Smeg SEFR536X [7/11] The stainless steel anti emulsion bowl

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.