Anets AGG14 Gas Tube Fryer – 19–21L Oil Capacity

Updated:
25 Aug 2025

At KW Commercial Kitchen, we supply the Anets AGG14, a compact 397‑mm gas tube fryer delivering a 19–21L frypot, 119MJ/h output and fast recovery from inverted tube burners—ideal for high‑volume chips and quick‑serve lines across Australia. :contentReference[oaicite:0]{index=0}

Built for Australian QSR, cafés & hotel kitchens

The AGG14 pairs four 102mm‑deep inverted tube burners for efficiency, a stainless steel tank & cabinet for durability, and a millivolt thermostat with high‑limit safety for dependable daily service. Supplied with two 165‑mm baskets and accessories to get you frying straight away.

Key features & specifications

• Oil capacity: 19–21L.
• Recommended working max temp: 190 °C for oil life & safety.
• Fuel & gas load: NG or ULPG, 119 MJ/h total; 3/4″ BSP connection; supply pressure 1.7 kPa (NG) / 2.74 kPa (ULPG); operating 1.0 / 2.5 kPa
• Cooking capacity: ~34 kg frozen 10 mm fries / 40 kg french‑cut fries per hour.
• Dimensions (W×D×H): 397 × 876 × 1172 mm; Weight: 95 kg.
• Construction: Stainless steel frypot & cabinet (front/door/sides); battery spark ignitor; millivolt thermostat; high‑temp limit; integrated flue deflector & regulator; supplied baskets, rack, lid, drain pipe extension & clean‑out rod; 10‑year frypot warranty.

Compliance & safety (AU)

• Electrical: RCM compliant (where applicable).
• Gas: Install & commission by a licensed gas fitter per AS/NZS 5601.1; flexible hose to AS/NZS 1869 B or D; quick‑disconnect to AS 4627; fit movement‑restraining device; maintain clear flue—do not obstruct.

Convenience & usage advice

• Daily filtration: Filter oil and remove crumbs to extend oil life and product quality; use the filter drawer procedure if equipped.
• Monthly boil‑out: Perform a controlled boil‑out and rinse to remove carbonised build‑up; dry thoroughly before refilling.
• Temperature discipline: Keep at or under 190 °C—higher temperatures accelerate oil breakdown and increase fire risk.
• Solid shortening: If used, pack below/around tubes and melt via melt‑cycle—never melt blocks on top of tubes.

Ideal applications

• Quick‑service restaurants & food courts
• Cafés, pubs & clubs
• Hotels, schools & institutional kitchens

At a glance

• Footprint: 397 × 876 × 1172 mm (W×D×H)
• Output: 119 MJ/h (NG/ULPG), 3/4″ BSP
• Frypot: 19–21 L, stainless steel
• Throughput: up to 40 kg/h french‑cut fries
• Warranty: 10‑year frypot (manufacturer).

Frequently Asked Questions

1) How do I clean it daily without harming finishes?

Allow oil to cool, drain & filter; brush crumbs; wipe cabinet with mild food‑grade detergent and a damp cloth; avoid steel wool and high‑pressure jets; dry surfaces and components before refilling.

2) What routine maintenance keeps performance stable?

Daily filtration and wipe‑downs; weekly clean around flue & under hood; monthly boil‑out of the tank; annual authorised service to check probes, gas pressures and interlocks.

3) What are the power or gas requirements and typical energy use?

Gas only: NG or ULPG, 119 MJ/h total; supply pressure 1.7 kPa (NG) / 2.74 kPa (ULPG); operating 1.0 / 2.5 kPa; connection 3/4″ BSP. Energy consumption varies with load and duty cycle.

4) What about installation and Australian compliance?

Must be installed by a licensed gas fitter to AS/NZS 5601.1; use compliant flexible hose/quick‑disconnect; restrain movement; ensure adequate ventilation and keep flue clear.

5) Are spare parts and accessories available?

Yes—baskets, filter media and optional extras (fish plate, capping strips/splashguards, 229 mm fixed/swivel castors) are available. Quote model AGG14 and serial for exact parts.