Cool Zone Principle; Frying Schedule - 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
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

FRYING SCHEDULE

The following times are only approximate values, which may differ subject to the
type, the quantity and the volume of the foodstuff to be fried.
In case of frozen food, set the temperature by 10 °C higher than in the schedule.
Follow also the instructions of the manufacturer of the frozen food.
For health reasons we recommend to let frozen foodstuff unfreeze partially and
then to fry it with max. 175 °C. In order to reduce the production of acrylamide,
the oil should not be heated over 175 °C.
Meat, poultry
Foodstuff
Fried sausage
Meatballs
Cutlet with bone, breaded
Cutlet, unbreaded
Cutlet, breaded
Cordon bleu
Liver, floured
Chicken liver, breaded
Chicken legs
Chicken cutlet, breaded
particles falling
Temp. Min. ca.
175°C 3
175°C 3-4
170°C 5-6
175°C 2-3
170°C 5
160°C 8-10
170°C 2-3
170°C 3
170°C 15
170°C 2-3
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.
Quails
Baked chicken in 4 parts
Sausage, thick slices
Fish
Foodstuff
Crabs
King prawns
Fish fillet, floured
Fish fillet, breaded
Fish fillet in batter
175°C 4
170°C 17
175°C 2-3
Temp. Min. ca.
175 °C 1-2
175 °C 5
175 °C 4
170 °C 6
170 °C 7
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