Anets AGG14T Split‑Pot Gas Tube Fryer – 9–11L per Side

Updated:
25 Aug 2025

At KW Commercial Kitchen, we supply the Anets AGG14T, a compact 397‑mm split‑pot gas fryer delivering 9–11L per pan, high throughput from inverted tube burners, and fast recovery—ideal for running two product lines or allergen separation in busy Australian kitchens.

Built for Australian QSR, cafés & hotel kitchens

The AGG14T combines four 102mm‑deep inverted tube burners (two per side) for efficiency, a stainless steel frypot & cabinet for durability, and a millivolt thermostat with high‑limit safety for dependable daily service. Supplied with twin 165‑mm baskets and accessories to get you frying straight away.

Key features & specifications

• Oil capacity: 9–11 L per pan (split pots).
• Cooking capacity: ~14 kg frozen 10 mm fries / 18 kg french‑cut fries per hour per tank.
• Fuel & gas load: NG or ULPG; total 100 MJ/h (approx. 53 MJ/h per tank); 3/4″ BSP; supply pressure 1.7 kPa (NG) / 2.74 kPa (ULPG); operating 1.0 / 2.5 kPa.
• Dimensions (W×D×H): 397 × 876 × 1172 mm; Weight: 104 kg.
• Construction & inclusions: Stainless steel tank and cabinet (front/door/sides); battery spark ignitor; millivolt thermostat; high‑temp limit; integrated flue deflector & gas regulator; supplied 2 × 165 mm baskets, basket support, lid, drain pipe extension & clean‑out rod; 10‑year stainless frypot warranty.

Compliance & safety (AU)

• Electrical: RCM compliant (where applicable).
• Gas: Install & commission by a licensed gas fitter per AS/NZS 5601.1; use flexible hose to AS/NZS 1869 B or D with restraint; quick‑disconnect to AS 4627; ensure adequate ventilation and keep flue clear.

Convenience & usage advice

• Daily filtration: Filter oil and remove crumbs to maintain product quality and extend oil life; follow filter‑drawer procedure if equipped.
• Monthly boil‑out: Perform a controlled boil‑out to remove carbonised build‑up; rinse and dry thoroughly before refilling.
• Temperature discipline: Keep ≤190 °C—higher temperatures rapidly shorten oil life and increase fire risk.
• Solid shortening: If used, pack below/around tubes and use melt‑cycle—never melt blocks on top of the 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: 100 MJ/h total (≈53 MJ/h per tank), 3/4″ BSP
• Frypots: 9–11 L each, stainless steel
• Throughput: up to 18 kg/h french‑cut fries per tank
• Warranty: 10‑year stainless frypot.

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 before refilling.

2) What routine maintenance keeps performance stable?

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

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

NG or ULPG; total 100 MJ/h (≈53 MJ/h per tank); supply 1.7 / 2.74 kPa, operating 1.0 / 2.5 kPa; 3/4″ BSP connection. Usage varies with batch size and duty cycle.

4) What about installation and Australian compliance?

Install by a licensed gas fitter to AS/NZS 5601.1; flexible hose to AS/NZS 1869 (B or D) with movement restraint; quick‑disconnect to AS 4627; ensure clear flue and ventilation.

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 AGG14T and serial for exact parts.