Cool Zone Principle - Unold 58355 Instrucciones De Uso

7. Wipe off the operating element with a dry cloth. The heating coil, i.e. the
part of the operating element that comes into contact with oil in operation,
can be carefully wet cleaned, e. g. with a soft cloth and a mild dish-washing
detergent. However, ensure that the other parts of the operating element do
not come into contact with water.
8. Dry all parts thoroughly.
9. Place the lid, the grease container and the deep-frying basket back into the
appliance.
10. Regular cleaning significantly extends the service life of the appliance.
11. Store the appliance in a dry location, where it is protected against dust.

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. 190 °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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