ANETS AV SERIES INSTALLATION & OPERATIONAL MANUAL
150-000004 Rev A (2/19)
21
This section should ONLY be performed by a qualified service technician as part of a regular kitchen
maintenance program. This inspection should take place a minimum of once a year by an Authorized
Service Technician recommended by Anets. It may be necessary perform this inspection more than once a
year.
SAFETY EVALUATION
Check legs, casters, wheels, plate welds and ensure all nuts and bolts are secured.
Check conditions of flexible gas line and verify fryer retention / lanyard system is in place.
MECHANICAL INSPECTION
Check frypot for shortening leaks and excessive oil build up
Check for oil migration (Clean as required)
Check hood drain cup, ensure it is empty and not dripping into the flue.
Check hood baffle for clean surface, oil/water condensate can drip on and into the flue.
Check flue for foreign debris and hood down draft currents.
Check drain/filtration system (if equipped) for leaks
Check for missing fryer parts, i.e.: cover strips
Check for missing fasteners
TEMPERATURE CONTROL SYSTEM
Check temperature probes and limits for carbon build up and plating. Clean as required
Check proper mounting of probes and sensors and all fasteners are secure.
Check thermistor probe resistances for stability.
Check Controller/thermostat features to ensure they are functioning.
Check Temperature Calibration
GAS COMBUSTION SYSTEM
Check for gas leaks.
Check and clean vent tube on gas valve pressure regulator.
Check burners, clean debris and grease from pilot and pilot orifice tips.
Check and adjust burner manifold gas pressure to nameplate reading.
Check incoming gas pressure to the appliance under static and dynamic conditions.
Check ignition system and adjust pilot flame as required.
Check flame sensor reading.
Check gap spacing and clean igniter.
Recheck for gas leaks after inspection.
