Specifications

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.
D
A
NGER
! 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.