The stainless steel anti-emulsion bowl
The stainless steel bowl constitutes a major component of your cold
zone fryer. The
very special shape
has been specifically devised
and designed, to maximise use of the characteristics of the cold
zone and to offer a maximum of safety, by avoiding any overflow
during use of the fryer. This exclusive model has been registered.
All the aesthetic characteristics which give the bowl its unique
appearance (curves, slopes, and differences of level) in fact
correspond to
technical requirements
. The principal objective
was to overcome bubbles of emulsion which occur on the sudden
introduction of particles of ice or water into the oil bath. This
sometimes occurs when cooking products which are frozen or
which contain too much water.
There are
5 zones
in this bowl :
The bottom of the bowl :
All around the perimeter of the bottom of the
bowl, an 11 mm channel has been inset, in
order to gather and store debris. This
particular shape permits a reduction of 0.4 litre
in the volume of oil in the cold zone.
Furthermore, the channel gives the bowl
excellent stability when taken out.
The cold zone
:
The layer of oil located below the element is
not affected by any movement. Using all the
heating power, the temperature reaches 70°C in
the debris-collection channel.
The hot zone
:
The hot volume of approximately 3 litres of
oil, permanently stirred by convection
movement, enables 750 grams of pommes
frites to be held at a single time without any
major cooling.
GB
25
