ANETS AV SERIES INSTALLATION & OPERATIONAL MANUAL
20
150-000004 Rev A (2/19)
Performing the preventative maintenance steps above on a daily basis will keep your equipment clean and
safe. On a weekly basis, these additional steps should be performed. Wear personal protective gear when
performing preventative maintenance!
1. Turn the fryer OFF. Allow the oil/shortening to cool to room temperature before pulling the fryer away
from the hood. Hint: This maintenance may be ideal to perform on the day the oil/shortening is being
changed so no oil/shortening is present in the tank.
2. Disconnect the gas hose and retention lanyard.
3. Wearing your protective gear, pull the fryer away from the hood.
4. Check that vent hood drip cup is empty and not dripping oil/shortening into the flue.
5. Check that the hood baffles are clean and not dripping oil/shortening into the flue.
6. Clean the fryer sides, back and the flue area, it may be necessary to use a non-abrasive pad to scour
and a putty knife to scrape the oil/shortening buildup. With a clean damp cloth and food grade
detergent wipe the area clean.
7. Wipe up any excessive oil/shortening on the gas hose with a dry cloth.
8. Check flue pipe for any foreign debris/object and remove if found.
9. Reattach gas hose and retention lanyard then push fryer back under the hood.
Food debris and oil/shortening can build up inside the tank. Performing the monthly preventative
maintenance steps below will keep your equipment safe and at peak performance. If you are producing high
quantities of fried food and/or frying heavily battered food, it may be necessary to clean these components
more than once a month.
BOIL OUT PROCEDURE
Wear protective gloves and clothing when cleaning and draining the appliance. Oil/shortening, water or
steam may spatter and will cause injury to personnel.
1. Read the “OPERATION” section of this manual prior to filling or operating the appliance.
2. Turn the appliance OFF. Drain all the oil/shortening from the tank into a container and allow it to
cool. The container must be large enough to hold the entire contents of the tank and must also be
able to withstand 400
F (205
C) temperatures.
3. To drain the tank, open the drain valve.
4. Remove baskets, tank rack and basket hanger for cleaning in pot sink, power soak sink or
dishwasher.
5. Remove and discard any large debris inside the tank.
6. Close the drain valve.
7. Fill the tank with water and set the thermostat for 200°F (93°C.)
8. Once the water reaches a simmer, follow the directions of the boil out product that you are using.
9. Scrub the inside of the tank using a cleaning brush safe for hot water. Care must be taken to
remove all the foreign material on the tank, heating tubes, sidewalls and other components in the
tank. Be careful not to loosen or damage the high limit or temperature probe during when scrubbing.
10. Drain the water from the tank into a container that is large enough to hold the contents of the tank
and is suitable for use with 212°F(100°C) water.
11. Once the tank has cooled, rinse it thoroughly with clean, potable water.
12. Remove all remaining water and residue with a clean dry cloth.
13. Clean and dry baskets, tube rack and basket hanger before reinstalling
14. Close the drain valve and fill the cooker tank with oil/shortening.
15. You can now fill the tank with oil/shortening. See Section 2.1. FILLING THE COOK TANK.
