Aishas Blog

Rival CZF630 3-Liter Cool Touch Cool Zone Deep Fryer, Black Description:

Rival 3 Liter Cool Touch Cool Zone Deep Fryer has a 1700 watt immersion heating element for quicker preheat, faster oil recovery time and crispier food. All parts are removable including bowl and housing for incredibly easy clean-up. Many safety features including Cool Touch housing, automatic shut-off and signal bell and SureRELEASE break away cord. 30-minute timer and adjustable thermostat, folding handle. Locking Lid with View Window allows for food monitoring without the splatter. Includes dual filters, Power & Ready Indicator lights.

• Amazon Sales Rank: #82009 in Kitchen & Housewares
• Color: Black
• Brand: Rival
• Model: CZF630
• Released on: 2005-10-28
• Dimensions: 10.00 pounds

Features

• All removable parts for easy cleaning
• Cool touch housing for added safety
• Power and ready indicator lights
• 30 minute timer and adjustable thermostat
• Break away cord

Customer Reviews:

An excellently-performing deep fryer and great bargain!
The good: first and foremost, it does a great job deep-frying food. A full (3-liter) reservoir of oil heats up in about 10-12 minutes. The 1700 Watt heating element is plenty for this fryer. Fries are crispy and hot, and onion rings are also excellent. The basket and reservoir are large enough to make about 2 super-size portions of fries at one time. *EASY TO CLEAN*. The reservoir detaches from the unit. The heating element is one piece with the electronic controls, all other components are detachable. Cool to the touch.

The bad: these are all minor items. #1 Thermostat up to 375. I would like a thermostat that goes up to 400, but could find none - even among the $1000 professional models. #2 The timer is not accurate enough. I would like to see a real kitchen-style timer with 30-second intervals at the low end, increasing to minute and then 5-minute intervals. #3 I had a problem with the filter cover popping off every time I used it for the first few weeks. This no longer happens. #4 Oil leaks out (the top) during cooking. I wish the cover had a tighter seal so that all the steam and splatter would go through the filter.

If you can find a better deep-fryer than this for under $100, please let me know!

Update 1-12-07: It’s been about 3 months since my purchase, and I use my deep-fryer about twice a week. I use light olive oil, which has a high smoke point and also is supposed to *lower* cholesterol (yes, it’s true). Of course, you still have to consider the calories. Only use light or extra-light olive oil since these have a high smoke point. The fryer still operates as well as described above. When buying, you may want to consider ordering Rival RF22 replacement filters at the same time. The description of these falls short - I get 6 carbon filters and 3 grease filters from this package for this fryer.

My best french-fry recipe, found on the internet, modified only very slightly but expounded on significantly:
1) Slice potatoes (any type) into 1/4-inch slices. I use a V-Slicer to get uniform fries (it comes with a 1/4-inch cutter, despite contradictory descriptions). Very important - potato skins make *NO DIFFERENCE* in texture or taste, so leave them on.
2) Soak in water in the refrigerator for at least 6 hours. (Water may become discolored, depending on the type of potato. Don’t let it worry you.) “Soaking” fries are still good after three days (they’ve never survived uneaten in my refrigerator for longer than that).
3) Drain fries and dry carefully (I dry one “load” at a time). Dry until the fries no longer look wet.
4) Coat lightly with corn starch (I just add fries and corn starch to a plastic container and shake). Coating should be barely visible on all fries. MUCH too much corn starch makes the fries taste mealy. Too little keeps them from being both crisp and juicy.
5) Wait for fryer to reach 375 degrees (highest temperature), and fry 10 minutes (until they *begin* to turn orange). Be careful not to over-fill the basket. All the fries should be covered with oil when the basket is lowered, or you will get under-done fries.
6) After cooking, lift the basket and allow it to drain for a few seconds, then unload the basket on a plate or server covered with a towel to soak up the excess oil. (I use small cotten kitchen/utility towels instead of mowing through paper towels.)
7) Eat! Some of the best fries I’ve ever had. Though they stick together when removed from the fryer, it’s kind of fun to pull them apart. I top with malt vinegar and salt.

Rival Deep Fryer
I like the fact that it is dishwasher safe (all parts except for the heating element). Storing oil in the fryer is an option but if you prefer, you can empty the oil pan into a bottle and wash the pan in the dishwasher too. No more stinky, rancid crumbs in the bottom to deal with. I also like the thermostat and timer.

Works well and can be cleaned completely
The best thing about this deep fryer is that all parts could be taken apart and cleaned. It works well and is safe. But it fills my house with greasy smell. It was a lot more than just deep frying on the stove top. Also, it was a little too big for a family of four, considering the amount of unusable oil I had to throw down the drain. I will still use it for recipes which call for a deep fryer, with good ventilation.