Unlike deep fryers where the heating element is located below the oil basin, the heating coil of a cold zone fryer is directly in the fat. This creates a cooler zone at the bottom of the oil pan. If food particles sink to the bottom, they do not burn and do not affect the taste of the oil. The flavor of the fried foods remains pure, and there is no unpleasant odor. For this reason, the oil does not need to be changed as often. If you appreciate the classic frying taste, like that found in restaurants or snack bars, a traditional oil fryer is the right choice for you. It not only impresses with the intense and distinctive aroma and flavor of foods prepared in hot oil but also heats the food particularly quickly. At the same time, the electronic temperature limiter prevents the oil from overheating. Other advantages of a traditional oil fryer include relatively low acquisition costs and moderate operating noise.