Cold zone principle

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The cold zone principle is a design for deep fryers . All commercial devices nowadays are built according to this principle.

With the cold zone principle, the fat is heated with heating elements that hang freely in the fat at some distance above the bottom of the pan. Under the heating elements there is a zone of cooler fat (around 85 ° C as opposed to up to 190 ° C above the heating element), which gives it its name. Due to this arrangement, residues of the fried food can sink to the bottom of the deep fryer during deep-frying without burning, as is the case with conventional structures with heating elements under the floor.

The advantages of the cold zone principle are faster heating, longer standing of the shortening and less acrylamide-contaminated food.

literature

  • DIN 18856, edition: 2003-06: Large kitchen appliances: Deep fryers - Requirements and testing

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