulator Adjustment Cover, when finished.
18
3. Loose knob on thermostat; or thermostat
requires calibration (temperature setting
differs by about 10°F from the measured
shortening temperature).
3. Stir the shortening to mix the
hot shortening with some from
the lower ‘cool zone’ and allow
it to sit for 5 minutes. Turn the
thermostat knob until it ‘clicks’
on (causing the main burners to
flame); note the setting where
this occurs. Turn the thermostat knob until it ‘clicks’ off
(causing the main burners to go
out); note the setting where this
occurs. Repeat this tempera-
Page 19
FRFR
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FR
YER
FRFR
YER YER
PROBLEM CAUSE REMEDY
TRTR
OUBLESHOOOUBLESHOO
TR
OUBLESHOO
TRTR
OUBLESHOOOUBLESHOO
TING GUIDE TING GUIDE
TING GUIDE
TING GUIDE TING GUIDE
(Continued)
Liquid shortening does
not reach the desired
temperature for frying.
(Continued)
NOTE: A Parts List for each ANETS Fryer is among the items shipped with each fryer. If an
additional copy of this list is needed, please contact the factory as directed on the back cover.
3. Loose knob on thermostat; or thermostat
requires calibration (temperature setting
differs by about 10°F from the measured
shortening temperature). (Continued)
3. (Continued)
ture ‘click points’ step at least
three times to ensure that the
shortening temperature has
stabilized.
Measure the temperature of
the shortening by inserting an
accurate thermometer about
4 inches into the shortening to
measure its temperature. If the
temperature difference between the measured temperature and the thermostat setting
is more than 15°F the thermostat is failing and must be
replaced.
19
Page 20
LIMITED WARRANTY
ANETSBERGER BROTHERS, INC., Northbrook, Illinois, USA, certifies that all equipment of its manufacture is, to the best of its knowledge, free from defective material and workmanship.
ANETSBERGER BROTHERS, INC., agrees to replace any integral part of its equipment that proves defective within 15 months of date of original shipment from the factory , or 12 months from the date of installation,
whichever is sooner. Buyer must return the defective part to the factory, freight prepaid, for inspection.
Anetsberger Brothers, Inc., further agrees to assume the cost of installing said replacement part within the
same period.
All frypots are covered by the warranty above for the first year of operation. Various models have an
extended warranty that covers the replacement of the frypot only . See the individual specification sheets for
details.
Overtime charges, calibration, adjustments and abnormal installation charges shall not be at the expense of
Anetsberger Brothers, Inc.
The conditions and warranty expressed above are valid only if equipment has been properly installed and
operated. No other warranty , expressed or implied, shall govern equipment manufactured by Anetsberger
Brothers, Inc. Under no circumstances shall Anetsberger Brothers, Inc., be liable for loss of profits or any
direct or indirect cost, expenses, loss or damages arising out of defects in or failure of the equipment or any
part thereof.
20
Anetsberger Br others, Inc.
180 North Anets Drive • Northbrook, Illinois 60062 • 847-272-0770 • Fax 847-272-1943
T oll-free Customer & W arranty Service: 800/ 837-2638
www .anetsber ger.com
Keep this Manual in a Convenient Location for Reference
Form: I-302 Rev. 9/03 Price: $20.00 US
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