29
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.
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.
Foodstuff
Temp.
Min. ca.
Fried sausage
175°C
3
Meatballs
175°C
3-4
Cutlet with bone, breaded
170°C
5-6
Cutlet, unbreaded
175°C
2-3
Cutlet, breaded
170°C
5
Cordon bleu
160°C
8-10
Liver, floured
170°C
2-3
Chicken liver, breaded
170°C
3
Chicken legs
170°C
15
Chicken cutlet, breaded
170°C
2-3
Meat, poultry
Quails
175°C
4
Baked chicken in 4 parts
170°C
17
Sausage, thick slices
175°C
2-3
Fish
Foodstuff
Temp.
Min. ca.
Crabs
175 °C 1-2
King prawns
175 °C 5
Fish fillet, floured
175 °C 4
Fish fillet, breaded
170 °C 6
Fish fillet in batter
170 °C 7
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