Ask service department direct. I answered this earlier. It isn't heat related. If it was heat, all your food would be burnt. Old oil boils over, so it is the oil, or what you are frying is too wet or releasing steam part way through cooking. Palm oil, the thick white stuff is particularly bad. I used 'Prep Ultra'. I have been a trade chef for 50 years, and now retired. I can smell dirty fryer oil from 10 feet and have sent fries back in the past with the question "ask chef when was the last time the oil was changed. If he says yesterday, ask him to put some in a white bowl and bring it to me".
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