Cool Zone Principle - Unold 58746 Notice D'utilisation

cool zone PrinciPle

The deep fryer works according to the cool zone
principle. This means, that the bottom is only
heated up to approx. 85 °C, as the heating
element lies in the oil. Traditional deep fryers
dispose of a heating below the bottom, which
heats the bottom up to approx. 210 °C.
Consequently all particles falling down are burnt
in traditional deep fryers, soot is developed and
the oil is polluted and has thus to be replaced
earlier, the creation of acrylamide may be the
result.
Due to the low bottom temperatures in a cool
zone deep fryer the particles falling down to the
bottom cannot be burnt. The oil can thus be
used for a longer time.
Another advantage is, that the oil need less time
to be heated. As the heating elements lies in the
oil, the temperature sensor can react earlier to a
change of the oil temperature e.g. after dipping
in the foodstuff. Traditional deep fryers start
to heat, when the bottom has cooled down to
a certain temperature due to the cooling down
of the fat. A cool zone deep fryer starts to heat
already, when the fat itself has cooled down.
This method saves time and energy and reduces
efficiently the amount of acrylamide during
frying.
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